Savory French Onion Sausage Rolls
Delight in golden, flaky sausage rolls filled with juicy pork and caramelized onions. Ideal for snacks or parties, they boast rich, savory flavors and a crisp, buttery pastry.
Equipment
- 1 baking tray
- 1 parchment paper
- 1 large mixing bowl
- 1 spoon or spatula
- 1 pastry brush
- 1 knife or pizza cutter
Ingredients
- 1 lb ground pork
- 1 packet French onion soup mix or 1 cup sautéed onions plus 1 tsp onion powder
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Freshly cracked black pepper to taste
- 2 sheets puff pastry thawed
- 1 egg
- 1 tbsp milk
- Optional: cheese cheddar or mozzarella
- Optional: fresh herbs thyme, rosemary, parsley
- Optional: chili flakes for spice
Instructions
- Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
- In a large bowl, mix ground pork, French onion soup mix, ketchup, Worcestershire sauce, Dijon mustard, and cracked black pepper until well combined.
- Roll out each puff pastry sheet and cut each in half lengthwise.
- Place the filling along one edge of each pastry strip. Roll the pastry over the filling and seal the edges using water or egg wash.
- Beat the egg with milk and brush the mixture over the tops of the rolls for a golden glaze.
- Arrange the rolls on the prepared baking tray and bake for 20–25 minutes until golden and cooked through.
- Let rolls cool slightly before slicing and serving warm with your favorite dips or sides.
Notes
- Store rolls in an airtight container in the fridge up to 3 days.
- Freeze unbaked rolls on a tray, then transfer to a freezer bag; bake from frozen.
- Reheat in the oven to keep pastry crisp; microwave may soften it.
- Add cheese, fresh herbs, or chili flakes for flavor variations.
- Vegetarian option: substitute meat with mushrooms, lentils, and cheese.