Americans FIRST Time Making Australian Sausage Rolls! *Delicious

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[@ttawebmaster]

As an Aussie watching this I can safely say that I would eat these. they look fantastic.

[@nathanhallisey441]

I am an Aussie I grew up on home made sausage rolls.

[@pixelpusher3589]

same@@nathanhallisey441

[@duke3187]

I would to

[@jarradcurnow5254]

Yep me too

[@Deconstruction_Administrator]

The mong ones always taste best.

[@jennybowd2962]

Ground beef and minced meat are the same Another tip is if you are not sure of the level of seasoning, take a teaspoonful of the mixture and cook it in the pan and taste

[@awmperry]

Although for soss rolls I tend to prefer pork over beef or lamb.

[@bonnielee78]

@@awmperry ... or a mix of pork and beef mince or lamb and beef mince always works well.

[@Dr_KAP]

Yes the classic sausage rolls call for sausage mince, as beef mince would be too dry. But other than that you can use pork/veal, lamb etc of course

[@awmperry]

@bonnielee78 Exactly. Here in Sweden we call that mix "blandfärs", and it's what I always use for mince sauce.

[@mtaylor3491]

​@@Dr_KAP never made a dry beef sausage roll.

[@wallywatching]

As a sausage roll connoisseur, I'm extremely proud of your work. Well done, guys!

[@TessaRenee888]

Aussie here, you did us proud, those Sausage Rolls look delicious! I would happily eat those. Your Mrs is a legend, confident in the kitchen and really knows what shes doing. Also, juggling bubba at the same time with a smile on her face 🙌🫶 I love how you two talk to each other, such a gorgeous couple and family. ❤

[@kelletamas]

Damn dude, your missus is a natural cook. I worked in many kitchens (never made this exact roll), but I can tell by the way she uses her hands, that she is great, a true natural with experience. Well done mrs rocker :)

[@midnightkitchen8379]

Aweeee thank you 😊 ever since I was 9 years old I’ve been cooking ❤

[@thejam69]

For future reference, fennel seeds need to be crushed in a mortar and pestle, toasted beforehand. There’s a massive difference. Just a tip, love you guys! ❤️🇦🇺

[@tonycasey3183]

You can tell that Daniela is a very good cook. If you CAN ever get lamb you will notice a big difference. I usually cut the rolls in to individual portions before they go in the oven, then everybody gets some lovely "end crust" and they can be served cold, buffet style at family gatherins, etc.

[@davecannabis]

i dont like the end crust i have no teeth and it hurts my gums of steel

[@colonelfustercluck486]

so you have the very sorry and well sucked gummy and slobbery bits. We like them "a la crusty", but each to his own. Happy gumming and dribbling...@@davecannabis

[@virginiaviola5097]

I lived in the States in the early ‘80’s and the thing I missed most was food..fresh fruit and veggies, good coffee and lamb especially. What I miss most about the US is Taco Bell 😂

[@lynndally9160]

They look awesome guys, hint: when the recipe said to season, that usually means to add salt and pepper. Skinny sausage rolls are more common in Australia. The Nashville one was more of a gourmet sausage roll. Fennel goes amazingly with pork

[@Danceofmasks]

Ye. Maybe the recipes they're used to use different language. Even so, she knew it was missing salt. Great instincts.

[@cleobasset]

Your wife's substitutions are spot on, exactly as we often make them. Pork is common, lamb is usually gourmet style. They look perfect. We always add salt and pepper.

[@Mediawatcher2023]

Sausage rolls are one of the few classic Aussie party foods that really can be made ahead because they can be frozen unbaked then when you’re ready to serve, all you have to do is bake them. No fussing with garnishes or assembling, just make sure there is plenty of tomato sauce (ketchup) to dunk them in!

[@top40researcher31]

just let you know i made that comment on my other account as of have two of them if you wondering who mediawatcher2023 is

[@1953beetle]

I usually smoother mine with Tobasco sauce.

