I was truly surprised at how quickly our original home-made sausage rolls became a hit in Lockhart not long after I first started making them. I think that was sometime in February last year...certainly before the Antiques Under the Verandah day because I remember making truck loads of them to sell that weekend. Since then I have made a batch every day and almost every day, they have sold out. That is really good feedback that I was on the right track when I decided to focus on flavour over size as the commercial varieties seem to do. It has certainly been one of the main comments we have received about them...that our sausage rolls have flavour and that you can taste the meat filling.
So I decided to have fun experimenting with other flavours and came up with my own version of the classic Cheese and Spinach Roll. It has a secret ingredient to give it a bit of extra pep. That has featured sporadically on our menu now for a number of months. At long last I can unveil a new, gourmet range of 'sausage' rolls...
Turkey, cranberry and brie - subtly sophisticated and slightly festive
Pork, apple and mustard - an English country flavour inspired by the Hairy Bikers
and..
Chicken, macadamia and sundried tomato -my personal favourite, the intense hit of sundried tomato balanced out by the creaminess of Australian macadamia.
Who said that a sausage roll had to be all about the meat? My new flavours test the boundaries of the ordinary sausage roll and I hope I can tempt some traditionalists into stretching their imaginations and their taste buds to try something a bit different and new.
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