Somewhere In My Memory

Sausage Rolls

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.

The important thing is it reminds me of Christmas, and now I can share them with my family and friends. So, friends, here is a recipe for sausage rolls from somewhere in my memory.


Sausage Rolls

  • Servings: Makes 6-8 Rolls
  • Difficulty: Intermediate
  • Print

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.

sausagerolls13. After meat has time to meld with seasonings, place thawed puff pastry on a work surface. Shape sausage meat into logs the same width of the pastry and about 3 inches (7-8cm) in diameter.

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.

sausagerolls2

sausagerollsfinal2And in case you’re wondering, if my title of this post seems familiar, that’s because it’s also the title of the main theme to Home Alone.

Happy Holidays!

5 thoughts on “Somewhere In My Memory

    1. Thanks!! They’re unheard of here in Norway as well, and unfortunately a well crafted sausage here translates to the same word for hotdog, which I can understand why it doesn’t sound so appealling. Enjoy!

      Like

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