I brought this dish to a party where everyone contributed to the table and everyone loved it!

On a chilly evening, nothing beats the comforting aroma of steaming sausage patties, with their familiar, soft crust. When I make these traditional pork sausage patties, I think of endless cornfields and nostalgic family reunions, community gatherings where everyone brings something to eat. This dish is the essence of sharing and simplicity, inspired by Midwestern traditions, and it’s incredibly easy to make. Make it for a party or a cozy evening at home for a dish as comforting and delicious as it is nostalgic.

The best way to enjoy these traditional pork sausage meatballs is to serve them hot, fresh from the oven, so that their inviting aroma fills the house. Accompanied by homemade applesauce or a fresh salad, these meatballs are a true delight. For a more substantial meal, serve them with hearty soup or roasted vegetables. And for an extra kick, add a touch of strong mustard or your favorite barbecue sauce for the perfect finishing touch!
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Twelve Classic Pork Sausage Meatballs
Ingredients:
450g pork sausage
1 tablespoon rapeseed oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1.5g dried basil
salt and pepper
1 package puff pastry, thawed
1 beaten egg for the glaze
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How to Watch:

Here are the detailed steps for making enserpúntarás-style sausage meatballs:
Preheat the oven to 190°C (375°F).
In a skillet over medium heat, add the minced garlic and onion to the hot olive oil. Cook for about 5 minutes, until softened and translucent.
Crumble the pork sausages with a spoon before adding them to the skillet. Brown them. Once golden, add the basil, salt, pepper, and thyme. Remove the skillet from the heat and let it cool slightly.
Lightly flour a work surface and roll out the puff pastry. Cut it into rectangles approximately 12.5 cm (5 inches) by 7.5 cm (3 inches).
Divide the sausage mixture in half and distribute it evenly on each end of the pastry rectangles.
Brush the edges of the pastry with beaten egg to seal, then roll the pastry over the sausages, making sure they’re well incorporated.
Arrange the crêpes, seam side down, on a baking sheet lined with parchment paper.
Bake the crêpes for 25-30 minutes in the preheated oven, until golden brown.
Remove the crêpes from the oven and let them cool slightly before serving. Modifications and tips: For a little extra flavor, you can add chili flakes or red pepper flakes to the sausage mixture. You can also replace the pork with ground turkey or beef. Garnish the sausages with grated cheddar or mozzarella before rolling out the dough for a delicious snack.