The Pink Leopard

Australia Day tucker: chorizo and onion sausage rolls

Trish Gallagher
Monday, January 23, 2012
Australia Day tucker: chorizo and onion sausage rolls
Chorizo and onion sausage rolls
Chorizo and onion sausage rolls
Chorizo and onion sausage rolls
It’s incredibly filling and very seasonal, all the ingredients will be readily available in the grocery store, from the farmers market or your industrious neighbours.
Trish Gallagher
Topics:
How toSausage

I have to say, my Captain Cook themed Australia Day Barbecue preparations aren’t coming along too well. If I want to stick to absolute tradition I will be serving eight-month-old salted pork, dirty drinking water and a barrel of rum. Although the Hairy One raised his eyebrows approvingly at the rum, I have had to come up with something more substantial for my visiting soldiers and convicts.

According to my some of my recipe books, the early settlers thrived on bush damper cooked on coals, fried dried meat and a cup of brewed billy tea. So tell me, sandwich steak in a piece of white bread and a beer? We haven’t changed that much in 224 years, have we?

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Yes, thankfully we have. I don’t want to bang on about multi-culturalism but how good is it that we can walk into just about any grocery store and buy not only foods from every walk of life, but Australian bush foods are becoming more accessible also. Food that Captain Cook would have eaten! Begrudgingly, I’m sure – a lot like the Hairy One who is still coming to grips with continental parsley – but the point is that we’re lucky to have such a choice.

So I’ve decided that along with a whole barbecued fish (that old Cpt’n Arthur would have enjoyed) I am throwing in some beautiful Thai basil, lemongrass and tamarind. My kangaroo skewers will be doused in macadamia dukkah and drizzled with olive oil – on any other meat, this dukkah would burn on a barbecue, kangaroo needs minimal cooking time so it will result in a perfectly cooked meat with a tasty crust. Yes!

Captain Cook would have given his right epaulette for a sausage roll from the motherland back then, but now we can make them with all manner of goodies. I’m sure he would have approved, especially faced with another salted pork stick. Enjoy!

Chorizo and onion sausage rolls
Makes 18 – easily doubled or halved
10 minutes preparation
25 minutes cooking

5 chorizo sausages from the meat section of your supermarket
1 tablespoon olive oil
400gm sausage mince
1 medium onion, finely diced
3 sheets of puff pastry
1 egg white, lightly beaten
2 tablespoons of sesame seeds

Preheat oven to 200 degrees. Gently fry onion in olive oil until soft. Remove chorizo from its casing (or skin) and in a bowl, mix with sausage mince and onion. Season with pepper. Cut your pastry sheets into six – cut across the middle and then turn and then make two more slices down the pastry sheet. Take a piece of meat and roll it into a sausage shape in your hands. Place meat at one end of a pastry square and gently roll until you have a tube. Pinch the seam closed with fingers. Place all rolls onto a baking sheet lined with baking paper, seam side down. Make incisions in any shape you like (bonus points if you can get the Sirius on there) and sprinkle with sesame seeds, gently pressing into the pastry. Brush with egg white and bake for 25 minutes.

Happy 'Straya Day!

Related video: Curtis Stone on how to cook meat skewers

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