[@shezzawymark8963]

You should try a pavlova

[@vanessagoddess1]

I freeze them cooked and just reheat in the oven no problems

[@trevoranderson2905]

Hi GUYS, the sausage rolls can have any type of filling as long as you use either beef or pork and any seasoning you want , I like beef and a lot of black pepper and onion. It's a classic from fifty years ago and made by baker cousin (professional baker ). Yumbo😊😊😊🇦🇺🇦🇺🇦🇺🇦🇺

[@timp1390]

This guy is definitely Australian not born and bred but close enough. 👌

[@stuart2006rats]

Yep! 👍👏👌

[@lindylufromoz5111]

Yep. I'm an Aussie & these looked fantastic. Very authentic. You could sell heaps of these. Go for it; you know you wanna. Great job kids. Another fun Oz recipe to make is a pavlova. You will choke on all the love in a pav. x LindyLu from Oz

[@leoniebrown1810]

Hey there Ian and Daniella, you do know that that is how everything tastes so good . Using your hands adds the love.

[@Max_Flashheart]

Sausage Rolls are perfect for gatherings and kids love them.

[@darryltoombs1076]

This is for Mrs IWrocker.......when a recipe calls for seasoning it means salt and pepper so you did a good job 👍🏻I know the hassle of finding the right ingredients as I'm an Aussie who has been living in the Netherlands for the last 1 years and there are some things that we just don't have here so we just get creative and compromise. Nice job you two, now I want to make sausage rolls.

[@sarahobah]

I don't know if you've done any cooking videos before now but lady, you're a natural at this. I loved watching you cook, listening to you talk about it and you have a calm confidence about it all. I'd watch more cooking content from you for sure!

[@Kermsdaddy]

Eating a pie and sausage right now while on smoko!! Love it and love how much you both love Australia 🤍🤍

[@Jordy120]

A cheat: Buy your favourite Sausage then lose the casing, then wrap, cook & ya done!

[@lynndally9160]

Problem is, American sausages are completely different to ours

[@DaveOz-mx5oh]

You can also buy sausage meat on its own, which is cheaper but I agree with you that if you just buy your favourite sausage and remove the casing you can't go wrong

[@stevenicholson8312]

You are making your family true blue aussies. Delighful family, adorable kids.

[@Bellas1717]

Great work guys! Grated apple and carrot are really yummy "hidden veggies", sesame seeds are great on top. Doesn't matter how they look, just the taste. The salt comes from the tomato sauce, slather it over the top.

[@gregmullins6927]

Aussies usually have these for lunch not so much for dinner,their not exactly a healthy thing to eat,but I'm glad that you folks love them 👍

[@jacintadonadio1208]

Yummy looks good Daniella. Awesome if you do more of these videos Ian. Have a great day with Emma, Andrew and Sydney 🇦🇺💜🇮🇹

[@allanhindmarch7323]

They look so yummy. Great job guys 👍 Couple tips... Egg wash the sides also, more golden brown, and cut them to size before you cook them. You get the beautiful cooked ends on all the portions then.

[@Jaydaydesign]

Sausage mince is usually made from very finely ground beef and pork. It will almost be like a paste rather than be chunky. You traditionally don’t want too many chunks of anything But normal ground meat will be fine. I found that blending up the onion with some carrot works well too to add in works great

[@MajorMalfunction]

Carrot! Forgot about the grated carrot! For seasoning I use dried mixed Italian herbs. It's got everything, oregano, basil, thyme, coriander, parsley and marjoram. And of course plenty of pepper. So easy to make, and always a hit at parties.

[@Vizoar]

also try some chutney of your choice in the mix adds a sweet caramilized flavour@@MajorMalfunction

[@frogmouth]

Beef and pork mixture works well if your butcher doesnt suply sausage meat .. as in meatballs that combo is good . Fennel is a must . Shortcrust pastry is my preferencevover puff but commercial sausagerols in aust always use puff pastry except fotr the gluten free pastry one. Skinny is good but i would chop them into 10cm pieces before cooking as people like the crunchier end bits just adds to texture!

[@tamarapetersen3779]

As an Aussie who loves a good sausage roll, and makes them, mostly for myself, I can say that yours look delicious. Minced meat is just ground meat. Beef is the most common meat used, I like using sausage mince which is almost like a paste. Sausage rolls are very versatile when it comes to flavours. I like adding cheese and bacon to my mince mixture. I have never piped my meat, I use my hands to shape it. And I cut mine into individual pieces prior to cooking, more crunchiness that way.

