Name: Caramelised Onion and Beef Sausage Rolls Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Australian
Ingredients: 20g butter; 1 tbsp olive oil; 2 brown onions, thickly sliced; 2 garlic cloves, crushed; 1 thyme sprig, leaves removed; 2 tbsp brown sugar; 1 1/2 tbsp white wine vinegar; 1/4 cup (60ml) beef stock; 400g sausage mince; 500g Coles Australian 3 Star Beef Mince; 1 cup (70g) breadcrumbs (made from day-old bread); 1 Coles Brand Australian Free Range Egg, lightly whisked; 3 sheets puff pastry, just thawed, halved; 1 Coles Brand Australian Free Range Egg, extra (for brushing); Pistachio dukkah or sesame seeds, to sprinkle

Jump to Recipe· 4.4 from 12 reviews

I absolutely love sinking my teeth into these warm, flaky bites of comfort that the Caramelised Onion and Beef Sausage Rolls Recipe delivers. The rich, sweet mellowness of slow-cooked onions paired with hearty beef sausage mince, all wrapped in golden puff pastry, is one of those dishes I can never resist making again and again. It’s that perfect marriage of savory and sweet, with a lovely textural contrast that feels just right every single time. I’m so excited to share this recipe with you because it’s straightforward, delicious, and perfect for any occasion where good food and good company come together.

Why You’ll Love This Caramelised Onion and Beef Sausage Rolls Recipe

What truly excites me about this Caramelised Onion and Beef Sausage Rolls Recipe is the incredible depth of flavor it offers without being complicated. The slow caramelisation of onions to a rich, golden sweetness adds a beautiful balance to the savory, juicy minced beef sausage filling. When you bite into these rolls, you get that buttery, flaky puff pastry giving way to the umami-packed meat, with the slight crunch from a sprinkle of dukkah or sesame seeds on top adding an unexpected, delightful texture. It’s a flavor profile I find utterly irresistible, especially when warm and fresh out of the oven.

Beyond the fantastic taste, I find this recipe wonderfully approachable. The ingredients are simple and easy to find, and the steps feel intuitive rather than intimidating, even if you’re not a seasoned baker. Plus, these sausage rolls bake up quickly, making them a brilliant option for casual weeknight dinners, lunchboxes, or impressive snacks to bring to parties. Every time I make these, I enjoy seeing how they stand out with their homemade charm while still being a comforting classic everyone adores.

Ingredients You’ll Need

The image shows four long pastry rolls placed side by side on a sheet of parchment paper. Each roll has a light beige dough exterior wrapped around a dark brown filling visible at the open ends. The top of each roll is sprinkled with coarse black and white seasoning, likely pepper and salt. A blurred woman's hand is seen above the rolls, sprinkling seasoning on them. In the background, there is a small white bowl with a black spoon inside. The surface beneath everything is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The ingredients here are straightforward and work together beautifully to create that perfect balance of taste, texture, and color. Each element, from the caramelised onions to the breadcrumbs, plays a key role in building layers of flavor and ensuring the sausage rolls are moist, flavorful, and satisfyingly crispy.

Butter (20g): Adds richness and helps soften the onions for caramelisation.
Olive oil (1 tbsp): Helps to cook the onions gently without burning.
Brown onions (2, thickly sliced): The star for sweetness and depth.
Garlic cloves (2, crushed): Provides a subtle aromatic note.
Thyme sprig (1, leaves removed): Adds an earthy, herbaceous undertone.
Brown sugar (2 tbsp): Enhances caramelisation and sweetness of the onions.
White wine vinegar (1 1/2 tbsp): Balances sweetness and brightens the filling.
Beef stock (1/4 cup/60ml): Boosts savory richness and moisture.
Sausage mince (400g): The juicy, flavorful core of the filling.
Beef mince (500g): Adds hearty texture and depth.
Breadcrumbs (1 cup/70g): Helps bind the filling while keeping it tender.
Egg, lightly whisked (1): Binds the filling and provides moisture.
Puff pastry sheets (3, just thawed and halved): Delivers that irresistible flaky crust.
Extra egg (1, for brushing): Gives the pastry a beautiful golden finish.
Pistachio dukkah or sesame seeds (to sprinkle): Adds texture and a nutty crunch to the top.

