Save to Pinterest Caramelized Onion Sausage Rolls are those irresistible little golden bites I find disappear fastest from any party platter or lunchbox. The combination of flaky pastry wrapped around juicy sausage and impossibly sweet jammy onions creates a savory snack with just enough decadence. Whether you make them for a gathering or to stash in the freezer for a quick treat it is the kind of crowd-pleaser home cooks always wish for.
I first baked up a tray for a holiday get-together and loved how everyone hovered around the kitchen waiting for the timer. Now they are always requested for birthday parties and rainy day snacks.
Ingredients
- Olive oil: delivers gentle richness and helps caramelize the onions slowly without burning Pick a good extra virgin olive oil if possible
- Yellow onions: turn gloriously sweet and golden when cooked slowly Large ones give plenty of filling and their mild flavor works best
- Sugar: is key for drawing out natural onion sweetness
- Salt: evenly seasons the onions and sausage filling Choose kosher or fine sea salt for better control
- Balsamic vinegar: adds a tangy contrast and deep color to the caramelized onions Pick a syrupy aged balsamic if you can
- Pork sausage meat: provides classic British flavor and juicy texture Choose good quality sausage from a butcher or deli if possible or use your favorite links with the casing removed
- Dried thyme: adds earthy herby fragrance to balance the richness
- Dijon mustard: gives the filling a tangy kick and subtle spice Look for a smooth traditional Dijon
- Black pepper: brings a hint of bite to the sausage mixture Use freshly cracked pepper for best flavor
- Puff pastry: is what makes each roll shatteringly crisp opt for all-butter pastry if you can
- Egg: creates a glossy golden finish when brushed over the rolls before baking
- Sesame or poppy seeds: add crunch and a toasty note on top These are optional but add great texture
Instructions
- Prepare the Onions:
- Slice your onions thinly and heat olive oil in a large skillet over medium. Add onions sugar and salt and cook while stirring often for about 15 to 20 minutes. Wait for them to become deep golden brown and super soft. The trick is not to rush stir frequently and lower the heat if you spot any burning for perfect caramelization.
- Deglaze and Cool:
- Once your onions look deep golden and soft pour in balsamic vinegar and cook another two minutes stirring well to coat the onions. Let this mixture cool completely since hot filling will melt the pastry.
- Mix the Sausage Filling:
- In a mixing bowl combine pork sausage meat dried thyme Dijon mustard black pepper salt and those cooled caramelized onions. Use a fork or your clean hands to squish and gently blend everything together making sure the onions are evenly distributed.
- Prepare the Pastry:
- Lightly flour your work surface and roll out the puff pastry sheet to roughly a rectangle about 12 inches by 10 inches. With a sharp knife slice it lengthwise into two even strips.
- Fill and Roll:
- Shape the sausage mixture into two even logs. Place each log down the center of each pastry strip. Brush one long edge of each strip with beaten egg to help seal then fold the pastry over the filling pressing to stick the seams together. Roll so that the seam is underneath.
- Portion and Arrange:
- Cut each filled log into 8 equal pieces using a sharp knife. Leave some space for the filling to expand in the oven. Place each roll seam-side down onto a parchment-lined sheet.
- Glaze and Top:
- Brush the top of each roll generously with more beaten egg for a golden crust. If you like sprinkle seeds over the tops for extra flair.
- Bake:
- Slide the tray into a preheated oven at 200C or 400F and bake for 20 to 22 minutes. Watch for puffed golden pastry and sausage cooked through if unsure use a thermometer inserted in the center to check for doneness.
- Cool and Serve:
- Transfer finished rolls to a rack to cool slightly This keeps the bottoms from getting soggy Serve warm for the best flavor or at room temperature if packing ahead.
Save to Pinterest My favorite ingredient is always the golden onions Their sweet flavor makes even store-bought sausage taste bakery-special Growing up my mom used the leftover onions on sandwiches the next day and now I do the same.
Storage Tips
Store any leftover sausage rolls in an airtight container in the fridge for up to three days Lay parchment between layers to keep pastry crisp. To reheat pop in a hot oven for five to seven minutes until warmed and flaky again.
Ingredient Substitutions
Feel free to swap in chicken or vegetarian sausage for a lighter or meatless version. If you run out of puff pastry crescent roll dough or pie dough works too. For a gluten-free version use a ready-made gluten-free pastry.
Serving Suggestions
Sausage rolls are classic on a party platter with creamy dipping sauces like grainy mustard or tangy chutney. I also like serving them as part of a brunch spread with salads and pickles or tucked into lunchboxes with a crunchy apple on the side.
Save to Pinterest I have learned that making more than you think you need is always a good idea Any leftovers disappear within a day and the pastry stays perfectly crisp with a quick reheat in the oven.
Common Recipe Questions
- → How do I make the onions sweet and soft?
Cook sliced onions slowly in olive oil with sugar and salt until deeply golden, finishing with balsamic for extra flavor.
- → Can I use a different type of sausage?
Yes, you can substitute chicken or vegetarian sausage for pork if you want a different taste or dietary option.
- → What is the secret to flaky pastry?
Keep the pastry chilled until use and avoid overhandling. Rolling on a lightly floured surface helps prevent sticking.
- → Can I prepare these rolls ahead?
Yes, assemble the rolls and refrigerate before baking. Bake just before serving for best results and flavor.
- → What’s a good dip for these rolls?
Serve with grainy mustard, tangy chutney, or spicy sauces to complement the savory filling and pastry.
- → How spicy are these rolls?
The sausage filling is mild, but adding chili flakes brings a gentle level of heat if desired.
- → Are these suitable for vegetarians?
Not with pork sausage, but you can use plant-based sausage for a vegetarian-friendly version.