The spicy lamb sausage rolls at the Uraidla Bakery in the Adelaide Hills are the best sausage rolls I’ve ever tasted and this is my attempt to recreate them. I love Carême’s wholemeal spelt pastry for this recipe, but use any good butter puff. If using Carême (which is already the right dimensions), leave the pastry on the plastic it’s wrapped in then use this to wrap the rolls for refrigerating. Don’t be tempted to omit the breadcrumbs – they absorb moisture, helping to keep the filling plump and the pastry crisp. Mince for sausage rolls needs to contain a bit of fat and the first time I cooked these the mixture gave off a lot of oil, making the bases quite soggy. So I used this method of transferring them to a wire rack once they’re partially cooked and firm; if the filling isn’t giving off much oil and you don’t mind slightly soggy bottoms you can skip this step, but you do still need to reduce the oven temperature half way through cooking. Serve with a tangy fruit chutney or relish, or Matt Moran’s rough mint sauce (see video below), and a glass of Ochota Barrels Texture Like Sun, another great Adelaide Hills find. Instead of refrigerating the filled pastry, it can be frozen at that stage and thawed for cooking later.
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