Delicious French Onion Sausage Rolls (Print version)
Flaky puff pastry sausage rolls filled with caramelized onions, thyme, Dijon, and melted Gruyere.
# Ingredients:
For the onion filling
01 -
2 medium yellow onions, thinly sliced
02 -
1 tablespoon unsalted butter
03 -
1 tablespoon olive oil
04 -
1 teaspoon fresh thyme leaves
05 -
1 teaspoon Worcestershire sauce
06 -
1 tablespoon Dijon mustard
For the sausage rolls
07 -
1 lb (450 g) pork sausage meat, casings removed if needed
08 -
1/2 cup (50 g) shredded Gruyere cheese
09 -
1/3 cup (25 g) plain breadcrumbs
10 -
1/2 teaspoon kosher salt, or less if sausage is salty
11 -
1/2 teaspoon black pepper
12 -
2 sheets frozen puff pastry, thawed but cold
13 -
1 large egg, beaten
14 -
1 teaspoon sesame seeds or flaky salt, optional
# Instructions:
01 -
Melt the butter with the olive oil in a skillet over medium-low heat. Add the onions and cook for 18-22 minutes, stirring often, until soft, golden, and jammy.
02 -
Stir in the thyme, Worcestershire sauce, and Dijon mustard. Scrape the mixture onto a plate and cool for at least 10 minutes.
03 -
In a bowl, combine the sausage meat, cooled onions, Gruyere, breadcrumbs, salt, and pepper. Mix gently until evenly combined.
04 -
Heat the oven to 400 F. Cut each puff pastry sheet in half lengthwise. Divide the filling into 4 long lines down the pastry strips. Brush one long edge with beaten egg and roll to seal.
05 -
Place the logs seam-side down and chill for 15 minutes. Cut each log into 8 pieces and place on parchment-lined baking sheets.
06 -
Brush with beaten egg and sprinkle with sesame seeds or flaky salt if using. Bake for 22-25 minutes until puffed, deep golden, and the sausage filling reaches 160 F.
# Good to know:
01 -
Makes 32 small party-size sausage rolls.
02 -
Serve warm for the flakiest texture.
03 -
Unbaked rolls can be frozen and baked from frozen.