French Onion Sausage Rolls (Printable)
Flaky puff pastry wrapped around seasoned sausage and sweet caramelized onions for savory, shareable appetizers.
# What You'll Need:
→ Onion Filling
01 - 2 large yellow onions, finely sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 teaspoon sugar
05 - 1/4 teaspoon salt
06 - 1 teaspoon balsamic vinegar
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
→ Sausage Rolls
08 - 1 pound quality pork sausage meat
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon fresh parsley, finely chopped
11 - 1 sheet all-butter puff pastry, about 14 ounces, thawed if frozen
12 - 1 egg, lightly beaten
13 - Freshly ground black pepper, to taste
14 - Optional: 1/4 cup grated Gruyère or Emmental cheese
# How-To Steps:
01 - Combine butter and olive oil in a large skillet set over medium-low heat. Add sliced onions and cook, stirring frequently, for 15 to 18 minutes until soft and golden.
02 - Sprinkle sugar and salt over the onions, continuing to cook for an additional 10 minutes until onions are deeply caramelized.
03 - Add balsamic vinegar and thyme to the onions. Stir and cook for 1 to 2 minutes before removing from heat. Allow mixture to cool completely.
04 - In a mixing bowl, blend sausage meat with Dijon mustard, chopped parsley, black pepper, and grated cheese if desired. Add cooled onion mixture and mix until just combined.
05 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out puff pastry into a 12 x 10-inch rectangle. Cut in half lengthwise to form two long strips.
06 - Distribute sausage filling in a log along one long edge of each pastry strip. Brush opposite edge with egg wash, roll pastry over filling, and press seam to seal. Position rolls seam-side down, then cut each into 6 equal pieces.
07 - Arrange rolls on the baking sheet. Brush the tops with remaining egg wash. Lightly score the tops with a sharp knife. Bake for 25 to 30 minutes, until puffed and golden brown. Cool slightly before serving.
# Expert Advice:
01 -
- There is real magic when sweet onions melt into savory sausage, wrapped in golden pastry—everyone asks for seconds.
- It is the kind of recipe that feels impressive, but is secretly easy and highly forgiving.
02 -
- I once tried to rush the onions on high heat and ended up with bitterness and burnt bits—slow and steady wins the race for real caramelization.
- Combining the sausage and onion mixture too roughly can make the filling tough, so fold gently for the best texture.
03 -
- If in doubt, underfill rather than overfill the pastry—too much sausage mix can split the rolls.
- Basting the tops twice with egg wash gives an extra-deep golden finish you see in bakeries.