French Onion Sausage Rolls with Caramelised Onions are a simple twist on the classic sausage roll and easily one of the most delicious versions I have made. Pork mince mixes with French onion soup mix, sweet caramelised onions, garlic, Dijon mustard, cream, and herbs, then wraps in flaky puff pastry. Serve these sausage rolls warm for lunch, snacks, or party platters.
French onion soup mix works well in sausage rolls. It seasons the mince and brings strong savoury onion flavour in one simple step.
Caramelised onions add sweetness and depth which pairs well with the rich filling. A little Dijon mustard, cream, garlic, and fresh parsley round out the flavour. The cream helps keep the filling tender and moist, even after the sausage rolls have cooled.
Why You’ll Love These Sausage Rolls
- Big flavour with little effort. French onion soup mix seasons the filling in one simple step.
- Caramelised onions add sweetness and depth which pairs well with pork mince.
- Simple supermarket ingredients. Everything sits easy to find and budget friendly.
- Crisp golden pastry with a juicy filling inside.
- Great for lunchboxes, snacks, party platters, or weekend baking.
- Freezer friendly. Make a batch and store some for later.
How to Make the Sausage Rolls
Mix pork mince, French onion soup mix, caramelised onions, garlic, Dijon mustard, cream, breadcrumbs, parsley, and egg in a bowl. Lay the filling along strips of puff pastry, roll to enclose, then cut into sausage rolls.
Brush the tops with egg wash, add toppings if you like, then bake until the pastry turns golden and crisp and the filling cooks through. Absolutely delicious!
Tips for the Best Sausage Rolls
- Mix the filling with your hands. This helps distribute the ingredients evenly through the mince. Wear gloves if you prefer.
- Do not overfill the pastry. A firm, even log of filling helps the sausage rolls hold their shape while baking.
- Keep the filling tight. Press the mince mixture firmly when shaping the logs so there are no air gaps.
- Use partially thawed puff pastry. Cold pastry stays easier to handle and bakes crisp and flaky in the oven.
- Adjust the size of the rolls. I used three sheets of puff pastry for smaller sausage rolls, but you can divide the mixture between two sheets instead to make larger rolls which work well for lunch or dinner.
- Brush the ends of the sausage rolls. When applying egg wash, brush over the ends of each roll as well. This helps seal the exposed edges of the filling.
- Add toppings for extra texture. Sprinkle with white or black sesame seeds, poppy seeds, or even some semolina over the egg washed pastry before baking to give extra crunch.
- Let them rest for a few minutes after baking. This helps the filling settle and makes them easier to eat.
Serving Suggestions
French Onion Sausage Rolls taste best served warm while the pastry stays crisp. Tomato sauce works well as a classic dipping option, though barbecue sauce or chilli jam also pairs well with the rich onion flavour.
For parties, cut the rolls into smaller pieces, about 6 to 8 per roll, to create bite size appetisers. For lunch or dinner, cut each roll in half for larger individual serves. You can also divide the mixture between two sheets of puff pastry instead of three to make larger sausage rolls.
Serve them with a simple green salad, pack them into lunchboxes, or add them to a party platter with other finger foods. They also work well for casual entertaining or weekend snacks.
Storage
Store leftover sausage rolls in an airtight container in the fridge for up to 3 days.
To reheat, place them in a 180C oven for about 10 minutes until heated through and the pastry crisps again.
You can also freeze sausage rolls. Freeze cooked or uncooked sausage rolls in a single layer until firm, then transfer to freezer bags. They keep well for up to 3 months. Bake from frozen and add extra cooking time if needed.
Frequently Asked Questions
Can I make these sausage rolls ahead of time?
Yes. Prepare the sausage rolls and place them on a tray, then cover and store in the fridge for up to 24 hours before baking.
Can I freeze sausage rolls?
Yes. Freeze them cooked or uncooked. Place them on a tray until firm, then transfer to freezer bags or containers. They keep well for up to 3 months.
