By Melissa Clark, The New York Times Warm and flaky sausage rolls, stuffed with savory meat and striped with ketchup, may not have been school cafeteria fare in Brooklyn while I was growing up. But they were in Australia for Paul Allam, where, as a kid, he used to long for one to appear at his primary school lunch table, tucked into a crumpled brown paper bag, steaming and a little soggy in the best possible way. Now, as a professional baker and an owner of Bourke Street Bakery, Allam’s goal has been to tweak the humble sausage roll into something reflecting his adult sensibilities, using better ingredients and more sophisticated flavor combinations.
Warm And Flaky Sausage Rolls: A Childhood Favorite Reimagined
The New York Times News Service Syndicate, Denver Post: Living
Thu, 10/22/2020 - 8:00am
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