If you’re craving a snack that combines savory, spicy, and a touch of sweetness all wrapped in flaky pastry, I’ve got just the thing for you. I absolutely love how this Hot Honey Sausage Rolls with Thyme Recipe turns out every single time — it’s juicy, aromatic, and has this delightful kick from the hot honey drizzle that’ll keep you coming back for more. Trust me, once you try it, these sausage rolls will become your go-to for gatherings, cozy nights, or anytime you want a little comfort food with a modern twist!
Why You’ll Love This Recipe
- Flavor Explosion: The combination of sage sausage, thyme, sharp cheddar, and hot honey creates an irresistible balance of savory, herbal, and sweet heat.
- Flaky & Golden Pastry: Puff pastry wraps everything up in a light, crispy shell that bakes perfectly every time.
- Simple Assembly: You’ll find it easy to put together even if you’re new to sausage rolls, plus my tips help you nail the perfect roll and bake.
- Perfect Party Food: These rolls are great warm or at room temperature, making them ideal for entertaining or a quick snack.
Ingredients You’ll Need
The magic of this Hot Honey Sausage Rolls with Thyme Recipe lies in fresh, quality ingredients blended together to bring out the best flavors. I always recommend using good breakfast sausage with sage for that herby aroma, and don’t skimp on the puff pastry—that buttery flakiness is what makes these rolls spectacular.
- Breakfast pork and sage sausage: Choose a fresh, flavorful sausage for the best taste and texture; removing casings helps the mix incorporate better.
- Sharp cheddar cheese: Adds a tangy richness that melts beautifully inside; omit if you want it dairy-free like I sometimes do.
- Panko breadcrumbs: These help bind the sausage meat without weighing it down, keeping each roll light and juicy.
- Eggs: You’ll use them both for the filling and an egg wash to seal and glaze the pastry with a golden sheen.
- Dijon mustard: This gives a subtle sharpness and helps the pastry stick shut, while adding flavor.
- Fresh thyme leaves: Their earthy, lemony notes give the rolls an herbal lift that pairs perfectly with the sausage.
- Puff pastry sheets: These two-pack boxes make just the right sized dough strips for rolling sausage logs.
- Everything but the Bagel seasoning: A tasty sprinkle that amps up the flavor and adds a bit of crunch and texture on the outside.
- Hot honey (like Nature Nate’s): The star topping that adds a lovely heat and sweetness contrast when drizzled warm.
Variations
I love how versatile this Hot Honey Sausage Rolls with Thyme Recipe is — feel free to tweak it to match your own tastes or dietary preferences. There’s so much room to play with spices, cheese, and even the type of sausage you use.
- Cheese swaps: I’ve made these with smoked gouda or mozzarella when I wanted a milder melt, and they all turned out amazing.
- Spice it up: Adding a pinch of chili flakes into the sausage mix boosts heat for those who want more fire with their honey.
- Dairy-free option: Leaving out cheddar doesn’t sacrifice flavor too much, especially when balanced with herbs and hot honey drizzle.
- Vegetarian version: I once tried a lentil and mushroom filling seasoned with thyme and smoked paprika — it worked surprisingly well in the same format!
How to Make Hot Honey Sausage Rolls with Thyme Recipe
Step 1: Mix the Sausage Filling
Start by combining the pork and sage sausage with sharp cheddar cheese, panko breadcrumbs, one whole egg, and fresh thyme in a large mixing bowl. I like to use my hands here for thorough mixing — this gives you the best chance that every bite is packed with flavor and the breadcrumb binds everything so it holds together nicely.
Step 2: Prepare Your Pastry for Rolling
Unroll the puff pastry onto a lightly floured surface. Gently roll it out just a bit — this softens the dough, making it easier to roll without tearing. Then cut each sheet in half lengthwise, so you have four long strips in total. These strips are the canvas for your sausage logs!
