French Onion Sausage Rolls are a delicious twist on the classic sausage roll. Combining the rich, caramelized flavors of French onion with savory sausage, this recipe makes for a flavorful and satisfying snack or appetizer that’s perfect for any occasion.
Ingredients
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 500g (1 lb) ground sausage meat
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 cup grated Gruyère or Swiss cheese
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Prepare the French Onion Filling:
- Heat olive oil and butter in a skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 10 minutes until softened.
- Sprinkle the sugar over the onions and cook for an additional 15–20 minutes, stirring frequently, until golden and caramelized.
- Stir in the balsamic vinegar, then remove from heat and let cool.
- Mix the Sausage Filling:
- In a large bowl, combine the ground sausage meat, thyme, garlic powder, and grated Gruyère cheese.
- Add the cooled caramelized onions and mix well. Season with salt and pepper to taste.
- Assemble the Rolls:
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface.
- Divide the sausage mixture into two portions and shape each into a log, placing one log on each pastry sheet.
- Roll the pastry over the sausage mixture, sealing the edges with a little beaten egg. Trim any excess pastry.
- Cut and Prepare for Baking:
- Slice each roll into 6–8 pieces and arrange them seam-side down on the prepared tray.
- Brush the tops with the remaining egg wash for a golden finish.
- Bake the Sausage Rolls:
- Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.
Serving and Storage Tips
- Serve the sausage rolls warm with a side of Dijon mustard or a creamy dipping sauce.
- Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 5–10 minutes to restore crispness.
- For longer storage, freeze the uncooked rolls. Bake directly from frozen, adding an extra 5–10 minutes to the cooking time.
FAQs
1. Can I use pre-made caramelized onions for this recipe?
Yes, pre-made caramelized onions can save time, but homemade onions will provide the freshest flavor.
2. Can I substitute the Gruyère cheese?
Absolutely! Swiss cheese, mozzarella, or even cheddar can be used as substitutes.
3. Are these sausage rolls suitable for vegetarians?
You can make them vegetarian by using plant-based sausage and skipping or substituting the cheese.
4. Can I make these sausage rolls ahead of time?
Yes, you can assemble the rolls ahead and freeze them. Bake them straight from the freezer when needed.
French Onion Sausage Rolls
These French Onion Sausage Rolls are a gourmet twist on the classic snack. Featuring caramelized onions, seasoned sausage meat, and flaky puff pastry, they are perfect for parties, picnics, or a comforting snack. Easy to make and full of flavor, these rolls will impress any crowd!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 sausage rolls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Ingredients
For the Filling:
- 1 tbsp olive oil
- 2 large onions, thinly sliced
- 1 tbsp sugar
- 1 tbsp balsamic vinegar
- 1 lb (450 g) sausage meat (or ground pork with seasoning)
- 1/2 cup breadcrumbs
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Pastry:
- 1 sheet of puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Caramelized Onions:
- Heat olive oil in a pan over medium heat.
- Add sliced onions and cook for 5 minutes, stirring occasionally.
- Sprinkle in the sugar and continue to cook until the onions are golden and caramelized, about 15 minutes.
- Add balsamic vinegar, stir, and cook for an additional 2 minutes. Set aside to cool.
- Make the Filling:
- In a large bowl, combine sausage meat, breadcrumbs, thyme, oregano, Parmesan cheese, and the cooled caramelized onions.
- Season with salt and pepper. Mix well to combine.
- Assemble the Sausage Rolls:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Cut the pastry into two equal rectangles.
- Divide the sausage mixture in half and shape each half into a log. Place one log along the edge of each pastry rectangle.
- Roll the pastry tightly around the sausage filling, sealing the edge with a bit of beaten egg.
- Cut and Bake:
- Cut each roll into bite-sized pieces (about 2 inches each) and place them seam-side down on the prepared baking sheet.
- Brush the tops with beaten egg.
- Bake in the preheated oven for 20–25 minutes or until the pastry is golden and puffed.
Notes
- You can make these rolls ahead of time and freeze them before baking. Bake from frozen, adding an extra 5–10 minutes to the cooking time.
- For extra flavor, add a pinch of garlic powder or a splash of Worcestershire sauce to the sausage mixture.