Australian Sausage Roll

Ingredients

1 pound pork sausage

¾ cup onion, finely chopped

2 teaspoons fresh basil, finely chopped

1 tablespoon fresh chives, thinly sliced

3 garlic cloves, minced

1 teaspoon paprika or smoked paprika

¼ teaspoon salt

¼ teaspoon pepper

¼ cup flour, reserved for rolling out pastry

1 sheet frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

• • Preheat oven to 350°F.
  • In a large bowl, mix together the sausage, onion, basil, chives, garlic, paprika, salt and pepper until thoroughly combined. 
  • Lightly dust the counter with a small amount of flour. Roll out the sheet of puff pastry into a 12x15 inch rectangle.
  • Slice it across the middle so you have two 6x15 inch rectangles. Brush each longer edge with the egg wash.
  • Using your hands, divide the sausage mixture in half. Form a long log of sausage along the edge of the dough of each rectangle.
  • Roll it up and press the edge to seal. No need to seal the ends because you want the grease to cook out.
  • Place each roll on a cookie sheet lined with parchment paper.  
  • Brush the entire roll with the egg wash and then sprinkle the tops with paprika, white and black sesame seeds.
  • Place in oven and bake at 350°F for 20 minutes.
  • When the 20 minutes is up, remove from oven and tip pan to drain grease.  
  • Increase heat to 375°F and bake for another 8-10 minutes, or until the tops are golden brown.
  • Remove from oven and let cool for at least 15 minutes.
  • Slice into 2 inch pieces and serve.

Anzac Biscuits

• • Preheat the oven to 350°F.
  • Line sheet pans with parchment paper.
  • In a large bowl, stir together the oats, flour, sugar, salt, and coconut.
  • In a saucepan over medium-high heat, melt the butter and dark corn/golden syrup until mixture is bubbling.
  • In a large bowl, combine the baking soda and boiling water, then stir in the hot butter mix. Be prepared: the mixture will bubble up energetically.
  • Stir the butter mixture into the dry ingredients until mixed.
  • Drop the dough, by teaspoonful, onto the prepared baking sheets. Leave at least 1 1/2" between them; they will spread quite a bit.
  • Bake the cookies for 12 to 15 minutes, until they are a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.
  • Remove the cookies from the oven, and cool them on the baking sheets.
  • Store, well wrapped, for a week or so at room temperature; freeze for longer storage.
  • Yield: about 3 dozen 2 1/2" cookies.