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Caramelised onion and beef sausage rolls

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Impress your guests with our caramelised onion and beef sausage rolls. Sprinkled with dukkah for added flavour, they’re the ultimate starter to kick off a feast.

  • Makes30
  • Cook time1 hour 5 minutes
  • Prep time30 minutes
Caramelised onion and beef sausage rolls

Ingredients

  • 20g butter
  • 1 tbs olive oil
  • 2 brown onions, thickly sliced
  • 2 garlic cloves, crushed
  • 1 thyme sprig, leaves removed
  • 2 tbs brown sugar
  • 1½ tbs white wine vinegar
  • ¼ 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
  • Pistachio dukkah or sesame seeds, to sprinkle

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Melt butter and oil in a frying pan over medium-low heat. Add the onion. Cook, stirring occasionally, for 20 mins or until onion softens and begins to caramelise. Add the garlic and thyme. Stir for 1 min or until well combined. Add the sugar, vinegar and stock and cook, stirring occasionally, for 10 mins or until liquid evaporates and onion is very soft. Season. Set aside to cool slightly.
  2. Step 2

    Preheat oven to 200°C. Line 2 baking trays with baking paper. Place onion mixture in a bowl with sausage mince, beef mince, breadcrumbs and whisked egg. Use your hands to combine mixture. Season. Divide into six portions.
  3. Step 3

    Shape 1 portion into a 3cm x 24cm log. Place along 1 long edge of 1 pastry rectangle. Roll to enclose. Repeat with remaining mince mixture and pastry. Whisk extra egg in a bowl. Brush over pastry. Sprinkle with dukkah. Use a small serrated knife to cut each log crossways into 5 small rolls. Place on the lined trays. Bake, swapping trays halfway through cooking, for 30 mins or until golden brown and cooked through.

    Caramelised onion and beef sausage rolls

    Caramelised onion and beef sausage rolls
    • Makes30
    • Cook time1 hour 5 minutes
    • Prep time30 minutes
    Ingredients
    • 20g butter
    • 1 tbs olive oil
    • 2 brown onions, thickly sliced
    • 2 garlic cloves, crushed
    • 1 thyme sprig, leaves removed
    • 2 tbs brown sugar
    • 1½ tbs white wine vinegar
    • ¼ 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
    • Pistachio dukkah or sesame seeds, to sprinkle
      Description

      Impress your guests with our caramelised onion and beef sausage rolls. Sprinkled with dukkah for added flavour, they’re the ultimate starter to kick off a feast.

      Method
      1. Step 1

        Melt butter and oil in a frying pan over medium-low heat. Add the onion. Cook, stirring occasionally, for 20 mins or until onion softens and begins to caramelise. Add the garlic and thyme. Stir for 1 min or until well combined. Add the sugar, vinegar and stock and cook, stirring occasionally, for 10 mins or until liquid evaporates and onion is very soft. Season. Set aside to cool slightly.
      2. Step 2

        Preheat oven to 200°C. Line 2 baking trays with baking paper. Place onion mixture in a bowl with sausage mince, beef mince, breadcrumbs and whisked egg. Use your hands to combine mixture. Season. Divide into six portions.
      3. Step 3

        Shape 1 portion into a 3cm x 24cm log. Place along 1 long edge of 1 pastry rectangle. Roll to enclose. Repeat with remaining mince mixture and pastry. Whisk extra egg in a bowl. Brush over pastry. Sprinkle with dukkah. Use a small serrated knife to cut each log crossways into 5 small rolls. Place on the lined trays. Bake, swapping trays halfway through cooking, for 30 mins or until golden brown and cooked through.