Directions

Step 1: Melt the butter and olive oil together in a frying pan over medium-low heat. Add the thickly sliced onions and cook gently, stirring occasionally, for about 20 minutes until the onions are soft and beginning to caramelise. This slow cooking is crucial to develop that amazing sweetness. Once the onions are golden, add the crushed garlic and thyme leaves and stir for one minute until fragrant.

Step 2: Stir in the brown sugar, white wine vinegar, and beef stock. Continue cooking, stirring every now and then, for about 10 minutes until all the liquid has evaporated and your onions are incredibly soft and luscious. Season to taste, then set the mixture aside to cool slightly before combining with the meat.

Step 3: Preheat your oven to 200°C (about 400°F) and line two baking trays with baking paper. Transfer the cooled onion mixture to a large bowl, then add the sausage mince, beef mince, breadcrumbs, and the lightly whisked egg. Use your hands to mix everything thoroughly but gently, ensuring the ingredients are evenly combined. Season again if needed, then divide the mixture into six equal portions.

Step 4: Take one portion and shape it into a long log about 3cm by 24cm. Place this log along one long edge of a pastry rectangle and roll the pastry around it to fully enclose the filling. Repeat this rolling process with the remaining meat portions and pastry sheets.

Step 5: Whisk the extra egg in a small bowl and brush this glaze generously over the pastry rolls. Sprinkle with pistachio dukkah or sesame seeds for added crunch and flavor. Using a small serrated knife, carefully cut each long roll crossways into five smaller rolls. Arrange these roll pieces evenly on the prepared baking trays.

Step 6: Bake the rolls for about 30 minutes, swapping the trays halfway through cooking to ensure even browning. You’re looking for a golden brown, puffed-up crust that’s cooked through. When the pastry looks crisp and the filling is hot, take them out and let them cool just slightly before serving.

Servings and Timing

This Caramelised Onion and Beef Sausage Rolls Recipe makes approximately 30 bite-sized rolls, perfect for sharing with a crowd or enjoying over several meals. The prep time is about 30 minutes, mainly because of the slow caramelising of the onions and combining of the filling. Baking takes 30 minutes, so the total time from start to finish is around 1 hour. No extra resting time is required, just a short cooling period after baking to avoid burning your mouth—although sometimes, I admit, I jump right in while still warm!

How to Serve This Caramelised Onion and Beef Sausage Rolls Recipe

The image shows a white tray with a blue rim, lined with white parchment paper, filled with golden-brown sausage rolls arranged in three rows. Each sausage roll is cut in half, revealing a dark brown meat filling inside a flaky, slightly shiny pastry crust sprinkled with small seeds on top. At the back of the tray is a small white bowl with a red rim, filled with thick red dipping sauce. A silver spoon rests inside the bowl, its handle extending outwards. The whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving these sausage rolls warm, straight from the oven, to really get that flaky pastry and juicy filling experience at its best. They’re fantastic as finger food for parties because they’re perfectly portioned and easy to eat with your hands, but they can also be the star of a casual family dinner paired with some crisp salad or oven-roasted vegetables. If you want to elevate the meal a bit, a tangy chutney or a dollop of homemade mustard mayo works wonders as dipping options.

For presentation, placing the rolls on a brightly colored platter sprinkled with fresh herbs like parsley or chives adds a lovely pop of color. I sometimes add a side of pickled vegetables for a nice contrast of sharpness. Pairing these sausage rolls with a chilled glass of crisp white wine or a light lager beer is my go-to combo, but they also pair well with sparkling water infused with lemon or a lightly spiced iced tea if you prefer a non-alcoholic option.

