French Onion Sausage Rolls fold deeply caramelized balsamic onions into seasoned sausage, optional Gruyere or Swiss, thyme, Dijon, and parsley, then wrap the filling in flaky puff pastry. The savory-sweet onion flavor runs through every portion instead of appearing only as a topping.
The recipe serves 12 and may be cut into 12–16 rolls. Preparation takes 35 minutes, cooking takes 25 minutes, and the listed total is 60 minutes. The oven is heated to 390°F, equivalent to 200°C.
French Onion Sausage Rolls Ingredients
For the onions, use exactly 2 large onions thinly sliced, 1 tablespoon oil, 1 teaspoon sugar, 1 tablespoon balsamic vinegar, plus salt and pepper.
The filling needs 1 pound sausage meat, optional ½ cup grated Gruyere or Swiss, 1 teaspoon fresh thyme, optional 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 tablespoon chopped parsley.
Wrap it in one thawed puff-pastry sheet, brush with 1 beaten egg, and add optional sesame seeds.
If you enjoy this recipe, you may also like Chili Corn Dogs.
How to Make French Onion Sausage Rolls
- Cook the two sliced onions in oil for 20–25 minutes. Add sugar and balsamic vinegar, season with salt and pepper, then cool completely.
- Mix the cooled onions with sausage meat, optional cheese, thyme, optional Dijon, garlic powder, onion powder, and parsley.
- Heat the oven to 390°F (200°C). Cut the thawed pastry lengthwise into two strips.
- Divide filling between the strips, form two logs, seal the edges with water, and cut into 12–16 pieces about 2 inches each.
- Brush with beaten egg, add optional sesame seeds, bake for 20–25 minutes, and cool 5 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Slice Two Large Onions Thinly
Caramelize for Twenty to Twenty-Five Minutes
Add Sugar and Balsamic
Combine the Sausage Filling
Prepare the Puff Pastry
Form Two Even Filling Lines
Roll and Seal with Water
Cut the Rolls Evenly
Brush with Egg Wash
Bake for Twenty to Twenty-Five Minutes
Cool for Five Minutes
Plan the Full Sixty Minutes
Avoid Leaks and Heavy Pastry
Conclusion
Cook two thinly sliced onions in 1 tablespoon oil for 20–25 minutes. Add sugar, balsamic, salt, and pepper, then cool completely. Mix with 1 pound sausage and the measured seasonings, herbs, plus optional cheese and Dijon. Heat the oven to 390°F (200°C), cut one pastry sheet lengthwise into two strips, fill, roll, and water-seal them. Cut 12–16 pieces about 2 inches long, brush with one beaten egg, add optional sesame, bake 20–25 minutes, and cool 5 minutes.
Frequently Asked Questions
- → How many sausage rolls does the recipe make?
Cut the two logs into 12–16 pieces about 2 inches long; the recipe serves 12.
- → Must the onions cool before mixing?
Yes. Cool the caramelized onion mixture completely before combining it with the sausage.
- → What oven temperature should I use?
Bake the rolls at 390°F, equivalent to 200°C, for 20–25 minutes.
- → Are the cheese, Dijon, and sesame required?
No. The ½ cup Gruyere or Swiss, 1 tablespoon Dijon, and sesame seeds are listed as optional.