Tried these out for Australia day public holiday, they were bloody awesome, definitely going to become an Aussie day tradition I think. Thanks for sharing.
And thats made my day mate, good on you. And thats a great idea, im gunna do them every Australia day too. Ive been doing the corned beef recipe on Australia day for years, this year i had a change and put a pickled pork in the camp oven.
Yeah that makes sense. Ive noticed different amounts of fat coming out of them over the years. Probably had more on the batches with less crumb. Cheers
I am a Chef mate of over 40 years...out of 5 Star Kitchens in the UK, now in Aussie .... you are bloody good at what you do and most Chefs would struggle to do the same. And when you mixed your damper with a knife that time then I knew you where on the money cause my Mum did that for the same reasons and she was brilliant , for all my fancy Chef ways she taught me a thing or 2.
Thank you, I appreciate the compliments. Having lived with a few chefs over the years, I have a great deal of respect for their knowledge and craftmanship. Cheers
I LOVE sausage rolls and I will try your (not mine but yours!!) recipe over the weekend. First time I have seen one of your videos and yes I have subscribed mate... and G'day from Far East Gippsland!! :)
Num num num! 😋😋😋 Love your cooking video and love a good Sausage Roll. Ill be giving these a go once it cools down up here in North Queensland thats for sure. You always make it look so easy Ron
came here by accident and enjoyed the video, liked and subscribed and then went and bought the stuff to make these for lunch. I gotta say THEY TASTE AWESOME! I added the carrot in mine and used some parmesen cheese in with the breadcrumbs. I did them in my oven at home and I got 12 full sized sausage rolls and my kids loved them so much they came back for more! Thank you for the recipe!
Yeah the kids love them. And welcome to my humble channel, lots of great videos here and I dont care if you cook them in an oven or a camp oven, Cheers
Hey mate. 1st vid I’ve seen of yours, and it was Such an awesome production mate. Loved every minute! I’m def gonna use this recipe and make some for Australia Day 🇦🇺 but… I’m gonna add some grated carrot. Haha 🥕 Cheers Mate. Liked and subscribed, can’t wait for more!
Thank you, I am still learning with the editing and production side, but im getting better every video. Welcome to the channel and thanks for the follow. Cheers.
A trick when I was a chef with the garlic was to roughly chop the garlic and add some freshly cracked sea salt and crush with the tip end of chefs knife on its side until smooth or the texture you desired, hope this helps.
Matey, bloody fantastic! I’m always looking for a great sausage roll! You’re right the bakeries just don’t do them justice, cause they add to much filler. Can’t wait to try your recipe out. Found one bakery at Boondall, Sue’s Bakery, out of all the sausage rolls I’ve tried, theirs is pretty good for a bakery sausage roll! Rainbow Beach bakery used to have good ones, but I think since they changed ownership, they’re not on the mark any longer!
Hi King, It's firstly great to see you pumping out the clips. Secondly, it's a massive statement you've made that your sausage rolls dont give reflux/ heartburn. I'll try your recipe, just for that reason alone. Regards Grant
And yeah Ive been trying to get one a week out and do a few extras so ive got some sitting in the bank in case i cant one week. Its a lot of work but im getting there cheers for your support. Its very encouraging.
They look perfect! I want to makes some now, but it’s too hot for fire cooking haha I’ve been making my own sausage rolls since a teenager, because you can’t buy a decent sausage roll since the late 70’s I reckon, too much meat (and fillers with who knows what) to pastry ratio in most bought ones, in my opinion. I usually put a dusting of fine bread crumbs on top, like my Mum used to do, just adds a little something.
Yeah nice touch, I will give it a try cheers. Ive done sesame on top but I love getting the pastry just perfect if I can and toppings take away from it.
the plastic 'thingy' in the jar of pickled garlic is designed to hold the garlic under the pickle liquid in the jar (so it does not dry out and turn brown and look nasty)
And I'd say the plastic thing also fits on the lid, so drain the garlics on the lid and you retain the juice in the lid and it can go back in the jar...
Ive got lots of videos mate. i talk about coal and oven management all the time in them. Watch a few videos and then have a go. if you have any questions just ask. Confidence is key, you need to have a go and not be scared to bugger it up. You will gert better at it. In general, I use very small amounts of heat underneath and let the coals on the lid dictate the temperature of the oven. That way if you make it too hot then the heat is already rising away from your food. Put too much under and its got to go up through your food. Cheers
Top video mate!! Made that look super easy!! Love some carrot in a sausage roll too! 🥕 What type of spray did you use in the oven before you put them in mate? They came up a treat! How long did you leave them in the oven for? If you mentioned the time, I must have missed it. Got any left mate? I'll come help ya finish them off! 🤣
Im pretty sure it was 25 minutes, it caught me by surprise when they were cooked as I seem to remember it was usually closer to 40 minutes but anyway I must have had the heat just right. That was just a can of canola oil I had sitting there, no real reason other than that for using it. Thanks for your support mate, much appreciated, I left your live the other day as Martina was making me help her do something whilst I was trying to pretend I was working on the computer lol
@campovenking was great to see you in the chat mate! Am going to start giving your recipes a crack this year... See if I can't not burn the campsite down 🤣
🤣Ok that makes sence! I didnt think of that lol. I thought what a stupid idea, a little trivet for drying garlic haha. What a useless invention lol. Thanks for pointing that out cheers.
