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Close-up of a sliced Savory French Onion Sausage Roll, showcasing the flaky pastry and flavorful filling.

Savory French Onion Sausage Rolls

These savory French onion sausage rolls are a delicious twist on a classic. They feature caramelized onions and seasoned sausage wrapped in flaky puff pastry.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: British, French
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 tablespoons butter
  • 2 large onions thinly sliced
  • 1 pound sausage pork or beef, casings removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
For the Pastry
  • 1 package puff pastry thawed
  • 1 egg beaten, for egg wash

Equipment

  • Large skillet
  • Baking sheet
  • Pastry brush

Method
 

  1. Melt butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until softened and caramelized, about 15-20 minutes. Remove from skillet and set aside.
  2. In the same skillet, cook the sausage meat, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the salt, pepper, and Worcestershire sauce.
  3. Add the caramelized onions to the sausage mixture and stir to combine. Let the mixture cool slightly.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Unfold the puff pastry sheet onto a lightly floured surface. Spread the sausage and onion mixture evenly over the pastry, leaving a small border.
  6. Roll up the pastry tightly, starting from one long edge. Seal the seam by pressing with your fingers or a fork.
  7. Cut the roll into 12 equal slices. Place the slices cut-side up on the prepared baking sheet.
  8. Brush the tops of the rolls with the beaten egg wash.
  9. Bake for 18-20 minutes, or until the pastry is golden brown and puffed.
  10. Let cool slightly before serving.

Notes

You can add a pinch of dried thyme or a tablespoon of Dijon mustard to the sausage mixture for extra flavor. These are best served warm.