BBQ lamb sausage rolls

Sausage rolls: an Australian institution.

BBQ: also and Australian institution.

Lamb: also an Australian institution.

Can you see where I’m going with this? Of course you can. You are not as simple as you look.

These little suckers are so tasty you’ll find yourself cooking up extra lamb just to make more.

Mix it up.

Get your little meat roll thing going on.

Roll them up, egg wash, dust with a little extra seasoning and then into the oven they go.


(makes 24 rolls)

4 – 5 cups leftover BBQ or roast lamb – cutlets, ribs, shoulder or whatever it is you have – chopped
1 kg beef mince (helps to bind the cooked meat)
1 brown onion, finely chopped
1 medium zucchini, grated
100 g (1 ½ cups) fresh sour dough bread crumbs (these soak up some of the meat juices and keep them inside the sausage roll which, in turn, keeps the sausage roll moist and tasty)
1 tbls herby lamb seasoning, plus extra to dust
6 squares ready rolled puff pastry. They all seem to be a pretty standard size out here so we’ll stick with the standard size today.
Egg wash (1 egg beaten with a splash of milk)

Preheat oven to 200 C (390 F).
Chuck all ingredients except pastry and egg wash into a bowl and mix until combined.
Lay out puff pastry sheets side by side on a bench top.
Slice pastry squares to form two rectangles.
Lay a sausage-like mound of meat lengthways down the pastry sheet. Roll pastry over the meaty mound and back onto itself so meat is fully encased. Slice through middle to form two sausage rolls.
Place sausage rolls side by side (2 cm gap so they don’t puff up and stick to each other) on oven trays lined with baking paper.
Glaze with egg wash and sprinkle with extra lamb seasoning.
Bake for 20 -25 minutes or until golden brown, rotating trays twice during cooking.
A your choice of sauce, or none at all, and eat that shit.

Almost food from an Australian Roadhouse…

Excerpt from the diary of a drunken sailor. AKA Grazza McFilthy Mouth

The final day of the holiday. Back to Perth from Albany to fly out at a time that can only be referred as silly. And an introduction for my children to a milestone of the great Aussie road trip; the roadhouse buffet. Aka the baine marie. Aka the hell that the idea of decent food goes to after it dies.

The Bain Marie #1. A water bath. An invention of early alchemists, adapted by the classic fore fathers of modern cooking – the French. Used to heat/cook things (hollandaise sauce, parfait, terrine, egg custards, etc) gently.

slightly fogged up due to the sweaty juices, but you get the idea
slightly fogged up due to the sweaty juices, but you get the idea

The Bain Marie #2. Bastardized warming system used by the Australian roadhouse.

that's a better shot
the bain marie in all its glory

For those of you who have never been on a road trip through outback Australia and never sampled from the glorified Ho Chi Minh hotbox that is the Bain Marie, here’s some of what’s on offer…

The chiko roll. An Australian icon. Modeled on the Chinese egg roll and spring roll with thick pastry and a weird, globular (yes it’s a word) filling.

Corn jack. Similar to the chiko roll but with a globular corn-like filling.

Devil wings. Spicy fried chicken wings. Super tender due to the fact they have been sitting at 70C for four hours.

Chicken tenders. Crumbed and deep fried chicken tenderloins. Maybe there’s some chilli in there somewhere.

Various sausages. Crumbed, cheese filled, plain beef, kransky.

Lasagne topper. Shit gets proper weird here. A square of mince topped with béchamel and tomato sauce, crumbed and deep-fried. Yep. These also come in cottage pie toppers. A square of mince and gravy topped with a mashed potato type product (who am I kidding?), crumbed and deep fried. I wish I was joking.

Seafood stick. Crumbed or battered stick of some kind of soy product coloured with flecks of red to give it the very vague appearance of crabmeat.

Squid rings. I picture the process of making these as grinding up the whole squid, a magical machine not unlike something on a Looney Tunes cartoon somehow forming that back into rings, crumbing those rings and then a stint in the deep frier. Sensing a trend yet?

An array of pies and sausage rolls (possibly from the oven), toasted sandwiches, other random shit and of course hot chips.

note the animal bones in the back ground... probably held more nutritional vale then our lunch
note the animal bones in the back ground… probably held more nutritional vale then our lunch

Today I decided to live life a little closer to the edge (or increase my chances of spending the night on the edge of the toilet bowl), so I also ordered the chicken, cheese and mayonnaise toasted sandwich. The chicken could’ve come from any animal except, I think, a chicken. Excellent. Seba opted for the burger and Obi a sausage roll. Both were homemade and surprisingly quite good.


Lunch was consumed in the middle of nowhere then it was back on the road to Perth to find a hotel with a decent toilet I could get comfy on…