Classic Pork Sausage Rolls

There’s some thing profoundly comforting about the familiar, flaky crust of selfmade sausage rolls, specially on a crisp, cool evening. This traditional pork sausage roll recipe transports me lower back to neighborhood potlucks and household gatherings, waving fields of grain as a long way as the eye may want to see. It’s a easy recipe, rooted deeply in Midwestern traditions, embodying the spirit of sharing and simplicity. Whether you are whipping these up for a gathering or simply a satisfied night time in, you may discover them as pleasant and filling as they are nostalgic.

INGREDIENTS

• 1 pound pork sausage
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1 bundle of pre-made puff pastry, thawed
• 1 egg, crushed for egg wash

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium warmness and add the chopped onion and garlic. Cook till they are tender and translucent, about 5 minutes.
3. Add the pork sausage to the skillet and smash it up with a spoon. Cook till properly browned. Stir in the thyme, sage, salt, and pepper, then take away from warmness and let cool slightly.
4. Roll out the puff pastry on a gently floured surface. Cut into rectangles (about 5×3 inches each).
5. Divide the sausage combination evenly amongst the pastry rectangles, putting a small quantity on one stop of every rectangle.
6. Roll the pastry over the sausage, tucking in the ends, and seal with a bit of crushed egg.
7. Place the rolls seam aspect down on a baking sheet lined with parchment paper.
8. Brush the tops of the rolls with the last overwhelmed egg for a golden finish.
9. Bake in the preheated oven for 25-30 minutes, or till they are puffed and golden brown.
10. Let them cool barely earlier than serving.

For an greater kick, you can add some purple pepper flakes or a sprint of cayenne pepper to the sausage mixture. If you prefer, alternative the pork for any other kind of floor meat like turkey or pork for a distinctive twist. For a tacky delight, sprinkle some grated cheddar or mozzarella on pinnacle of the sausage earlier than rolling the pastry.

Enjoy.

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