Patrick Simon January 18, 2026

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Savory French Onion Sausage Rolls

Name: Savory French Onion Sausage Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 1 lb (450g) ground chicken; 1 packet French onion soup mix, or 1 cup sautéed onions plus 1 tsp onion powder; 1 tbsp tomato ketchup; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; Freshly cracked black pepper, to taste; 2 sheets puff pastry, thawed if frozen; 1 egg; 1 tbsp milk; 1 cup grated cheese (cheddar or mozzarella); Fresh herbs (thyme, rosemary, parsley), chopped; Chili flakes, optional

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Picture a warm kitchen, a tray just out of the oven, the pastry crackling as you slice through a golden crust to reveal fragrant, caramelized onions and savory sausage tucked inside. French Onion Sausage Rolls are the kind of comfort food that works for a cozy family dinner, a potluck, or an elegant appetizer spread. If you enjoy the sweet, savory aroma of slow-cooked onions combined with spiced, juicy filling and buttery puff pastry, you will love how these rolls come together and how quickly they disappear. If you want a different sausage twist for another cozy meal, try an autumnal pairing with chicken apple sausage for a complementary flavor note, it is a great contrast to the onion depth, and the recipe is worth exploring for a seasonal variation.

Why These French Onion Sausage Rolls Work

Savory French Onion Sausage Rolls bring together textures and flavors that are instantly satisfying. The puff pastry provides a crisp, flaky exterior that flakes away to reveal a moist, savory filling. Inside, the French onion character gives a mellow sweetness and an umami backbone that lifts the seasoned meat, while a touch of mustard and Worcestershire sauce deepen the savory notes.

These rolls are versatile, perfect for casual snacking or dressed-up entertaining. They hold well on a buffet, travel easily for a picnic, and reheat beautifully. Quick reasons to love them They are easy to assemble, but look impressive They combine sweet caramelized onion flavor with savory, seasoned meat They can be made ahead and reheated without losing texture

Gather These Ingredients

A quick note on ingredients and swaps, the balance here is between savory meat, sweet onions, and buttery pastry, while the egg wash creates that irresistible golden shine. For a leaner profile, I use ground chicken in place of pork mince, it keeps the rolls light but still juicy once mixed with the onion mix and seasonings.

1 lb (450g) ground chicken, substituting for pork mince 1 packet French onion soup mix, or 1 cup sautéed onions plus 1 tsp onion powder 1 tbsp tomato ketchup 1 tsp Worcestershire sauce 1 tsp Dijon mustard Freshly cracked black pepper, to taste 2 sheets puff pastry, thawed if frozen 1 egg 1 tbsp milk Cheese, cheddar or mozzarella, grated according to preference Fresh herbs, thyme, rosemary, parsley, chopped Chili flakes for spice, optional

Inline notes, if you choose to substitute the French onion packet, gently caramelize 1 cup of finely sliced onions until deep golden and add 1 tsp onion powder to mimic that concentrated flavor.

Method

Preheat the oven to 200°C, 392°F. Line a baking tray with parchment paper, the kitchen will begin to smell warm and inviting as the oven heats.
Prepare the filling by combining the ground chicken, French onion soup mix or caramelized onions plus onion powder, ketchup, Worcestershire sauce, Dijon mustard, and a generous crack of black pepper in a large bowl. Use your hands or a spoon to mix until evenly incorporated, the mixture should hold together but still feel moist.
Fold in grated cheese and chopped fresh herbs, and if you like a little heat, stir in a pinch of chili flakes, you will notice the mixture smelling of sweet onions and savory herbs.
Lightly flour your work surface and unroll or gently stretch one puff pastry sheet, cut it in half lengthwise so you have two long rectangles. The pastry should be cold but pliable, and it will feel silky under your fingers.
Spoon an even portion of the filling along one long edge of each pastry rectangle, leaving a small margin at the top and bottom so you can seal it, the filling should look compact and slightly mounded.
Brush the opposite edge of the pastry with a little water or use some of the beaten egg, then roll the pastry over the filling, tucking and sealing the long seam with gentle pressure, you will hear a slight soft creak as the layers close.
Place the seam side down on the prepared tray, then score the tops lightly every 2.5 cm, this creates even slices after baking and lets steam escape so the pastry crisps.
Beat the egg with the milk, brush this egg wash over the tops of the rolls, the sheen will promise a golden finish and help the cheese inside turn bubbly.
Bake on the middle rack for 20 to 25 minutes, or until the pastry is deeply golden and puffed, and the filling registers 75°C on an instant-read thermometer if you want to be precise, the kitchen aroma will shift to a warm, oniony, roasted scent.
Remove from the oven and let the rolls rest for 5 minutes on the tray, they will set slightly and be easier to slice, then cut into serving pieces and serve warm with your favorite dip or a simple mustard.

Prep ~ 20 minutes, Cook ~ 20 to 25 minutes, Total ~ 45 minutes, Servings ~ 8 to 10 rolls, Kcal ~ 320 per roll estimate

Make-Ahead and Prep Tips

You can prepare several components in advance to speed up final assembly. Brown and season the meat filling up to 24 hours ahead, cool it completely, then keep it covered in the refrigerator. Puff pastry can be thawed in the fridge overnight or for a few hours on the counter, but keep it chilled until you are ready to roll so it puffs well. You can assemble the rolls and place them on a tray covered with plastic wrap, then refrigerate for up to 8 hours before egg washing and baking, this is perfect for making them the night before a brunch or event.

If you want to freeze for later, assemble the rolls but do not egg wash, arrange them on a tray and freeze until solid, then transfer to a freezer bag, they will keep up to 1 month. When ready to bake, add a few minutes to the baking time and brush with egg wash straight from the freezer, bake until golden and cooked through.

