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Caramelised Onion Sausage Rolls Recipe

Savoury pastry treats are a staple in British cuisine, and few can rival the comforting satisfaction of a freshly baked sausage roll. The union of rich sausage meat with sweet, caramelised onions creates a delightful balance of flavours, making these sausage rolls perfect for parties, picnics, or simply as a scrumptious snack to enjoy at home. Here’s a straightforward recipe to make your own caramelised onion sausage rolls.

Ingredients

For the Caramelised Onions:

• 2 large onions, thinly sliced
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 tablespoon of brown sugar
• 1 tablespoon of balsamic vinegar
• Salt and pepper, to taste

For the Sausage Rolls:

• 500g sausage meat (or coarsely minced pork)
• 1 teaspoon dried thyme (or a few sprigs of fresh thyme, chopped)
• 1 teaspoon Dijon mustard
• 1 sheet of ready-made puff pastry (375g, defrosted if frozen)
• 1 egg, beaten (for egg wash)
• Flour, for dusting

Instructions

1. Caramelising the Onions:

   Start by heating the olive oil and butter in a large frying pan over a medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until they become soft and translucent, which should take about 10 minutes.

   Next, sprinkle the brown sugar over the onions and continue to cook for another 10-15 minutes, stirring regularly, until they turn a deep golden brown and are beautifully caramelised. Pour in the balsamic vinegar, stirring to combine, and let it cook for an additional 2-3 minutes until the mixture is sticky. Remove from the heat and set aside to cool.

2. Preparing the Sausage Filling:

   In a large bowl, combine the sausage meat, cooled caramelised onions, thyme, and Dijon mustard. Season with salt and pepper to taste and mix well until fully combined.

3. Assembling the Sausage Rolls:

   Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.

   On a lightly floured surface, roll out the puff pastry to about 3mm thickness. Cut the pastry into rectangles, approximately 10cm x 15cm in size.

   Place a generous spoonful of the sausage mixture along one edge of each pastry rectangle, ensuring there’s enough space to seal the edges. Brush the edges with the beaten egg, then roll the pastry over the filling to form a log shape. Press the edges to seal, and use a fork to crimp them for extra security. Place the rolls seam-side down on the prepared baking tray.

4. Baking:

   Brush the tops of the sausage rolls with the remaining beaten egg to give them a lovely golden finish when baked. You can also sprinkle a bit of sea salt on top for extra flavour.

   Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed. Remove from the oven and let them cool slightly before serving.

Serving Suggestions

These caramelised onion sausage rolls are delicious served warm or at room temperature. They pair wonderfully with a dollop of English mustard or chutney for dipping. For a standout platter, include a variety of meats and cheeses alongside a selection of seasonal fruits.

Final Thoughts

Making your own sausage rolls may seem daunting, but with a bit of patience and practice, you’ll be rewarded with these scrumptious bites that far surpass any shop-bought alternative. The sweet, caramelised onions wonderfully enhance the flavour of the sausage, making these rolls a hit with family and friends alike. Perfect for any occasion, they’re sure to become a beloved recipe in your repertoire! Enjoy your baking!