Step 3: Assemble and Seal the Rolls
Divide the sausage filling into four equal parts and shape into long logs that run the length of each pastry strip. Place each log along the center of a pastry strip. Brush one side of the pastry with Dijon mustard, the other side with your egg wash (egg whisked with water). Roll it up tightly, using the egg wash to seal the edges so your rolls don’t burst or leak during baking. Flip seam-side down to keep everything together, then score the tops gently and cut into smaller 1½-inch rolls for perfect bite-size pieces.
Step 4: Bake to Golden Perfection
Place the sausage rolls seam-side down on a parchment-lined baking sheet. Brush the tops with the remaining egg wash and sprinkle generously with Everything but the Bagel seasoning for that beautiful, textured finish. Bake at 400°F for 18 to 20 minutes until the puff pastry is puffed, golden, and the sausage is cooked through (no pinkness inside!). Let them cool slightly before serving.
Step 5: The Finishing Touch — Hot Honey Drizzle
Right before serving, drizzle warm hot honey generously over each roll; it’s the signature sweet and spicy pop that brings everything together. Finish with a sprinkle of extra fresh thyme for a fragrant, classy look. Seriously, this finishing touch makes these sausage rolls unforgettable!
Pro Tips for Making Hot Honey Sausage Rolls with Thyme Recipe
- Keep Ingredients Cold: The puff pastry performs best and stays flaky when it’s cold—work quickly between unrolling and assembling.
- Don’t Overfill: Using the right amount of sausage ensures the pastry seals properly and cooks evenly without breaking open.
- Score, Don’t Cut Deep: Just shallow slits on the pastry top help steam escape without ruining the pastry shape while baking.
- Hot Honey Drizzle Timing: Always drizzle hot honey once rolls are out of the oven and slightly cooled — it preserves that sticky, glossy finish.
How to Serve Hot Honey Sausage Rolls with Thyme Recipe
Garnishes
I love to finish these with a scattering of fresh thyme leaves—not just for flavor but also because it adds a pop of green that makes them look irresistible on the plate. Sometimes, I’ll add a tiny pinch of flaky sea salt right after baking for that extra crunch and savoriness.
Side Dishes
These sausage rolls pair wonderfully with a crisp green salad tossed in a lemony vinaigrette or simple roasted vegetables if you want a more substantial meal. For casual gatherings, I like serving them with a tangy mustard or hot honey mustard dipping sauce on the side — guests go wild for the combo.
Creative Ways to Present
If you’re making these for a party, try threading a few smaller sausage rolls onto decorative skewers as easy-to-grab mini kebabs. Alternatively, serve them arranged in a circular pattern with bowls of dipping sauces in the center for a festive platter that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
I usually cool leftover sausage rolls completely, then store them in an airtight container in the fridge—they stay great for up to 3 days. Reheating brings back that fresh-baked feel, which is always a treat for a quick snack or lunch.
Freezing
Freezing these rolls works beautifully! Assemble them as usual but don’t bake. Place them on a baking sheet lined with parchment and freeze until solid, then transfer to a freezer-safe bag. Bake them straight from frozen, adding a few extra minutes to the cooking time. This trick has saved me on many busy days.
Reheating
I find reheating in a 350°F oven for 10-12 minutes brings back that crispy puff pastry without drying out the sausage. Avoid microwaving since it can make the pastry soggy; a gentle oven reheating keeps the texture spot-on.
FAQs
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Can I use store-bought sausage for this Hot Honey Sausage Rolls with Thyme Recipe?
Absolutely! I recommend a good quality breakfast sausage with sage for authentic flavor. If you prefer, you can always season your own ground pork with sage and thyme for a more customized taste.
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What type of puff pastry works best?
I use frozen puff pastry sheets for convenience, but always thaw them as the package directs before working so the dough doesn’t crack. If you have fresh puff pastry available, that’s fantastic too!
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How spicy will the hot honey drizzle be?
Hot honey combines sweetness with a mild to medium heat, depending on the brand. It adds just the right amount of kick to complement the savory sausage without overpowering it. You can adjust the amount you drizzle to suit your taste.
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Can I make these sausage rolls ahead of time?
Yes! You can assemble them a few hours ahead and keep them covered in the fridge, then bake just before serving. For longer storage, freeze them unbaked and bake fresh as needed.
