Bourke Street Bakery's pork and fennel sausage rolls hit New York

As AC/DC might have sung, it's a long way to the shop if you want a Bourke Street Bakery sausage roll. New York, in fact. And a ridiculous wait.

Sydney gets a bad rap for delays and red tape, but Bourke Street Bakery finally trotted out its first pork and fennel sausage rolls to New Yorkers on Saturday.

Co-owner David McGuiness confirmed a gas issue left the ready-to-rock BSB idling for four months.

There are some US-only treats on the menu, including a danish with a peanut and jam filling, and a dried plum and custard tart.

"The biggest change is the NYC bakery will open into the evenings, there will be a liquor licence and an evening menu that changes daily," he says.

McGuiness tips the ginger brulee tart as the big seller, along with the pork and fennel sausage rolls.