Savory French Onion Sausage Rolls
Golden, flaky puff pastry wrapped around savory sausage mixed with deeply caramelized onions, Dijon mustard, herbs, and melty Gruyère cheese—these French onion sausage rolls are the ultimate crowd-pleasing appetizer or snack. Easy to prep ahead, freezer-friendly, and totally irresistible warm or cold.
Equipment
- Non-stick skillet
- Sharp knife
- Baking sheet
- Parchment paper
- Pastry brush
- Rolling pin (optional)
- Mixing bowl
- Cooling rack
Ingredients
- 1 lb (450g) pork sausage (or chicken, turkey, or plant-based)
- 2 large yellow or sweet onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tbsp Dijon mustard
- 1 cup Gruyère or Swiss cheese, shredded
- Salt and freshly ground black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- (Optional) 1 garlic clove, minced
- (Optional) 1 tsp Worcestershire sauce or 2 tbsp beef stock for depth
Instructions
Caramelize the onions
- In a skillet over medium-low heat, melt butter. Add sliced onions, thyme, and a pinch of salt. Cook slowly for 30–40 minutes, stirring occasionally, until deeply golden and jammy. Stir in garlic, mustard, and optional Worcestershire or stock in the last minute. Set aside to cool.
Make the filling
- In a large mixing bowl, combine sausage, cooled onion mixture, shredded cheese, salt, and pepper. Mix gently until well combined.
Prepare the pastry
- On a lightly floured surface, unroll the thawed puff pastry. Cut into two long rectangles. Spoon sausage mixture in a log shape along one long edge of each rectangle.
Roll and seal
- Roll the pastry over the filling to enclose it. Moisten the edge with water and press to seal. Flip seam-side down. Cut each log into 6 equal rolls (or smaller for mini rolls).
Finish and bake
- Place rolls seam-side down on a parchment-lined baking sheet. Score tops with a sharp knife and brush with beaten egg. Bake at 400°F (200°C) for 20–25 minutes, or until puffed and golden brown.
Cool and serve
- Let rest for 5–10 minutes before serving. Enjoy warm or at room temperature.
Notes
- Make Ahead: Rolls can be assembled and refrigerated up to 1 day ahead or frozen unbaked for up to 2 months.
- Storage: Store baked rolls in the fridge up to 4 days; reheat in the oven or air fryer for best texture.
- Cheese Swap: Use Emmental, sharp white cheddar, or a blend for variety.
- Vegetarian Option: Use plant-based sausage and ensure puff pastry is dairy-free if needed.
- Mini Rolls: Cut each log into 12 mini rolls for party-sized bites; reduce bake time by 5 minutes.