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Sausage Rolls with Hot Honey and Thyme Recipe

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 sausage rolls 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

These Sausage Rolls with Hot Honey and Thyme are a delicious blend of savory breakfast pork sausage, sharp cheddar cheese, and fresh thyme wrapped in flaky puff pastry. Finished with a drizzle of sweet and spicy hot honey and a sprinkle of Everything but the Bagel seasoning, these rolls are perfect as a flavorful snack or a crowd-pleasing 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 (divided)
  • 1 tablespoon fresh thyme leaves plus extra for garnish
  • 2 tablespoons Dijon mustard

Pastry

  • One 17.3 oz 2 pack box puff pastry

Toppings

  • 2 tablespoons Everything but the Bagel seasoning
  • Nature Nate’s Hot Honey for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare the Sausage Mixture: In a mixing bowl, combine the breakfast pork and sage sausage, grated sharp cheddar cheese, panko breadcrumbs, 1 egg, and fresh thyme leaves. Mix thoroughly until all ingredients are evenly incorporated.
  3. Make the Egg Wash: In a small separate bowl, whisk together the remaining egg with 1 tablespoon of water until smooth. Set this egg wash aside; it will be used to seal and glaze the pastry.
  4. Roll Out the Puff Pastry: Unroll one sheet of puff pastry on a lightly floured surface. Gently roll it out to soften and slightly enlarge the sheet into a large rectangle. Cut the pastry in half lengthwise to create two long strips. Repeat with the second sheet of puff pastry, resulting in four equal long strips.
  5. Assemble the Sausage Rolls: Divide the sausage mixture into four equal portions and shape each into a long thin log. Place each log lengthwise in the center of each puff pastry strip. Brush one side of the pastry with Dijon mustard and the other side with egg wash. Then, carefully roll the pastry around the sausage log, using the egg wash to seal the edges securely.
  6. Cut and Score: Flip each roll so the seam is on the bottom to prevent unrolling. Using a sharp paring knife, score small slits on the top of each roll to allow steam to escape. Cut each long roll into 1½-inch pieces to form individual sausage rolls.
  7. Prepare for Baking: Place each sausage roll seam-side down on the prepared baking sheet. Brush the tops generously with the reserved egg wash and sprinkle with Everything but the Bagel seasoning for extra flavor and texture.
  8. Bake: Bake the sausage rolls in the preheated oven for 18 to 20 minutes, or until the puff pastry is fully puffed, golden brown, and the sausage filling is cooked through.
  9. Serve: Remove from the oven and allow the sausage rolls to cool slightly. Transfer to a serving platter, drizzle with Nature Nate’s Hot Honey, sprinkle with extra fresh thyme leaves, and serve warm for a perfect balance of savory, spicy, and sweet flavors.

Notes

  • For a dairy-free version, omit the cheddar cheese or substitute with a dairy-free cheese alternative.
  • You can prep the sausage mixture and assembly in advance, then refrigerate until ready to bake.
  • If hot honey is not available, substitute with a mixture of honey and a pinch of chili flakes or hot sauce.
  • Ensure to remove the sausage casings if necessary to achieve a smooth filling.
  • Use parchment paper or a silicone baking mat to avoid sticking and easy cleanup.

Find it online: https://yumrecipesfood.com/sausage-rolls-with-hot-honey-and-thyme-recipe/