It has been a long time since I enjoyed a crumbed steak. As a kid Mum would make crumbed steak. She’d tenderise the meat by beating it with an empty glass soft drink bottle. Mum would make the breadcrumbs from stale bread which she lightly toasted.
The process was simple, beat the meat, flour the meat, egg the meat, crumb the meat, fry the meat, serve the meat, and then eat the meat.
Mum’s crumbed steak was so good, when she made it there was always a spare couple of steaks so whoever was still hungry would have more. I used to spit on those steaks while my brothers were watching so I could get those extra steaks.
These days I don’t have bread at home nor flour and does anyone make glass soft drink bottles anymore?
I bought this single steak from my butcher. It weighed 216 grams and cost me $AUD4.32.
An easy way to cook crumbed steak is to shallow fry it in beef fat.
I keep a small shallow cast iron griddle pan on my barbecue grill. After I cook a scotch fillet steak I leave the rendered fat in the pan. I had enough accumulated fat to fry my steak. For a flavour kick, I also added a good wodge (British English informal for a large piece or amount of something) of butter.
This piece of crumbed steak took about 8 minutes to cook.
I used Google Gemini to create an essay on tomahawk steak. There may be errors.
I also used Google Gemini to create images; and I needed to use Adobe Photoshop to refine them.
Jump to the recipe if the descriptive palaver doesn’t interest you.
The tomahawk steak is the annoying show-off of restaurant and home cooking. The way its long and thick bone protrudes, coupled with the marbled and flavourful (the combination of taste and smell) meat, attracts attention.1 Frequently seen across social media platforms (Facebook, X, Instagram, Threads, and Bluesky) and on the menus of pretentious wanky restaurants, the tomahawk presents an archaic culinary experience.2
No one likes a show-off. You know that kid (or worse, an adult) who is always boasting about how good they are and how much they know. Rather than demonstrating excellence, they make a song and dance about it. For me, the value of a tomahawk steak is not how it looks. It has a handle, and with a firm grip, I don’t need a knife or a fork.
The anatomy of the tomahawk
Appreciating the tomahawk steak includes understanding its anatomical position. Bovine skeletons include 13 pairs of ribs, protecting the lungs and heart.6 These ribs are connected to the vertebral column along the back and extend ventrally to attach to the sternum.6 The ribs constitute a significant portion of the cow’s axial skeleton.6 The location of these ribs along the body determines the primal cut they belong to. The first six ribs in the shoulder region form part of the chuck cut. The primal rib, encompassing ribs six through twelve, yields the most desired steak cuts, including the ribeye, from which the tomahawk is derived.8 The muscles in the shoulder area surrounding the scapula (shoulder blade) and attached to these initial ribs generally possess moderate toughness.9
Cow skeleton (created by Google Gemini and Adobe Photoshop).
The primal rib cut, the anatomical home of the tomahawk, is located beneath the front section of the backbone and primarily serves a structural support function within the animal.10 This particular cut is known for its flavour and marbling, key factors contributing to the meat’s tenderness and succulence.8 Butchery practices clearly define the boundaries of the primal rib: it is separated from the chuck primal cut between the fifth and sixth ribs, and its posterior border lies between the twelfth and thirteenth ribs, effectively encompassing the meat associated with the sixth to the twelfth ribs – a total of seven ribs.11 Within this primal rib section, butchers further divide the meat into sub-primal cuts, which include familiar names such as the ribeye steak, the prime rib roast, and various rib preparations like short ribs and back ribs.12 The tomahawk steak is also classified as a sub-primal cut originating from the primal rib.1 The specific muscle composition and fat distribution inherent to the primal rib region contribute significantly to the qualities found in these beef cuts.
Delving deeper into the tomahawk’s precise origin, it is a thick, bone-in ribeye steak. What distinguishes it is the inclusion of a significant length of the rib bone, which is “frenched,” where meat and fat are removed to expose the bone for presentation.1 The primary muscle responsible for the eating quality of the ribeye and the tomahawk is the longissimus dorsi, often referred to as the rib eye muscle or simply the “eye” of the meat.4 This muscle runs along the back of the cow, situated outside the rib cage, and is characterised by its relative inactivity during the animal’s life, which directly contributes to its tenderness.9 Interestingly, the same longissimus dorsi muscle is also dominant in other highly regarded beef cuts, such as the T-bone and porterhouse steaks.16 The minimal exertion experienced by this muscle group results in tenderness.