How to Store Leftovers

Refrigerate leftover Savory French Onion Sausage Rolls in an airtight container for up to 3 days. To freeze, wrap individual rolls in plastic wrap and place in a freezer-safe bag, they will retain the best quality up to 1 month. Reheat gently in a 180°C oven for 8 to 12 minutes from refrigerated, or 15 to 20 minutes from frozen, until warmed through and the pastry refreshes to crisp. Avoid microwaving for long periods, it will make the pastry soft and soggy, a fresh crispness is a good freshness cue, flaky texture and a warm, slightly crisp edge mean they are ready to serve.

Serving Ideas

Perfect Pairings A grainy mustard or whole-grain mustard for dipping A simple green salad with a lemon vinaigrette to cut through the richness Roasted root vegetables for a hearty meal A tangy coleslaw for crunch and contrast A creamy potato salad for a picnic style spread Serve alongside a bowl of warm tomato soup for dipping

In one of the heartier pairings, consider serving these rolls with a rich, creamy side like this creamy chicken sausage orzo for a comforting plate, it pairs beautifully with the onion and herb notes try the creamy chicken sausage orzo.

Flavor Twists and Substitutions

Make It Your Own Swap the ground chicken for ground turkey or ground beef if you prefer a richer or slightly firmer filling, adjust salt and seasoning as needed. Replace the French onion packet with deeply caramelized onions for a more natural, artisanal flavor, cook them low and slow until dark golden. Use spicy chicken sausage instead of ground meat for instant extra seasoning and texture, choose a lean variety for balance. Add chopped roasted red pepper and a sprinkle of smoked paprika for a sweet-smoky variation. Mix in a handful of cooked rice or barley to bulk up the filling and make the rolls more filling for a meal. Top with sesame seeds or nigella seeds instead of a plain egg wash for a visually appealing finish. Switch the cheese to Gruyère for a nuttier character, or blue cheese crumbles for a bolder bite. Fold in a handful of sun-dried tomatoes and basil for a Mediterranean leaning twist.

Cook’s Notes and Secrets

Pro Tips for Best Results Keep the puff pastry cold, this ensures the layers puff and become flaky in the oven, if it warms, chill briefly. Do not overfill the pastry, a compact, consistent amount of filling per roll ensures even cooking and neat slices. Score the roll tops lightly, this helps steam escape and creates evenly portioned slices. Space the rolls on the baking tray with room to breathe, about 2.5 cm apart, so pastry can expand without sticking together. Rest the rolls briefly after baking, a 3 to 5 minute rest will help the filling set for clean slicing. If using an instant-read thermometer, aim for 75°C in the center of the filling to ensure safe, juicy results.

Frequently Asked Questions

What can I use instead of a French onion soup packet?

You can substitute 1 cup of finely sliced onions that have been caramelized until a rich golden brown, plus 1 teaspoon onion powder to mimic the concentrated savory sweetness. Season with a little extra salt and a touch of sugar if your onions did not get very sweet.

Can I make these vegetarian?

Yes, swap the ground chicken for a hearty vegetable or plant-based mince, combine with caramelized onions, grated cheese or vegan cheese, and a binder like cooked lentils or mashed beans to give the filling body and moisture.

How do I prevent soggy bottoms?

Bake on a pre-lined baking tray with parchment and make sure the filling is not overly wet. Chilling assembled rolls briefly before baking helps the pastry stay flakier. Also do not overcrowd the tray, the sides need airflow to crisp.

Can I freeze these after baking?

Yes, once fully cooled, wrap each roll tightly in plastic or foil and freeze for up to 1 month. Reheat from frozen in a 180°C oven until warmed through, this helps restore the crisp pastry better than microwaving.

Are these safe to serve at a party if made ahead?

Yes, you can assemble and refrigerate for several hours before baking, or bake and then reheat gently in the oven when guests arrive. Keep them warm in a low oven, covered with foil to prevent over-browning, and bring to the table in a warmed serving dish.

How do I adapt the spice level for kids?

Skip the chili flakes and use mild cheese like mozzarella or mild cheddar, and keep the seasoning gentle, a touch of ketchup and mustard is kid-friendly and familiar.

Final Thoughts

French Onion Sausage Rolls are a timeless, comforting recipe that balances sweet onions, savory seasoned meat, and buttery pastry in every bite. They are forgiving to make, easy to scale up for guests, and flexible to customize to your pantry or dietary preferences. Pull a tray from the oven and watch how quickly faces light up, then tuck into warm, flaky slices and savor the cozy combination of textures and flavors. Give this recipe a try soon, it makes ordinary days feel a little more special.

Savory French Onion Sausage Rolls

Author: anastasia-rice
Total Time: 45 minutes
Yield: 8 to 10 rolls 1x
Diet: None

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Description

Delicious puff pastry rolls filled with sweet caramelized onions and savory ground chicken, perfect for a cozy dinner or party appetizer.

Instructions

Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
In a bowl, combine ground chicken, French onion soup mix or caramelized onions, ketchup, Worcestershire sauce, Dijon mustard, and black pepper.
Mix well until combined, then fold in grated cheese and chopped herbs, adding chili flakes if desired.
Flour your work surface, unroll the puff pastry, and cut each sheet in half lengthwise.
Spoon the filling along one edge of each pastry rectangle and roll, sealing the edge with water or beaten egg.
Score the tops lightly every 2.5 cm for even baking and steam release.
Brush tops with the egg wash and bake for 20 to 25 minutes until golden.
Let the rolls rest for 5 minutes, then slice and serve warm.