Currently we are in the thick of football season of pretty much every code.  The rugby league is about to celebrate the annual State of Origin tournament, Aussie rules is going strong, Rugby Union is having the Super 14 finals and the test matches is about to begin and last but not least the Socceroos are about to compete in the World Cup “C’mon Aussie”.  For any sports lover its an exciting time and with football comes beer and snacks.

Sometimes the mission to gather said meaty treats is more interesting than the food itself, I will endeavour to walk you through the process.

1.   Whilst sitting at the footy the food cravings will set it and no quantity of beer will satisfy.  The first task is to correctly hydrate for the mission.  I recommend consuming a beer (or two).

2.   The next task is to identify a lull in the action.  The perfect opportunity is half time but everybody else will be trekking to find food so you may have to battle with the hungry hoards.

3.   Unless you are sitting on the aisle you will need to perfectly execute the Crab Dance as you shuffle sideways in the narrow gap between the rows of seats.  This is a critical stage of any food or beer mission as you may get criticised for blocking the view, heckled for supporting the wrong team or covered in a screaming fans beer.

4.   After you have escaped Fanasourus you need to navigate your way to the food stand and wait.

5.   Once you reach the front of the queue you spot the natural habitat of the sausage roll: the pie warmer.  Here they sit in a very docile manner with others of their species before the hand of god abducts them for your tasting pleasure.  You place your order and part with too much money for tasty treats and retreat back to your seat.

6.   On the return journey you will be required to engage in the crab dance again, although this time it will be more difficult as your hands will be full of sausage rolls and beer.

7.   You get back you for seat and your quest is complete.  Time to bite into your winnings.

Everybody looks for different things in their sausage rolls but I like them moist on the inside and packed with flavour.  In Sydney I think the most famous sausage rolls would come from the Bourke Street Bakery.  Apart from the long queue out the door this is a very humble looking store.  The bakery also has its own cookbook that has been subject to many different posts from around the blogosphere.  I decided to try both the Fennel and Pork and the Lamb and Harissa Sausage rolls.  They were really good and worth the effort.  I have shared the Lamb and Harissa Sausage rolls recipe and the Pork and Fennel Sausage rolls can be found in the book.

Lamb and Harissa Sausage Rolls
Adapted from recipe in “Bourke Street Bakery”

Makes 8

Ingredients
Harissa
3 Red capsicum, seeded, membrane removed and finely chopped
1 ½ Brown onions finely chopped
3 Garlic cloves finely chopped
1 Chillies, finely chopped
1 tsp Coriander seeds
1 ½ tsp Smoked paprika
100ml Water
Filling
40g Blanched almonds
500g Minced lamb
40g Couscous
60g Currants
1 tsp Salt
½ tsp Black pepper, ground
2 Puff pastry sheets
1 tbsp Milk
1 Egg

Method
  1. To make the harissa, put the capsicum, onion, garlic, chilli, coriander seeds and paprika in a large saucepan over a medium heat.  Add the water and simmer for 2 hours, stirring every 10-20 minutes, or until reduced to a thick paste.  As the mixture begins to reduce, the sugar will come out of the capsicum and start sticking to the bottom of the pan, so you will need to keep a close eye on it and stir regularly.  Remove from the heat and allow to cool.  Weight and set aside 350g of the harissa to use in the sausage roll filling.
  2. Preheat the oven to 200°C. Put the almonds on a baking tray and cook in the oven for 5 minutes, or until lightly golden.  Roughly chop and add to a large mixing bowl with the lamb, couscous, currants, harissa, salt and pepper.  Using your hands, mix the meat quite forcefully for 3 minutes, to thoroughly combine (this will also work the protein in the meat).  The currants and couscous will soak up the juices of the mix and will bind the filling together.
  3. Cut pastry sheets in half.  You should be left with 4 rectangles of pastry approximately 20 cm x 8 cm.
  4. Divide the filling mixture into four even-sized portions.  Using cling flim as a guide, roll each portion out into a log the width of your pastry.  Place each log lengthways in the centre of a pastry rectangle.  Using the assistance of cling film firmly roll the pastry over, pressing to enclose the log tightly, leaving the ends open.  Cut each roll into two even-sized pieces and place on baking trays lined with baking paper seam side down.  Brush the top with egg wash.  Reduce the oven to 190°C and bake for 35-40 minutes, or until golden brown.
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