Sausage meat wrapped in pastry and baked; Bourke Street Bakery lists pork and fennel, lamb with almond and harissa, and chicken and empanada versions.

Wrapping meat in dough goes back to Classical Greek or Roman times. An 1809 newspaper mentions an industrious vendor of saloop, buns and sausage rolls, and The Times first mentions the item in 1864, describing a wholesale pork pie manufacturer and sausage roll maker. Bourke Street Bakery, established in Surry Hills in 2004, lists four sausage rolls on its in-store menu, each at A$7.80.

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Make it at home

Serves 101 hrEasy

Ingredients

  • 500g good-quality pork mince (about 20 percent fat)
  • 100g fresh white breadcrumbs
  • 1 small onion finely grated
  • 2 garlic cloves crushed
  • 2 tsp fennel seeds toasted and crushed
  • 1 tbsp flat-leaf parsley finely chopped
  • 1 egg
  • 1.5 tsp salt, 1 tsp black pepper
  • 375g all-butter puff pastry (1 sheet)
  • 1 egg beaten for egg wash
  • Sesame or fennel seeds for the top

Method

  1. Heat the oven to 200 degrees Celsius. Line a baking tray with paper.
  2. Combine the pork, breadcrumbs, onion, garlic, fennel, parsley, egg, salt and pepper in a bowl. Mix well with your hand for 1 minute until sticky.
  3. Roll the puff pastry into a rectangle about 30cm long and 25cm wide. Cut into two long strips.
  4. Pipe or pile half the filling along one long edge of each pastry strip in a 3cm-thick sausage shape.
  5. Brush the far edge with egg wash, roll up firmly, seal seam-side down.
  6. Cut each roll into 5 pieces (about 6cm long). Place on the tray, brush with egg wash and sprinkle with sesame or fennel seeds.
  7. Bake for 25-30 minutes until the pastry is deeply golden and the filling cooked through.
  8. Cool on the tray for 5 minutes before serving with tomato sauce or chutney.

Editor tip. Use the highest-fat pork mince you can find: a 20 percent fat ratio gives the moisture and flavour that defines the bakery counter version.

Common allergens: Gluten, Dairy, Egg.