Yes, but more often than not turkey is a holiday thing other than sliced turkey from the deli for sandwiches. I know some people eat turkey bacon or ground turkey but I personally don't care for them.
Maybe that is the taste that I am missing in mine - using pork instead of beef? Anyway, your recipe does sound good, I'll give them ago as well - cheers mate!
Hmm you wouldn't be just a tad bias by any chance would you ?![]()
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We export to the UK. I've seen it in harrods.I have found ground lamb here for around $5.99 lb. I only buy Aussie lamb--shhhh, don't tell @Rascal because he swears by NZ lamb only. But I have never seen NZ lamb at the markets here because NZ doesn't export them to the US I guess, they keep all the good stuff for themselves!
Has me thinking now as well - a beef/lamb mix .... hmmm - I'd have to look at lamb prices first though - it is damn expensive here, well Aussie Lamb anyway.
Of course I was onto something - you think I say these things just for the fun of it???
Okay, seriously though - I do use worcestershirte sauce in my hamburgers and it does taste good, gives the burger a bit of a small kick so I can't see why it mightn't do the same for sausage rolls.
Heck at this juncture, I'm willing to try just about anything until I fluke onto something.
Yeah I hear ya. On more than one occasion after cooking a fantastic meal, my husband asked if I had a cramp in my arm from patting myself on the back so much!I'm honest about my cooking. Lol
Russ
Remember that wombat said he's in a small town. I'd have to check where the lamb at the stores near me is from, but I'd be surprised if I couldn't find it from both Oz and NZ. There's also a whole-animal butcher near me that gets local lamb and a halal butcher where, when I asked for ground lamb, he went into the walk-in freezer and brought out half a lamb, cut some pieces off and ground it right then. That was $9.99/lb. I think that's a typical price for ground lamb.Funny that you guys never see NZ lamb. I don't remember ever seeing Australian lamb here. It used to be almost all from NZ, but we see more Canadian lamb now.
buy once cry once, pro quality, i've had the bigger 18 inch version for 40 yrs.Sounds like just what I am looking forAlthough not sure I'd want to buy a second hand one from a garage sale though ...
Yes, that's exactly what I had in mind. Gyro in a blanket (I think I'd put fresh herbs and feta in mine), served with tzatziki sauce, maybe a small Greek salad (I don't love tabbouleh). No rosemary for me in my rolls though, I'm not a big fan.Pork and beef play really nicely together, not sure about lamb - it’s a bit gamey for many people. With lamb you are tip-toeing into a more Greek style roll. All good, but absolutely not an Aussie sausage roll. Serve some tabbouleh with that one. But I would devour that!
Parsley is a big tick for me, but I wouldn’t say it’s the biggest deal here. I just think that the rosemary is wrong for sausage rolls but I am always ready to be wrong. It’s part of the culinary adventure.