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Flaky Sausage Rolls
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Flaky Sausage Rolls

Flaky Sausage Rolls

with Caramelized Onions and Dijonnaise

This version of classic sausage rolls incorporates caramelized onions and a hint of thyme for an irresistible herby sweetness. Paired with a Dijonnaise dipping sauce, these two-bite morsels are the perfect appetizer to whet the palate!

Allergens:
Gluten
Soy
Sesame
Wheat
Milk
Sulphites
Mustard
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Italian Pork Sausage, uncased

113 g

Red Onion, chopped

1 tsp

Thyme

340 g

Puff Pastry

(Contains Gluten, Soy)

1 tbsp

Black Sesame Seeds

(Contains Sesame)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Unsalted Butter

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tsp

Garlic Salt

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

2.5 tsp

Sugar*

0.13 tsp

Salt*

½ tsp

Pepper*

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Nutrition Values

Calories220 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate15 g
Sugar2 g
Dietary Fiber1 g
Protein5 g
Cholesterol20 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Medium Pot
Small Bowl
Measuring Spoons
Large Bowl
Silicone Brush
Parchment Paper

Instructions

Caramelize onions
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Keep puff pastry in the fridge until ready to use. Keep puff pastry in the fridge until step 3. Place an unlined baking sheet in the fridge to chill. Heat a medium pot over medium heat. When hot, add 1 tbsp butter, then swirl the pot until melted. Reserve 2 tsp melted butter in a small bowl, then set aside. Keep remaining melted butter in the pot. Return the pot to medium, then add onions. Cook, stirring occasionally, until golden, 5-6 min. Add 1/2 tbsp sugar and vinegar. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Season with salt and pepper, to taste. Transfer caramelized onions to a plate. Place in the fridge to cool.

Make sausage filling and prep pastry
2

Combine sausage, 1 tsp chopped thyme, 3/4 tsp garlic salt and 1/4 tsp pepper in a large bowl. When caramelized onions are cool enough to handle, fill another small bowl with 1/4 cup water. Remove the chilled baking sheet from the fridge, then sprinkle some flour over the baking sheet. Unroll puff pastry onto the floured baking sheet. (TIP: If pastry is sticky, coat your hands with some flour!) Peel back the wax paper and discard.

Start sausage roll assembly
3

Evenly spread cooled caramelized onions, lengthwise, across the middle of puff pastry. Roll sausage filling into a log the length of the puff pastry on a cutting board or clean surface. Place sausage filling on top of caramelized onions.

Finish sausage roll assembly
4

Brush 1-inch of the top lengthwise edge of puff pastry with some water. (TIP: This helps to seal the puff pastry to prevent it from unravelling while baking!) Fold the bottom edge of pastry over filling, then roll tightly towards the wet edge. Continue rolling until the seam is on the bottom.

Slice and bake sausage rolls
5

Brush top of sausage roll with reserved melted butter. Sprinkle sesame seeds over top. Cut sausage roll into 12 equal-sized pieces. (TIP: If pastry is too soft to cut, chill sausage roll in the fridge until pastry is slightly firmer, 5 min!) Transfer sausage roll bites to a parchment-lined baking sheet. Arrange bites standing up, seam-side down, spaced 2 inches apart. Bake in the middle of the oven until pastry is golden-brown and filling is cooked through, 20-24 min.** (TIP: When sausage rolls are out of the oven, if there‘s a lot of fat on the baking sheet, transfer sausage rolls to a plate so that the bottoms don’t get soggy!) Increase the oven temperature to 475°F to cook striploin roast. If you‘ve ordered the veggie add-on, keep at 425°F until add-on is done.

Finish and feast
6

Before serving, cover rolls with foil, then heat in the middle of the oven until warmed through, 6-8 min. (TIP: You can skip this step if you don‘t want to warm the sausage rolls!) Meanwhile, add 1 tbsp Dijon, 1 tbsp whole grain mustard, 4 tbsp mayo, 1/4 tsp garlic salt and 1 tsp sugar to another small bowl. Season with pepper, to taste, then stir to combine. Transfer sausage rolls to a serving platter. Serve Dijonnaise alongside for dipping.

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