Classic pork sausage

Classic Pork Sausage Rolls

On a chilly, fresh night, nothing beats the relieving smell of new sausage rolls with their recognizable, flaky exterior. Whenever I make these traditional pork sausage rolls, I am whisked away to endless fields of grain and nostalgic family reunions and community potlucks. This dish embodies the spirit of sharing and simplicity; it is based on Midwestern traditions and is very straightforward. Make them for a party or a quiet night in, and you’ll have a dish that’s as comforting and delightful as it is nostalgic.

The best way to appreciate these traditional pork sausage rolls is hot out of the oven, with the delightful fragrance drifting through the house. With some homemade applesauce or a fresh garden salad on the side, they are just delicious. Pair them with a hearty soup or a mix of roasted vegetables for a heartier meal. For dipping, don’t be short on spicy mustard or your go-to barbecue sauce!

Ingredients

• • 1 pound of pork sausage
  • 1 tablespoon of canola oil
  • 1 small onion, minced
  • 2 minced garlic cloves
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons dried sage
  • Salt and pepper to taste
  • 1 box of puff pastry, defrosted

• 1 beaten egg for the egg wash

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet set over medium heat, add the minced garlic and onion to the heated olive oil. Cook for about 5 minutes, until they are soft and translucent.
3. Break up the pork sausage with a spoon before adding it to the skillet. Cook until golden brown. Once combined, add the sage, salt, pepper, thyme, and salt. Remove the pan from the heat and allow it to cool for a bit.
4. Dust a surface with a little flour and roll out the puff pastry. Make rectangles measuring around 5 by 3 inches each.
5. Divide the sausage mixture in half and place a small amount on each end of the pastry rectangles.
6. Apply a small amount of beaten egg to seal the pastry, then roll it over the sausage, making sure to tuck in the ends.
7. Arrange the rolls, seam side down, on a parchment-lined baking sheet. Brush them with the remaining beaten egg.
8. Bake them for 25-30 minutes in a preheated oven, or until they become golden brown.
9. Allow them to cool for a bit before serving.

Tips and Variations

• To make the sausage mixture spicier, you can add a pinch of cayenne pepper or red pepper flakes.
• Change things up by using ground turkey or beef instead of pork if you desire.
• Garnish the sausage with shredded cheddar or mozzarella before rolling out the pastry for a tasty treat.