Ingredients:

  • 2 tbsp (30 ml) Olive Oil
  • 2 large Yellow Onions, thinly sliced (approx. 400g / 14 oz)
  • 1 tbsp (15 ml) Balsamic Vinegar
  • 1 tsp (5 ml) Brown Sugar
  • Salt and Black Pepper to taste
  • 1/4 cup (60 ml) Dijon Mustard
  • 2 tbsp (30 ml) Pale Ale (e.g., a British Bitter)
  • 1 tbsp (15 ml) Honey
  • 1 lb (450g) Ground Pork
  • 1/2 lb (225g) High-Quality Pork Sausages (e.g., Cumberland or Lincolnshire), casings removed
  • 1/2 cup (50g) Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 2 tbsp (30 ml) Fresh Parsley, chopped
  • 1 tsp (5 ml) Dried Thyme
  • 1/2 tsp (2.5 ml) Ground Nutmeg
  • Salt and Black Pepper to taste
  • 2 sheets (approx. 450g / 1 lb) Ready-Made Puff Pastry, thawed (preferably all-butter)
  • 1 large Egg, beaten (for egg wash)
  • Sesame Seeds or Poppy Seeds for sprinkling (optional)

Instructions:

  1. Caramelize the Onions: Sauté onions in olive oil over low heat until deeply golden brown and sweet (approx. 30-40 minutes), stirring occasionally. Add balsamic vinegar and brown sugar in the last 5 minutes. Season with salt and pepper. Set aside to cool.
  2. Prepare the Ale Mustard: Whisk together Dijon mustard, pale ale, and honey until smooth. Set aside.
  3. Make the Sausage Filling: Combine ground pork, sausage meat, panko breadcrumbs, beaten egg, parsley, thyme, and nutmeg in a large bowl. Season generously with salt and pepper. Mix well until thoroughly combined. Gently fold in the cooled caramelized onions.
  4. Assemble the Sausage Rolls: Unfold one sheet of puff pastry on a lightly floured surface. Spread half of the sausage filling evenly over the pastry. Brush one edge of the pastry with egg wash. Fold the pastry over the filling to create a log, sealing the edge. Repeat with the second sheet of pastry and remaining filling.
  5. Chill and Cut: Wrap the sausage roll logs in plastic wrap and chill in the refrigerator for at least 30 minutes. This will prevent the pastry from shrinking during baking.
  6. Cut and Bake: Preheat oven to 400°F (200°C / Gas Mark 6). Remove the sausage rolls from the refrigerator and cut each log into 6 equal pieces. Place sausage rolls on a baking sheet lined with parchment paper.
  7. Egg Wash and Bake: Brush the sausage rolls with egg wash and sprinkle with sesame seeds or poppy seeds, if desired. Bake for 30-35 minutes, or until golden brown and puffed.
  8. Cool and Serve: Let the sausage rolls cool slightly on the baking sheet before serving. Serve warm with the ale mustard.