Can I cook sausage rolls from frozen?
Yes. Bake them straight from frozen in a 180 C oven. Allow extra cooking time until the pastry turns golden and the filling cooks through.
Which Mince Works Best for These Sausage Rolls?
I used pork mince for this recipe, but chicken or turkey mince also work well. These lighter meats pair nicely with the French onion flavour.
Chicken and turkey mince can be slightly wetter than pork. If your filling feels too soft, add a little extra dried breadcrumbs. Start with an extra 1/4 cup and mix until the filling holds together well.
Do I need to make caramelised onions first?
If you are making your own caramelised onions, yes, they will need to be cooked before adding them to the filling. If you prefer a shortcut, a good quality store bought caramelised onion works well too.
Can I add herbs or vegetables to the filling?
Yes. You can add finely chopped spinach or finely grated carrot or zucchini etc for extra flavour and texture. Keep the amounts small so the filling stays firm. If using zucchini, squeeze out excess moisture before mixing it into the mince.
Give these French Onion Sausage Rolls with Caramelised Onions a try and see how easy they are to make at home. If you make them, leave a comment below and let me know how they turned out.
More Easy Entertaining Recipes
- Caramelised Onion Jam with Balsamic Vinegar
- Mini Prosciutto Pesto Croissants | 5 Ingredient Easy Appetiser
- Baked Brie with Chilli Jam
- Satay Chicken Wings | Using Jimmy’s Saté Sauce
- Crunchy Vietnamese Fried Spring Rolls
- Crispy Prawn Balls
French Onion Sausage Rolls with Caramelised Onions
Ingredients
- 500g pork mince
- 40g packet French onion soup mix
- ¼ cup thickened cream
- ¼ cup homemade or store-bought caramelised onions, roughly chopped (see Notes)
- 2 tablespoons chopped fresh parsley (or 2 teaspoons fresh thyme leaves)
- 2 teaspoons Dijon mustard
- 2 cloves garlic, finely grated
- ½ cup dried breadcrumbs
- 1 egg
- Cracked black pepper, to taste
- 3 sheets puff pastry, partially thawed
- 1 egg yolk, lightly beaten, for brushing
OPTIONAL
- Sesame seeds, poppy seeds, nigella seeds or dried thyme, for sprinkling
Instructions
- Preheat oven to 200℃ (180℃ fan forced) and line a baking tray with baking paper.
- In a large bowl combine pork mince, French onion soup mix, thickened cream, caramelised onions, parsley, mustard, garlic, breadcrumbs, egg and pepper, to taste. Mix until well combined.
- Cut each sheet of puff pastry in half to create six long strips.
- Divide the filling into six equal portions. Shape each portion into a long log along one edge of each pastry strip.
- Brush the opposite edge with egg wash, then roll the pastry over the filling to enclose.
- Place seam side down and cut each roll into four pieces.
- Arrange sausage rolls on the tray. Brush the tops with egg yolk and sprinkle with your preferred topping.
- Bake for 25 to 30 minutes until golden and cooked through. Allow to rest for a few minutes before serving with your preferred dipping sauce.
Notes
- Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Mince: You can use pork mince, beef mince, chicken mince, sausage mince, lamb mince, turkey mince, or a pork and beef mince blend
- Caramelised Onions: Homemade caramelised onions or store bought caramelised onions both work well. As I used homemade caramelised onions, I roughly chopped them so they would distribute evenly through the filling. Some store-bought caramelised onions come diced, so you will not need to chop them further.
- Thickened Cream: A small amount of thickened cream keeps the filling tender and helps prevent the sausage rolls from drying out.
- Rest Before Serving: Allow the sausage rolls to rest for a few minutes after baking before serving.
- Herbs: My homemade caramelised onions already contain thyme, so I added parsley to the filling. If your caramelised onions do not contain thyme, you can use thyme instead of parsley, or use both for extra flavour.
- To serve: Serve warm with tomato sauce, barbecue sauce, or chilli jam.
Leave a Reply