Description
These Sausage Rolls with Hot Honey and Thyme combine savory breakfast pork and sage sausage with sharp cheddar cheese, flaky puff pastry, and a touch of fresh thyme. Finished with a sweet and spicy drizzle of hot honey and a sprinkle of Everything but the Bagel seasoning, they make a perfect savory snack or appetizer with a balance of spice, sweetness, and herbal notes.
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
Additional
- One 17.3 oz 2 pack box puff pastry
- 2 tablespoons Dijon mustard
- 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 make cleanup easy.
- Prepare the Sausage Mixture: In a large mixing bowl, combine the breakfast pork and sage sausage, freshly grated sharp cheddar cheese, panko breadcrumbs, 1 egg, and 1 tablespoon of fresh thyme leaves. Mix thoroughly until evenly combined to create a consistent filling.
- Prepare the Egg Wash: In a small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside to use for sealing and browning the pastry.
- Roll Out the Pastry: On a floured surface, unroll one sheet of puff pastry and use a rolling pin to slightly soften and stretch it into a large rectangle. Cut this rectangle in half lengthwise to create two long strips. Repeat this process with the second sheet of puff pastry, resulting in four equal long strips in total.
- Assemble the Sausage Rolls: Divide the sausage mixture into four equal portions. Shape each portion into a long, thin log the length of the pastry strips. Lay each sausage log down the center of a puff pastry strip. Brush one side of the pastry with Dijon mustard, then brush the other side with the prepared egg wash to help seal the roll.
- Roll and Seal: Carefully roll the puff pastry over the sausage logs, using the egg wash to seal the seam by pressing the edges together firmly. Flip the rolls so the seam is on the bottom for stability. Use a paring knife to make small slits on top for ventilation and then cut the long rolled pastry logs into approximately 1½-inch individual sausage rolls.
- Apply Egg Wash and Season: Place the individual rolls seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and generously sprinkle with Everything but the Bagel seasoning to add flavor and texture.
- Bake: Bake the sausage rolls in the preheated oven for 18 to 20 minutes or until the puff pastry is golden brown, puffed up, and the sausage inside is fully cooked.
- Serve: Allow the sausage rolls to cool slightly on the baking sheet. Transfer them to a serving platter, drizzle with hot honey for a sweet and spicy kick, sprinkle with extra fresh thyme leaves, and serve warm for the best flavor experience.
Notes
- For a dairy-free version, omit the cheddar cheese and choose a dairy-free puff pastry.
- Ensure puff pastry is properly chilled before rolling out to avoid sticking and tearing.
- Panko breadcrumbs help absorb moisture from the sausage for a better texture.
- Hot honey adds a spicy-sweet balance but can be adjusted or omitted based on heat preference.
- The Everything but the Bagel seasoning adds a savory, crunchy contrast—feel free to substitute with sesame seeds or your favorite seasoning blend.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 220
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 70 mg
