Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 large yellow onions, thinly sliced (approximately 400g)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1 teaspoon brown sugar (5 g)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) high-quality pork sausage meat (bulk sausage, not links)
  • 1/4 cup panko breadcrumbs (15g)
  • 1 large egg, lightly beaten
  • 1 tablespoon fresh thyme leaves, chopped (3g)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • 1 sheet (14.1 ounces/400g) all-butter puff pastry, thawed but cold
  • 1/2 cup fig jam (approximately 120g)
  • 1 large egg, beaten (for egg wash)
  • Sesame seeds or poppy seeds, for sprinkling (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-low heat. Add onions, balsamic vinegar, brown sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden brown and softened, about 30-40 minutes. Let cool slightly.
  2. In a large mixing bowl, combine sausage meat, panko breadcrumbs, egg, thyme, nutmeg, salt, and pepper. Mix until just combined; do not overmix.
  3. Lightly flour a clean work surface. Unfold the puff pastry sheet and gently roll it out to slightly thin it.
  4. Spread a thin layer of fig jam evenly over the puff pastry, leaving a 1/2-inch border. Spread the caramelized onions over the fig jam. Top with the sausage mixture, spreading it evenly.
  5. Starting from one long edge, tightly roll the puff pastry into a log. Use a sharp knife or pizza cutter to trim the ends and then cut the log into 1-inch mini sausage rolls.
  6. Place the sausage rolls on a baking sheet lined with parchment paper or a silicone baking mat. Brush with beaten egg and sprinkle with sesame or poppy seeds (if using). Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before serving.