Three Little Squealers Sausage Roll

Ahh, look at dis, ja? Such a fancy little pastry! Yah, yah…so golden! Dey brush it with butter and bacon fat? Ohhh, dat is very rich, very indulgent! Inside, it’s pork shoulder…so juicy, so hearty. Like a proper meal for strong little pigs, eh? But vhat is dis? Pumpkin seeds? Porcini mushrooms? Miso dashi? Ooooh, it’s very… how you say… sophisticated! Yah, it’s like old-world comfort meets…new-world fancy kitchen! Mmm! Crispy outside, soft inside…so many flavors! Earthy, salty, a little herby…rosemary, oregano, mustard seeds popping! Careful! Dis is not for sharing, dis is for enjoying! Who needs houses of straw, sticks, or bricks when you have a sausage roll like dis, eh?

Ingredients

for four rolls

1 lb ground pork shoulder
1/2 tbs dried rosemary
1/2 tsp brown mustard seed
1/2 tsp yellow mustard seed
1/2 tsp allspice
1/4 tsp butmeg
1/2 tsp green peppercorns
2 tbs dried porcini
2 tbs pumpkin seeds
1/2 tsp celery salt
1 potato roll
1 tbs bacon fat (plus one more)
1 clove garlic
1 tsp Worcestershire sauce
2 tbs fresh oregano
1 tsp molasses
1 tbs parsley
1/4 cup miso dashi
2 sheets pie pastry
1 tbs melted butter (room temperature)
1 egg yolk

Directions

Using a spice grinder, grind together the rosemary, mustard seeds, all spice, nutmeg, pepper corns, porcini, and pumpkin seeds.
Using a food processor make fresh bread crumbs with the potato roll, bacon fat, garlic, oregano, molases, worcestreshire sauce, and parsley.
Pre-heat your oven to 400 degrees F.
In a bowl, season the ground pork with the spice mixture and mix in the bread crumbs. Separate out the pork mixture into four equal size cylinders.
Roll out one of your pastry dough enough to fit the four sausage cylinders with one inch space on each side of the meat. Spread 1 tbs of the miso dashi onto the pastry where you will place the cylinder and place the meat on top of the miso. Roll out the second pastry dough slightly large than the first. Using a pastry brush, brush some water around the perimeter on each sausage cylinder to help seal the roll with the second sheet of pastry and place second sheet of pastry over the sausage meat, pinch the dough together slightly to seal, use a pastry cutter to crimp and separate the individual rolls.
In a small bowl combine the bacon fat, melted butter, and egg yolk. Using the pasty brush, brush the tops of the roll with the mixture. Cut slits in the tops of each roll to allow steam to escape and place on a baking sheet. Bake rolls for 25 minutes.
Serve.