I remember getting them at the tuck shop (cafeteria?) as a kid. In High School you put them in a buttered bread roll and doused them in the good old dead horse. (Tomato sauce) Speaking of tomato sauce, I prefer ketchup, always have, because it's got some flavour to it, rather than being, I think, fairly bland.
Today, while watching The Open, I made a batch using a combination of 2 recipes. I wanted to try and make a rough puff pastry, but it was an absolute disaster. I tried twice and ended up throwing it all in the bin.
Then, I found a recipe in a small cook book called Outdoor Food that my Mother-in-Law gave Chanin and I a few days after we got married. The recipe was for Sausage Rolls, but I thought the sausage mixture sounded a bit plain, besides, I had a secret weapon in the sausage mixture department, the pastry looked to be exactly what I was after though. After tasting a finished sausage roll, the pastry, while not as buttery, is the same as I remember from Australia.
The sausage mixture recipe I got from the expats website, Mates Up Over, the link is over there ----->>> on the right. The recipe is from a friend that I've never met by the name of Jan (she goes by the handle of echeers). Jan has moved back to Australia with her family, but her recipe lives on...at least in my house and stomach.
Well, here we go.