[@mancuniangamecat8288]

Who doesn't love a British sausage roll?

[@johnpage7735]

The box of frozen mini sausage rolls and party pies is about to be defrosted. Yummo.

[@stuart2006rats]

😂😂😂😂

[@booradley0x0]

lol I’m watching this eating a spinach and ricotta sausage roll ❤❤

[@niteowl1156]

Hey Danielle You did Great!!!....You HAVE to Add these to your Family gatherings as an 'Australian Treat"....Kids love them for all party occassions....Well done Danielle!!!!

[@midnightkitchen8379]

Thank you so much ❤ yes they’re part of our meals now 😊🎉

[@rookere1604]

you can tell dani is a very experienced cook, she even holds the knife like a trained chef

[@glenod]

mmm... not quite....

[@glenmale1748]

I get it... sarcasm.

[@rookere1604]

@@glenmale1748 It is evident she has had training. And I would put money on it she would destroy you in a cook off

[@glenmale1748]

@@rookere1604 This is how a chef uses a knife. kzbin.info/www/bejne/j6OroZh7rNCSY7c

[@davidgillard4995]

We call it comfort food. Great job guys. 👍🏼🇦🇺

[@carokat1111]

The skinnier roll like you made is authentic. They look terrific! Personally I like to cut them in to 1-2 inch pieces before they're cooked - you get extra crispy pastry that way. Fennel and Roast Pork are a match made in heaven. I make a Jamie Oliver recipe, where he uses sea salt, fennel, chilli, bayleaf and lemon rind and grinds them to a paste with a bit of olive oil. Spread it over the pork meat, roll it up with the uncooked skin on the outside and roast for 2 hours. Superb.

[@tanyabrown9839]

I definitely would add some mixed herbs, black pepper and salt to the mince when making sausage rolls and would mix it with my hands too. You dont need fennel in sausage rolls, any herbs which taste fine with this will do (jI like to use an Italian herb mix). If you make sausage rolls again don't bother trying to using a piping thing for the meat but just mold the meat shape with your hands. They looked great though much longer than us Aussies have ours before you cut them. (cut them to size in length before baking them.. either half the size they were or smaller lengths (our children's party sized sausage rolls are only a few cms in length). Many of our sausage rolls have a combo of meat in them (lamb/pork) so you could also put some pork mince into the meat mix if you have that over there.

[@andrewhall9175]

9:52 I remember those ones you had in Nashville being larger than average circumference. The meat is usually about the size of a sausage. What you’ve done here looks a perfect size to me

[@phunkmonkeycookiegarage7773]

Regarding Fennel Seeds, they work very well with any pork recipe. Of course, you can use them on whatever if you like the flavour but they really shine when used with Pork. Next time you make up some ground beef ones, try adding some chopped Bacon or even something like chopped-up smoked Sausage to REALLY add some punchy flavour. Really, you can do any flavour combo you want. Maybe a Cheeseburger version with Beef Cheese and a little Pickle Juice. Perhaps a Chicken, charred Corn and Cheese. What about, Pork, chilli and Apple and so on. There are no rules with Sausage Rolls lol, go crazy and create something that you love and call it the WROCKER-ROLL.

[@serendipity9404]

Great job 👍 My dad was the sausage roll baker in the family. My sister usually buys her favourite sausages, removes the meat from the skin, and uses that meat as her s/roll meat. Good option when you want a variety of flavours for a party/gathering.

[@grahamejohn6847]

All I can say is YUM!!!. My son is a Baker/Pastry Chef and sometimes he makes me a special lot of pies or sausage rolls at work and brings them over to me and seeing yours makes my mouth water.

[@JudeAussie]

Crikey! Ian. Sydney is your little mini me ❤️ Dani those sausage rolls look soooo good. Well done! 👍❤️🇦🇺

[@lowsonpearse]

Mrs Iwrocker is a pro! 😁👍 Ahhhh the good ol Aussie Snausage Roll.. they can be deceptively complicated.. the texture of the sausage must be perfectly complimentary to the seasonings and the crisp, butteryness of the pastry.. i like using a pork sausage blend, fennel seeds are a must.. i like cracking fresh black pepper and sea salt over my eggwash before putting in the oven, also the addition of cheese in the mix is sometimes nice.. i use fresh parsley, not coriander but yours look yummy!! ❤

[@keithkearns93]

Minced and ground are the same .

