These French Onion Sausage Rolls are savory, flaky, and full of caramelized onion flavor. The puff pastry turns golden and crisp while the sausage and melted cheese stay juicy inside. They smell sweet from the onions and herby from the thyme. Serve them warm for a comforting snack or party finger food.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 8 rolls
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 420 kcal
- Protein: 18 g
- Carbohydrates: 22 g
- Fat: 30 g
- Fiber: 1.5 g
- Sugar: 3 g
- Sodium: 800 mg
Why Make This French Onion Sausage Rolls
These sausage rolls combine rich, sweet caramelized onions with savory sausage and melty cheese, wrapped in crisp puff pastry. They are quick to assemble, bake in under 30 minutes, and please a crowd. They work as an appetizer, lunch, or game-day snack. The texture is a perfect contrast: flaky pastry, juicy filling, and a slight chew from the cheese.
How to Make French Onion Sausage Rolls
You will caramelize onions slowly, mix them into seasoned sausage, fill puff pastry rectangles, brush with egg, and bake until golden. The process is simple, but the slow-cooked onions give deep flavor. Follow the steps below and watch the pastry puff and brown.
Ingredients:
- 1 package puff pastry
- 1 lb sausage (pork or beef)
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 cup shredded cheese (Gruyère or cheddar)
- 1 egg (for egg wash)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw the puff pastry according to package instructions if frozen. Beat the egg in a small bowl for the egg wash. Thinly slice the onion.
Step 2: Sautéing the Onions
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the sliced onions and cook slowly, stirring often, until they are caramelized and golden. This takes about 15–20 minutes. The onions should smell sweet and look deep golden brown.
Step 3: Mixing the Filling
Remove the skillet from heat. Stir in 1 teaspoon garlic powder, 1 teaspoon salt, and 1 tablespoon fresh thyme (or dried). In a bowl, break up the sausage meat and mix in the caramelized onions until evenly combined. The mixture should be well blended and slightly tacky.
Step 4: Assembling and Baking
Roll out the puff pastry and cut it into rectangles (about 8 rectangles for one package). Place a spoonful of the sausage and onion mixture in the center of each rectangle. Sprinkle shredded cheese over the mixture. Fold the pastry over and seal the edges with a fork. Brush the tops with the beaten egg. Place rolls on the prepared baking sheet and bake for 20–25 minutes, or until the pastry is golden brown and flaky. Let cool a few minutes before serving.
How to Serve French Onion Sausage Rolls
Serve warm for the best texture and flavor. They pair well with a tangy mustard, a simple green salad, or pickles to cut the richness. For parties, arrange on a platter with small bowls of mustard and aioli. For a meal, serve with roasted vegetables or a crisp slaw.
How to Store French Onion Sausage Rolls
- Refrigerator: Store cooled rolls in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp the pastry.
- Freezer: Freeze unbaked assembled rolls on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5–10 minutes to the baking time, and cover with foil if they brown too quickly.
- Reheating tip: To keep pastry crisp, reheat in the oven or toaster oven rather than the microwave.
Expert Tips for Perfect French Onion Sausage Rolls
- Caramelize low and slow: Cook onions over medium to medium-low heat and be patient. This develops deep, sweet flavor.
- Drain excess fat: If your sausage is fatty, drain excess fat before mixing to avoid soggy pastry.
- Don’t overfill: Overfilling makes sealing hard and can cause leaks during baking.
- Chill before baking: If the puff pastry gets soft while you work, chill the assembled rolls 10–15 minutes to firm up the butter layers for better puff.
- Egg wash for shine: Brushing with egg gives a glossy, golden finish.
- Test one: Bake one roll first to check timing and doneness if your oven runs hot or cold.
Delicious Variations
- Gruyère & Dijon: Mix a teaspoon of Dijon mustard into the sausage for a tangy bite. Use Gruyère for a nutty flavor.
- Mushroom & Onion: Add finely chopped sautéed mushrooms to the onion mix for extra umami.
- Spiced Pork: Add 1/2 teaspoon smoked paprika and a pinch of cayenne to the sausage for smoky heat.
- Vegetarian: Use a plant-based sausage and vegetable stock-reduced onions to keep richness.
- Mini versions: Cut pastry into smaller rectangles for bite-sized party snacks.
Frequently Asked Questions
Q: Can I use ground sausage links instead of loose sausage meat?
A: Yes. Remove the casing and crumble the sausage meat. Cook briefly to break it apart, drain excess fat, then mix with the caramelized onions. Mixing raw sausage into raw pastry is fine if the sausage is raw and the final bake reaches a safe internal temperature.
Q: How do I prevent the pastry bottom from getting soggy?
A: Drain any excess liquid from the filling. Chill assembled rolls before baking so the pastry layers stay firm. Bake on a preheated sheet and avoid overfilling.
Q: Can I make these ahead for a party?
A: Yes. Assemble the rolls and refrigerate up to 24 hours before baking. For longer prep, freeze unbaked rolls (on a tray) then store in a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes.
Q: How do I know when the sausage rolls are fully cooked?
A: The pastry should be golden and crisp. The sausage inside should reach 160°F (71°C) for pork or 165°F (74°C) for poultry alternatives. Use a thermometer in the center of a roll to be sure.
Q: Can I use different cheeses?
A: Absolutely. Cheddar gives sharpness; Gruyère adds nuttiness. Try a mix of cheddar and mozzarella for melty pulls or blue cheese for an assertive flavor (use less salt if using blue cheese).
Q: My onions burned. What happened and how can I fix it next time?
A: Burned onions mean the heat was too high or they lacked stirring. Lower the heat and stir more often. Add a splash of water or a pinch of sugar if they dry out while cooking to encourage even caramelization.
Conclusion
These French Onion Sausage Rolls are a tasty mix of sweet onions, savory sausage, and flaky pastry — ideal for gatherings or a cozy night in. If you want a version flavored with French onion soup mix, check this related recipe for inspiration: Sausage Rolls with French Onion Soup Mix. Give these a try — they warm the kitchen and disappear fast. Enjoy baking and sharing!
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French Onion Sausage Rolls
- Total Time: 55 minutes
- Yield: 8 rolls 1x
- Diet: None
Description
Savory, flaky rolls filled with caramelized onions, sausage, and melted cheese, wrapped in golden puff pastry.
Ingredients
- 1 package puff pastry
- 1 lb sausage (pork or beef)
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 cup shredded cheese (Gruyère or cheddar)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Thaw the puff pastry according to package instructions if frozen. Beat the egg in a small bowl for the egg wash. Thinly slice the onion.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the sliced onions and cook slowly, stirring often, until they are caramelized and golden (about 15–20 minutes).
- Remove the skillet from heat. Stir in garlic powder, salt, and thyme. In a bowl, combine sausage meat and caramelized onions until evenly mixed.
- Roll out the puff pastry and cut it into rectangles (about 8 rectangles). Place a spoonful of the sausage mixture on each rectangle. Sprinkle cheese on top, fold the pastry over, and seal the edges with a fork.
- Brush the tops with beaten egg. Place on the baking sheet and bake for 20–25 minutes until golden brown and flaky. Let cool before serving.
Notes
Serve warm for the best texture. They pair well with mustard, salad, or pickles. Store in an airtight container for up to 3-4 days, or freeze for 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 70mg
