Ingredients
Scale
- 2 sheets pre-rolled puff pastry (approx. 14 oz / 400g total)
- 1 lb (approx. 500g) good quality sausage meat
- 2 large yellow onions, thinly sliced
- 1/2 cup grated Gruyère cheese
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 1 large egg, beaten
Instructions
- Step 1: In a large skillet, melt the butter over medium-low heat. Add the sliced onions and cook slowly for 30–40 minutes, stirring occasionally, until deeply caramelized and dark brown. Set the onions aside and allow them to cool completely.
- Step 2: Preheat oven to 400°F (200°C). In a large bowl, combine the sausage meat, cooled caramelized onions, grated Gruyère cheese, and dried thyme. Mix thoroughly until the filling is evenly combined.
- Step 3: Lay one sheet of puff pastry flat. Divide the sausage mixture in half lengthwise and form a thick cylinder of filling down the center third of the pastry sheet. Brush one long edge of the pastry lightly with the beaten egg wash, then fold the pastry over the filling and press firmly to seal the seam.
- Step 4: Turn the long roll seam-side down and cut it into 6 equal sausage roll pieces. Place the rolls onto a baking sheet lined with parchment paper, leaving space between each one. Repeat the process with the remaining pastry and filling.
- Step 5: Brush the tops of all the sausage rolls generously with the remaining egg wash. Bake for 20–25 minutes, or until the pastry is puffed, deep golden brown, and the internal temperature of the filling reaches 165°F (74°C).
Notes
- For the best 'French Onion' flavor, do not rush the caramelization; the onions must be cooked down until they are truly dark brown and sticky sweet, which concentrates the savory profile of the filling.
- To revive the flaky crust, reheat leftover rolls in a 350°F (175°C) oven for 8–10 minutes until piping hot and the pastry is crisp again, as the microwave will make the pastry soggy.
- Store cooled leftovers in an airtight container in the refrigerator for up to three days, or freeze the fully baked rolls for up to two months, thawing overnight before reheating.
- Serve these rich, flaky rolls warm with a side of sharp Dijon mustard or a small bowl of tangy balsamic-dressed peppery rocket (arugula) to cut through the richness of the sausage and cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American