Recipe: Thyme and Onion Sausage Rolls

Here's another recipe thats great fun to try out with the kids... by Mercy Fenton
Recipe: Thyme and Onion Sausage Rolls
Homemade sausage rolls.


1 medium red onion

2 cloves garlic

1 tbsp. honey or maple syrup

¼ tsp fresh thyme leaves (optional)

325gr sausage meat (or remove the meat from sausage skins which seems to be an enjoyable pastime)

1 roll of puff pastry 


  • Finely dice the red onion and crush the garlic.
  • Cook the onion in a little oil for a minute or two, and then add the garlic — stirring until golden and soft.
  • Remove from the pan and allow to cool.
  • Lightly roll the puff pastry.
  • Mix together the sausage meat, cooled onion mixture, maple syrup and thyme leaves, add a twist of black pepper and salt.
  • Cut down the centre of the pastry so you have 2 sections each 4 ½ by 12.
  • Form the sausage mix into shapes similar to fat sausages, and lay the length of the pastry in the centre.
  • Brush both edges of the pastry with egg wash then carefully roll from one side in wrapping the filling completely in pastry.
  • Repeat with the second strip of dough.
  • When you have two nice, even rolls, brush the top with egg wash, prick with a fork about every 2 inches, then cut into pieces — whatever size you like, I like lots of small rolls.
  • Place the rolls on a baking tray lined with parchment paper, allowing some space between each one.
  • Chill for 30 minutes, then preheat oven to 180C.
  • Cook for 20 to 25 minutes until pastry is fully cooked.
  • Lift onto a wire wrack and serve warm or cold Delicious with some dressed salad leaves.

You can email Mercy Fenton at

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