Description
These Sausage Rolls with Hot Honey and Thyme are a savory and sweet twist on the classic snack. Made with spiced breakfast pork and sage sausage, sharp cheddar, and fresh thyme wrapped in flaky puff pastry, then baked to golden perfection and finished with a drizzle of spicy-sweet hot honey. Ideal for parties, brunch, or an indulgent appetizer.
Ingredients
Scale
Sausage Mixture
- 1 pound breakfast pork and sage sausage, casings removed if necessary
- ½ cup freshly grated sharp cheddar cheese (omit for dairy-free)
- ½ cup panko breadcrumbs
- 1 egg (for sausage mixture)
- 1 tablespoon fresh thyme leaves plus extra for garnish
Pastry and Seasoning
- One 17.3 oz 2 pack box puff pastry
- 2 tablespoons Dijon mustard
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons Everything but the Bagel seasoning
- Nature Nate’s Hot Honey for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to ensure the pastry does not stick and for easy cleanup.
- Prepare the Sausage Mixture: In a mixing bowl, combine the pork and sage sausage, grated cheddar cheese, panko breadcrumbs, 1 egg, and fresh thyme leaves. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare the Egg Wash: In a small bowl, whisk together the remaining egg and 1 tablespoon of water until well blended. Set this aside for later use as a sealing and glazing agent.
- Roll Out the Puff Pastry: Unroll one sheet of puff pastry on a floured surface. Lightly roll it out to soften and create a large rectangle. Cut the pastry in half lengthwise into two long strips. Repeat with the second sheet so you have four equal long strips total.
- Assemble the Sausage Rolls: Divide the sausage mixture into four equal portions. Shape each portion into a long sausage log. Place each log lengthwise along the center of each puff pastry strip. Brush one side of each pastry strip with Dijon mustard, then brush the other side with egg wash. Carefully roll the pastry around the sausage logs, using the egg wash as glue to seal the edges. Flip so the seam is on the bottom to secure it closed. Score small slits into the top of each roll and cut into 1½-inch individual sausage rolls.
- Brush with Egg Wash and Season: Arrange the sausage rolls seam-side down on the lined baking sheet. Brush the tops generously with the remaining egg wash and sprinkle with Everything but the Bagel seasoning.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the puff pastry is golden and puffed, and the sausage is cooked through (internal temperature should reach 160°F).
- Serve: Allow the sausage rolls to cool slightly on a wire rack. Drizzle each warm roll with hot honey and garnish with extra fresh thyme. Serve immediately to enjoy the perfect balance of spicy, sweet, savory, and flaky flavors.
Notes
- For a dairy-free version, omit the cheddar cheese.
- You can substitute the pork sausage with turkey or chicken sausage if preferred.
- Use fresh thyme for the best herb flavor; dried can be substituted but use less.
- Ensure the puff pastry is adequately chilled before rolling for best results.
- Hot honey adds a sweet heat; adjust quantity based on spice tolerance.
- Leftovers can be reheated in an oven or air fryer for best texture retention.
Nutrition
- Serving Size: 2 sausage rolls (approx. 120g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 85mg
