Ingredients:

  • 20 g (1.5 Tbsp) Unsalted Butter
  • 300 g Yellow Onions, thinly sliced
  • 1 tsp Caster Sugar
  • 500 g High-Quality Pork Sausage Meat
  • 2 Tbsp Fresh Thyme Leaves, finely chopped
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Dijon Mustard
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 500 g All-Butter Puff Pastry, chilled
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 Tbsp Sesame Seeds or Poppy Seeds (for topping)

Instructions:

  1. Caramelise the Onions: Melt the butter in a heavy-bottomed frying pan over low-medium heat. Add the thinly sliced onions and sugar. Cook slowly, stirring occasionally, for 25–30 minutes until deeply golden brown and sticky. Remove from heat and cool completely.
  2. Combine Filling: In a large mixing bowl, combine the cooled caramelised onions, sausage meat, thyme, parsley, Dijon mustard, salt, and pepper. Use your hands to thoroughly mix the ingredients until everything is evenly incorporated.
  3. Chill Filling: Cover the bowl and refrigerate the filling for at least 15 minutes. This makes the meat mixture easier to handle.
  4. Prepare Pastry: Preheat the oven to 200°C / 400°F (Fan 180°C / 360°F). Line baking sheets with parchment paper.
  5. Roll and Cut Pastry: On a lightly floured surface, roll the puff pastry into a rectangle approximately 3 mm thick. Cut the rectangle in half lengthwise, creating two long strips.
  6. Form the Log: Divide the chilled filling mixture into two equal portions. Roll one portion into a long log shape and place it down the centre of the first pastry strip. Repeat with the second portion and pastry strip.
  7. Seal: Brush one long edge of the pastry strip with the egg wash. Fold the dry edge over the filling and meet the washed edge, pressing down firmly to seal the seam. The seam should be at the bottom of the roll. Crimp the edges decoratively with a fork.
  8. Chill Again: Transfer the sealed rolls to a clean board or plate and chill in the freezer for 10 minutes (or fridge for 20 minutes) to ensure a cleaner cut.
  9. Cut and Glaze: Remove the logs from the fridge. Cut each log into 12 mini rolls (approx. 2.5 cm each). Place the rolls seam-down on the prepared baking sheets. Brush the tops generously with the egg wash, and sprinkle with seeds.
  10. Vent: Use a sharp knife to pierce a small vent hole in the top of each roll to allow steam to escape.
  11. Bake: Place the sausage rolls in the preheated oven. Bake for 20–25 minutes, rotating the trays halfway through, until the pastry is puffed up, golden brown, and the filling is cooked through.
  12. Cool: Transfer the rolls to a wire rack to cool slightly. Serve warm or at room temperature.