It’s National Sausage Roll Day.

Sausage rolls are one of Australia’s favourite foods and you can find them at the footy, bakeries, cafes and even servos.

Craig Cook is a butcher from Craig Cook the Natural Butcher.

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Craig will be making his classic sausage rolls.

Craig’s top tips are to make sure you use a good quality pastry as that’s the first thing that your mouth touches when you eat it

Recipe below:

Craig Cook The Natural Butcher Sausage Roll – Bulk Recipe

A premium sausage roll filling made using a balanced blend of beef, pork, vegetables, and a touch of sweetness from apple and tomato.

Ingredients

• 6 kg beef trim (75CL)
• 4 kg pork mince
• 2 kg celery, finely diced
• 8 green apples, cored
• 1 kg carrot, grated
• 1 kg red onion, finely diced
• 1 kg breadcrumbs
• 1 litre apple juice
• 1 kg Durant Tomato & Onion Meal
• Pastry sheets
• Butter

Method

1. Mince the beef trim and cored apples using a medium plate.
2. Mix in Durant Tomato & Onion Meal and apple juice.
3. Add pork mince and coarsely mix through.
4. Combine remaining ingredients: celery, carrot, red onion, and breadcrumbs. Mix well.
5. Finish by running the full mix through the worm (no plate) for a smooth texture.

Perfect for piping into pastry or shaping into sausages. Keep chilled during preparation for best results.