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French Onion Sausage Rolls Recipe

This French Onion Sausage Rolls Recipe combines rich caramelised onions, savory sausage, and melty cheese wrapped in golden, flaky puff pastry—an easy baked appetizer or snack that’s perfect for parties, holidays, or anytime comfort food cravings.
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Prep Time 45 minutes
Cook Time 25 minutes
Course Appetizer, Snack
Cuisine American
Servings 12
Calories 320 kcal

Ingredients
  

For the caramelised onions

  • 4 –5 medium yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil or neutral oil
  • 1 tsp salt
  • 1 tsp sugar optional
  • 3 –4 tbsp white wine or beef stock optional
  • Black pepper to taste

For the sausage filling

  • 700 g pork sausage meat or sausages, casings removed
  • 1 cup 100–120 g grated Gruyere or Swiss cheese
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp Dijon mustard
  • 1 large egg
  • ¼ tsp nutmeg optional
  • Salt and black pepper to taste

For assembly

  • 2 sheets puff pastry thawed if frozen
  • 1 egg beaten (for egg wash)
  • Sesame seeds or flaky salt optional topping

Instructions
 

Caramelise the onions

  • Heat butter and oil in a large skillet over medium heat. Add onions and salt. Cook, stirring occasionally, until soft and deeply golden (30–40 minutes). Add sugar if needed, deglaze with wine or stock, then cool completely.

Prepare the filling

  • In a large bowl, mix sausage meat, cooled caramelised onions, cheese, parsley, Dijon mustard, egg, nutmeg, salt, and pepper until just combined.

Prepare the pastry

  • Roll out puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise.

Assemble the sausage rolls

  • Divide filling evenly and shape into logs along the center of each pastry strip. Brush edges with egg wash, fold pastry over filling, seal, and place seam-side down.

Cut and finish

  • Slice into desired sizes. Brush tops with egg wash and sprinkle with sesame seeds or salt if desired.

Bake

  • Preheat oven to 200°C (400°F). Bake for 20–25 minutes, or until puffed, golden, and cooked through.

Serve

  • Rest for 5 minutes before serving warm.

Notes

  • Make-ahead: Assemble rolls and freeze unbaked for up to 2 months. Bake directly from frozen, adding 5–8 minutes.
  • Storage: Store baked sausage rolls in the fridge for up to 3 days. Reheat in the oven for best texture.
  • Variations: Try chicken sausage, add thyme for extra aroma, or use sharp cheddar instead of Gruyere.
  • Serving tip: Serve with Dijon mustard, onion chutney, or a crisp green salad.