I brought this dish to the potluck and everyone was all over it!

There's something profoundly comforting about the familiar, flaky crust of homemade sausage rolls, especially on a crisp, cool evening. This classic pork sausage roll recipe transports me back to community potlucks and family gatherings, waving fields of grain as far as the eye could see. It's a simple recipe, rooted deeply in Midwestern traditions, embodying the spirit of sharing and simplicity. Whether you're whipping these up for a gathering or just a cozy night in, you'll find them as delightful and filling as they are nostalgic.

Serving these classic pork sausage rolls straight from the oven is when they’re at their finest, their aroma filling the kitchen. They pair wonderfully with a side of homemade apple sauce or a crisp garden salad. For a heartier meal, you might serve them alongside a creamy potato soup or a simple roasted vegetable medley. Don’t forget a dollop of spicy mustard or your favorite barbecue sauce for dipping!

Servings: 12 rolls

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 package of pre-made puff pastry, thawed
1 egg, beaten for egg wash

1. Preheat your oven to 375°F (190°C).

2. Heat the olive oil in a skillet over medium heat and add the chopped onion and garlic. Cook until they are soft and translucent, about 5 minutes.

3. Add the pork sausage to the skillet and break it up with a spoon. Cook until well browned. Stir in the thyme, sage, salt, and pepper, then remove from heat and let cool slightly.

4. Roll out the puff pastry on a lightly floured surface. Cut into rectangles (about 5x3 inches each).

5. Divide the sausage mixture evenly among the pastry rectangles, placing a small amount on one end of each rectangle.

6. Roll the pastry over the sausage, tucking in the ends, and seal with a bit of beaten egg.

7. Place the rolls seam side down on a baking sheet lined with parchment paper.

8. Brush the tops of the rolls with the remaining beaten egg for a golden finish.

9. Bake in the preheated oven for 25-30 minutes, or until they are puffed and golden brown.

10. Let them cool slightly before serving.

For an extra kick, you can add some red pepper flakes or a dash of cayenne pepper to the sausage mixture. If you prefer, substitute the pork for another type of ground meat like turkey or beef for a different twist. For a cheesy delight, sprinkle some grated cheddar or mozzarella on top of the sausage before rolling the pastry.