Golden And Savory French Onion Sausage Rolls

Here’s your Golden and Savory French Onion Sausage Rolls recipe in full detail — rich, buttery puff pastry wrapped around sausage filling infused with caramelized onions and gooey cheese.

Golden and Savory French Onion Sausage Rolls

Ingredients (Makes 12–16 rolls)

For the caramelized onions:

• 2 large yellow onions, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tsp sugar (optional, for faster caramelizing)

• 1 tsp balsamic vinegar (optional, for depth)

• Pinch of salt

For the filling:

• 500g (1 lb) pork sausage meat (or remove casings from sausages)

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 tsp garlic powder

• ½ tsp black pepper

• ½ cup (50g) grated Gruyère or Swiss cheese (or cheddar for a bolder flavor)

• Caramelized onions from above

For assembly:

• 2 sheets puff pastry, thawed (about 250–300g each)

• 1 egg, beaten (for egg wash)

• 1 tsp sesame seeds or poppy seeds (optional)

Instructions

1. Caramelize the onions

1. Heat butter and olive oil in a large pan over medium-low heat.

2. Add sliced onions and a pinch of salt, stirring to coat.

3. Cook slowly for 20–25 minutes, stirring occasionally, until soft and golden brown.

4. Add sugar halfway through if you want to speed up the process.

5. Stir in balsamic vinegar in the last minute for extra depth.

6. Set aside to cool.

2. Prepare the filling

1. In a mixing bowl, combine sausage meat, thyme, garlic powder, black pepper, grated cheese, and cooled caramelized onions.

2. Mix well until fully combined.

3. Assemble the sausage rolls

1. Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.

2. Roll out puff pastry sheets slightly to smooth edges.

3. Divide each sheet in half lengthwise so you have 4 long strips.

4. Place a log of sausage filling down the center of each strip.

5. Fold pastry over the filling, pressing edges together. Seal with a fork.

6. Brush the top with beaten egg and sprinkle with sesame or poppy seeds.

4. Bake

1. Slice logs into 3–4 pieces each (depending on desired size).

2. Place seam-side down on baking tray.

3. Bake for 22–25 minutes, or until golden brown and puffed.

5. Serve

• Best served warm, with Dijon mustard or a tangy chutney on the side.

Tip: You can make them ahead, freeze unbaked, and bake straight from frozen — just add 5 extra minutes to baking time.