A sausage roll but possibly unlike any you’ve eaten. Venison in butter puff.
My Dad used to make old school sausage rolls - the William Angliss school recipe using commercial bakers margarine as the base to the pastry. They’re the type you find in Aussie bakeries, containing some mince but heaps of fine grade fatty industrial sausage meat. His tasted fantastic but are pure junk food that sometimes left an oily film around your mouth, making ketchup necessary to melt the fat and ease the bloating.
But this one is different. My sausage roll uses Patersons Pastry butter puff pastry and my filling includes lean Hartdale Park venison, Gypsy Pig bacon, purple heirloom carrots, homegrown herbs, seasonings, a handful of sourdough crumbs and some onion. All natural, quality ingredients, locally sourced.
On the top are flavour bombs of rock salt, sesame seeds and rosemary leaves. Served with my own homemade heirloom tomato relish it was neither greasy nor bloating. The meat wasn’t dense or heavy but was quite filling, wrapped in it’s pastry coat. The final verdict? Delicious, as it should be.
*The Hartdale Park Venison and Paterson’s Pastry were purchased at Veg Out Farmers Market, held on the first Saturday of the month at The Peanut Farm oval, St.Kilda. The purple carrots and Gypsy Pig bacon came from Gasworks Arts Park Farmers Market in Albert Park, held on the third Saturday of the month. The crumbs came from my own sourdough bread using locally sourced wholewheat flours from Rita’s at South Melbourne Market.