What’s in a Name?
While “tomahawk steak” has gained recognition for its visual impact, it is a bone-in ribeye known by various names across different countries and culinary traditions. In the United States, a bone-in beef rib can be referred to by a multitude of terms, including “rib steak,” “beef rib,” “bone-in beef rib,” “tomahawk steak,” “bone-in rib steak,” “ribeye steak,” or “cowboy cut”.22 In Australia and New Zealand, the equivalent bone-in cut is called a “ribeye,” while the boneless version is known as “Scotch fillet” or, less commonly, “whiskey fillet”.23 In the United Kingdom, “côte de bœuf” and “tomahawk steak” describe the bone-attached rib steak.23
The French distinguish between the bone-in rib steak, known as “côte de bœuf” (literally translating to “beef rib”), and the boneless ribeye, which they call “entrecôte”.23 In Argentina, the terminology varies slightly, with “ancho de bife” used for the rib steak, regardless of whether the bone is present, and “ojo de bife” specifically referring to the ribeye.23 In Spain, a bone-attached rib steak is known as “chuletón,” the same cut with the bone removed is called “entrecote,” a term borrowed from the French.23 The term “cowboy steak” often arises in discussions about the tomahawk, with many considering them interchangeable. However, some differentiate the two based on the length of the frenched rib bone, with the tomahawk rib being longer for pretentious (wanky) presentation.4 Finally, a bone-in rib steak in Italy is recognised as “costata di manzo”.26 The nomenclature highlights the global appeal of this cut, with variations often reflecting the prominence of the bone in its preparation and presentation.
Selecting a tomahawk
Choosing a quality tomahawk steak at a butcher shop involves consideration of factors that indicate the potential for a good eating experience. Marbling refers to the fine, evenly distributed intramuscular fat that appears as white flecks or streaks throughout the red muscle tissue.4 Marbling fat renders during cooking, infusing the meat with flavour, moisture, and tenderness. For the highest quality, higher grades of marbling is advisable.29 In Australia, beef quality and marbling are assessed using systems like AUS-MEAT, which employs a scale from 0 to 9, and the more comprehensive Meat Standards Australia (MSA) system, which uses a scale from 100 to 1190.39
Another crucial element is the thickness of the steak. A tomahawk should be about five centimetres thick.2 This thickness achieves a well-cooked steak, allowing for a seared crust on the outside while ensuring the interior reaches the desired level of doneness without overcooking. The thickness of the steak is often linked to the thickness of the rib bone itself.2 The colour of the meat is also an important indicator of freshness. When selecting a tomahawk, one should look for a vibrant cherry-red hue.29 It is best to avoid steaks that exhibit any dark or brownish spots, as these may suggest a decline in freshness.37
The appearance of the bone is another factor. Some think the frenched rib bone should be clean and neatly trimmed.4 I don’t mind some meat and fat on the bone so I can enjoy a good bone gnawing and sucking session. Do you like sucking on a bone? The bone should be substantial, typically measuring between 15 and 30 centimetres, contributing to the steak’s distinctive appearance.5When selecting, consider the ratio of meat to bone, ensuring that you are primarily paying for high-quality beef rather than an excessively large bone.4 I suggest purchasing your steak from a trusted butcher. Butchers can provide insights into the source and grade of the beef, guiding you towards a selection that meets your preferences and needs.5
Cooking the tomahawk
Preparing a tomahawk steak requires some attention to detail. Regardless of the method, some steps are worth taking to achieve good results. Some people allow the steak to sit at room temperature for approximately one hour before cooking.2 Allegedly, this allows the internal temperature of the meat to rise slightly, promoting even cooking throughout. (I’m not convinced). Salt helps enhance the flavours of the beef.47 I like dry brining, where the steak is salted up to 48 hours in advance and left uncovered in the refrigerator, which can intensify the flavour and improve tenderness.47 The exposed rib bone can be wrapped in aluminium foil for presentation purposes and to prevent scorching, although this step is optional.2 A valuable tool is a reliable meat thermometer. Using a thermometer to monitor the internal temperature is an accurate way to achieve the desired level of doneness.2 Finally, once the steak has reached the target temperature, rest for 10 to 15 minutes before slicing and serving.2 This resting period allegedly allows the juices within the meat to redistribute, resulting in a significantly more tender and flavourful final product.
