The 3-Ingredient Sausage Rolls No Party Is Complete Without

They’re impossible to stop eating. Sausage rolls wereat every party, holiday, and family gathering when I was growing up. Everyone reached for them as soon as the platter hit the table. With flaky, buttery pastry wrapped around salty, savory sausage, they are impossible to stop eating. I remember them being passed around before dinner, eaten off napkins or small plates while everyone stood around talking in the kitchen. I’d sneak a third or fourth sausage roll and pretend no one noticed. They kept everyone happy until the real meal was ready, though I would argue they were usually the best part. Tweaking the Classic Recipe My family is South African, and when we moved to the US when I was little, there were a lot of things my mom missed from home. In South Africa,sausage rollsare everywhere. You can find them at grocery stores and gas stations—they are the best kind of comfort food. This version came from my mom trying to recreate a little piece of home with what she could find in an American grocery store. Her solution was simple: one sheet offrozen puff pastry, one tube of pork breakfast sausage, and one egg. While these are not exactly the sausage rolls my mom grew up with, they became our family’s version—deceptively easy to make, remarkably good, and a small reminder of home. Tips for the Best Sausage Rolls Buying the sausage:Use any bulk pork breakfast sausage you like. My mom would only ever buy Jimmy Dean, so that’s what I use, too (usually plain, but the sage flavor is also very good). Since there are only three ingredients, the sausage does most of the flavor work, so choose one you already know you like. Shaping the sausage:If the sausage feels sticky or awkward to roll into one

They’re impossible to stop eating.