B.B.Q. Sausage Rolls With Carmelized Onions

Prep Time
Cook Time
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"I make these for the family most weekends over summer. I have never used a recipe as each individual likes their own topping, but I wanted to put up a recipe for these Aussie treats, for everyone to enjoy. I found this recipe in Delicious magazine and decided to post it, as it the exact way I make them. Perfect for a late brunch, an easy snack or a relaxing dinner served with salads. NOTE: I serve these with mustard, sauce and relish in small seprate bowls on the side, so as everyone can use their preferred topping. It really doesn’t matter what sort of sausages you use for these rolls– pork, beef, lamb, chipolata – as long as the sausage has lots of flavor."

Original recipe yields 6-12 servings


  • Serving Size: 1 (372.4 g)
  • Calories 643
  • Total Fat - 32 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 111.1 mg
  • Sodium - 1194.8 mg
  • Total Carbohydrate - 54.1 g
  • Dietary Fiber - 6.6 g
  • Sugars - 8.1 g
  • Protein - 35.1 g
  • Calcium - 336.2 mg
  • Iron - 11.9 mg
  • Vitamin C - 163.5 mg
  • Thiamin - 1.5 mg

Step 1

Heat oil in a frypan over medium heat. & add onion and cook, stirring, for 10-12 minutes until the onions are softened and browned. Increase heat to high, add the balsamic and stir over high heat for 2-3 minutes to caramelize. Transfer onions to a bowl, season well, then cool. NOTE: These caramelized onion will keep, covered in the fridge, for up to 5 days. I like to reheat the onion when serving, but others prefer it cold.

Step 2

Cook the sausages on a preheated (medium heat) B.B.Q. for 8-10 minutes, turning until sausages are browned and cooked through. (Or preheat oven to 180C and cook for 15-20 minutes on an oiled baking tray). Allow to cool.

Step 3

To serve, lightly pack each dinner roll with caramelized onion. Add sausage, top with mustard or your preference and tuck in a sprig of parsley.

Step 4

Sit back with a beer and enjoy!

Tips & Variations

No special items needed.


Texas Terrie

I used large sub rolls for these. My crew inhaled them! So yummy!

review by:
(18 Feb 2020)