Comments by "Andy Dee" (@AndyViant) on "Americans FIRST Time Making Australian Sausage Rolls! *Delicious" video.
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Lamb will definitely improve it - but I say that with caution as most Americans are really not used to the lamb flavor and some are repulsed by the "grassiness", and also because psychologically lambs are cute (although calves are cute too, and piglets, and ducklings, and chicks).
More fat and moisture from the meat, and fennel is an even better match with lamb than beef.
Pork and Beef (or Pork and Veal, which will no doubt offend some) or even Beef Pork Veal (Ground BPV) is quite common as a mix for pasta and also works really really well.
The Cilantro/Coriander is not necessary, and I know some people register it as a weird soapy flavor. It's purely optional. If you want to add a substitute finely diced celery is a good option here. Some people add a little bit of carrot. Carrot/Celery/Onion is a great mix, one of the food holy trinities, but you need to be really careful about the amount of veg you sneak in, as it adds too much moisture and then you don't get the crispiness. Soggy sausage rolls are bad sausage rolls. If you substitute any veg in only do like for like amounts in substitution. Don't add extra.
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