Funny that you mention that, I only use the right earpiece so I didn't notice. Can't have both earpieces in coz the boss lady like me to notice when she's speaking to me
@@SuperiorEtchworx Yeah Im a bit the same here when im editing. Might be where the problem is. I didnt notice it. I will be checking sound a bit more carefully next time.
Hey Brownie, the gadget in the garlic jar just makes it easier to pour the oil or juice out, and speaking of sad azz sausage rolls I think most use cardboard instead of beef, at least the 99% of them I'v tasted and (sr) were my go to. Yours even before you started I knew they were delish, like your bread rolls, cant wait to try, x work mun, tums up
on second thoughts, I used to make the meat on Thursday, marinate over night and make the rolls on friday or just marinate another night and then make them on site. Just gives time to blend and mellow the flavours.
No I havent had any made for nearly a year now. Im not even sure if the foundry is still in operatikon to be honest. Id like to get some more done but times are a bit tough so I will have to wait a bit. Cheers. Got plenty of lifters though
Will definately do that, thanks for the tip. My chicken curry restuarant burned down over there last year, that left a hole in my routine I can tell you lol. I used to go once a week. And of course I cant go past Londy's cafe without dropping in for a real fish cake I love the things and he has the best old time cafe in Australia 👌👍lol. Cheers.
Never trust a skinny chef ! I like to caramelise my onions before I mix them in I also like to soak the bread in milk before mixing ( just one toasted slice ) Shredded carrot and fennel for the win Lastly HP instead of tomato paste Comfort food for me when I was a kid was a sausage roll in a whole meal bread roll with sauce very filling.
I used to use a tube of sausage meat to the same weight of pork mince, the egg and whatever you wanted... really simple like the recipe here. It also made a good meatloaf to slice up cold. Used plenty of grated carrot too.......
It's a long way to the shop if you want a sausage roll!
Looks delicious 😋 👍
Tried these out for Australia day public holiday, they were bloody awesome, definitely going to become an Aussie day tradition I think.
Thanks for sharing.
And thats made my day mate, good on you. And thats a great idea, im gunna do them every Australia day too. Ive been doing the corned beef recipe on Australia day for years, this year i had a change and put a pickled pork in the camp oven.
The bread crumbs aren’t particularly there as a filler, bread crumbs absorb the fat and helps retain it.
Bloody awesome job.
Yeah that makes sense. Ive noticed different amounts of fat coming out of them over the years. Probably had more on the batches with less crumb. Cheers
I am a Chef mate of over 40 years...out of 5 Star Kitchens in the UK, now in Aussie .... you are bloody good at what you do and most Chefs would struggle to do the same. And when you mixed your damper with a knife that time then I knew you where on the money cause my Mum did that for the same reasons and she was brilliant , for all my fancy Chef ways she taught me a thing or 2.
Thank you, I appreciate the compliments. Having lived with a few chefs over the years, I have a great deal of respect for their knowledge and craftmanship. Cheers
I LOVE sausage rolls and I will try your (not mine but yours!!) recipe over the weekend. First time I have seen one of your videos and yes I have subscribed mate... and G'day from Far East Gippsland!! :)
Hey, thanks for the follow, and welcome to my channel. Lots of camp oven stuff here and hopefully some good recipes. Cheers
They look bloody fantastic Ron, I will be giving them a go
Bloody good job mate,can't wait to try saw u at the Brissy R/V show awhile back,cheers
Num num num! 😋😋😋
Love your cooking video and love a good Sausage Roll.
Ill be giving these a go once it cools down up here in North Queensland thats for sure.
You always make it look so easy Ron
Easy as mate.😄
Ye go the carrot all the time, I even put a large pinch of Keens Curry Powder sometimes. Cheers mate 👍 🐕 🤠
Making curried sausage rolls now, Great Idea! Cheers
@campovenking let me know what you think please. I love them, but it's just a mild background taste. Hope it works out for you. Cheers
@@mickwatson2177 I love curry so im drooling just thinking about it.
came here by accident and enjoyed the video, liked and subscribed and then went and bought the stuff to make these for lunch.
