Savory, flaky, and bursting with umami flavor, French onion sausage rolls are the ultimate crowd-pleaser for gatherings, parties, or indulgent snacks. The secret? French onion soup mix.
Wrapped in golden puff pastry and enriched with a few pantry staples, these sausage rolls bake to crispy perfection while staying juicy and flavorful inside. They’re easy to make but taste like something special.
Key Ingredients for French Onion Sausage Rolls
- Pork mince – The hearty base, providing rich flavor and tender texture that pairs beautifully with the bold onion seasoning.
- French onion soup mix – The flavor powerhouse, infusing each bite with sweet-savory depth and irresistible aroma.
- Tomato ketchup – Adds a subtle sweetness and tang that balances the saltiness of the soup mix.
- Worcestershire sauce – Brings a punch of umami and a little complexity that elevates the filling.
- Dijon mustard – Offers a gentle heat and sharpness that cuts through the richness of the meat.
- Puff pastry – Buttery and crisp, it creates the perfect golden shell for the flavorful filling.
- Egg and milk – Whisked together for a glossy, golden finish on top of the rolls.
How to Make These French Onion Sausage Rolls
Start by mixing the pork mince with French onion soup mix, ketchup, Worcestershire, and Dijon mustard. This is the flavor base of your filling—robust, rich, and just a little tangy.
Cut your puff pastry sheets in half and form a sausage-shaped log of filling along one edge. Roll it up tightly and seal with a brush of egg and milk mixture. Slice into bite-sized rolls and bake until puffed and deeply golden.
Tips and Tasty Variations for Next-Level Sausage Rolls
For the best texture, avoid overmixing the filling—just enough to combine. If your filling feels too wet, a handful of breadcrumbs can help hold everything together without altering the taste.
You can swap pork for beef, chicken, or even a plant-based mince if you’re catering to different dietary needs. Love cheese? A sprinkle of grated Gruyère or cheddar inside the roll adds even more depth and gooey richness.
These also make a great base for adding herbs like thyme or rosemary if you want to elevate the flavor further. For a sweet-savory twist, caramelized onions or a spoonful of onion jam folded into the filling can work wonders.
Keeping Your Sausage Rolls Fresh
To store leftovers, allow the sausage rolls to cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to three days.
For longer storage, freeze them in a single layer on a tray, then transfer to a freezer bag or container once solid. Reheat in a hot oven straight from the fridge or freezer until piping hot and crisp—no soggy pastry here.
French Onion Sausage Rolls
Ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon milk
- 35 g salt-reduced French onion soup mix
- 3 defrosted puff pastry sheets Woolworths recommended
- 1 egg
- 1 kilogram pork mince
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato ketchup
Instructions
- Preheat the oven to 200°C. In a large mixing bowl, combine the pork mince, French onion soup mix, ketchup, Worcestershire sauce, and Dijon mustard, seasoning generously with black pepper. Divide each pastry sheet into two equal halves. Place a portion of the prepared meat mixture along the center of each pastry strip, shaping it into a compact log. In a separate small bowl, whisk together the egg and milk. Brush this egg wash along one edge of each pastry strip beside the meat, then roll the pastry over the filling, sealing the edge securely. Coat the top of each roll with the remaining egg wash. Using a serrated knife, cut each filled pastry log into 6 to 8 evenly sized segments. Arrange the rolls on a baking tray lined with parchment paper.
- Bake for 20 to 25 minutes, or until the pastry turns golden and the filling is fully cooked through.
