Smoky pork bacon sage sausage rolls
Sausage rolls are a quintessential Australian lunch and these smoky pork bacon sage sausage rolls are a twist on the traditional beef roll. The combination of pork, bacon and sage are a match made in heaven and served with a warm Smoky BBQ sauce, tomato sauce, or relish, these sausage rolls will vanish before your eyes!
Did you know: A sausage roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.
The wrapping of meat or other foodstuffs into dough can be traced back to the Classical Greek or Roman eras. However, sausage rolls in the modern sense of meat surrounded by rolled pastry, appear to have been conceived at the beginning of the 19th century in France. From the beginning, use was made of flaky pastry, which in turn originated with the Hungarian croissant of the late 17th century. Early versions of the roll with pork as a filler proved popular in London during the Napoleonic Wars and it became identified as an English foodstuff.
The Times first mentions the food item in 1864 when William Johnstone, “wholesale pork pie manufacturer and sausage roll maker”, was fined £15 (2015: £1,300), under the Nuisances Removal Act (Amendment) Act 1863 , for having on his premises a large quantity of meat unsound, unwholesome and unfit for food. In 1894, a theft case provided further insights into the Victorian sausage roll production whereby the accused apprentice was taught to soak brown bread in red ochre, salt, and pepper to give the appearance of beef sausage for the filling.