[@midnightkitchen8379]

Oh lol good thank you for letting me know ❤

[@lt417t9]

I'm an Aussie and ground beef is mince meat we just have different names for ingredients to Americans, love your channel and you've done Aussies proud with your sausage rolls 💚 Much love from the capital of Australia 🙃

[@marksmith164]

As an Aussie, you guys always make me realise that I take more than just our snack foods (lollies and such) for granted... sausage rolls and pies are like a staple here, but there it's like you've just eaten the most delicious thing in the world! It's fascinating.

[@stuart2006rats]

Yep. 👍👏👌

[@jenniferharrison8915]

Hi Ian, Hi Daniella - what fun! 😄 My mother cooked a lot of pastries, including fabulous sausage rolls, but I very rarely bake at all! Great teamwork! Score means cut shallow nicks in the middle of the pasty a few times, it's let's out the steam, and gives the rolls a nice pattern! That's very resourceful! 😂 Hi Sydney! 🥰 (I think dad's hungry! 😃) I prefer barbecue sauce! Great first try! 🙋⭐

[@utha2665]

I always think of scoring as running your knife across the pastry, as you said to a shallow depth, not all the way through the pastry. That way as the pastry rises it will split across the scoring and not randomly.

[@jenniferharrison8915]

@@utha2665 Yes, that's what I meant! Just across the top! 😄 It keeps the pastry more even!

[@elizabetholiver1970]

I just prick them all the way along with a fork 😊

[@peterfreeman927]

Well done guys, they look fantastic, yum my favourite. Just to let you know each place that makes sausage rolls here taste different although the same product, different is good. Enjoy

[@allanhindmarch7323]

Make bite size ones on a platter for a party with family and friends. Goes down a treat!

[@anngawley3293]

Well done Daniella, They look so tasty. Enjoy 😋

[@cadifan]

You can use any minced (ground) meat, even mixed, in a sausage roll. I'm not sure (I don't cook) but I think in NZ ours are usually mixed beef and pork, they taste awesome anyway. I think you cut the rolls to length before you put them in the oven, (again I'm not a cook).Awesome first attempt 👍

[@xulunknown]

the best thing about sausage rolls is you can mix and match the meats and any other ingredients. your wife's sausage rolls looked great so yea just have fun with them

[@azanterose6526]

You can freeze sausage rolls ready to reheat. Great convenience to have ready as a quick meal. Make home made bread with fennel seeds spread on top of loaf before cooking. You have a new subscriber. As an Australian, I love watching these types of videos. 😊

[@EnlightenedCate]

Well done guys. The only thing that I do different is cut them into equal portions before baking them.

[@PS-Straya_M8]

Good on you for being filmed the first time making these. You did great! 😁

[@user-sj9ys2ky1f]

Really easy way to do this, find a pre-made sausage that you really like. Take the skin off and wrap in puff pastry. Egg wash and sesame seeds on top. Pre cut the rolls before cooking and enjoy! Here in Australia you can buy sausage mince from the Butcher. Great job, now you can play around with the recipe and make your own changes! Loved your description of how they give e cosy feeling right in your hand! I like my sausage rolls with spicy bbq sauce!

[@ausaromatica9652]