One of the most popular methods for cooking a tomahawk steak is using a barbecue, which can impart a smoky flavour and create a charred exterior.2 Given the thickness of a tomahawk, reverse searing is often favoured. This involves cooking the steak over indirect heat at a lower temperature, typically between 110–135 °C, until it reaches an internal temperature of approximately 46–52 °C for a medium-rare result.30 Following this slow cooking phase, the steak is moved to high direct heat briefly to achieve the desired crust.30 Setting up the barbecue for two-zone cooking, with one side providing high direct heat and the other offering indirect heat, is recommended for this method.30 The searing process usually entails cooking each side of the steak for 1 to 3 minutes over intense heat, around 230–315 °C.30 For an extra layer of flavour, some cooks like to add butter during the searing process.55 For me, it will be easier to use a gas torch.
Another method, when outdoor cooking isn’t feasible, is pan-searing, followed by cooking in the oven.8 This technique allows for the development of a crust on the steak’s surface. The process begins by searing the tomahawk in a hot, heavy-bottomed skillet, such as cast iron, with a high smoke point fat like beef fat.2 The steak is typically seared for 2 to 4 minutes per side until a golden-brown crust forms.2 After searing, the skillet is then transferred to a preheated oven, typically set between 175–220 °C, to allow the steak to finish cooking to the desired internal temperature.56 This oven finishing stage can take anywhere from 9 to 20 minutes, depending on the steak’s thickness and the target level of doneness. Similar to barbecuing, basting the steak with melted butter during the searing can enhance the overall flavour profile.57
The reverse-searing method can also be effectively employed by starting the cooking process in the oven. This approach involves placing the seasoned steak on a wire rack set over a baking sheet and cooking it in a low oven, around 95–135 °C, until the internal temperature is approximately 5–8 °C below the desired final temperature.30 Once this target is reached, the steak is quickly seared in a hot skillet for 1 to 2 minutes per side to develop the crust.30 This method, regardless of whether it begins on the barbecue or in the oven, is consistently recommended for cooking tomahawk steaks due to its ability to manage the cooking process effectively.
While less frequently used than barbecuing or pan-searing, oven-roasting can also be a viable method for cooking a tomahawk steak.2 This technique often involves an initial period of high heat to sear the steak’s exterior before the oven temperature is reduced to allow the interior to cook through to the desired doneness.2 Roasting temperatures typically range from 160–245 °C, and the total cooking time will vary depending on the thickness of the steak and the preferred internal temperature.2 Often, even when oven-roasting, a separate searing step, either before or after roasting, is incorporated to ensure the development of a crust.
The nutritional profile
Understanding the nutritional composition of a tomahawk steak helps provide insights into dietary intake. Precise nutritional values can fluctuate based on several factors, including the specific cut, the grade of beef, and the cooking method employed. Per a 100-gram (sans bone) serving, a tomahawk steak typically contains an approximate range of 135 to 280 calories, 4.2 to 22 grams of fat, 19 to 24 grams of protein, and 0 to 0.9 grams of carbohydrates.78 When considering a more substantial portion, such as a single serving of around 237 to 240 grams (roughly equivalent to one cup), the calorie count can range from 592 to 640, with 47 to 48 grams of fat, 40 to 48 grams of protein, and virtually no carbohydrates.78 It is worth noting that some sources report significantly higher calorie counts for a single tomahawk steak (e.g., 2264 calories) 84, which likely reflects a large individual steak. The proportion of macronutrients in a tomahawk steak generally shows that fat contributes the majority of calories, ranging from approximately 69.2% to 72.6%, while protein accounts for around 27.4% to 30.8%.83 Carbohydrate content is typically minimal or absent. Beyond these macronutrients, the tomahawk steak is also recognised as a good source of protein, iron, potassium, and various B vitamins.84
