Savory French Onion Sausage Rolls begin with deeply caramelized onions and fragrant herbs wrapped in golden, flaky pastry. This refined take on a classic snack balances sweet onion reduction, savory sausage, and crisp pastry for a composed bite. The layered textures and slow-cooked aroma make it an elegant offering for cocktails or a light supper. For complementary pastries and show-stopping brunch ideas, see Biscoff Cookie Cinnamon Rolls.
Why Make This Recipe
- Effortless Yet Elegant: simple assembly yields an elevated, restaurant-worthy appetizer.
- Minimal Ingredients: pantry-friendly components combine to deliver complex flavor.
- Impressive Flavor: slow-caramelized onions and seasoned sausage create a deep, savory-sweet contrast.
This recipe rises above ordinary versions by caramelizing the onions slowly to develop a rich, almost jammy sweetness and by seasoning the sausage mixture with fresh herbs and a touch of mustard. The result is a balanced, layered flavor profile that feels both rustic and refined.
Ingredients
Base
- 1 sheet puff pastry (about 9 x 12 inches), thawed according to package instructions (keep chilled until use).
- 1 lb fresh pork sausage (or sausage of choice), casings removed.
Sauce / Filling
- 3 large yellow onions, thinly sliced.
- 2 tbsp unsalted butter (room temperature).
- 1 tbsp olive oil.
- 1 tsp Dijon mustard.
- 1 tsp Worcestershire sauce.
- 1/4 cup dry white wine or low-sodium chicken stock (for deglazing).
- 1 tsp fresh thyme leaves, finely chopped.
- Salt and freshly ground black pepper, to taste.
Topping
- 1 egg, beaten with 1 tbsp water (egg wash).
- 2 tbsp grated Gruyère or Parmesan (optional, finely grated).
- Coarse sea salt or flaky salt, for finishing.
Precision notes: butter at room temperature; onions sliced uniformly; fresh herbs finely chopped; pastry kept cold until rolling.
How to Make Savory French Onion Sausage Rolls
- Caramelize the onions: heat butter and olive oil in a wide skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until onions are deep golden-brown and jammy, 30–40 minutes. (Mini-tip: lower heat if browning too quickly; patience builds flavor.)
- Season and deglaze: stir in Dijon, Worcestershire, and thyme. Pour in white wine or stock to deglaze, scraping up browned bits (this captures all the flavor). Cook until liquid reduces and the mixture is glossy. Taste and adjust seasoning.
- Brown the sausage: in a separate pan over medium-high heat, crumble and brown the sausage until just cooked through but still juicy. Drain excess fat, then combine with the caramelized onions. Let the mixture cool slightly. (Mini-tip: reserve a tablespoon of rendered fat to brush pastry edges for better sealing.)
- Prepare the pastry: on a lightly floured surface, roll the puff pastry into a roughly 10 x 14-inch rectangle to even thickness. Spoon the cooled sausage-onion mixture into a log along one long edge, leaving a 1-inch border. Spread evenly to within the border.
- Roll and seal: brush the exposed border with beaten egg. Roll the pastry tightly over the filling into a log. Pinch seams to seal and trim ends for neatness. Transfer seam-side down to a baking sheet lined with parchment. (Mini-tip: chill for 15 minutes to firm the pastry and prevent spreading.)
- Finish and bake: brush the roll with egg wash, sprinkle with grated cheese if using, and score shallow diagonal slashes across the top to vent. Sprinkle a little coarse salt. Bake in a preheated 400°F (200°C) oven until deeply golden and puffed, 20–25 minutes. Look for even color and a crisp texture.
- Rest and slice: let the roll rest 5–7 minutes before slicing into portions to keep juices contained and the pastry crisp.
How to Serve Savory French Onion Sausage Rolls
Serve warm on a slate or porcelain platter, sliced at a slight angle to reveal the layered interior. Garnish with a few thyme sprigs and a smear of whole-grain mustard or a fennel-maple chutney for a sweet-savory contrast. Pair with a simple frisée salad dressed in a bright vinaigrette to cut richness.
