French Onion Sausage Rolls (Printable Version)
Buttery puff pastry filled with herby pork and caramelized onions—golden, savory bites for sharing.
# What You'll Need:
→ For the Onion Filling
01 - 2 large yellow onions, finely sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 teaspoon granulated sugar
05 - 1/4 teaspoon kosher salt
06 - 1 teaspoon balsamic vinegar
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
→ For the Sausage Rolls
08 - 1 pound 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 large egg, lightly beaten
13 - Freshly ground black pepper, to taste
14 - Optional: 1/4 cup grated Gruyère cheese or Emmental cheese
# Directions:
01 - Melt butter and olive oil in a large skillet over medium-low heat. Add sliced onions and cook, stirring frequently, for 15 to 18 minutes until soft and golden.
02 - Sprinkle onions with sugar and salt. Cook for another 10 minutes, stirring occasionally, until deeply caramelized.
03 - Stir in balsamic vinegar and thyme. Cook for an additional 1 to 2 minutes, then remove from heat and allow the mixture to cool completely.
04 - In a mixing bowl, combine pork sausage meat with Dijon mustard, parsley, black pepper, and cheese if using. Fold in the cooled onion mixture and mix gently until combined.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out the puff pastry into a 12 by 10 inch rectangle.
06 - Slice the pastry in half lengthwise to create two long strips. Arrange the sausage mixture in a log along one long edge of each strip. Brush the opposite edge with beaten egg to seal.
07 - Roll the pastry up over the filling, making sure the seam is sealed firmly. Place the rolls seam-side down and cut each into 6 pieces to yield 12 rolls.
08 - Arrange sausage rolls on the prepared baking sheet. Brush the tops with remaining egg wash and score lightly with a sharp knife. Bake for 25 to 30 minutes until golden brown and crisp.
09 - Let sausage rolls cool slightly on a wire rack before serving. Enjoy warm for best flavor.
# Expert Hints:
01 -
- This is the kind of appetizer people rave about and secretly hope you'll make again.
- The combo of deeply caramelized onions and buttery pastry is an instant crowd-pleaser.
02 -
- If the onions aren’t fully cooled before mixing, the filling can become greasy and separate in the oven.
- Leaving enough space on the baking sheet lets the pastry puff up beautifully and avoids soggy sides.
03 -
- Cutting slits on top gives the steam somewhere to go and ensures no soggy bottoms.
- That last brush of egg wash right before baking is what gives the golden shine everyone fights for in the first bite.