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DISH RESEARCH · Snack

Sausage roll

Ellie Cole’s Australian sausage rolls combine pork mince with cooked bacon and vegetables, toasted fennel, panko and egg inside puff pastry. A separate beaten egg seals and coats the rolls before golden baking, with tomato sauce served alongside.

About Sausage roll

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Ellie Cole’s sausage rolls wrap a pork-and-bacon filling in puff pastry. Garlic, onion, celery and toasted fennel seeds flavour this Australian recipe, which is made as bite-sized rolls.

Garlic, onion and celery soften in extra virgin olive oil before chopped bacon is added and begins to brown. The cooked mixture is set aside to cool.

Pork mince, panko breadcrumbs, an egg, salt, black pepper and the toasted fennel seeds are worked into the cooled mixture. Each portion of filling is shaped into a tight, compact log along a piece of pastry.

Beaten egg brushes the opposite pastry edge before the sheet rolls around the filling, seam-side down. Each log is cut into smaller pieces and transferred to a paper-lined baking tray.

More of the beaten wash egg brushes the tops before baking until golden and cooked through. The rolls cool slightly and are served with tomato sauce.

Ingredients in Sausage roll

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places
Australia
Cooking traditions
Australian
Sources & references
  1. Sausage rolls