I gotta say THEY TASTE AWESOME! I added the carrot in mine and used some parmesen cheese in with the breadcrumbs.
I did them in my oven at home and I got 12 full sized sausage rolls and my kids loved them so much they came back for more!
Thank you for the recipe!
Yeah the kids love them. And welcome to my humble channel, lots of great videos here and I dont care if you cook them in an oven or a camp oven, Cheers
Looks amazing 🤩
Wow, I have my brother and sister coming next weekend , I'm gunna give this a go. Cheers my friend.
Hey mate. 1st vid I’ve seen of yours, and it was Such an awesome production mate. Loved every minute! I’m def gonna use this recipe and make some for Australia Day 🇦🇺 but… I’m gonna add some grated carrot. Haha 🥕 Cheers Mate. Liked and subscribed, can’t wait for more!
Thank you, I am still learning with the editing and production side, but im getting better every video. Welcome to the channel and thanks for the follow. Cheers.
A trick when I was a chef with the garlic was to roughly chop the garlic and add some freshly cracked sea salt and crush with the tip end of chefs knife on its side until smooth or the texture you desired, hope this helps.
I will try that for sure, thank you.
A sprinkle of sesame seeds on top never hurts..
I’m definitely going to try this one looks awesome
Matey, bloody fantastic! I’m always looking for a great sausage roll! You’re right the bakeries just don’t do them justice, cause they add to much filler. Can’t wait to try your recipe out. Found one bakery at Boondall, Sue’s Bakery, out of all the sausage rolls I’ve tried, theirs is pretty good for a bakery sausage roll! Rainbow Beach bakery used to have good ones, but I think since they changed ownership, they’re not on the mark any longer!
Cheers mate, thanks for your comment
Hi King, It's firstly great to see you pumping out the clips.
Secondly, it's a massive statement you've made that your sausage rolls dont give reflux/ heartburn.
I'll try your recipe, just for that reason alone.
Regards Grant
yeah mate, Ive got a lot of mates that love them because of just that. cheers
And yeah Ive been trying to get one a week out and do a few extras so ive got some sitting in the bank in case i cant one week. Its a lot of work but im getting there cheers for your support. Its very encouraging.
That’s almost the same as my recipe except that I’ve never used sage. I’ll definitely use it next time I make them. Yum
Yip greated carrot and frozen peas into the mix adds a lot more flavor to them.👍
Carrots off. Love your work 👍🏽
They look perfect! I want to makes some now, but it’s too hot for fire cooking haha
I’ve been making my own sausage rolls since a teenager, because you can’t buy a decent sausage roll since the late 70’s I reckon, too much meat (and fillers with who knows what) to pastry ratio in most bought ones, in my opinion. I usually put a dusting of fine bread crumbs on top, like my Mum used to do, just adds a little something.
Yeah nice touch, I will give it a try cheers. Ive done sesame on top but I love getting the pastry just perfect if I can and toppings take away from it.
the plastic 'thingy' in the jar of pickled garlic is designed to hold the garlic under the pickle liquid in the jar (so it does not dry out and turn brown and look nasty)
lol yes
And I'd say the plastic thing also fits on the lid, so drain the garlics on the lid and you retain the juice in the lid and it can go back in the jar...
You are quite the real character,
I love your recipes and narrative I definitely going to give this one ago.
Thank you and good luck
Lovely Ep they look so good,
I’d love to see how you actually manage the fire and coals for the oven. Total newbie here.
Ive got lots of videos mate. i talk about coal and oven management all the time in them. Watch a few videos and then have a go. if you have any questions just ask. Confidence is key, you need to have a go and not be scared to bugger it up. You will gert better at it. In general, I use very small amounts of heat underneath and let the coals on the lid dictate the temperature of the oven. That way if you make it too hot then the heat is already rising away from your food. Put too much under and its got to go up through your food.
Cheers
Top video mate!! Made that look super easy!! Love some carrot in a sausage roll too! 🥕 What type of spray did you use in the oven before you put them in mate? They came up a treat! How long did you leave them in the oven for? If you mentioned the time, I must have missed it. Got any left mate? I'll come help ya finish them off! 🤣
Im pretty sure it was 25 minutes, it caught me by surprise when they were cooked as I seem to remember it was usually closer to 40 minutes but anyway I must have had the heat just right. That was just a can of canola oil I had sitting there, no real reason other than that for using it. Thanks for your support mate, much appreciated, I left your live the other day as Martina was making me help her do something whilst I was trying to pretend I was working on the computer lol
@campovenking was great to see you in the chat mate!
