Sausage rolls with caramelised onion & mustard
Golden puff pastry sausage rolls filled with pork, sweet caramelised onion and Dijon mustard — perfect street-party finger food.
Sausage rolls are proper British street-party royalty: handheld, greedy and endlessly moreish. This version packs sweet caramelised onion and a hit of Dijon mustard into a crisp puff pastry jacket — ideal for a Jubilee street-party spread.
They’re made to be eaten warm or room temperature, and you can easily double the batch for a crowd. Chop into 12 generous portions and watch them disappear.
Ingredients
- 375 g ready-rolled puff pastry
- 500 g pork sausage meat
- 1 brown onion — large, about 150 g
- 15 ml olive oil — 1 tbsp
- 15 g unsalted butter
- 5 g caster sugar — 1 tsp
- 15 ml Dijon mustard — 1 tbsp
- 15 g fresh parsley — finely chopped
- 0 g mild smoked paprika — 1 tsp
- 5 g sea salt — approx. 1 tsp, split between steps
- 0 g black pepper — approx. 1/2 tsp, freshly ground
- 1 free-range egg — beaten for egg wash
Equipment
- baking tray
- pastry brush
- wire rack
Instructions
Prepare the onion: peel and finely slice the brown onion. Heat the olive oil and unsalted butter in a frying pan over medium heat, then add the sliced onion, caster sugar and a pinch of sea salt. Cook gently, stirring every few minutes, until deeply golden and sweet — about 20 minutes.
Cool the onions briefly (5 minutes) then place in a mixing bowl with the pork sausage meat, Dijon mustard, fresh parsley, mild smoked paprika, black pepper and the remaining pinch of sea salt. Mix with your hands or a fork until evenly combined — avoid overworking the meat.
Preheat the oven to 200°C fan/220°C conventional. Unroll the ready-rolled puff pastry on a lightly floured surface, cut into two long rectangles. Divide the sausage mixture in two and shape each portion into a long sausage log about 3–4 cm thick along the centre of each pastry rectangle.
Brush one long edge of each pastry rectangle with a little beaten free-range egg, fold pastry over the meat and press the seam to seal. Turn the logs seam-side down and chill on a baking tray in the fridge for 30 minutes to firm up.
Remove from the fridge, brush the tops with beaten egg, lightly score the top of each roll with a sharp knife into portions (do not cut all the way through) and place on a lined baking tray. Bake in the preheated oven for 30 minutes until puffed and deep golden and the filling is cooked through.
Leave the sausage rolls to rest for 5 minutes on a wire rack, then cut into 12 portions and serve warm or at room temperature.
Tips
- Caramelise the onions in a wide frying pan to give them maximum surface area — it speeds up and evens the colouring.
- Chill the sealed pastry logs for at least 30 minutes; it prevents leakage and gives clean slices after baking.
- Make ahead: bake the rolls, cool completely, then freeze on a tray before bagging. Reheat from frozen at 180°C fan/200°C conventional for 20–25 minutes.
- To keep pastry crisp when serving later, store rolls in a single layer at room temperature in a loosely covered container; refrigeration makes pastry soggy.
- If the pastry browns too fast, tent loosely with foil for the last 10 minutes of baking.
Substitutions
pork sausage meat → vegetarian sausage mince or cooked mashed plant-based sausages, same weight
Noticeably differentready-rolled puff pastry → rough puff pastry (homemade), same weight
Stays closeDijon mustard → English mustard, 1/2 tbsp (stronger, use less if you prefer)
Noticeably different
Nutrition
Per serving · estimated
- 322
- Calories
- 9 g
- Protein
- 17 g
- Carbs
- 25 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 550 mg
- Sodium
FAQ
Can I use sausage links instead of sausage meat?
Yes — remove the skins and mash the sausage meat before mixing. Cooked sausages will change texture and may need seasoning.
Can I freeze these?
Freeze baked rolls once cool on a tray, then bag. Reheat from frozen at 180°C fan/200°C conventional for 20–25 minutes.
How do I stop the pastry leaking fat?
Keep filling and pastry cold, seal seams well and chill the logs before baking. Avoid overfilling the pastry.
Are these suitable for a children’s party?
Yes — they’re excellent for kids. For milder flavour reduce the mustard to 1 tsp and check seasoning to taste.
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