Transform the classic flavors of French onion soup into flaky, savory Sausage Rolls. Wrap golden puff pastry around a rich blend of pork, parsley, and seasonings. Serve these irresistible French Onion Sausage Rolls as a party appetizer, cozy snack, or light meal. Elevate your cooking game with this French-inspired twist on a homestyle favorite!
Try more of my delicious appetizers with my Alfredo Asparagus Bundles or my grandmother's Crab Puffs recipe. Find other recipes using Onion Soup Mix with my Soft Onion Rolls and French Onion Soup Rice.
Shake things up with some delicious cabbage based recipe with my quick and easy Cabbage Roll Casserole of my Fried Cabbage with bacon and sausage recipe.
Ingredients
Find below the list of ingredients I used to make my French Onion Sausage Rolls. Note that sheets of puff pastry found in your grocery store might differ in size. See notes in the recipe card for instructions for different sizes.
- Ground Pork
- Onion Soup Mix
- Panko Crumbs
- Heavy Cream
- Fresh Parsley
- Tomato Ketchup
- Dijon Mustard
- Worcestershire Sauce
- Sheets of Puff Pastry
- Egg Yolk
- Everything Bagel Seasoning
See recipe card for quantities.
How to make the Sausage Rolls
Preheat the oven to 400F and line a baking tray with parchment paper. Make sure that the sheets of puff pastry are fully thawed out before starting the recipe.
- Combine in a large bowl, the cream, onion soup mix, and panko crumbs. Stir until the cream has been absorbed by the dry ingredients.
- Add the ground porc to the bowl, with the Dijon mustard, ketchup, and fresh parsley. Use your hand to mix all of the ingredients until smooth.
- Cut both squares of thawed puff pastry in 2, to create 4 rectangles of dough.
- Divide the meat mixture in 4. Use your hands to shape each portion of meat into a 10 inch log. Place the logs on the longer edge of each piece of dough.
5. Prepare an egg wash and brush it on the other exposed half of the rectangles of dough.
6. Position the rectangle with the meat closest to you. Roll away from you, keeping the dough tight to the meat, until the meat is encased in dough and sealed.
7. Make sure the seam in the dough is on the bottom. Brush the top of the rolls with egg wash and sprinkle on the everything bagel seasoning.
8. Use a serrated knife to cut each log into eight equal sausage rolls, creating a total of 32 rolls.
Transfer the prepared French Onion Sausage Rolls to a baking tray lined with parchment paper. Place the tray in the preheated oven and baked for 30 minutes.
Substitutions
- Meat - Replace the ground pork in the recipe with ground beef, chicken or turkey.
- Cream - Use milk instead of the cream in the recipe if you don't have any on hand.
- Toppings - Sprinkle on sesame seeds and/or poppy seeds on top of the French Onion Sausage Rolls if you don't have any Everything Bagel Seasoning on hand.
Storage
Store any leftover French Onion Sausage Rolls in an airtight containers. Place in the refrigerator for 2-3 days. Keep in the freezer for up to a month and reheat them in the oven for a convenient appetizer for last minute entertaining.
Recipe
French Onion Sausage Rolls
Ingredients
Meat Filling
- 1 envelope Onion Soup Mix
- ¼ cup Panko Crumbs
- ¼ cup Heavy Cream
- 500 grams Ground Pork
- 2 tablespoon Worcestershire Sauce
- 2 tablespoon Ketchup
- 2 tablespoon Dijon Mustard
- ¼ cup Fresh Parsley finely chopped
Other Ingredients
- 2 sheets Frozen Puff Pastry thawed (see notes)
- 1 piece Egg Yolk
- 1 tablespoon Heavy Cream
- 1 tablespoon Everything Bagel Seasoning
Instructions
- Preheat the oven to 400F and line a baking tray with parchment paper. Make sure that the sheets of puff pastry are fully thawed out before starting the recipe.
- Combine in a large bowl, the cream, onion soup mix, and panko crumbs. Stir until the cream has been absorbed by the dry ingredients.
- Add the ground porc to the bowl, with the Dijon mustard, ketchup, and fresh parsley. Use your hand to mix all of the ingredients until smooth.
- Cut both squares of thawed puff pastry in 2, to create 4 rectangles of dough. If your sheets of dough are rectangular in shape, see notes.
- Divide the meat mixture in 4. Use your hands to shape each portion of meat into a 10 inch log. Place the logs on the longer edge of each piece of dough.
- Prepare an egg wash by whisking together the 1 egg yolk with the 1 tablespoon of cream. Brush some of it on the other exposed half of the rectangles of dough.
- Position the rectangle with the meat closest to you. Roll away from you, keeping the dough tight to the meat, until the meat is encased in dough and sealed.
- Make sure the seam in the dough is on the bottom. Brush the top of the rolls with egg wash and sprinkle on the everything bagel seasoning.
- Use a serrated knife to cut each log into eight equal sausage rolls, creating a total of 32 rolls.
- Transfer the prepared French Onion Sausage Rolls to a baking tray lined with parchment paper. Place the tray in the preheated oven and bake for 30 minutes. Remove from the oven and let them rest for 5 minutes before serving.
Video
Notes
- The puff pastry sheets used in this recipe are 10"x10" squares. The total weight on the packages dough was 450 grams.
- If using the Pepperidge Farm Brand, the sheets of pastry will be 10"x15". You can trim the sheets to make them 10"x 10" squares. You can also cut the sheets in half as-is, to make 10"x 7.5" rectangles, making sure to line up logs of meat on the 10" side. This will result in extra dough on the rolls.
Nutrition
FAQ
Find the longest sausage roll in the world, created in South Africa in 2005, measuring an impressive 111.11 meters (364 ft 6.4 in) long.
Wrapping meat in pastry can be traced back to ancient Greeks and Romans. The modern version of Sausage Rolls is thought to have come out of 19th century France, but became a very popular street food in England during the same era.
The word Sausage came from the Old Northern French word, saussiche. The French word came from Vulgar Latin salsica (sausage), which is derived from the word salsicus which means "seasoned with salt".
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