Description
These Sausage Rolls with Hot Honey and Thyme are a savory and slightly sweet appetizer featuring breakfast pork and sage sausage wrapped in flaky puff pastry. Enhanced with sharp cheddar, fresh thyme, and a drizzle of spicy hot honey, these golden-brown rolls are perfect for brunch, snacks, or parties.
Ingredients
Scale
Sausage Mixture
- 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 (divided)
- 1 tablespoon fresh thyme leaves plus extra for garnish
Pastry and Seasonings
- One 17.3 oz 2 pack box puff pastry
- 2 tablespoons Dijon mustard
- 2 tablespoons Everything but the Bagel seasoning
- 1 egg (remaining, for egg wash)
- 1 tablespoon water (for egg wash)
Finishing
- Nature Nate’s Hot Honey for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Prepare the Sausage Mixture: In a mixing bowl, combine the breakfast pork and sage sausage with grated sharp cheddar cheese, panko breadcrumbs, one egg, and fresh thyme leaves. Mix everything thoroughly until evenly combined to create a cohesive filling.
- Prepare the Egg Wash: In a small bowl, whisk together the remaining egg and one tablespoon of water until well combined. Set this egg wash aside for sealing and glazing the pastry.
- Roll Out the Pastry: Unroll one sheet of puff pastry on a lightly floured surface. Gently roll it out just enough to soften and create a large rectangle. Cut this into two long strips. Repeat this process with the second puff pastry sheet so you end up with four long, equal strips.
- Assemble the Sausage Rolls: Divide the sausage mixture into four equal portions and shape each into a long, thin log. Place one sausage log lengthwise down the center of each puff pastry strip. Brush one side of each pastry strip with Dijon mustard and the other side with the egg wash. Roll the pastry tightly around the sausage, using the egg wash as a glue to seal the edges. Flip each roll over so the seam is underneath.
- Cut and Prep for Baking: Use a paring knife to score small slits on top of each roll for steam to vent during baking. Then cut each long roll into 1 ½-inch pieces. Place the sausage rolls seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle evenly with Everything but the Bagel seasoning.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the puff pastry is puffed and golden brown and the sausage filling is cooked through.
- Serve: Allow the sausage rolls to cool slightly on a wire rack or plate. Drizzle each warm roll with hot honey, sprinkle additional fresh thyme leaves over the top for garnish, and serve warm.
Notes
- You can omit the cheddar cheese for a dairy-free version.
- Make sure to score the pastry before baking to allow steam to escape and prevent sogginess.
- Hot honey adds a delightful spicy sweetness; adjust drizzle amount according to your taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg
