4 - 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 perfect to whet the palate!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
113 g
Red Onion, chopped
340 g
Puff Pastry
(Contains Soy, Wheat)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
Not included in your delivery
0.13 tsp
Salt*
2.5 tsp
Sugar*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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 unraveling 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.
- 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 for 5 min, until pastry is slightly firmer!)
- 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 tops are 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.
- 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.