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Sausage Caramelized Onion Galette

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I love baking pies but when it comes to posting the recipe I hesitate a little. It is understood that making a pie crust from scratch can be tricky at times, buying a ready-made pie crust sounds much easier right? But this Sausage Caramelized Onion Galette tastes the best if homemade pie crust was used.

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How to Make Sausage Caramelized Onion Galette.

Making a good pie crust is easy, please do not listen to those who say otherwise. If you follow the method used in this Sausage Caramelized Onion Galette recipe, you will not only be amazed at how simple it is, but the taste will blow your mind.

In my whole life, I never bought or heard of a pie crust that tasted better or as delicious as homemade. Trust me and get your ingredients ready.

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Today I’m going to share with you one of the dinners my family craves for, and the best part is the sausage! You can use any type of sausage you prefer, add as much or as little as you want.

One last thing about this Sausage Caramelized Onion Galette, it may not look as pretty as other pies but one bite is enough to make you fall in love with it, I promise!

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, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #Arinacooking. I would love to see your creation.

As for my recipe, here you go!



  1. You are right, the homemade crust makes all the difference. Your savoury galette looks amazing!

    • Arinacooking

      I fell in love with baking after visiting your blog Angie, so thanks to you for making me a good baker 🙂

  2. I have fell for this one already! And homemade crust is always the best!

    • Arinacooking

      I lost hope on store bought pie crust since long time ago, homemade crust always enhances the flavor of the filling!

  3. I made this tonight, and it was quite nice. Its the first time Ive made shortcrust pastry, and I think it was a touch too short. Rich, buttery and crumbly it was nice but I wonder if another spoon or two of water might have helped.
    I’m lucky that there are several decent deli/butchers around me so I can experiment with sausages from Scottish Pork, Cumberland, Kabanos with chilli +/- cheese, chicken and leek, beef, bratwurst and many more. The fun will be adjusting the herbs and seasonings to complement the sausages.

    • Arinacooking

      Hi Ewan, glad you gave this recipe a go! If the dough is very crumbly you can add another tablespoon of chilled water. Flour changes according to brands and some might need more moisture than others. Good luck 🙂