I like getting out of bed early on Saturdays to begin my morning routine. It means I can get to the beach at sunrise.
Once I’ve walked for about 45 minutes, I drive to my butcher and select my meat for the week.
I’ve been varying my diet a bit more lately as part of an experiment to see how far I can go without adverse effects.
It’s been a while since I’ve eaten a sausage roll. I enjoyed the sausage rolls from my local bakery when I lived in Canberra. I’d buy one and eat it with a caramel thickshake.
These days, a caramel thickshake would be a step too far, but I was up for a sausage roll.
I bought two sausage rolls for $AUD7.50. The sausage rolls are made from beef and lamb cuts plus the usual herbs and spices you’d expect in a sausage roll.
I decided to have one for lunch and keep the remaining sausage roll for another day this week.
I cooked the sausage roll in my benchtop oven at 190 °C (374 °F) for 25 minutes and let it rest for about 10 minutes.
The pastry is light and flaky, creating a mess on the tabletop and floor. The filling is soft, tender, and flavourful. While the filling is dense, it’s a good kind of dense, not the tough, cheap density found in frozen sausage rolls you might buy at a supermarket.
For $3.25 (plus the cost of the electricity), this was much cheaper than buying a ready-to-eat sausage roll from a bakery.
I enjoyed the flavour and texture. I hope my bowels don’t react badly.
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