French Onion Sausage Rolls – Buttery, Flaky & Full of Flavor
Let’s Chat About These French Onion Sausage Rolls
Okay, so: I first made these buttery, flaky French Onion Sausage Rolls a couple winters ago when my mate Jen came over with zero warning (classic Jen). And I swear I had, like, 30 minutes to whip something up that was impressive but didn’t leave me with a mountain of dishes—so these happened. Also, huge confession: originally, I totally meant to make basic sausage rolls but then got distracted, caramelized some onions almost by accident, and, honestly, it was the best mistake ever. Isn’t it wild how cooking detours can lead to greatness?
Why You’ll Love This (Even if You’re Not Fancy)
I make these whenever it’s gloomy out or when I want my house to smell like magic. My family goes bonkers for them—they honestly treat it like I’ve presented them with a Michelin star treat. These sausage rolls are perfect for grazing lunches, big game get-togethers, or—let’s be real—midnight snacking. Oh, and I used to dread dealing with pastry (tried making my own once, total disaster, we don’t talk about that) but store-bought puff pastry is an absolute lifesaver. Got a picky eater? Even my fussy nephew wolfed these down (after picking one apart like a food archaeologist first).
Stuff You’ll Need (And What You Can Swap)
- 1 large sweet onion, thinly sliced (red onion works if that’s what’s in your fridge—my grandma swore by brown onions, but to be honest, all of ’em taste good here)
- 1 tablespoon butter (sometimes I use a big splash of olive oil when I’m out of butter, no one noticed)
- 2 tsp brown sugar (I ran out once, used white sugar, was still yum)
- 1 teaspoon dried thyme (fresh is lovely, but who’s running to the store for herbs just for sausage rolls? Not me.)
- 350g plain pork sausage meat (good sausages from the butcher are ace, but I’ve used the cheap stuff in a pinch)
- 1/4 cup breadcrumbs (panko if you want fancy, regular if not, or just smash up cornflakes—really)
- 1 teaspoon Dijon mustard (or skip if you’re not into mustardy vibes)
- 1 sheet puff pastry, thawed (I’ve tried whole wheat pastry…let’s just say, don’t bother)
- 1 egg, beaten, for brushing (confession: I sometimes forget and use milk instead and it’s fine!)
- Salt & pepper to taste
How To Actually Make ‘Em (And Where It Might Get Messy)
- Caramelize that onion: Slice your onion nice and thin and melt butter in a skillet (medium heat, don’t crank it or you’ll burn the edges while the rest’s still half raw—learnt that the hard way). Toss in your onion with a sprinkle of salt, and cook, stirring every now and then, until they’re soft, sweet, and turning that golden colour, about 20 minutes. Add sugar and thyme, give it a minute or two more. Don’t rush this part; dull onions equal dull rolls.
- Sausage party (in a bowl): In a mixing bowl, smoosh together sausage meat, breadcrumbs, mustard, a bit of salt and pepper, then fold in the cooled onions. This is where I usually sneak a taste and then think “Huh, maybe more mustard?”
- Shape the thing: Unroll your pastry on a lightly floured counter (my kitchen table, actually, half the time). Heap the sausage filling down the length of the pastry, close to one edge. Fold the pastry over to cover, press to seal (a little water on your finger helps here). Flip it seam-side down. Don’t stress if it looks a bit lumpy or way fatter at one end—perfection is for weekend mornings.
- Cut & brush: Slice into whatever size you want (four big ones or eight minis). Arrange on a lined tray. Brush tops with beaten egg or, honestly, milk, whatever’s handy. Sprinkle extra thyme if you like feeling cheffy.
- Bake: 200°C (about 400°F) for 25–30 minutes, or until puffed and that gorgeous golden brown. Rotate the tray halfway through if your oven’s like mine and cooks one corner faster than the others.
- Let them cool slightly so you don’t burn your tongue (not that I ever have, cough). Grab a cup of tea and try not to eat them all before anyone else arrives.
Things I Learnt (Usually The Hard Way)
- Don’t overfill the pastry, or you’ll have sausage escapees (which actually get super crispy—so not all bad).
- Puff pastry sticks less if you let it sit for a minute at room temp, but too long and it gets floppy. There’s a sweet spot and it moves, honestly.
- You can make the onions ahead and chill ’em. I once did it a whole day in advance, tasted even deeper.
