4 - Flaky Sausage Rolls

Name: 4 - Flaky Sausage Rolls with Caramelized Onions and Dijonnaise
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Mild Italian Sausage, uncased; 113 g Red Onion, chopped; 340 g Puff Pastry; 1 tbsp Black Sesame Seeds; 1 tbsp All-Purpose Flour; 1 tbsp Balsamic Vinegar; 1 tbsp Dijon Mustard; 4 tbsp Mayonnaise; 1 tsp Garlic Salt; 1 tbsp Whole Grain Mustard; 0.13 tsp Salt*; 2.5 tsp Sugar*; ½ tsp Pepper*

with Caramelized Onions and Dijonnaise

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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!

Allergens:

Soja

•Hvede

•Sesamzaad

•Schwefeldioxide und Sulfite

•Senf

•Egg

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.

Preparation Time40 minutes

Cooking Time12 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

113 g

Red Onion, chopped

340 g

Puff Pastry

1 tbsp

Black Sesame Seeds

1 tbsp

All-Purpose Flour

1 tbsp

Balsamic Vinegar

1 tbsp

Dijon Mustard

4 tbsp

Mayonnaise

1 tsp

Garlic Salt

1 tbsp

Whole Grain Mustard

Not included in your delivery

0.13 tsp

Salt*

2.5 tsp

Sugar*

½ tsp

Pepper*

Nutrition Values

Calories1210 kcal

Fat81 g

Saturated Fat29 g

Carbohydrate80 g

Sugar11 g

Dietary Fiber4 g

Protein31 g

Cholesterol100 mg

Sodium2600 mg

Trans Fat1 g

Potassium600 mg

Calcium50 mg

Iron6 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

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.