French Onion Pork Sausage Rolls | YumAndJoy

French Onion Pork Sausage Rolls

These French onion pork sausage rolls are a crowd-pleasing favorite that are perfect for any gathering or snack! Flavored with French onion soup mix, Worcestershire sauce, and Dijon mustard, they’re wrapped in buttery puff pastry and baked to golden perfection.

Why You’ll Love This Recipe

  • Simple Ingredients: Made with pantry staples and ready-to-use puff pastry.
  • Crowd-Pleaser: Perfect for parties, snacks, or lunchboxes.
  • Bursting with Flavor: The French onion soup mix adds a savory twist that’s hard to resist.
  • Golden and Flaky: The buttery puff pastry bakes up crisp and delicious every time.
  • Make-Ahead Friendly: Prep them in advance and bake fresh when needed.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 kg pork mince
  • 35 g salt-reduced French onion soup mix
  • 2 tbsp Dijon mustard
  • 1 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 3 sheets puff pastry, thawed
  • 1 egg, lightly beaten
  • 1 tbsp milk

Directions

  1. Preheat the Oven: Preheat your oven to 200°C (390°F) and line two baking trays with parchment paper.
  2. Prepare the Filling: In a large bowl, combine the pork mince, French onion soup mix, Dijon mustard, tomato ketchup, and Worcestershire sauce. Mix well until evenly combined.
  3. Assemble the Rolls: Lay out the puff pastry sheets on a flat surface. Divide the pork mixture into three equal portions. Roll each portion into a log shape and place it along one edge of a pastry sheet. Roll the pastry tightly around the filling, sealing the edges with a little water if needed.
  4. Cut the Rolls: Cut each roll into 6-8 smaller pieces, depending on your preferred size. Place them seam-side down on the prepared baking trays.
  5. Egg Wash: In a small bowl, whisk together the egg and milk. Brush the tops of the sausage rolls with the egg wash for a golden finish.
  6. Bake: Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the filling is cooked through.
  7. Serve: Let the sausage rolls cool slightly before serving. Enjoy warm or at room temperature.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Cheesy Rolls: Add grated cheddar or mozzarella to the filling for a cheesy twist.
  • Spicy Version: Mix in chili flakes or a dash of hot sauce for a bit of heat.
  • Herb-Infused: Add fresh parsley, thyme, or sage to the filling for extra flavor.
  • Chicken Sausage Rolls: Substitute pork mince with chicken or turkey mince for a leaner option.
  • Gluten-Free Option: Use gluten-free puff pastry and check the French onion soup mix for gluten content.

Storage/Reheating

  • Storage: Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a preheated oven at 180°C (350°F) for 8-10 minutes until warmed through. Avoid microwaving, as it can make the pastry soggy.
  • Freezing: These sausage rolls freeze well. Freeze uncooked rolls on a baking sheet until solid, then transfer to a freezer-safe container. Bake directly from frozen, adding an extra 5-10 minutes to the cooking time.

FAQs

1. Can I use store-bought sausage meat instead of pork mince?

Yes, you can use sausage meat for convenience, but adjust the seasonings as it may already be flavored.

2. Can I prepare these sausage rolls in advance?

Absolutely! Assemble the rolls, refrigerate them, and bake fresh when ready to serve.

3. What can I serve with sausage rolls?

Serve them with tomato ketchup, mustard, or a side salad for a complete snack or meal.

4. Can I use another type of meat?

Yes, chicken, turkey, or beef mince work well as alternatives to pork.

5. How do I prevent the pastry from becoming soggy?

Make sure the filling isn’t too wet, and avoid overfilling the pastry. Baking at a high temperature also helps.

6. Can I make mini sausage rolls?

Yes, simply cut the rolls into smaller pieces before baking to create bite-sized portions.

7. What can I use instead of puff pastry?

You can use phyllo dough for a lighter texture or shortcrust pastry for a sturdier base.

8. How do I know when the sausage rolls are fully cooked?

The pastry should be golden brown, and the internal temperature of the filling should reach 70°C (160°F).

9. Can I add vegetables to the filling?

Absolutely! Finely chopped carrots, zucchini, or spinach can be added for extra nutrients.

10. Can I make these dairy-free?

Yes, use a plant-based milk for the egg wash and ensure the puff pastry is dairy-free.

Conclusion

French Onion Pork Sausage Rolls are the ultimate snack or party food, with their flavorful filling and crispy, golden pastry. They’re easy to make, endlessly customizable, and perfect for any occasion. Whether you enjoy them fresh out of the oven or as a make-ahead treat, these sausage rolls are sure to impress!

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French Onion Pork Sausage Rolls

French Onion Pork Sausage Rolls


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  • Author: asma
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

These French Onion Pork Sausage Rolls are the ultimate crowd-pleaser! Flavored with French onion soup mix, Worcestershire sauce, and Dijon mustard, these golden, flaky pastries are perfect for parties, snacks, or casual dinners. Ready in just 45 minutes!


Ingredients

Units Scale

Meat:

  • 1 kg pork mince

Refrigerated:

  • 1 egg (beaten)

Condiments:

  • 2 tbsp Dijon mustard
  • 1 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce

Baking & Spices:

  • 35 g salt-reduced French onion soup mix

Bread & Baked Goods:

  • 3 sheets puff pastry (thawed if frozen)

Dairy:

  • 1 tbsp milk

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
  2. Prepare the Filling:
    • In a large bowl, combine pork mince, French onion soup mix, Dijon mustard, tomato ketchup, Worcestershire sauce, and half of the beaten egg. Mix until well combined.
  3. Assemble the Rolls:
    • Lay out the puff pastry sheets on a clean surface. Cut each sheet in half to create 6 rectangles in total.
    • Divide the pork mixture evenly, shaping it into long logs and placing each log down the center of each pastry rectangle.
    • Roll the pastry tightly around the filling, sealing the edges with a bit of the remaining beaten egg.
  4. Cut and Glaze:
    • Cut each roll into smaller pieces (2–3 per roll, depending on your preferred size).
    • Place the rolls seam-side down on the prepared baking tray. Brush the tops with the remaining egg mixed with a splash of milk.
  5. Bake:
    • Bake for 25–30 minutes, or until the pastry is golden brown and cooked through.
  6. Serve:
    • Allow to cool slightly before serving. Perfect on their own or with tomato chutney or dipping sauce!

Notes

  • For a lighter filling, you can substitute half the pork mince with chicken or turkey mince.
  • Add chopped fresh parsley or grated cheese to the filling for an extra flavor boost.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later use.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Snack
  • Method: Baking
  • Cuisine: Australian-inspired
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