To provide a comparative perspective, it is helpful to examine the nutritional profile of the porterhouse steak, another premium cut of beef. Similar to the tomahawk, the nutritional values of a porterhouse steak can also vary. On average, a 100-gram serving of porterhouse steak contains approximately 130 to 276 calories, 4.4 to 19.3 grams of fat, 20 to 28.2 grams of protein, and 0 to 0 grams of carbohydrates.86 For a larger serving, around 238 to 250 grams, the calorie content ranges from 560 to 640, with 38.5 to 48 grams of fat, approximately 49 grams of protein, and 0 to 6 grams of carbohydrates.91 One specific source indicates a nutritional breakdown of 139 calories, 5.3 grams of fat, and 22.7 grams of protein per 100 g serving.85 Like the tomahawk, the porterhouse steak is also a good protein, iron, potassium, and B vitamins source.85
The following table provides an approximate nutritional comparison between tomahawk and porterhouse steaks based on the data reviewed:
Approximate Nutritional Comparison (per 100 g)
Nutrient
Tomahawk Steak (Range)
Porterhouse Steak (Range)
Calories
135–280
130–276
Fat (grams)
4.2–22
4.4–19.3
Protein (grams)
19–24
20–28.2
Carbohydrates (grams)
0–0.9
0-0
This comparison reveals that tomahawk and porterhouse steaks share a similar nutritional profile. They are relatively high in protein and fat while containing minimal carbohydrates. The specific nutritional content can vary depending on the size of the serving and the degree of fat trimming.
Premarket considerations
Before a tomahawk steak reaches the consumer, it may undergo specific premarket processes that significantly influence its final characteristics, particularly its flavour and tenderness. Two standard processes are dry-ageing and wet-ageing. Dry ageing is a technique where beef is stored in a carefully controlled environment, with specific attention to temperature, humidity, and airflow, for several weeks.4 During this time, moisture evaporates from the meat, leading to a concentration of its natural flavours. Additionally, naturally occurring enzymes within the beef work to break down tough muscle fibres, resulting in enhanced tenderness.4 Dry-aged steaks are often characterised by a more intense, sometimes described as nutty and complex, flavour profile. Some people call it “funky.”
Wet ageing, on the other hand, is a more prevalent and less time-intensive process. In wet-ageing, beef cuts are vacuum-sealed in plastic packaging and then refrigerated for a specific duration.93 This method also leads to improved tenderness through enzymatic activity; however, the same flavour concentration achieved in dry ageing does not occur because the meat is sealed and retains its moisture.93 Consumers should be aware of whether a tomahawk steak has been subjected to dry-aging or wet-aging, as this will have a noticeable impact on the steak’s flavour and potentially its price. Dry-aged steaks are typically more expensive due to the longer duration of the process and the potential for some weight loss in the meat during ageing.
Conclusion
With its presentation and flavour, the tomahawk steak offers a happy culinary experience. Steak enthusiasts can appreciate this cut of beef by understanding its anatomical origins, the various names it goes by around the world, the essential steps for selecting and cooking it, and its nutritional attributes. Whether prepared on the barbecue, pan-seared and finished in the oven, reverse-seared, or even roasted, good preparation and cooking guided by a meat thermometer ensure a good steak.
A tomahawk steak means less washing up because I don’t need a knife or a fork.
“Tomahawk + steak” (created by Google Gemini and Adobe Photoshop).
Recipe
Ingredients
Steak
Salt
Equipment
Oven
Gas torch
Meat thermometer
Instructions
Dry brine the steak.
Preheat the oven to 120 °C.
Insert the meat thermometer.
Begin cooking the meat until the internal temperature reaches about 52 °C.
Sear the meat with a gas torch.
Rest the meat.
Serve the meat.
Eat the meat (681 grams).
Suck the bone.
Gnaw the bone.
Weigh the bone (it was 175 grams).
Thoughts about the meal
This steak was delicious. The bone was better, it was full of flavour and mouthfeel as I gnawed it and sucked on it. It filled my mouth.
Eating it with my hands and just chomping into the meat and fat was fantastic. My lips and cheeks were smeared with beef fat and my teeth had meat fibres between them. My tongue was coated in the oily fatty meat juices. This sub-primal cut was primal to eat.
A lot of dental floss was necessary.
I still think the tomahawk is a pretentious cut, and you’re paying for bone (175 grams for this steak); it’s not bad now and then.
Photographs
This is a gallery of images. Click on one and scroll through the rest.
