Savory French Onion Sausage Rolls

These savory French onion sausage rolls are crisp, golden, and packed with deep, comforting flavor. Sweetly caramelized onions, well seasoned sausage meat, and flaky puff pastry come together in a bake that feels special yet approachable. The texture is buttery on the outside with a juicy, well balanced filling inside. Difficulty is easy to moderate, and the total time is about 1 hour from start to finish.

Ingredients

For the French onion filling

• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp sugar
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• Salt and black pepper, to taste

For the sausage rolls

• 500g good quality pork sausage meat
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 sheet ready rolled puff pastry, about 320g
• 1 egg, beaten, for glazing
• 1 tbsp milk, for glazing
• Sesame seeds or poppy seeds, optional

How to Make Savory French Onion Sausage Rolls

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment so the pastry does not stick.
• Cook the onions: Heat the olive oil in a wide frying pan over low to medium heat. Add the sliced onions and cook gently for 15 to 20 minutes, stirring often, until soft and deeply golden. Sprinkle in the sugar and thyme, season lightly, then cook for another 2 minutes. Set aside to cool completely.
• Mix the filling: Place the sausage meat in a bowl. Add the cooled onions, Dijon mustard, Worcestershire sauce, and a little black pepper. Mix gently until evenly combined, taking care not to overwork the meat.
• Prepare the pastry: Unroll the puff pastry onto a lightly floured surface. Cut it in half lengthways to create two long rectangles.
• Assemble the rolls: Spoon the sausage mixture down the centre of each pastry strip, shaping it into a neat log. Brush one long edge with beaten egg mixed with milk, then roll the pastry over the filling to seal. Press gently along the seam.
• Slice and glaze: Turn the rolls seam side down. Cut each log into equal pieces, about 4 to 5 cm long. Arrange on the prepared tray, brush the tops with egg wash, and sprinkle with seeds if using.
• Bake: Bake for 25 to 30 minutes until the pastry is puffed, crisp, and a rich golden brown. The filling should be cooked through.
• Cool slightly: Leave to rest on the tray for 5 minutes before serving. This helps the filling settle and makes them easier to handle.

Tips for Perfect Sausage Rolls

How do I stop the pastry from becoming soggy?

Make sure the onion mixture is fully cooled before mixing it with the sausage meat. Warm filling releases steam and softens the pastry.

Can I make these ahead of time?

Yes. Assemble the rolls, cover well, and keep them in the fridge for up to 24 hours before baking.

What sausage meat works best?

Plain pork sausage meat with a good fat content gives the juiciest result. Avoid very lean meat, which can dry out.

How do I get an even golden colour?

Brush the pastry generously with egg wash and bake in the upper middle of the oven for consistent browning.

Serving Suggestions

• Serve warm with English mustard or caramelized onion chutney
• Add to a party platter with cheese and olives
• Enjoy with a simple green salad for a light lunch

Storage

Room temperature

Once baked, sausage rolls can be kept at room temperature for up to 6 hours, well covered.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispness.

Freezing

Freeze unbaked or baked sausage rolls for up to 2 months. Bake or reheat from frozen until piping hot.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 22 g
• Protein: 12 g
• Fat: 21 g
• Saturated fat: 9 g
• Sodium: 680 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs