The following post is Matt’s first post on Parker Haus. Its been a long time coming, so show him some love.
Happy New Year! And Chinese New Year! And April Fool’s! And… hmmm. First, a confession. (C’mon… I am a Catholic) This post is a year old. I mean, the idea is a year old. When we started this blog, this was to be my inaugural post, and run on New Years Day. In 2011. And I didn’t write it. And then I thought I would be clever and run it on Chinese New Year’s. And I didn’t write it. And then I thought it would be fun to run it on April 1st 2011, where we could talk about the origins of April Fool’s and laugh at the French. And I didn’t write it. I didn’t even make New Year’s in 2012. But I did write it. Finally.
Now that’s out of the way; Happy April Fool’s! One of the fun parts about getting married and combining families has been to combination and creation of family traditions. One of the traditions we have made into our own came from my family. Growing up we would make sausage rolls on either Christmas or New Year’s Day. Amy’s family already had the tourtière (a meat pie originating from Quebec), which they traditionally served on Christmas Eve, so another meat pie the following day seemed odd, if delicious.
That left the sausage rolls to New Year’s Day. What follows is my version of the classic family recipe, handed down at least from a friend of my grandmothers.
1 lb. Mild sausage & 1lb. Hot sausage – Mix, fry, drain & crumble (may also grind)
Mix together: 3 eggs (save one egg white) and mix the rest (mix not beat)
1/4 lb. swiss cheese, grated
1/4 lb. mozzarella cheese, grated
2 T parmesan cheese, grated
1-2 T oregano
1 T garlic salt
Add above mixture to meat mixture.
3 pkg crescent rolls – Unroll each package and pinch perforations together to form two smooth sheets. Using brush paint egg white on surface of both sheets
Spread 1/2 mixture on each of the strips and roll jelly roll fashion.
Bake at 325 for 35-40 min.
And enjoy… Nom, Nom, Nom!
What traditions have you chosen for your family? Do you have another cultural variation of the meat pie N(French Canadian) or sausage role (English)?