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These Sausage Rolls with Hot Honey and Thyme are absolutely out of this world. They are sure to fly off the platter at holidays, game days, or really any occasion at all!
I first learned about sausage rolls from my friends that live in New Orleans. They always buy them pre-rolled from a local butcher and just toss them in the oven whenever they’re hosting. I loved them so much that I decided to make my own version using breakfast sausage, boxed puff pastry, and cheddar cheese.
If I have any advice for serving these sausage rolls, it’s this: don’t skip the hot honey drizzle! It adds such an incredible flavor to these rolls, and truly takes them to another dimension! They go from being ordinary (and yes, delicious!) sausage rolls to a recipe your guests will be begging for.
ingredients:
- Breakfast Pork and Sage Sausage
- Sharp Cheddar Cheese omit for dairy-free
- Panko Breadcrumbs
- Large Eggs
- Dijon Mustard
- Fresh Thyme
- Boxed Puff Pastry
- Everything But The Bagel Seasoning
- Hot Honey
step-by-step:
step one: preheat the oven
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
step two: prepare the sausage mixture
In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg, and fresh thyme.
step three: prepare the egg wash
In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.
step four: roll out the puff pastry
Unroll the puff pastry on a floured surface. Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly (this helps make it easier to form and shape). Cut the pastry in half to create two long strips. Repeat with the second puff pastry dough, so that there are 4, long equal strips.
step five: assemble the sausage rolls
Divide the sausage mixture into fourths, shaping each portion into a long log. Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.
step six: seal the sausage rolls
Brush one side of the puff pastry with the Dijon mustard, then brush the other side with the egg wash. Roll the pastry around the sausage, letting the egg wash act as glue, pushing the puff pastry together until it seals.
step seven: cut the sausage logs into rolls
Flip it over so that the seam is on the bottom. Using a paring knife, score small slits into the top of the sausage logs, then cut them into 1½-inch rolls.
step eight: brush with the egg wash
Place each roll seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with Everything But The Bagel seasoning. Repeat with the remaining dough and sausage.
step nine: bake the sausage rolls
Transfer to the oven and bake for 18 to 20 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.
step ten: serve and enjoy!
Let the sausage rolls cool slightly before transferring to a platter. Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.
recipe FAQs:
Any hot honey will do, but I absolutely love Nature Nate’s hot honey for these rolls!
Yes! Here are two options if you want to make these ahead:
1. Freezer Method: Prepare the rolls fully (except the final egg wash on top) and freeze assembled rolls on a tray, then transfer to a bag. Bake the rolls straight from frozen, brushing with egg wash right before. Add a few extra minutes to the bake time until they’re warmed through.
2. Reheat Method: If you fully make the rolls and just need to reheat them, simply place on a baking sheet and bake at 325°F until they are nice and warm.
Beware that these Sausage Rolls with Hot Honey and Thyme are going to disappear before your eyes at your next gathering! I can’t wait to hear what you think of them.
Looking for more appetizer recipes? Check these out!
Bacon Apricot Zingers with Blue Cheese Drizzle
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Sausage Rolls with Hot Honey and Thyme
Ingredients
- 1 pound breakfast pork and sage sausage, casings removed if necessary
- 1/2 cup freshly grated sharp cheddar cheese (omit for dairy-free)
- 1/2 cup panko breadcrumbs
- 2 large eggs, divided
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more to garnish
- 1 (17.3-ounce) box puff pastry
- 2 tablespoons Everything But The Bagel seasoning
- hot honey, such as Nature Nate’s, for drizzling
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg, and fresh thyme.
- In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.
- Unroll the puff pastry on a floured surface. Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly (this helps make it easier to form and shape). Cut the pastry in half to create two long strips. Repeat with the second puff pastry dough, so that there are 4, long equal strips.
- Divide the sausage mixture into fourths, shaping each portion into a long log. Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.
- Brush one side of the puff pastry with the Dijon mustard, then brush the other side with the egg wash. Roll the pastry around the sausage, letting the egg wash act as glue, pushing the puff pastry together until it seals.
- Flip it over so that the seam is on the bottom. Using a paring knife, score small slits into the top of the sausage logs, then cut them into 1½-inch rolls.
- Place each roll seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with Everything But The Bagel seasoning. Repeat with the remaining dough and sausage.
- Transfer to the oven and bake for 18 to 20 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.
- Let the sausage rolls cool slightly before transferring to a platter. Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Planning to make these! I have ground pork. Can I use that? Is there any spices I can add to make it taste like breakfast sausage?
I would definitely opt for already seasoned breakfast sausage for best results! The plain ground pork won’t add enough flavor. You could amp it up with some seasonings though if it’s all you have!
Made this for the Super Bowl and used Schar GF puff pastry and GF panko breadcrumbs to make it GF. The GF puff pastry was a bit tricky to work with but still turned out great. Rave reviews all around. Only thing I wish I would have done is tried some with the new extra hot honey as the regular hot honey was a bit mild and I wanted to see how they’d be with a little extra kick. Next time!
Made these for the Super Bowl. As you predicted, they were devoured. I couldn’t find Nate’s Hot Honey. Perhaps it was sold out for the big game. I found Peace River Hot Honey at Central Market, and it was perfect. The heat in this honey came from chili powder which was perfect for us because it was warm but not searing. Will do these again.
So glad these were a hit, Lisa!
SO excited to make these! Do I need to cook the sausage beforehand?
No, it will cook in the oven with the puff pastry!
Delicious! I wasn’t sure how long to roll it out, but I rolled mine to about 15” and cut them into 10 pieces per roll. They were gobbled up so fast by crew on a football Sunday. Might make again for the Super Bowl!
yes!!! this is the ultimate party food!
These are amazing! I served them for NYE and they were a hit! Definitely don’t skip the hot honey…it made a big difference!
Is it 1 total pound of sausage or 1lb or each?
1 lb total!
Fantastic recipe! I will save and make again,
wonderful!!!
I just baked these for a client and they are so good! Can I freeze them if they’re already baked or do they have to be stored in air tight container in the fridge?
These were a hit for our annual appetizer dinner on Christmas Eve!!