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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
113 g
Oignon rouge, haché
340 g
Pâte feuilletée
(Contient: Soya, Blé)
7 g
Graines de sésame noir
(Contient: Sésame)
1 cs
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 cs
Vinaigre balsamique
(Contient: Sulfites)
1 cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sésame, Soya, Sulfites, Blé)
4 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
4 g
Sel d’ail
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Sésame, Soya, Sulfites, Blé)
Pas inclus dans votre livraison
0.13 cc
Sel*
2.5 cc
Sucre*
½ cc
Poivre*
Ustensiles
Instructions
- 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 warm in the middle of the oven until warmed through, 6-8 min, if desired.
- Transfer sausage rolls to a serving platter.
- Serve Dijonnaise alongside for dipping.
