This batch of savory French onion sausage rolls is one of those recipes that began as a quick weeknight rescue and turned into a household favorite. I first put this combination together on a busy evening when I had leftover pork mince and a packet of French onion soup mix in the pantry. The aroma of onions, Worcestershire and Dijon coming through a flaky sheet of puff pastry felt indulgent, but the whole thing was finished in well under an hour — which sealed it as a keeper. The result is rich, savory, and perfectly portable: crisp, golden pastry encasing a juicy, seasoned pork center.

I love how the texture plays off itself here. The pastry gives you a flaky crunch on the outside while the filling stays gently moist; if you add cheese it melts into pockets that lift the flavor into something more substantial. These rolls are great for a casual lunch, a party platter, or sliced thin and served with a sharp mustard or chutney. My kids call them "dinner pigs in a blanket" and always ask for seconds — which means I make an extra tray the next time!

Ingredients

• Pork: 1 pound ground pork — choose a blend with about 15–20% fat for juicy filling. I use supermarket fresh ground pork or from the butcher; avoid leaner supermarket alternatives that dry out when baked.
• French onion seasoning: 1 packet French onion soup mix (about 1 ounce) or, for a fresher approach, substitute with 1 cup finely sautéed yellow onions plus 1 teaspoon onion powder. The packet adds convenience; sautéed onions add depth and caramelized sweetness.
• Condiments: 1 tablespoon tomato ketchup, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon mustard — these add moisture, umami, and subtle acidity to balance the pork.
• Seasoning: Freshly cracked black pepper to taste. I usually use 1/2 to 3/4 teaspoon depending on preference. Taste the raw mix cautiously if you plan to sample seasoning before baking.
• Pastry: 2 sheets ready-rolled puff pastry. Thaw according to package instructions if frozen — keep it cold until you roll to retain flakiness.
• Egg wash: 1 large egg beaten with 1 tablespoon milk for color and shine.
• Optional extras: 1 cup grated cheddar or mozzarella for gooey pockets; 1 tablespoon chopped fresh herbs (thyme, rosemary, or parsley); 1/4 teaspoon chili flakes for heat — all optional but excellent for variation.

Instructions

Preheat and prepare: Preheat the oven to 392°F (200°C). Line a standard baking tray with parchment paper and position a rack in the center of the oven. Keep the puff pastry chilled until ready to assemble to prevent shrinking. Make the filling: In a large bowl combine 1 lb ground pork, 1 packet (about 1 oz) French onion soup mix (or 1 cup sautéed onions + 1 tsp onion powder), 1 tablespoon ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard and freshly cracked black pepper (about 1/2–3/4 teaspoon). Mix gently with a fork until just combined; avoid overworking the meat to keep the filling tender. If using optional cheese or herbs, fold them in at the end. Prepare pastry strips: Unfold each puff pastry sheet on a lightly floured work surface and cut each sheet in half lengthwise to create two long rectangles per sheet (four strips total). Brush a thin line of beaten egg wash along one long edge — this helps seal the pastry as you roll. Assemble the rolls: Place an even portion of the filling along the egg-washed edge of each strip, leaving a 1/2-inch gap at the end to seal. Press the filling into a compact log, roll the pastry tightly over the filling, then press to seal the overlapping edge. Use cold water or egg wash to seal the short ends. For uniform portions, divide the filling into four equal parts before placing on pastry. Finish and score: Brush the tops of the rolls with remaining egg wash for sheen and color. Lightly score the top of each roll with a sharp knife to allow steam to escape and to create attractive slices once baked. If you like, sprinkle a little extra grated cheese on top before baking. Bake: Place rolls on the prepared tray, spaced about 1 inch apart. Bake for 20–25 minutes at 392°F (200°C), rotating the tray halfway through, until pastry is puffed and golden and the internal temperature of the filling reaches 160°F (71°C). Rest and serve: Allow the rolls to rest for 5 minutes before slicing into portions. Serve warm with mustard, tomato chutney, or a crisp green salad for contrast.

Storage Tips

Store cooled, baked rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooled rolls individually wrapped in plastic wrap then foil and freeze for up to 3 months. To reheat, place frozen or refrigerated rolls on a baking tray and warm in a 375°F (190°C) oven until heated through and pastry is crisp (about 10–15 minutes from refrigerated, 12–18 from frozen). Avoid microwaving if you want to keep the pastry crisp.

Ingredient Substitutions

If you don’t have pork, substitute 1 pound ground turkey or ground beef — add an extra tablespoon of olive oil to keep lean meat moist. For a lighter take use low-fat puff pastry or thin phyllo sheets (adjust bake time and watch carefully). Replace the French onion packet with 1 cup caramelized onions and 1 teaspoon onion powder for deeper flavor. If you need dairy-free, check for dairy-free puff pastry and use non-dairy milk for the egg wash; omit cheese or use a plant-based alternative.

Serving Suggestions

Serve warm with whole-grain mustard, chutney, or a tangy pickled slaw to cut the richness. For a picnic, slice each roll into rounds and arrange on a platter with pickles and olives. Pair with a peppery arugula salad or roasted root vegetables for a complete meal. For a brunch twist, serve alongside scrambled eggs and sautéed mushrooms.

Cultural Background

Sausage rolls are a classic in British and Commonwealth cuisines — a hand-held savory pastry often sold at bakeries and enjoyed at picnics or parties. This version borrows the intense onion flavor from French onion seasonings and adapts it to the familiar comfort of meat-filled pastry. The combination of umami-rich seasoning and flaky dough crosses culinary borders and is beloved for its portability and crowd-pleasing taste.

Seasonal Adaptations

In cooler months, toss in roasted chestnuts or sautéed mushrooms for earthiness; in summer, add fresh chopped thyme and a squeeze of lemon to brighten the filling. For holiday parties, make mini rolls as bite-sized canapés with a dab of chutney on top. Swap the cheese to a sharp vintage cheddar in autumn for a cozy flavor profile.

Meal Prep Tips

Assemble rolls up to 24 hours ahead and keep them on a tray covered with plastic wrap in the fridge, then bake just before serving. For freezer meal prep, assemble and flash-freeze the unbaked rolls on a tray, then transfer to a freezer bag. Bake from frozen — add 5–7 minutes to the baking time and verify internal temperature reaches 160°F (71°C).

These sausage rolls are reliably simple, adaptable, and comforting. Whether you’re making a quick family dinner, prepping for a party, or packing lunches, this technique gives you flaky pastry and a savory, well-seasoned filling every time. Give them a try, and make them your own with the optional add-ins — I promise they’ll disappear fast.