Fusion French Onion Sausage Rolls

In a large pan, melt butter over medium heat. Add the sliced onions and cook until they soften, about 10 minutes.

Add sugar and balsamic vinegar, then continue to cook, stirring occasionally, until the onions are caramelized (around 15-20 minutes). Set aside to cool.

In a large bowl, mix the sausage meat with Dijon mustard, thyme, salt, and pepper.

Stir in the cooled caramelized onions and shredded Gruyère cheese.

Preheat your oven to 200°C (400°F).

Roll out the puff pastry sheets. Cut each sheet in half to create 4 long rectangles.

Spoon the sausage mixture evenly along one edge of each pastry rectangle. Roll the pastry over the filling to form a log, pressing the edges together to seal.

Place the rolls seam-side down on a baking sheet lined with parchment paper.

Brush the tops of the sausage rolls with the beaten egg for a golden, shiny finish.

Use a sharp knife to make a few small slits on the top of each roll for steam to escape.

Bake for 20-25 minutes until the pastry is golden brown and the sausage is fully cooked.

Let the sausage rolls cool slightly before cutting them into bite-sized pieces.

Garnish with fresh parsley if desired, and serve with mustard or aioli for dipping.