These rolls are best enjoyed warm but still delicious at room temperature, which makes them versatile for picnics or potlucks. To keep portions manageable, I usually serve two or three rolls per person alongside some fresh salad greens for a balanced meal. Overall, I find this dish brings a cozy, inviting vibe to any gathering, and I can’t recommend it enough for your next get-together or simple weeknight treat.

Variations

I like to experiment with this Caramelised Onion and Beef Sausage Rolls Recipe depending on what I have on hand or dietary preferences. For example, you could easily swap the beef mince for lamb or pork if you want a different flavor twist. Adding some grated cheese into the filling, like cheddar or feta, gives a lovely creamy, savory note that I adore. If you crave a bit of heat, stirring in finely chopped chili or smoked paprika adds a subtle kick.

For gluten-free options, I substitute the regular puff pastry with a gluten-free version available at many stores, and choose gluten-free breadcrumbs or simply crush gluten-free crackers for the binding. Vegans can try replacing the meat with a plant-based mince alternative and use vegan puff pastry, along with a flaxseed “egg” wash to give that golden finish. Although it’s different, this tweak still gives a delightful result.

If you want a little shortcut or different cooking method, these sausage rolls can be baked in a convection oven for a crispier finish or even air-fried in batches for faster cooking time, depending on your kitchen setup. Just keep an eye on them so the pastry doesn’t burn. No matter how you customize them, the core essence of caramelised sweetness and meaty savoriness shines through and keeps me coming back for more.

Storage and Reheating

Storing Leftovers

If you have any sausage rolls leftover, I store them in an airtight container in the refrigerator, where they keep well for up to 3 days. It’s best to place a sheet of baking paper between layers if you’re stacking them to keep the pastry from getting soggy. Leftovers are still delicious and make a quick meal or snack.

Freezing

These sausage rolls freeze beautifully, which makes them perfect for making ahead. After shaping the rolls (but before baking), place them on a tray lined with baking paper and freeze until solid. Then transfer them to a freezer bag or airtight container. They can keep frozen for up to 2 months. When you’re ready, bake them from frozen, adding a few extra minutes to the cooking time until golden and cooked through.

Reheating

The best way to reheat sausage rolls is in the oven at 180°C (350°F) for about 10-15 minutes to restore the crispness of the pastry. Avoid microwaving if you can because the pastry tends to become soggy and loses that lovely flakiness. If you’re short on time, a quick blast in a hot toaster oven also does the trick without sacrificing texture.

FAQs

Can I make these sausage rolls ahead of time?

Absolutely! You can prepare the filling and shape the sausage rolls a day ahead and keep them refrigerated until ready to bake. This is great for saving time on busy days or hosting parties. Just make sure to cover them well so they don’t dry out.

What can I substitute if I don’t have beef mince?

You can substitute beef mince with pork, lamb, chicken, or even a plant-based mince if you prefer. Just keep the seasoning similar to maintain the flavor balance. Each will give a slightly different taste but still delicious!

Can I use homemade puff pastry for this recipe?

Definitely! Homemade puff pastry will add a wonderful personal touch and can be even more flaky and buttery. Just make sure your pastry is well chilled and rolled out to the right thickness for the best results.

Is it okay to freeze the cooked sausage rolls?

Yes, cooked sausage rolls freeze well. Make sure they’ve cooled completely before freezing in an airtight container. When reheating, thaw overnight in the fridge if possible, then warm in the oven to refresh the crispness of the pastry.

How do I make the caramelised onions perfectly every time?

Patience is key! Use low to medium heat and stir occasionally to prevent burning. It usually takes about 20 minutes for the onions to soften and develop a deep golden color. Adding a pinch of sugar and a splash of vinegar helps boost caramelisation and balance the flavors perfectly.

Conclusion

I hope you’ll give this Caramelised Onion and Beef Sausage Rolls Recipe a try because, to me, it’s one of those dishes that feels like a warm hug on a plate. Whether you’re feeding a crowd, looking for a cozy snack, or treating yourself to something special, these rolls bring together incredible flavors and textures that never disappoint. Happy baking and even happier eating!