Am going to start giving your recipes a crack this year... See if I can't not burn the campsite down 🤣
The little gadget is to keep the garlic submerged in the jar lol
🤣Ok that makes sence! I didnt think of that lol. I thought what a stupid idea, a little trivet for drying garlic haha. What a useless invention lol. Thanks for pointing that out cheers.
They look great old mate. I agree with you, nothing wrong with a bit of carrot in a sausage roll.
AND you feel better about it being healthier as well.👍
Always put carrot in mine
My fav sausage roll bakery adds a little grated carrot (for moistness)
audio only comes out the right channel which is annoying but great video, is your microphone only mono?
Yeah i dont know what happened there. I will double check everything next time. Thanks for watching.
Funny that you mention that, I only use the right earpiece so I didn't notice. Can't have both earpieces in coz the boss lady like me to notice when she's speaking to me
@@SuperiorEtchworx Yeah Im a bit the same here when im editing. Might be where the problem is. I didnt notice it. I will be checking sound a bit more carefully next time.
SausageRoll > Pie
Thanks Ron, I'll be giving that a crack. Cheers mate
Hey Brownie, the gadget in the garlic jar just makes it easier to pour the oil or juice out, and speaking of sad azz sausage rolls I think most use cardboard instead of beef, at least the 99% of them I'v tasted and (sr) were my go to. Yours even before you started I knew they were delish, like your bread rolls, cant wait to try, x work mun, tums up
Yeah i was also told it holds the garlic under the pickling liquid, lol, oh well, live and learn.
So time in the fridge before cooking, is the key. ,good to know.Thanks
on second thoughts, I used to make the meat on Thursday, marinate over night and make the rolls on friday or just marinate another night and then make them on site. Just gives time to blend and mellow the flavours.
Bugger. A bit too late-- I'd already made my sausage rolls for dinner tonight.
Hey king brown,
Was about to order a camp stove and lifter - are you no longer getting the ovens made, as could not see them on your web site?
No I havent had any made for nearly a year now. Im not even sure if the foundry is still in operatikon to be honest. Id like to get some more done but times are a bit tough so I will have to wait a bit. Cheers. Got plenty of lifters though
Mouth watering just watching this video
My dear old mum made sausage rolls
Its a long way, to the top, if ya,wanna a,sausage roll. Mate your the AkaDaka of sausage rolls.
Love them mate. I grew up with that music and got to see them live in Brisbane a few years ago. had a ball.
I use tomato paste now instead of tomato sauce great show 😂
Ripper job mate👌👍
Cheers
Try the sausage rolls at wild soul bake house next time you're in Casino mate. They're the best I've had in a long time
Will definately do that, thanks for the tip. My chicken curry restuarant burned down over there last year, that left a hole in my routine I can tell you lol. I used to go once a week. And of course I cant go past Londy's cafe without dropping in for a real fish cake I love the things and he has the best old time cafe in Australia 👌👍lol. Cheers.
I chase sausage rolls all over Australia (as we travel) and I reckon it is sacrilege to add grated carrot - good decision to leave it out 😬
😁
I like carrots and a few peas
This is why I swapped to dumplings, crape sausage rolls
Awesome , can’t wait to try them.
Nothing wrong with a bit of grated carrot and zucchini in them.
ooh zuchini, I never thought of that. I put zuchini in pizzas, they are awesome.
Look good, but need sesame seeds on top
Sometimes I do that too. But I wanted to highlight the pastry this time. Love sesame seeds personally.
How long do you let them bake for?
they were 20 minutes, quickest ones ive ever done I think.
Carrot in a sausage roll is the devil.
I’ve always found sausage rolls are tastier the “Next” day, Cold. Nothing on them, least of all catsup.
Nothing wrong with a cold sausage roll 🙂
@ ..that’s the only way to eat them lol.
Never trust a skinny chef !
I like to caramelise my onions before I mix them in
I also like to soak the bread in milk before mixing ( just one toasted slice )
Shredded carrot and fennel for the win
Lastly HP instead of tomato paste
Comfort food for me when I was a kid was a sausage roll in a whole meal bread roll with sauce very filling.
sausage roll sandwich lol, love it
@@campovenking they're lovely but a pie sandwich is the best
Yumm 😋 🇭🇲🦘🙏🦘🇭🇲
nah don't buy that supermarket stuff, proceeds to use coles shit mince, you're a funny one mate, may as well have used the sausage mince in tubes.
Actually I used to get pork and beef sausages from the butchers and skin them and use that for the meat. I forgot all about that.
I used to use a tube of sausage meat to the same weight of pork mince, the egg and whatever you wanted... really simple like the recipe here. It also made a good meatloaf to slice up cold.
Used plenty of grated carrot too.......
right ear only
copy past mono audio to make fake stereo track
im a camp cook not an audio technician unfortunately, mistakes are gunna get made.