"I HAVE THE KITCHEN"

What do you do when your mother relinquishes control of the kitchen for a few hours?  I don't know about you, but I thought it would be a good time to finally make Pork and Fennel Sausage Rolls from Bourke Street Bakery: The Ultimate Baking Companion!  

Mum decided that she would take a break from cooking this evening and opted to have durian for dinner.  Yup, you read correctly - durian for dinner.  For Dad and I, who was horrified at the thought of surviving on durians alone, these sausage rolls became substantial snacks before the durian party began.

These sausage rolls tastes fab.  I love the hints of thyme, fennel and garlic.  Though I secretly feel that they'll be even better if spiked with paprika, or dried chill flakes! The recipe says to bake them until "they are a golden brown roll of steaming, oozing goodness".  I think I've managed to do that!

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BUTTERY, CRUMBLY, MELT-IN-YOUR-MOUTH

I do enjoy a good sausage roll once in a while.  Sure they lack the sophistication of French pastries but something about these rustic sausage rolls always manage to evoke the widest smiles. I’ve brought them to the office, picnics and housewarming parties and they are a big hit every time.

French butter and Atlantic sea salt play a big part in making the shortcrust pastry oooh so crumbly and super addictive. And frankly, who can resist sausages from the Pan Pacific Hotel deli?

FUN'S SHORTCRUST PASTRY

When I attended Home Economics class in secondary school, I've been taught that the butter:flour ratio is 1:2.  Which means you'll need 50 grams of butter for 100 grams of flour.  I've followed this rule ever since.  Maybe you've been taught differently but this is my recipe.

200 grams all-purpose flour

1/4 teaspoon salt

1 teaspoon dried Italian herbs

100 grams chilled salted butter, cut into 2-cm cubes

4 to 5 tablespoons iced water

Egg wash

How to make the perfect shortcrust pastry?  Check out here and here.  (Links updated 28 Dec 2025)