Ingredients
- 1 pound ground sausage
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon thyme, chopped
- Salt and pepper, to taste
- 1 package puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Optional: Gruyere cheese, grated, for topping
Recipe Directions
- Prepare the Filling: In a skillet over medium heat, heat the olive oil. Add the sliced onions and cook until caramelized, about 20-25 minutes. Add the minced garlic and thyme, and cook for an additional 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
- Assemble the Rolls: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheets into rectangles. Spread a layer of the caramelized onion mixture onto each pastry sheet, leaving a border around the edges. Top with the ground sausage, spreading it evenly over the onions.
- Roll and Seal: Starting from one long edge, roll up the pastry tightly, enclosing the filling. Press the edges to seal and place seam side down on a baking sheet lined with parchment paper. Brush the tops of the rolls with beaten egg and sprinkle with grated Gruyere cheese, if desired.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the sausage is cooked through.
- Serve: Allow the rolls to cool slightly before slicing into individual portions. Serve warm and enjoy!
Kitchen Equipment Needed
- Skillet
- Rolling pin
- Baking sheet
- Parchment paper
Storing Leftovers
Any leftover sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Food Pairings
Pair these French Onion Sausage Rolls with a crisp green salad dressed in a tangy vinaigrette for a well-balanced meal. For a more indulgent experience, serve alongside a creamy potato gratin or roasted Brussels sprouts with bacon. To complement the savory flavors of the rolls, consider pairing them with a glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot.
