Ingredients:

  • 2 tbsp olive oil
  • 2 large yellow onions, thinly sliced (approx. 400g)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 lb high-quality pork sausage meat, casing removed
  • 1 clove garlic, minced
  • 1/4 cup grated Gruyere cheese (or Emmental)
  • 2 tbsp chopped fresh thyme leaves
  • 1 large egg, lightly beaten
  • 2 sheets frozen puff pastry, thawed but still cold
  • 1 large egg
  • 1 tbsp milk or cream
  • Sesame seeds or everything bagel seasoning, for sprinkling (optional)

Instructions:

  1. Sauté the onions in olive oil over medium-low heat with salt and pepper, stirring occasionally, until deeply golden brown and sweet (about 30-40 minutes). Deglaze with balsamic vinegar and stir in brown sugar during the last 5 minutes. Let cool completely.
  2. In a large bowl, combine the sausage meat, garlic, cooled caramelized onions, Gruyere cheese, and thyme. Mix well until evenly combined. Gently fold in the lightly beaten egg.
  3. On a lightly floured surface, gently roll out each sheet of puff pastry to slightly enlarge it.
  4. Divide the sausage mixture evenly between the two pastry sheets. Spread the mixture in a log shape along one long side of each pastry sheet, leaving a 1-inch border. Brush the border with egg wash.
  5. Tightly roll up the pastry around the filling, pinching the seam to seal.
  6. Wrap the assembled rolls tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to prevent shrinkage during baking.
  7. Preheat oven to 400°F (200°C). Cut each roll into 6 equal pieces (approximately 2 inches each). Place the sausage rolls seam-side down on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with sesame seeds or everything bagel seasoning, if desired.
  8. Bake for 30-35 minutes, or until golden brown and puffed.
  9. Let cool slightly on the baking sheet before serving.