I haven’t eaten a potato in years because the carbohydrates in them have been inhibitory to my current way of thinking. However, now that my bowels have recovered and my body weight is at a high school level, I thought I would roast a couple of spuds for tea.
In my mind, a potato that is quite moist would benefit from some dehydration before cooking. That’s the theory behind double and triple-cooked chips. I thought I’d halve a couple of spuds, parboil them, season them, and then leave them overnight uncovered on a rack in the refrigerator. What could go wrong?
I asked Microsoft Copilot for an opinion.
To my surprise and delight, the answer was along my way of thinking.
Yes, dry-brining a potato is a thing—it’s just not as common as dry-brining meats, but the principles apply to starchy vegetables, too.
How It Works:
Dry-brining involves liberally applying salt to the surface of food and allowing it to rest before cooking. With potatoes, the salt draws out moisture from the skin and edges. Over time, this moisture mixes with the salt and is reabsorbed, infusing the potato with a deeper, more uniform flavour, which also helps dry out the surface. This drying effect is particularly beneficial when developing crispy roasted potatoes.
Practical Tips according to Microsoft Copilot:
Preparation: Start with a clean, thoroughly dried potato. The drier the surface initially, the more effective the dry brine will be.
Application: Sprinkle salt evenly over the potato.
Rest Time: Let the salted potato sit—ideally uncovered in a cool place or refrigerator—for at least an hour or overnight. This rest period allows flavours to penetrate and moisture to evaporate, which can lead to that sought-after crispy exterior when cooked.
Cooking: Proceed with your usual roasting method.
This method is an application of culinary science. At the same time, it’s used primarily for meats due to its protein interactions; the same basic salt-and-wait technique can work wonders for potatoes by intensifying their natural flavours and improving texture.
Question: What would I eat with the spuds?
In a Microsoft Teams chat with work colleagues, roast lamb was discussed on Friday. In addition, Lorraine from Not Quite Nigella wrote about lamb shoulder for Easter this week. It seemed lamb would be an obvious choice.
Last week, in the same Microsoft Teams group, I mentioned that the only good thing (in my opinion) about the temperature change was that I could put my butter dish out on the bench again. On the days of 43 °C, temperatures were too hot for butter on the bench. A work colleague suggested I invest in a butter bell. I’d never heard of a butter bell, so I was intrigued. I bought one, and hopefully, my butter will remain firm next summer. While I have serious doubts about maintaining firmness >30 °C, the main benefit will be restricting access to pseudomonads, which cause the microbial joy of rancidity. In addition, limiting access to air will minimise oxidative rancidity [here’s an essay on butter rancidity].
It’s been a long time since I’ve eaten roast potatoes. These potatoes were delicious. The outside was crispy, the inside was pillowy and soft, and the seasoning was on point.
The lamb was medium rare and tender. I am feeling full.
Photographs
This is a gallery of photographs. Click on one and scroll through the rest.
My beach walk this morning was a bit dreary at sunrise.
Later in the day, I walked through the mall, and there was this dirty big Aussie Rules ball in the middle. I’ve expressed my protest on social media.
I wanted to cook a steak in the Weber Q+ with a meat thermometer.
In theory, the Weber Q+ should function like an oven. Although it runs on gas instead of electricity, the main difference lies in temperature control. My benchtop oven has a microprocessor-controlled thermostat and heating elements that are less affected by maintenance and wind, resulting in a low coefficient of variation. If my benchtop oven was a laboratory instrument, it would be pretty good. The Weber Q+, however, would not be highly regarded as a laboratory instrument.
The key to reverse sear success is using a meat thermometer.
The reverse sear method offers benefits when cooking beef steak, particularly for thicker cuts. Here are some of the key advantages:
Even Cooking:
By slowly heating the steak in the oven at a low temperature, the meat cooks uniformly. This gentle cooking phase means there’s far less variation in doneness across the steak, eliminating the common problem of having a stark contrast between a well-done exterior and an undercooked centre.
Enhanced Crust Formation:
A brief sear delivers a caramelised crust once the steak reaches the desired internal temperature. The Maillard reaction develops a deep, savoury flavour without risking additional interior cooking.
