Here’s another Christmas treat I would always look forward to every Christmas Eve growing up. Though not so common in Canada generally, my family really celebrated our British and Scottish heritages. I used to spend most Christmases at my grandparents where we would feast on glazed ham and many accompanying casseroles and side dishes. Every year my great aunt would bring a box of mouth-watering sausage rolls. She bought them from a bakery so I was never able to get my hands on a recipe. I’ve tried lots of sausage rolls over the years, but none ever lived up to those remarkable ones from my days of yore.
There’s something about memory and taste. As a child I remember, so vividly, how delicious those sausage rolls were at Christmas. Almost too delicious. It makes me wonder, after fifteen to twenty years did I simply imagine how terrific they were? Was it because it was Christmas? Over the years I began to doubt myself, and my memory. That is until I dug deep into the pockets of my medial temporal lobe and began experimenting with different flavors.
Somehow I have been able to piece together an acceptable version of the sausage rolls I loved as a child. It’s not perfect, but due to limitations and influences on long-term memory, I don’t think any recipe can be absolutely perfect.
TIP*: Use the sausage for breakfast and shape into patties for Sausage n’ Egg Breakfast Sandwiches.
- 450g ground pork(shoulder)
- 200g bacon
- 1 tsp parsley
- 1 tsp salt
- ½ tsp ground sage
- ½ tsp ground coriander
- ½ tsp sugar
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1 egg + 1 tbsp (for washing)
- 4-6 Sheets of Puff Pastry, thawed
1a. If using a meat grinder, finely grind pork shoulder and bacon together for equal distribution.
1b. If using pre-ground pork, chop bacon very finely and incorporate it into the pork. You may also choose to omit the bacon for sake of inconsistent texture.
2. In a bowl, add pork mince and seasonings. Mix well to combine. Wrap in plastic and refrigerate for a few hours to overnight.
4. Place the sausage in the center of the pastry and roll tightly. Place on a parchment paper line baking sheet, seam-side down.
5. With a sharp knife, score the tops of the sausage rolls. Brush with egg wash and bake at 220°C for 25-30 minutes.
6. Remove from oven and let cool for 10 minutes before slicing into bite size pieces. Serve with mustard and/or ketchup.