Minced Meat is the same thing as Ground. Here is a great Sausage roll recipe for you to try: # 400g sausage mince (spiced sausages that have been ground/minced, I would suggest using Italian Pork sausages to add a different level of flavour to the beed mince. If you cannot get, cook some ground pork with onion powder, thyme, rosemary, oregano, sage, black pepper, hungarian paprika and fennel seed until fragrant. Add a little good red wine until alcohol cooks off and the wine has absorbed into the pork.) # 300g beef mince # 1 brown onion (or shallot), coarsely grated # 1 carrot, peeled, coarsely grated # 2 garlic cloves, crushed # 35g (1/2 cup) fresh breadcrumbs # 1/4 cup chopped fresh Italian parsley # 2 eggs # 3 sheets frozen puff pastry, just thawed (or make your own) # 1 tsp sea salt flakes # Poppy/Sesame Seeds Step 1 Combine the sausage and beef mince, onion, carrot, garlic, breadcrumbs, parsley and 1 egg in a bowl. Season. Mix until well combined (the mixture will be sticky). Step 2 Preheat oven to 356° Fahrenheit fan forced or 392° Fahrenheit Conventional . Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl. Step 3 Cut the pastry sheets in half. Place one-sixth of the mince mixture along centre of each piece of pastry. Brush 1 long edge with egg. Fold pastry over to enclose the filling, pressing to seal. (At this stage, you can wrap sausage rolles in cling film or put in freezer bags to deep freeze as they will last for 1 year friozen, when using, pull out of freezer, egg wash them and sprinkle with poppy/sesame seeds). Cut each roll into thirds. Place the sausage rolls, seam side down, on the prepared trays. Brush the pastry with egg. Use a small sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with sea salt, and Poppy/Sesame seeds. Bake for 35 minutes or until cooked and golden. Step 4 Drizzle the sausage rolls with tomato sauce (ketchup) oe barbecue (BBQ) sauce and enjoy.

[@Rick-da-scale]

Here is a recipe for Pavlova. Trust me, this is a desert to die for. ❤ 13 Ingredients 3 Method Steps 6 (59g) eggs, separated 1 1/4 cups (270g) caster sugar 2 tsp Coles Cornflour 1 tsp white vinegar 1/2 tsp vanilla extract 300ml thickened cream 2 tbsp pure icing sugar, sifted juice of 2 limes Finely shredded rind of 2 limes 2 Lady finger bananas, thinly sliced diagonally 3 golden kiwifruit, peeled, thinly sliced 2 starfruit, thinly sliced Pulp of 2-3 passionfruit Step 1 Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil. Step 2 Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required. Step 3 Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind. This will blow your mind. Cheers. 🇦🇺🦘

[@rossalynsmith5253]

Daniel will have to convert the ingredients

[@Rick-da-scale]

@@rossalynsmith5253 I think Google should give the comparisons she needs.

[@Rick-da-scale]

@@rossalynsmith5253 Probably have to substitute kiwifruit, don't think they'll get it over there.

[@elisekellett2378]

​@@Rick-da-scalestrawberries and tin peaches are a good topping too.

[@Rick-da-scale]

@@elisekellett2378 I was shocked that strawberries weren't mentioned, I figured, confessing my ignorance that they meant strawberries when they said starfruit, otherwise I have no idea what starfruit is.

[@tbonesfishies1797]

Guys your next cook should be an Aussie meat pie 👍.

[@craigmckenzie976]

"Like soup in your hand!" 😂👍👍. Love your work and your appreciation of gourmet Aussie cuisine. Greetings from Glass House Mountains Qld.

[@kimsopar6976]

They look great - well done! We make these all the time - you can add any minced meat or grated veggies you like (especially if you're trying to sneak them in for children - grated carrot and zucchini aren't obvious in these). We don't bother refrigerating the mix before putting them together and you don't need to pipe it - just use your fingers and throw it on and shape it. Sometimes we make mini ones and sometimes big fat ones. They're also good sprinkled with poppy seeds or sesame seeds.

[@brettsynon]

Wow this was a big recipe for something that I make with 2 ingredients straight out the packet. 😂. I legit get a roll of sausage mince from Safeway ( yes it’s always gonna be known as Safeway not Woolworths hahahahaha) and roll it in pastry from the freezer section hahahahaha. Egg wash and bake. It’s that simple. No mixing no fucking around just sausage mince in pastry

[@louisekindred0059]

Yep you're a man 😂😂😂😂 lol.

[@scottalcorn1973]

Well done guys! I've never used the fennel seeds whole. I couldn't imagine buying into it because they have a strong flavour. I normally use a mortar and pestle and grind my seeds. Also some sun-dried tomatoes is de-lish! Love your work!

[@incamoran9532]

Leave out the fennel seeds and middle eastern spices, just use salt, pepper, a little pinch of rosemary and thyme, plus tons of chopped onions.

[@home8630]

You got a nice kitchen. Glad you enjoyed making the sausage rolls and eating them. Fennel, can also be used in soups and casserols dips. Two things that no one talks about and they should, and have a go at making them is Damper and Pasties. You could also have a go at making an Aussie Burger with the Lot. Maybe you can answer the question, is the Aussie damper the same as USA southern style biscuits? When I was growing up, it was Pea and Ham Soup in winter and it was left on the stove for the weekend and it was help yourself.

