Today’s Tasty Pick: Homemade sausage egg rolla

Forget the takeout menu—this Friday, we are bringing the crunch and the comfort with this homemade sausage egg rolla.

Stuffed with seasoned sausage, crisp veggies, and wrapped in a perfectly golden shell, this roll is the ultimate way to roll into the weekend. It is easy to make, even easier to devour, and totally customisable if you are feeling creative.

Serve it up with your favourite dipping sauce (sweet chili? spicy mustard?), and you have got a snack that will disappear faster than your Friday stress.

How to make Homemade sausage egg rolla

Ingredients:

• 1 large egg
• 1 medium tomato, chopped
• ¼ onion, finely chopped
• ½ green pepper, chopped (optional)
• 1 clove garlic, minced (optional)
• Salt and pepper to taste
• ½ tsp curry powder or spice mix
• 1 Vienna sausage OR polony slice (or any cheap protein substitute)
• Squeeze of atchar (or chakalaka if you are spicy like that)
• 1 small bread roll (or leftover slice of bread)
• Oil for frying
• 2 slices of cheese (optional)

Method:

1. In a bowl, crack the one egg and beat it with the salt, pepper and curry powder.
2. Heat a small amount of oil in a pan, and sauté the onions, garlic (if using), green pepper and tomatoes until soft and fragrant.
3. Pour the beaten egg into the pan and scumble it into the veggie mix. Cook until fluffy and cooked thorough.
4. In a separate pan, fry your Vienna or polony until golden (or leave it out for a budget egg-only version)
5. Slice the bread roll open, stuff it with the scramble, add the Vienna or polony, and top it off with a spoonful of atchar or chakalaka.
6. Press it down gently, slice in half if you are sharing (or not) and serve warm with a cold drink.

Food tips:

• Don’t sleep on the one egg ꟷ it stretches when paired with veggies and spice.
• You can swap in spinach, baked beans, or leftover chakalaka to bulk it up.
• Toast the roll slightly for a crispy for a crispy bite.
• No Vienna? No stress. The egg on its own still slaps!

HAVE YOU TRIED THIS: Today’s Tasty Pick: Umfino and chicken neck stew