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
Scale
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