[@danielintheantipodes6741]

Mince meat is what you would call 'ground beef'. A lot of Australians would also use beef rather than lamb. (I like both.) Also, you can use sausages, just remove the cases. If you put them in the pastry with the cases on, they will curl up. I am guessing that your sausage rolls are far, far superior to the ones to be bought in most of the shops here. You can also include onion and grated carrot in the meat mix. (I would fry or microwave it first before adding it.) More cooking videos plesae! Thank you for the video!

[@madmick6275]

They look yummy, good work mate.

[@markcranage2651]

As a baker for 17 year's in Australia, I worked in a medium size bakery, sausage rolls was only a part of what we made. For the meat, we used minced meat, water seasoning and breadcrumbs. the breadcrumbs was used to take up extra moisture , so that when baked, the base of the pastry wouldn't get burnt. Seasoning was white pepper, some salt and chicken salt. We would mix the meat up in a high speed mixer to a soft consistency and then either pipe out the meat onto long strips of pastry, using a piping bag. We would then fold the pastry over, using water to stick the pastry together and then cut to length, put on trays , sprayed with a yellow color and bake. Later on we had a machine to do this task.

[@margi9103]

That was great to watch. I make sausage rolls for parties. You will always find some different names for ingredients when looking at Australian recipes and American ingredients e.g. capsicums are bell peppers, rocket is arugula, icing sugar is powdered sugar, rock melon is cantaloupe, corn flour is corn starch. We get a lot of American cooking shows on SBS and that’s how I worked out arugula was rocket.

[@keithkearns93]

They look fantastic . Far better than one I bought a few hours ago . The sausage rolls we get in our little town are pretty ordinary .

[@THE_MASK_REAL_ONE]

Perfect sausage roll .

[@simonmarshall180]

I’m just going to say… add a bit of pork belly mince into your next batch. About 25% and work it in a food processor. Then grind the fennel seeds with pepper,salt and perhaps cumin seeds. About a teaspoon or so to taste. Seasoning is the key. Do not be afraid to add anything extra. Chilli flakes etc. keep the pastry cold. Add sesame seeds on top. Make them till they are soft and golden brown and pastry crumbs on the bite. Not in your fingers. A good Roadhouse sausage roll will sell for $6.00 or so. Hey there is a good income stream for you to try. It’s a long way to the shop, if you want a “decent “ Sausage roll

[@micheledix2616]

Not to worry, Daniella, ground beef is minced beef. Well done, and yes hand mixing is best. My children LOVED to help hand squeesy mix meat mixture. Try cutting the rolls into the smaller rolls before you cook them. Funnily enough, when I was young 65nyrs ago, we did cooking at school and sausage rolls was a usual thing to do in cooking class😁

[@ascendedsleeper5693]

You'll have to have a go at making a meat pie next.

[@johnwhelton]

Sausage rolls look great....Good job Dani and Ian...Love the thumbnail with Sydney !!!!

[@margaretbamford7176]

Hello from Australia. I well remember father and son from the US visiting here for a while who didn't realise powdered chilli was so much hotter than chilli powder, the result was inedible. Tablespoon measures may be different too. Should be a conversion table somewhere in the recipe book.

[@mancuniangamecat8288]

Wrapping meat in pastry dates back to the Ancient Greeks and Romans, but the modern sausage roll is thought to have originated in 19th Century France. Sausage rolls grew in popularity in London in the early 1800s as a cheap street food, and rapidly became a quintessentially British snack.

[@Trinacaria]

Happy that it turned out so well. In time you could make your own sausage roll business.

[@bigdaddigaming]

Aussie, these are only known in Australia because British settlers took the recipe over with them, these are available all over Britain and always have been as well as us making our own for centuries, those aussies are cheeky buggers although in Britain we usually make them out of minced pork with seasonings(usually sage, onion and tyme, but people have there own favorite herbs they like to use) and puff pastry

[@101steel4]

Yes, they are Australian as much as pizza is American 😁

[@Lachlanjmcd]

We are cheeky buggers ill admit, but ours are just better known because they taste the best... ; )

[@obijon7441]

In case nobody else has said it yet, sausage rolls are a typically British foodstuff🇬🇧, eaten and enjoyed all over the former and current commonwealth countries. They're not a specifically Australian thing at all, they just remind the Aussies of their motherland, lol. They do the same thing with the "Aussie" meat pie, both of them existed as things before Australia itself became a country🇦🇺 and there's nothing specifically Australian about either of them, they just like them so much that they've become much loved national staples(and quite rightly so) because they're both bloody good tucker, mate.

