Try these delicious French onion sausage rolls. They combine the savoury flavours of caramelized onions with juicy sausage meat, all wrapped in flaky puff pastry. In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and starts to foam. Add the sliced onions to the skillet. Stir to coat them evenly with the oil and butter then sprinkle the onions with sugar and salt. Cook, stirring occasionally, until the onions are deep golden brown and caramelized. This should take about 25-30 minutes.

Be patient; the slow cooking brings out the sweetness and depth of flavour. Stir in the thyme leaves and balsamic vinegar then cook for another 2-3 minutes until the vinegar evaporates. Remove from heat and let the onions cool. In a large bowl, combine the ground pork sausage, Dijon mustard, garlic powder, onion powder, smoked paprika, chopped parsley, salt, and pepper. Mix well to ensure the spices are evenly distributed.

To assemble the sausage rolls, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry sheet on a lightly floured surface and cut it into 3 equal strips lengthwise. Spread a layer of caramelized onions down the centre of each pastry strip. Top the onions with the sausage mixture, forming a log shape.

Fold the pastry over the filling to enclose it completely pinch the edges to seal and place the rolls seam-side down on the prepared baking sheet. Brush the tops of the rolls with the beaten egg to give them a golden, glossy finish. Sprinkle with sesame seeds or poppy seeds if desired. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown and the sausage filling is cooked through.

Let the sausage rolls cool for a few minutes on a wire rack. Slice them into bite-sized pieces and serve them with your favourite dipping sauce or a side salad for a complete meal.

Tips for Perfect French Onion Sausage Rolls;

  1. Make Ahead: You can prepare the caramelized onions and sausage mixture a day in advance and store them in the refrigerator. This makes assembly quick and easy on the day you plan to serve them.
  2. Freezing: These sausage rolls can be frozen before baking. Just assemble them, freeze them on a baking sheet, and then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
  3. Variations: Try adding some shredded cheese to the sausage mixture for extra flavour, or use a different type of sausage to suit your taste.


For the Onion Filling:

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar

For the Sausage Filling:

  • 1 pound (450g) ground pork sausage
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

For the Pastry:

  • 1 sheet of puff pastry, thawed if frozen
  • 1 egg, beaten (for egg wash)
  • Sesame seeds or poppy seeds (optional, for garnish)