Sausage rolls and footy finals go together like, well, sausage rolls and tomato sauce.

Brian Macalister, head chef at Fitzroy’s Builders Arms Hotel, pulls out the classic Aussie finger food for special occasions such as the grand final.

“We experimented with various traditional combinations to perfect this sausage roll recipe, which incorporates pork shoulder mince for richness, toasted ground fennel seeds for flavour, and parmesan for sharpness and a creamy texture,” he says.

“While we make our own pastry, using high-quality store-bought pastry will work just as well.”