Every family has its traditions, and Christmas is one of the best times to have them. One of ours is about home made sausage rolls for our Christmas Eve savoury supper around midnight. Now sausage rolls can represent the lower end of the gastronomic food chain. We’ve all been at those functions where you’re not sure if it’s wise to actually eat the grey paste encountered under a tube of glutty pastry. Or we may even have bought those solid little wodges of amorphous protein wrapped in a blanket of flaky but elasticated dough, purchased in bulk from the various supermarkets, and wondered afterwards if these sad objects closely or remotely resemble what any of us envisages by the term sausage roll. Now to avoid ambiguity, I don’t mean a sausage ( flat or round or link) in a roll / bap – a kind of burger or hot dog kind of thing. No. Not that.
I mean a sausage roll, real sausage meat, mixed with bacon, herbs, mustard, Worcester sauce and spices, wrapped in puff pastry, cut into medallions and brushed with egg-yolk, and cooked for 45 minutes in the oven until the house is pervaded by the smell of cooked bacon, mustard and herbs de provencale, and the inhabitants are queueing up at the kitchen waiting for the oven beeper to beep. Ours is one of the few places I know where serving sausage rolls requires mild forms of crowd control!
In keeping with tradition – I’m away to make the sausage rolls, which we’ll cook later. And if we can work the technology, I’ll even post a picture of what REAL sausage rolls look like. Can’t show you what they taste like though – typepad doesn’t do smells yet.
More seriously, and equally joyfully, a very happy Christmas to all those who make a habit of coming past this blog, and to those who happen by over Christmas. May you know the peace of God, the love of Christ and the renewing life of the Holy Spirit. And may our world be touched again by the Advent God who comes to us as Wonderful Counsellor, Mighty God, Everlasting Father and Prince of Peace. Emmanuel – God with us.
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