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What’s the best way to reheat leftover sausage rolls?
The oven is your friend for reheating—set it to 350°F and warm the rolls on a baking sheet for about 10 minutes until heated through and crispy again. This keeps the pastry flaky and the filling juicy.
Final Thoughts
Whenever I make this Hot Honey Sausage Rolls with Thyme Recipe, it feels like I’m sharing a little bit of joy — the kind you get from good food and company. It’s a dish that’s just as perfect for busy weeknights as it is for weekend get-togethers. So next time you want a snack that’s comforting but with a fresh twist, give this recipe a try. I promise, it’ll quickly become a family favorite and maybe even your signature dish for entertaining!
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Hot Honey Sausage Rolls with Thyme Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 sausage rolls
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Sausage Rolls with Hot Honey and Thyme are a delightful savory snack combining flavorful breakfast pork and sage sausage with sharp cheddar cheese and fresh thyme, all wrapped in flaky puff pastry. The rolls are baked to golden perfection and finished with a drizzle of sweet and spicy hot honey, producing a delicious balance of savory, sweet, and aromatic flavors perfect for brunch or appetizer.
Ingredients
Sausage 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
- 1 tablespoon fresh thyme leaves, plus extra for garnish
Pastry and Toppings
- One 17.3 oz 2-pack box puff pastry
- 1 egg (for egg wash)
- 2 tablespoons Dijon mustard
- 2 tablespoons Everything but the Bagel seasoning
- Nature Nate’s Hot Honey for drizzling
- 1 tablespoon water (for egg wash)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Prepare the Sausage Mixture: In a mixing bowl, combine the breakfast pork and sage sausage (remove casings if needed), grated sharp cheddar cheese, panko breadcrumbs, 1 egg, and fresh thyme leaves. Mix thoroughly until all ingredients are evenly incorporated, forming your sausage filling.
- Make the Egg Wash: In a small bowl, whisk together the remaining egg and 1 tablespoon of water until well blended. Set aside; this will be used for sealing and glazing the pastry.
- Roll Out Puff Pastry: On a floured surface, unroll one sheet of puff pastry. Roll it out slightly into a large rectangle just enough to soften and make it easier to roll. Cut the pastry sheet in half lengthwise to create two long strips. Repeat with the second sheet of puff pastry, yielding four equal-length strips total.
- Assemble Sausage Rolls: Divide the sausage mixture into four equal portions and shape each into a long, thin log. Center each sausage log lengthwise on each puff pastry strip. Brush one side of the pastry with Dijon mustard, and the other side with part of the egg wash, then carefully roll the pastry around the sausage, using the egg wash to seal the edges tightly. Flip the rolls seam side down on the surface.
- Cut and Score Rolls: Using a paring knife, make small slits on top of each roll to allow steam to escape. Cut each long roll into 1½-inch individual sausage rolls.
- Final Touches Before Baking: Place each sausage roll seam side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle generously with Everything but the Bagel seasoning for added flavor and texture.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the puff pastry is puffed up, golden brown, and the sausage filling is cooked through.
- Serve: Let the sausage rolls cool slightly on a wire rack or tray. Then transfer to a serving platter and drizzle each roll with hot honey. Garnish with additional fresh thyme leaves and serve warm for the best flavor experience.
Notes
- For a dairy-free option, omit the cheddar cheese and use dairy-free puff pastry if needed.
- Make sure to remove sausage casings if not pre-removed to ensure a smooth filling.
- The egg wash helps to seal the pastry and create a shiny, golden finish once baked.
- Scoring the top of the rolls allows steam to escape and prevents the pastry from bursting.
- Hot honey adds a spicy-sweet contrast—adjust drizzling amount to taste.
- Everything but the Bagel seasoning adds great texture and flavor, but can be omitted or replaced with sesame seeds or poppy seeds if preferred.
- Letting the rolls cool slightly before serving prevents burns and helps retain structure.
Nutrition
- Serving Size: 1 sausage roll (approx. 60g)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 60 mg