[@rowanbrecknell4021]

20:41 I grew up with a English diet. My mother used to do the Chinese , Indian , Mexican nights and we had to cook. Italian nights were in as well. WE learnt to cook. As soon as they can handle a knife teach them to cook. Oh and then garden no cook without garden.

[@trudiadams7481]

Your doing great, they can be as skinny or plump as you wish. Enjoy 😊

[@firebrand2619]

Well done Daniella! looks absolutely mouth watering You can just about put anything in sausage roll my favourite Spinach and ricotta 'sausage' rolls.

[@WayneT51]

G'day Daniela, greetings from down under. You did a great job for your first effort. If I may suggest. Cut your roles before putting them on th pan then apply the egg wash and the sprinkles . My wife is from Mississippi and I had to tell her "let them cool a bit" she loved them. Another suggestion, dice up some bacon and incorporate into the mince (ground beef)

[@Bobby-ue2ty]

Top shelf work guys. 44 yr old aussie. Sausage roll enthusiast. I can smell them. Enjoy. With real tomato sauce.

[@johnwhear9600]

Nice knife skill Mrs. IWrocker...

[@deucey89]

Well done guys, do mexican tacos next with your mrs next!

[@stevehartley7504]

Lamb or pork Onion chopped fine garlic if like Season salt and pepper Rest mix Roll by hand to thickness and length of pastry Pastry out of carton cover half hour with wet cloth Egg/ milk wash across edge to stick Crimp along sealed edge Press fork to create good seal Score top diagonally of pleasant look. This allows pastry to rise easier Use egg/milk wash to coat outside Sprinkle with salt sparingly Cook Can add herbs to flavour meat mix Sage etc Grated apple ( as like apple sauce for pork) Great for picnics as finger food

[@velocityjet1884]

Hello from Australia, these look yum, I can almost reach my hand through the screen and steal one of you guys, thank you for attempting a great Aussie snack.

[@hoon5763]

PAVLOVA ! ... no doubt about it.next cooking show should be the great Aussie PAV

[@leighhattan5795]

Or the Kiwi pav lol

[@hoon5763]

or the Kiwi marital aid "Gumboots"@@leighhattan5795

[@pamh]

Great job guys. There are so many variations for sausage rolls. I've never used fennel seeds and instead of eggs, I use a squirt or two of bbq sauce (you can vary that too with curry, sate, tomato or any other sauce you like) and sausage meat instead of mince. Can't wait to see what else you cook up. x

[@ericafarrow667]

Yum! Aussie tucker. Great video, you made those sausage rolls perfectly. Except, you don’t have coriander in them. Love taste testing different foods and recipes from all over the world 👍

[@ianwalker5842]

Yeah, I grimaced at the coriander, hate the stuff!

[@kennethdodemaide8678]

You can use any ground meat but sausage mince is best. Season any way you like. I grate the onion and grate an apple as well. I use breadcrumbs instead of eggs. Definitely use your hands to combine the mix. You can experiment and create your own recipes. Once you have the basics down you can create your own kinds of sausage rolls. You can make the sausage rolls as thin or thick as you like. The first ones you made are exactly how the Aussie ones are made. Home-made are better than bought. Good job guys for your first time.

[@23rdsphotographyandaerials93]

We don't put fennel or coriander into a traditional sausage roll this is some fancy pants type recipe and I believe it should be a mix of sausage mince and minced/ground beef. Your cooking skills are on point, you can tell a good cook by how the chop, mix and can eyeball measurements.

[@4kays160]

If it has fennel in the recipe, its a gimmick that a boomer has put in a book thinking it is fancy 😂.. fennel ruins any savoury aussie dish..

[@christianvalenzuela9528]

As an Aussie I would eat yours over our diners/fuel stops... and Gracias por el Cilantro !