Improved Temperature Control:
The two-stage process means you can monitor and control the internal temperature, reducing the risk of overshooting the target doneness. This control is beneficial for achieving a medium-rare or any other preferred level of doneness.
Moist and Tender Results:
Initially, cooking at a low temperature helps retain the meat juices. When the steak is later seared, the moisture remains, resulting in a tender and flavourful steak.
This method has grown in popularity due to its reliability and the elevated eating experience.
Grass-fed or grain-fed beef?
There are several key differences between grain-fed and grass-fed beef, encompassing rearing practices, nutrition, flavour profiles, and even environmental impact.
Rearing Practices and Diet
Grass-Fed Beef:
Cattle are raised predominantly on pasture. They graze on a natural diet of grass throughout their lives. This method is more reflective of the animal’s natural behaviour and tends to involve more extensive, sometimes free-range, farming practices.
Grain-Fed Beef:
Cattle usually spend the majority of their life grazing on pasture in their early months. However, in many cases, they are later moved to feedlots, where they are finished on an energy-dense diet primarily composed of grains (such as corn or soy). This accelerated feeding process is designed to promote rapid weight gain and increased marbling within the meat.
Nutritional Profile
Grass-Fed:
Leaner Meat: Grass-fed beef generally has lower overall fat content, resulting in a leaner profile.
Favourable Fatty Acids: It tends to have higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), along with a better omega-3 to omega-6 ratio.
Grain-Fed:
More Marbling: The grain-based diet promotes intramuscular fat development, leading to a richer marbling which can enhance tenderness and flavour.
Higher Caloric Content: The increased fat also means that grain-fed beef may be higher in calories and saturated fat compared to its grass-fed counterpart.
Flavour and Texture
Grass-Fed:
Beef raised on grass often has an earthy flavour that reflects the natural diet of the animal.
Texture: Because the meat is leaner, it can be slightly tougher if not cooked properly. Techniques to ensure optimum tenderness, include slow cooking or sous vide.
Grain-Fed:
Thanks to enhanced marbling from the grain diet, grain-fed beef usually comes out more tender with a rich, buttery flavour that appeals to many who are accustomed to the American style of beef.
Environmental and Ethical Considerations
Grass-Fed:
Sustainability: When managed responsibly (for example, through rotational grazing), grass-fed systems can support soil health and ecosystem diversity.
Animal Welfare: Often, the practices associated with grass-fed beef focus on natural grazing behaviours, which some consumers feel is more humane.
Grain-Fed:
Resource Intensity: Feedlot operations may involve higher concentrations of animals, potentially leading to environmental challenges such as faeces management and greater resource inputs.
Efficiency versus welfare: While these systems are designed for efficient production, they sometimes raise concerns regarding animal welfare and ecological impact.
Cost and Market Availability
Grass-Fed:
Premium Pricing: Because grass-fed beef typically requires longer periods to reach market weight and can be subject to less intensive farming methods, it often comes with a higher price tag.
Grain-Fed:
Cost-Effective: The accelerated growth and production efficiency generally allow for more cost-effective production, making grain-fed beef more widely available and often more affordable.
Summary Comparison
Aspect
Grass-Fed Beef
Grain-Fed Beef
Diet and rearing
Natural pasture diet; free-range grazing
Early pasture then finished on grain feed
Fat content
Leaner, lower overall fat
Higher marbling and intramuscular fat
Nutritional Benefits
Higher omega-3, CLA, and vitamins
Rich in fat-soluble flavour; higher calories
Flavour and texture
Earthier, occasionally gamey; may be tougher
Tender, buttery taste with consistent texture
Environmental Impact
Potentially more sustainable with proper grazing practices
More intensive production, potential environmental downsides
Cost
Generally premium-priced
Typically, more economical
Beyond the Basics
In Adelaide, many local farmers emphasise sustainable and ethical practices that mirror the grass-fed system, providing not just great flavour but a connection to more traditional farming.
Different cuts from these methods can require slightly different cooking techniques. For instance, the leaner nature of grass-fed beef often benefits from slower cooking at lower temperatures, while grain-fed cuts are versatile and frequently shine with quick, high-heat sears.
Other thoughts
The steak was great. I really like gnawing on the bone too.
Photographs
This is a gallery of photographs. Click on one and scroll through the rest of them.
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.
