Duties, tariffs, taxes and rates – all designed to raise much-needed national revenue and yet there is shortfall. I wonder how long it will be, until the powers that be, turn their gaze to the sausage and realise its fiscal worth. Playgrounds have been constructed by them, libraries resourced by them and deserving individuals jetted around the world by them. If local communities can finance their projects by weekend sausage sizzles, imagine the budget surplus that could be achieved if our governing body was to adopt this approach …
A sausage in bread. Bread being white, sauce vivid red and meat so hot that it must be held at bay for a good ten minutes before the first bite. This is good Australian weekend fare and whether you are visiting a hardware store, voting in an election or attending a sporting event, you will be hard pressed not to find it. As the enticing aroma drifts on the breeze, man and beast appear – the former delving into their pocket for loose change and the latter gazing expectantly at the grill.
Apart from their utter delectability, they answer the prayers of a busy parent – that’s lunch / that’s dinner, so do have an extra one. The protein and carbohydrate have been covered, will just have to double up on the leafy vitamins and minerals tomorrow.
Not to be forgotten however, is the camaraderie developed between the gathering of strangers who come together, glove up and work shoulder to shoulder to serve these well browned offerings for the greater good.
Postscript: have a lovely weekend.
Party food for dinner – a concept that is greeted very warmly in this household.
Every time I enjoy someone’s homemade sausage rolls – and I have tried some incredibly inventive ones: Thai chicken, turkey, pork and chive – I make a mental note to serve them as a dinner dish, then promptly forget the idea! This week however, sausage rolls mentally materialised whilst planning the weekly meal schedule, so there was some rolling and cutting to be had.
Encapsulating vegetables, meat (and plumped up with grains if you wish), there is no reason to dismiss these little delights as inappropriate on a nutritional basis. Visiting the local butcher for sausage mince rather than the supermarket, is a must, and we are fortunate enough to have one that produces a delish mix. Don’t take the following how-to too seriously, just put in what you like, bake and enjoy.
1kg sausage mince
2 carrots, grated
1 large onion, grated
1 egg, beaten
salt and pepper
any fresh herbs you happen to have on hand, finely chopped eg parsley, oregano, thyme
4 sheets puff pastry
milk for brushing pastry
- Mix together (with hands) mince, carrots, onion, egg, salt and pepper and herbs.
- Lay out the first pastry sheet and slice in half.
- Make two long rolls of the mince mix and lay them down the centre of each half. Brush one long edge with milk and roll the pastry over the mince and seal.
- Brush the smooth top with more milk and scatter the sesame seeds over the top.
- Slice each log into four pieces.
- Repeat this process with the remaining two sheets. (If you have extra mince and pastry, keep going and make as many as you can, because after they have cooked, the sausage rolls freeze well.)
- Bake in a 180 degree celsius oven for 15 – 20 minutes or until cooked through. Serve with condiments of your choice.
Postscript: Some serious scoffing took place here, as this batch yielded 32 and none remain standing….