French Onion Sausage Rolls: Irresistibly Savory Bites for All

Delicious French Onion Sausage Rolls filled with juicy pork and caramelized onions, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings: 12 rolls

Course: Appetizers

Cuisine: French

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

500 grams Pork Mince Choose high-quality.
1 packet French Onion Soup Mix Can substitute with sautéed onions and onion powder.
2 tablespoons Tomato Ketchup Adds sweetness.
1 tablespoon Worcestershire Sauce Enhances umami.
1 tablespoon Dijon Mustard Adds complexity.
1 teaspoon Freshly Cracked Black Pepper To taste.

For the Pastry

2 sheets Puff Pastry Opt for pre-made for convenience.
1 large Egg For egg wash.
2 tablespoons Milk Mix with egg.

Optional Extras

100 grams Cheese Cheddar or mozzarella.
1 handful Fresh Herbs Thyme, rosemary, parsley.
1 teaspoon Chili Flakes For heat.

Equipment

Baking tray
Parchment Paper
Mixing bowl
pastry brush

Method

Step‑by‑Step Instructions

Preheat your oven to 200°C (392°F) and prepare a baking tray lined with parchment paper.
In a large bowl, combine pork mince, French onion soup mix, ketchup, Worcestershire sauce, Dijon mustard, and black pepper. Mix until well incorporated.
Roll out the puff pastry sheets and cut into halves or quarters. Place filling along one edge and roll tightly, sealing with water or egg wash.
Beat together one egg and a splash of milk. Brush the egg wash over each sausage roll.
Arrange the rolls on the baking tray and bake for 20-25 minutes until golden brown.
Cool on the tray for a few minutes before serving warm.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze unbaked rolls for later.

Tried this recipe?

Let us know how it was!