Four in each pack. Par-cooked, then frozen.

"Wow! Those sausage rolls are the yummiest we've ever been lucky enough to eat." - satisfied customer who is also a sausage roll connoisseur.

Made with sweet, clean pork from the whole, pasture-raised, heritage breed pigs we source directly from NSW farms that are dedicated to building ecosystem health and biodiversity. The shelters are mobile and the pigs are moved to fresh pastures frequently. All pigs, regardless of age or gender, are free to range and express instinctive behaviour. 

We make a delicious mix of pork mince, herbs and spices and then tuck it into a bed of buttery puff pastry made for us by our neighbours, Brickfield Bakery. Made here at the butchery in Marrickville.

Cooking instructions

Pre-heat your oven to 180 degrees, fan-forced. Put the sausage rolls on a wire rack (so the bottoms cook) and heat for 30 minutes.

Then we dollop our Roasted Tomato Heritage Ketchup all over them and, suddenly, they're gone...

Filling: pastured pork mince, brown onions, garlic, fennel seeds, dried oregano, thyme, olive oil, black pepper, salt, egg yolks, sesame seeds
Brickfields Puff pastry: plain flour, Pepe Saya unsalted butter (cream from pasteurised cows milk, culture), salt, vinegar, water

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