Party Sausage Rolls with Caramelised Onion and English Mustard
Golden, portable sausage rolls perfect for a VE Day street party — buttery puff pastry, sweet caramelised onion and a mustard kick.
These sausage rolls are the kind of thing every good VE Day street party needs: portable, unfussy and impossible to resist. They bake up golden and crunchy with a sweet-savoury filling that keeps well if you're serving a crowd.
The caramelised onion and English mustard add a grown-up lift to a childhood classic — easy to make ahead and brilliant warm or at room temperature for standing-around schnacking.
Ingredients
- 500 g ready-rolled puff pastry
- 700 g pork sausage meat — use good-quality butcher's sausage meat or remove skins from sausages
- 2 brown onion — thinly sliced
- 15 ml vegetable oil
- 15 ml English mustard
- 15 g fresh flat-leaf parsley — chopped
- 15 g plain flour — for dusting
- 1 egg — for egg wash
- 15 ml milk — for egg wash
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 15 g sesame seeds — optional, for sprinkling
Equipment
- frying pan
- baking tray
- parchment paper
- pastry brush
- cooling rack
Instructions
Heat the vegetable oil in a frying pan over a medium–low heat. Add the thinly sliced brown onion with a pinch of sea salt and cook, stirring regularly, until deeply golden and jammy — about 20 minutes.
Tip the cooked onion into a bowl to cool slightly. Add the pork sausage meat, English mustard, chopped fresh flat-leaf parsley, black pepper and a small pinch of sea salt. Mix gently until evenly combined — avoid overworking the meat or it will become dense.
Preheat the oven to 200°C fan/220°C conventional. Line a baking tray with baking parchment.
Lightly dust the work surface with plain flour. Unroll the ready-rolled puff pastry and cut into 24 strips (approx. 6cm × 20cm). Divide the sausage mixture into 24 equal portions and roll each into a sausage-shaped log. Place a log along each pastry strip, brush one long edge with the beaten egg mixed with the milk, then fold and press to seal. Brush the tops with egg wash and sprinkle sesame seeds if using.
Transfer the assembled sausage rolls to the prepared baking tray, leaving a little space between each. Chill on the tray in the fridge for 30 minutes to firm up — this helps the pastry keep its shape while baking.
Bake in the preheated oven for 20–25 minutes until the pastry is puffed and deep golden-brown.
Leave the sausage rolls to rest on a cooling rack for 10 minutes, then slice diagonally for party-sized pieces and serve warm or at room temperature.
Tips
- Caramelise the onions slowly — patience here gives a sweet depth that makes the sausage rolls special.
- Make these a day ahead: assemble, chill on the tray, cover and refrigerate; bake straight from the fridge for best rise.
- Freeze baked sausage rolls in a single layer, then transfer to a freezer bag. Reheat from frozen at 180°C fan/200°C conventional for 12–15 minutes.
- If the pastry tears, press it back together with a little egg wash — it acts as a sealant.
- For neat, even portions use kitchen scales to divide the sausage filling into equal weights.
Substitutions
pork sausage meat → use sausages with skins removed (same total weight) or vegetarian sausage mince for a vegetarian version
Stays closeready-rolled puff pastry → use shortcrust pastry (same weight) for a sturdier, less flaky roll
Noticeably differentEnglish mustard → use Dijon mustard (same quantity) for a milder, smoother heat
Stays closesesame seeds → use poppy seeds (same quantity) or omit entirely
Stays close
Nutrition
Per serving · estimated
- 222
- Calories
- 6 g
- Protein
- 11 g
- Carbs
- 17 g
- Fat
- 1 g
- Fibre
- 1 g
- Sugar
- 260 mg
- Sodium
FAQ
Can I make the filling the day before?
Yes. Mix the sausage filling and store covered in the fridge up to 24 hours. Assemble and bake on the day for best pastry rise.
Can I freeze these before baking?
Freeze assembled, unbaked rolls on the tray until firm, then transfer to a bag. Bake from frozen but add 5–8 minutes to the baking time.
How can I stop the pastry getting soggy?
Chill the assembled rolls well before baking and ensure the oven is fully preheated. Caramelised onions should be cooled and not overly wet.
Can I make these vegetarian?
Yes — use vegetarian sausage mince (same weight). Texture and flavour are similar, though the filling will be slightly less fatty.
Community Photos
No photos yet
Be the first to share your creation!
