Sausage Rolls - Choose Your Own 6 Pack
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Not eligible for shipping to CanadaHundreds and thousands of bakeries vied for the title, but Bourke Street Bakery prevailed taking home the title of Australia’s best sausage roll. Shaped like a sausage but actually made from ground meat wrapped in a puff pastry. it takes the Australian bakery in New York City two days to make these delectable flaky, award-winning Australian sausage rolls.
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born and bred in Sydney, Australia, and now with 4 locations in New York City and 4 in Jersey City. The duo had a big dream to make food they loved by hand from scratch — taking their time, always honoring good produce, strong flavors and artisanal baking traditions. This “Australian High Temple of Sourdough” (according to Eater NY) has been embraced by New Yorkers who scramble for a taste of house-baked sourdough, sausage rolls, and beef pies made with mostly local ingredients, including grains from Maine that are milled on-site.
This package serves 6 people and includes your choice of 6 Sausage Rolls
- Each Sausage Roll is approximately ½ lb. and measures 6″ × 1.5″
- Sausage Rolls arrive unbaked
Sausage Roll Options Include
- Pork & Fennel – Bursting with flavor this pork & fennel sausage roll is imitated by many but none rise up to the golden perfection of Bourke Street’s original.
- Chickpea, Eggplant, Fetta, & Mint – This is one for the plant lovers who still need a sausage roll fix. Another wonderful flavor-punching combination that will make it hard to stop at one
- Sausage Rolls ship unbaked and frozen with ice packs, may thaw in transit
- Upon arrival, remove rolls from box and place in the freezer until ready to bake.
- May be kept frozen for up to 3 months
To Serve
- Bake from frozen
- Preheat oven to 390 F
- Remove sausage rolls from packaging
- Place sausage rolls on tray in the oven
- Bake for 15 mins and turn tray
- Bake for a further 20-25 minutes
- Enjoy!
- Pork & Fennel – Ground Pork, Extra Virgin Olive Oil, Onion, Carrot, Celery, Fennel Seeds, Garlic, Thyme, Salt, White Pepper, Bread Crumbs, Milk. Pastry – Flour, Salt, Butter, Vinegar
- Lamb, Almond, & Harissa – Ground Australian Lamb, Harissa (Red Capsicum, Onions, Garlic Crushed Chili, Coriander Seeds, Smoked Paprika), Almonds, Cous Cous, Currants, Black Pepper, Salt. Pastry – Flour, Salt, Butter, Vinegar
- Chickpea, Eggplant, Fetta, & Mint – Chickpea, Confit Garlic, Onions, Tahini, Extra Virgin Olive Oil, Salt, Eggplant, White Pepper, Spinach, Lemon Juice, Cumin Seeds, Fetta, Mint, Coriander, Oregano. Pastry – Flour, Salt, Butter, Vinegar
"An Australian High Temple of Sourdough" - Eater NY
"An Australian High Temple of Sourdough" - Eater NY
Founded in 2004 by Paul Allam and David McGuinness, Bourke Street Bakery was born & bred on the other side of the world on a charming, tree lined street on a now famous little corner in Sydney, Australia. The duo had a big dream to make food they loved by hand from scratch - taking their time, always honoring good produce, strong flavors and artisanal baking traditions.
Over 20 years later, the bakery now has 14 branches in Australia, and Allam moved to New York City to open their first location in the US, now expanded to 4 locations in New York City and 4 in Jersey City. This “Australian High Temple of Sourdough" (Eater NY), has been wholeheartedly embraced by New Yorkers who scramble for a taste of their house-baked sourdoughs, sausage rolls, and beef pies.
Allam uses mostly local ingredients. He mills grains from Maine on-site, and the team bakes the sourdough fresh starting at 12 am to allow for the lengthy proofing. Bourke Street Bakery’s loaves contain no additives or preservatives and are baked fresh daily with organic flour and a levain (starter) from the same mix used at their original Sydney bakery in 2004.
