Description
These Sausage Rolls with Hot Honey and Thyme combine savory breakfast sausage, sharp cheddar, and fresh thyme wrapped in flaky puff pastry. Finished with a drizzle of spicy hot honey and everything bagel seasoning, they make a perfect warm appetizer or snack that’s full of flavor and easy to prepare.
Ingredients
Scale
Sausage Roll Filling
- 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 the filling)
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 2 tablespoons Dijon mustard
Pastry & Toppings
- One 17.3 oz 2 pack box puff pastry
- 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 prevent sticking and ensure even baking.
- Prepare the Sausage Mixture: In a mixing bowl, combine the breakfast pork and sage sausage, grated sharp cheddar cheese, panko breadcrumbs, 1 egg, and fresh thyme leaves. Mix well until evenly combined for a flavorful filling.
- Make the Egg Wash: In a small bowl, whisk together the remaining egg and 1 tablespoon of water until smooth. Set aside; this will be used to seal the pastry and give a golden brown finish.
- Roll Out the Puff Pastry: On a floured surface, unroll the puff pastry sheets and gently roll to slightly soften and create a large rectangle. Cut each pastry sheet in half lengthwise, resulting in four long strips total.
- Assemble Sausage Rolls: Divide the sausage mixture into four equal portions. Shape each portion into a long log matching the length of the pastry strips. Place one sausage log along the center of each strip. Brush one side of the pastry with Dijon mustard and the other side with egg wash. Roll the pastry tightly around the sausage, using the egg wash to seal the edges. Flip the rolls seam-side down and score small slits on top to allow steam to escape.
- Cut into Individual Rolls: Cut each long roll into 1½-inch pieces to create individual sausage rolls. Place them seam-side down on the prepared baking sheet.
- Final Egg Wash and Seasoning: Brush the tops of the sausage rolls with remaining egg wash for a shiny finish and sprinkle with Everything but the Bagel seasoning for added flavor and crunch.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the puff pastry is puffed, golden brown, and the sausage is cooked through (internal temperature should reach 160°F).
- Serve: Allow to cool slightly, then drizzle generously with hot honey and sprinkle additional fresh thyme leaves. Serve warm as a delicious appetizer or snack.
Notes
- You can omit the cheddar cheese to make this recipe dairy-free.
- Make sure to use fresh thyme for the best flavor.
- To ensure even cooking, cut the sausage rolls into uniform sizes.
- If you prefer less spice, reduce the amount of hot honey drizzle.
- Serve with extra Dijon mustard or mustard-based dipping sauces if desired.
Nutrition
- Serving Size: 2 sausage rolls (approx. 120g)
- Calories: 330
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg
