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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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 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.
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.
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.