[@coralblake9868]

They’re looking great. In our family we cut the pastry wrapped sausage meat into one inch pieces before cooking. When they come out of the oven they’re bite size for parties.

[@harritiainen3530]

Excellent work on the rolls about salt and pepper the recipe did say "season" the mixture which means add salt and pepper to your liking. Cheers

[@angelanickolls5357]

Aussie here if you're children don't like vegetables grate carrot zuchine sweet potato into mix combine well The reason for in fridge so long so juices are absorbed by bread crumbs You can use minced chicken and Turkey as well cut pastry in half meat on either side then roll to middle should just join together

[@stevehartley7504]

Score= to cut across pastry top to form slits Fork along folded edge to seal and create texture Egg wash/ egg milk mix to brush outside for colour

[@derekmurfet8106]

If you cut a series of angled cuts in the top it will stop it splitting on you also if you cut the sausage rolls into shorter lengths you get more crispy ends. I also soak some white bread in water then squeeze as much water out as possible and mix it into the meat. It will make the meat softer. Any mixed herbs work just depends what you like.

[@skwervin1]

Mum used to make her homemade ones with finely chopped onions, some grated carrot, finely chopped parsley and rosemary. She would make enough pastry to cover the kitchen table and would make meat mix to make about 5 rolls each 4 feet long. She'd cut the into pieces about 5-6 inches long, prick the top with a fork 3 times per piece then glaze with egg and a touch of butter. (Should note here we pretty much only cook with SALTED butter) She would cook them for about 10 mins then pull half to three quarters of them out of the oven to cool then wrap in foil and seal in a plastic bag before popping them in the freezer. Then when you wanted more, you could pull them out of the freezer, thaw for a few hours then finish cooking in the oven so they are nice and piping hot. Best meat is not too fat free.. by that I mean its best to use a cheaper meat than super expensive low fat meat as they will be too dry when cooked. Also yummy cold the next day or in your lunch box. Pop one into the microwave for 1 to 2 mins to reheat and you are good to go. She would also make cornish pasties at the same time using half the meat mix but adding chopped potatoes, chopped celery, chopped cauliflower and peas to the mixture, same pastry but cut 6 inches wide and a little thicker. A nice big blob of the mix on the pastry, bring the two sides to meet along the top, pinching it shut all the way so you end up with a half circle arching over a flat base - if you see a pic of one, you will understand what I mean. Cut two holes in each side, glaze and cook the same. It's a meal on its own and lovely cold or hot. Used to be made for the miners in Cornwall to eat for their midday meal. Be about 5 inches long, 3 wide and 2 high at the peak. The crust would be a little thicker so that the juices would stay inside. super yummy.... god I miss my mum....

[@cuzman140670]

Great job for your first time. Next time score the pastry on top with a knife, just slice across the roll on a slight angle every inch or so down to the top of the filling allows the steam to escape and prevents the roll from opening up. Also try adding shredded carrot to the mixture. As an Aussie I certainly would have been tucking into a few pieces of those.

[@beabarber4300]

Next cab off the rank - LAMINGTONS! I will be very surprised if there ISN'T a recipie in that book. Basically, the Aussie Twinkie. Then, if you are up for it, Impossible Pie! Which is the easiest and most delicious dessert known to humankind. Google up the recipie for Impossible Pie from the Women's Weekly cookbook for true authenticity. Or possibly the Presbyterian Womens Association cookbook, which contains a LOT of traditional Aussie recipies and which is famed in song, story and every Aussie home with an oven. This amazing collection of traditional recipies (including kangaroo tail soup) is a key cultural document. They re-published it in 2000 with modernized ingredients, but the original PWA cookbook from 1900 is truly amazing.

[@glenndot6965]

Hey Dani, those sausage rolls look so good I would definitely eat them!! In Oz, seasoning usually means adding salt and pepper and I use the meat from the supermarket bought sausages, either beef or pork and beef, lamb or just pork. Remove the casing and you can then add whatever you like, bacon, sun dried tomato, cheese, grated carrot, crushed fennel seeds etc. Before cooking, score them and cut into 2-3 inch pieces and pop into the oven. YUMMY served with tomato sauce, ketchup or even sweet chilli sauce!!