Hot Honey Sausage Rolls with Thyme Recipe

If you’re craving something savory with a sweet and spicy twist, wait till you try this Hot Honey Sausage Rolls with Thyme Recipe. I absolutely love how these sausage rolls are flaky on the outside, juicy and flavorful inside, with just the right kick of hot honey drizzled on top that makes every bite exciting. When I first made these, my family went crazy – and I know you’ll enjoy them just as much as we did. Let me walk you through everything you need to know so you can nail this recipe effortlessly!

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Ingredients You’ll Need

I love how these ingredients come together to give a brilliant burst of flavor and texture. Use fresh thyme if you can—it really elevates the taste. And if you’re dairy-free, the cheddar cheese is optional but adds a nice sharpness you’ll miss otherwise.

• Breakfast pork and sage sausage: Opt for good quality, and remove casings if needed for easier mixing.
• Sharp cheddar cheese: Adds richness and a little tang; feel free to omit if avoiding dairy.
• Panko breadcrumbs: They keep the sausage mixture light and help bind everything just right.
• Eggs: Divided use—one for the filling, another for brushing the pastry to get that perfect golden crust.
• Dijon mustard: Adds a subtle tangy depth; brush it on the pastry before sealing for extra flavor.
• Fresh thyme leaves: Aromatic herb that lavishes the sausage with herbaceous notes.
• Puff pastry: Really the star here—get the all-butter version if you can; it makes all the difference.
• Everything but the Bagel seasoning: Creates a savory, salty crunch on top that’s utterly addictive.
• Hot honey: My favorite part! It’s sweet with a subtle heat that brings the whole dish alive.

Variations

I like to switch things up sometimes depending on what I have on hand or the occasion. Feel free to play around—it’s a very forgiving recipe that can handle all sorts of tasty tweaks.

• Cheese-free version: I’ve made these without cheddar when cooking for dairy-sensitive friends, and they still come out delicious with that herb and sausage combo.
• Spicy sausage swap: Using chorizo or spicy Italian sausage amps up the heat even more if you like things fiery.
• Herb changes: Sometimes I add rosemary or sage instead of thyme for a different herbal kick that’s equally divine.
• Gluten-free pastry: I’ve tried store-bought gluten-free puff pastry and recommend chilling it well before rolling for best results.

How to Make Hot Honey Sausage Rolls with Thyme Recipe

Step 1: Preheat and Prep Your Ingredients

Start by heating your oven to 400°F and line a baking sheet with parchment paper. This simple step saves cleanup and keeps your sausage rolls from sticking. Then gather all your ingredients so you’re ready to mix without missing a beat.

Step 2: Mix the Sausage Filling

In a large bowl, combine the breakfast sausage (casings off), grated sharp cheddar, panko breadcrumbs, one egg, and fresh thyme leaves. I like to use my hands here because it’s the best way to evenly mix without overworking the meat. You want all those flavors distributed well but still keep the mixture light and fluffy.

Step 3: Prepare the Egg Wash

Whisk the remaining egg with a tablespoon of water in a small bowl. This glossy egg wash will help seal the pastry and give your rolls that irresistible golden sheen. Keep it nearby—you’ll be brushing several times as you assemble.

Step 4: Roll Out and Divide the Puff Pastry

Unroll the puff pastry on a lightly floured surface. You don’t need to roll it out too thin—just gently stretch it into a large rectangle to soften it enough for easy rolling later on. Then cut the pastry sheets in half to create four long strips. Working with these long shapes makes assembling your sausage rolls straightforward.

Step 5: Assemble the Sausage Rolls

Divide the sausage mixture into four equal portions and shape each into a long log about the length of your pastry strips. Place each sausage log down the center of a pastry strip. Brush one side of the pastry with Dijon mustard and the other side with the egg wash—this dual brushing seals the roll beautifully. Roll the pastry tightly around the sausage, pressing the edges to seal with the egg wash. Flip so the seam is underneath; this helps keep everything together while baking.

Step 6: Cut, Brush, and Season

Using a sharp paring knife, carefully score some small slits on top for steam to escape (plus it looks pretty!). Then cut each log into 1½-inch sausage rolls. Place them seam-side down on your lined baking sheet—this way they won’t unravel during baking. Brush the tops with the remaining egg wash and sprinkle generously with Everything but the Bagel seasoning for that addictive crunch.

Step 7: Bake Until Golden and Serve

Pop your tray into the oven for 18 to 20 minutes. You’ll know they’re done when the pastry is puffed up and golden brown, and the sausage inside is fully cooked. Let them cool just a bit—warm but not burning hot—then drizzle each roll with your hot honey and sprinkle a few extra thyme leaves on top. Trust me, that hot honey drizzle is the game-changer!

How to Serve Hot Honey Sausage Rolls with Thyme Recipe

Garnishes

I always finish these off with a good drizzle of hot honey and a sprinkle of fresh thyme leaves because it adds color and a fresh burst of aroma. Sometimes I’ll toss a few flaky sea salt crystals on top to amplify the savory-sweet contrast—it’s a little fancy touch that’s super easy.

Side Dishes

These sausage rolls pair beautifully with a crisp green salad or some roasted veggies to lighten the plate. For brunch, I love serving them alongside scrambled eggs and fresh fruit—makes for a balanced meal that feels like a treat. They’re also crowd-pleasers with simple change up; for parties, I serve with dips like mustard or even a creamy ranch.

Creative Ways to Present

For special occasions, I arrange these sausage rolls on a wooden charcuterie board surrounded by small bowls of hot honey, mustard, and extra herbs. It makes for a colorful and inviting centerpiece that guests can help themselves to. Another fun idea—slice smaller bite-sized pieces and serve with cocktail picks for easy finger food at parties.

Make Ahead and Storage

Storing Leftovers

Leftover sausage rolls keep really well in an airtight container in the fridge for up to three days. I always make a double batch so there’s plenty for snacks throughout the week! When you reheat, they taste almost as good as fresh if you’re careful.

Freezing

I’ve frozen these sausage rolls both before and after baking. If freezing raw, freeze them on a tray first so they don’t stick together, then transfer to a freezer bag. Bake directly from frozen but add a few minutes to the cooking time. For baked leftovers, cool fully then freeze in a single layer wrapped in foil and stored in a freezer bag for up to 2 months.

Reheating

To bring back that flaky crispiness, reheat in a 350°F oven for about 8-10 minutes instead of the microwave. The microwave makes them soggy, and trust me, you want that crisp puff pastry to shine!

FAQs

Final Thoughts

This Hot Honey Sausage Rolls with Thyme Recipe holds a special place in my kitchen because it’s one of those dishes that feels both indulgent and comforting at the same time. Whether it’s a quick snack or a crowd-pleasing appetizer, these rolls never fail to make the day a little brighter. I encourage you to try this recipe soon—you’ll love the way sweet heat and herbs come together in every flaky bite, and your family or friends will ask for seconds before you know it!

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