If You Want to Mix Things Up (Or Ruin Your First Batch Like Me)
- I’ve tried adding grated cheese (gruyère is dreamy), just stir into the sausage mix before rolling. Makes it gooey.
- Once I thought, “Ooh let’s try apple chunks”—wouldn’t recommend, goes weirdly mushy, but hey, maybe you’ll like it?
- Chicken sausage works pretty well if you want to lighten it up, but you might want to crank up the seasoning.
What You Really Need (And How To Fake It)
- Baking tray—foil on an oven rack is okay if you’re desperate. Clean-up is just rougher.
- Sharp-ish knife for slicing—blunt ones squash everything. Or tear ’em, rustic-style. No one minds.
- Mixing bowl—sometimes I just use a (clean) soup pot if all my bowls are in the washer.
How To Store ‘Em (If They Last That Long)
In my house, leftovers are a myth, but IF you do have some, let them cool fully, then pop in an airtight box in the fridge for up to three days. Reheat in the oven so they’re crisp again. They freeze awfully well too. Freezer bag, squeeze the air out, boom. This BBC Good Food guide on freezing goes into more detail if you want to get pro about it.
How I Serve These (And a Weird Family Tradition)
I love serving these with a big dollop of tomato chutney or (guilty pleasure) British brown sauce. At Christmas, my uncle insists on cold sausage rolls with pickled onions on the side—don’t ask, it’s a thing. I could eat them for breakfast with scrambled eggs, too. Find great chutney ideas at Delia Online if you fancy a go.
When I Messed Up (Or, Stuff To Actually Watch For)
- Once, I tried rushing the onion step—ended up with blackened bits and stubbornly chewy bits. Patience is key here (my nemesis).
- Don’t skip the cooling part before cutting—a hot filling splurts everywhere. I ruined a tea towel that way.
- Actually, I find the rolls taste better the next day, after a night in the fridge. Really lets the flavors hang out together.
Questions That Come Up—And My Honestly-True Answers
- Can I skip the onions? I mean, technically yes, but they’re what make these French onion. It’d be a sad, plain sausage roll. But go wild.
- Can I use veggie sausages? Yeah, just chop them up, mush a bit so they’ll mix with the onion. Might be drier—maybe add a splash of olive oil.
- What pastry works best? Store-bought puff pastry is my forever go-to (life’s short, right?). You can use filo, but it goes crispy-different, not as rich. Once tried making rough puff by hand, regretted every minute. Next time, I’ll just buy it, thanks.
- Can you make them gluten-free? Totally, if you find gluten-free pastry you like. Filling works with gluten-free breadcrumbs (I use rice crackers, bashed up).
- How do I make them spicier? Easy, add a pinch of cayenne or some hot English mustard. Actually, more than a pinch if you’re brave. Just, don’t blame me if it’s nuclear!
- Why’s my pastry soggy? Try baking on a really hot tray, or scatter a bit of flour underneath. Oh, and let your onion cool before rolling—steam is the enemy of crispness.
- Can I make them ahead? Yep, assemble and chill in the fridge uncooked for up to a day or freeze before baking. Then bake from cold (give it five extra minutes maybe).
Anyway, give these a go, and don’t sweat if they look a bit “rustic”—that’s code for delicious in my house. Let me know how yours turn out, or if you come up with a better onion swap. Or just swing by for a taste next time we’ve got extras (which is rare as hens’ teeth, honestly).
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 lb (450 g) pork sausage meat
- 2 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 2 tsp Dijon mustard
- 1/2 cup (60 g) grated Gruyère cheese
- 1 large egg, beaten (for egg wash)
- Salt and black pepper to taste
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a large skillet over medium heat, melt butter and cook sliced onions with a pinch of salt until deeply caramelized, about 20 minutes. Stir in thyme and let cool.
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3In a bowl, combine sausage meat, cooled caramelized onions, Dijon mustard, Gruyère cheese, and season with black pepper.
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4Roll out the puff pastry on a floured surface. Spoon the sausage mixture down one edge and roll tightly into a log. Seal the edge with beaten egg.
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5Cut the log into 6 equal pieces. Place on baking sheet, brush tops with remaining egg wash, and make a few slashes with a sharp knife.
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6Bake for 30-35 minutes until golden and cooked through. Serve warm and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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