There are two ways to go with a sausage roll, and not much in between.

The old-fashioned variety includes oddly loud plastic wrapping; pastry oily enough to turn a brown paper bag into a clear sheet; and a sausage with completely unidentifiable ingredients.

The other is wrapped in a delicate, flaky pastry and contains a sausage that’s moist, well-seasoned and texturally, far more than just a log of jelly-meat. It might even be served on a plate.

Both have their place, but this guide is where to find the latter.

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Tivoli Road Bakery


This one’s ingredient list reads almost like a shopping list for a gourmet grocer: Western Plains pork, Pepe Saya butter, and an egg wash made with Burd eggs and St David Dairy milk. The team here adds herbs, fennel seeds and sourdough breadcrumbs, then pipes it into the pastry and wraps each roll by hand. Served with chilli jam.

3 Tivoli Road, South Yarra

Country Cob Bakery Boronia


Crowned Victoria’s supreme snag roll at this year’s instalment of the Victorian Baking Show in Bendigo (it also won in the gourmet beef pie category). With locations in Boronia, Kyneton and Springvale, this bakery is one to hit the road for.

951 Mountain Highway, Boronia

Falco Bakery


Falco’s hefty 15-centimetre roll has a crispy, crackled exterior from the all-butter pastry. Inside is an aromatic base of confit fennel mixed with pork mince, onion, fennel seed and fennel pollen. The result is a moist and juicy filling enveloped by ultra-flakey pastry.

288 Smith Street, Collingwood

Candied Bakery


Classic, organic beef rolls are the standard issue, but this bakery has been known to whip up the some inventive one-off. Take the char siu roll for instance, a Chinese-inspired number made with organic pork and a sticky marinade of black-bean sauce, honey, fresh ginger and a boatload of Asian spices.

81a Hudsons Road, Spotswood

Oasis Bakery


As this popular family-run bakery, cafe and grocer shows, the classic Aussie sausage roll also lends itself well to Middle Eastern flavours. Minced lamb is mixed with currants, haloumi, roasted almonds, spices and parsley, then wrapped in pastry, topped with sesame seeds and baked.

9/993 North Road, Murrumbeena

All Are Welcome Northcote


At this popular spot (and its Thornbury sibling), finely minced pork is combined with fennel and fresh oregano, with a fat-water ratio that keeps it moist and light after baking. It’s wrapped in puff pastry laminated with Belgian butter and baked fresh daily – the whole process takes up to 24 hours from end to end.

190 High Street, Northcote

Green Refectory


A fresh batch of these best-selling rolls is made by hand at 5am every day. They’re packed full of beef, carrots, potato and onion, and served with house-made tomato relish. The generous, quarter-kilo portion can be a meal on its own.

115 Sydney Road, Brunswick

Meatsmith Fitzroy


This number (from Andrew McConnell’s fancy butcher) requires a little more effort than a ready-to-eat roll. You have to heat it up at home – but it’s well worth it. It’s made with Glen Eyrie Farms and Beachport Berkshires pork mince, mustard, celery seeds and dijon, then wrapped in all-butter pastry. Keep one in the freezer and pop it in the oven for a juicy, golden roll whenever the craving strikes.

273 Smith Street, Fitzroy
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