How to Store Savory French Onion Sausage Rolls
Cool completely on a wire rack before storing to preserve crispness. Refrigerate in an airtight container for up to 3 days. To re-crisp, reheat in a 375°F (190°C) oven on a baking sheet for 8–12 minutes until the pastry is warmed and crunchy. For longer storage, freeze unbaked rolls sealed on a tray, then transfer to a freezer bag; bake from frozen, adding 8–12 minutes to bake time.
Tips to Make Savory French Onion Sausage Rolls
- Caramelize low and slow for the best onion flavor; rush this step and you lose depth.
- Chill the assembled roll briefly before baking to keep the pastry layers intact.
- Use a sharp knife and a light touch when slicing to avoid compressing the pastry.
- Consider mixing a small amount of pan drippings into the filling for extra umami.
Variation (if any)
- Upscale the filling with crumbled duck or lamb sausage for a richer profile.
- Add a thin layer of Comté or aged cheddar inside before rolling for an indulgent, molten center.
- For a vegetarian version, substitute crumbled porcini-soaked tofu or a lentil-walnut mix and increase the thyme and soy for depth.
FAQs
Can I make these ahead of time?
Yes. Assemble and chill the sealed rolls overnight, then bake just before serving. For longer storage, freeze unbaked rolls and bake from frozen (add 8–12 minutes).
Can I use store-bought caramelized onions?
You can, but homemade caramelized onions deliver a fresher, deeper sweetness. If using store-bought, taste and reduce any added vinegar or preservatives by sautéing briefly.
What pastry works best?
High-quality puff pastry gives the lightest, flakiest texture. Keep it cold and handle minimally to preserve layers.
Is it safe to eat warm sausage filling?
Yes—brown the sausage fully (no pink remaining) before combining with onions, then bake until the internal temperature is safe and pastry is golden.
Conclusion
Savory French Onion Sausage Rolls offer a refined silhouette: glossy, jammy onions, seasoned sausage, and crisp, buttery pastry in every bite. The technique—slow caramelization, mindful seasoning, and cold pastry—creates a composed appetizer that reads elegant without demanding excessive effort. For a related savory pastry riff that highlights flaky herb crusts and cheesy layers, explore Cheesy French Onion Galette with Flaky Herb Crust | PWWB. Share your plating ideas and adaptations in the comments — how would you make this dish your own?
For another main-course contrast, try this Apple Cranberry Raspberry Chicken — Bold Flavors Made Easy.
Print
Savory French Onion Sausage Rolls
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Elegant sausage rolls filled with slow-caramelized onions and fragrant herbs, wrapped in flaky pastry. Perfect for appetizers or light suppers.
Ingredients
- 1 sheet puff pastry (about 9 x 12 inches), thawed
- 1 lb fresh pork sausage, casings removed
- 3 large yellow onions, thinly sliced
- 2 tbsp unsalted butter (room temperature)
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 cup dry white wine or low-sodium chicken stock
- 1 tsp fresh thyme leaves, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten with 1 tbsp water (for egg wash)
- 2 tbsp grated Gruyère or Parmesan (optional)
- Coarse sea salt or flaky salt, for finishing
Instructions
- Caramelize the onions: heat butter and olive oil in a wide skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly for 30–40 minutes until deep golden-brown and jammy.
- Season and deglaze: stir in Dijon, Worcestershire, and thyme. Pour in white wine or stock to deglaze and cook until reduced.
- Brown the sausage: crumble and brown the sausage in a separate pan until just cooked through, then drain excess fat and combine with the caramelized onions. Let it cool slightly.
- Prepare the pastry: roll puff pastry into a 10 x 14-inch rectangle and spoon the cooled sausage-onion mixture onto one long edge.
- Roll and seal: brush the exposed border with beaten egg, roll tightly, pinch seams, and cut ends. Chill for 15 minutes.
- Finish and bake: brush with egg wash, sprinkle with cheese if using, score top, sprinkle with salt, and bake at 400°F (200°C) for 20–25 minutes until golden.
- Rest and slice: let the roll rest for 5–7 minutes before slicing.
Notes
Chill the assembled roll briefly before baking for the best results. Use a sharp knife for slicing to avoid compressing the pastry.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg