Sausage rolls with Mushrooms and Caramelized Onions

These sausage rolls are made with mushrooms and caramelized onions. They have become kind of like a Wellington sausage roll.

I thought of making a sausage roll like a beef Wellington by adding duxelles. My idea wasn’t very original as I came across a version by Paul Hollywood for a Wellington sausage roll. His also had blood sausage and onions.

I liked the onion idea so I added those too. For the sausage I used a regular finely ground sausage from the supermarket, but by all means use your favorite sausages. Make sure it’s not ground too coarsely or it will be more difficult to cut into pieces and might make the sausage rolls too chewy.

Ingredients:

400 g sausage meat

250 g chestnut mushrooms

1 garlic clove

2 sprigs of thyme, leaves only

3 onions, 2 small red onions and 1 white onion

Puff pastry, a sheet about 24x40cm

Salt and pepper

Butter or oil for frying

Beaten egg to glaze the pastry

You can prepare the onion and duxelles well in advance.

Chop the onion finely or into thin strips. Fry in butter or oil on a low heat to caramelize.

I used 2 red onions and 1 white, but use which ever you prefer. In the photo above you can see how far I caramelized the onions.

To make the duxelles add the chestnut mushrooms with the thyme, salt and pepper and clove of garlic to a food processor. Chop as finely as possible, preferably into a smooth paste.

Fry the mushroom mixture on a low heat with a little bit of butter or oil. The paste will start to bubble and the moisture will evaporate. Stir regularly.

Once most of the moisture has evaporated the mixture will come back together into a paste. Fry until the moisture has evaporated and leave the mixture to cool.

Preheat the oven at 200°C and cover a baking sheet with baking parchment.

Bring the puff pastry to temperature and cut into 2 long strips. I had 2 strips of 12 x 40 cm.

Spread the duxelles on top of the strips of pastry leaving a 1-1,5cm gap from the top edge. Remove the sausage from the casing and place on top of the duxelle. Lightly press so the onion can sit on top of the sausage. Put the onions over the sausage.

Wet the edges and fold over the dough. Press the seam and roll the sausage roll seam down. Cut into 3 cm pieces and place on the baking sheet.

Brush the pastry with the beaten egg and bake in the middle of the oven for 20 to 25 minutes until golden.

Transfer the sausage rolls to a clean piece of parchment so they don’t sit in the moisture and fat that has rendered from the sausages.

Serve warm with a little bit of cocktail sauce or enjoy them on their own.