If you’re on the hunt for a game-changing snack that’s both comforting and exciting, you have to try my Hot Honey Sausage Rolls with Thyme Recipe. These sausage rolls offer that perfect blend of savory pork sausage, fragrant fresh thyme, and a sweet, spicy kick from hot honey that I just can’t get enough of. Whether you’re making them for a casual get-together, a cozy night in, or to impress guests, this recipe is fan-freaking-tastic and pretty much guaranteed to become your new go-to!
Why You’ll Love This Recipe
- Perfect balance of flavors: Savory sage sausage meets bright thyme and the sweet heat of hot honey for an irresistible combo.
- Flaky, golden puff pastry: Crispy on the outside and tender inside, it adds just the right amount of buttery crunch.
- Easy to prep and bake: You’ll find these come together quickly—ideal for busy weeknights or last-minute guests.
- Crowd-pleaser every time: My family goes crazy for these, and I bet yours will too.
Ingredients You’ll Need
The magic of this Hot Honey Sausage Rolls with Thyme Recipe lies in simple, fresh ingredients that work beautifully together. Don’t skip on the fresh thyme—it’s the herb that really elevates the flavor. Also, if you’re dairy-free, feel free to omit the cheddar—it still turns out delicious!
- Breakfast pork and sage sausage: Use good-quality sausage with plenty of seasoning—it’s the star of the filling.
- Sharp cheddar cheese: Adds richness and a subtle tang; skip this for dairy-free or swap with a vegan cheese.
- Panko breadcrumbs: Help bind the mixture without weighing it down, keeping the filling tender.
- Eggs: One mixes into the filling, the other is for that gorgeous egg wash shine.
- Dijon mustard: Adds a little zing and helps seal the pastry edges.
- Fresh thyme leaves: The herb that brightens up the filling and adds a lovely aroma.
- Puff pastry: Use a good-quality frozen puff pastry; thaw and roll it for flaky, buttery layers.
- Everything but the Bagel seasoning: Sprinkle generously on top for savory crunch and extra flavor.
- Hot honey: Drizzle on warm sausage rolls right before serving for that sweet-spicy finish.
Variations
I love how flexible this Hot Honey Sausage Rolls with Thyme Recipe is—you can switch out the sausage or seasonings to suit your taste or dietary needs. That’s one of the reasons I keep coming back to it!
- Meat Swap: I once made these with spicy chorizo and they turned out incredible with a smoky twist.
- Vegetarian Option: Try replacing the sausage with a lentil and mushroom mix and follow the same technique—I was surprised how hearty and satisfying they were.
- Herb Variations: If you don’t have thyme, rosemary or sage also work beautifully to keep that earthy, fresh vibe.
- Dairy-Free: Skip the cheddar and maybe add a bit more thyme or mustard to punch up the flavor.
How to Make Hot Honey Sausage Rolls with Thyme Recipe
Step 1: Mix the sausage filling
Start by combining the pork and sage sausage with grated cheddar, panko breadcrumbs, one egg, and fresh thyme in a bowl. When I first tried this, I wasn’t sure about mixing cheese in the filling, but it truly adds a lovely richness that melts as it bakes. Use your hands or a spoon to gently mix until evenly combined—don’t overwork it or the filling could get tough.
Step 2: Prepare the puff pastry and egg wash
Unroll your thawed puff pastry on a floured surface and roll it out just enough to soften it and make it easier to handle (but don’t roll it too thin). Cut each sheet into two long strips, so you’re working with four in total. Whisk the remaining egg with a tablespoon of water to create your egg wash—that golden glaze will make all the difference.
Step 3: Assemble and seal the rolls
Divide your sausage mixture into quarters and shape each into a long log the length of your pastry strips. Lay each sausage log down the center of a pastry strip. Now here’s a trick I discovered: brush one side of the pastry with Dijon mustard and the other side with egg wash before rolling. This combo helps seal the pastry tight, stopping filling from peeking out while baking. Roll carefully around the sausage and press edges together to seal. Place seam-side down on your baking sheet for a crisper edge.
Step 4: Cut, brush, and bake
Using a sharp knife, score small slits on top of each long roll to allow steam to escape. Then slice into about 1½-inch individual rolls. Arrange them on your parchment-lined tray, brush the tops with remaining egg wash, and sprinkle generously with Everything But The Bagel seasoning. Bake at 400°F for 18-20 minutes until puffed, golden, and cooked through. You’ll know they’re ready when the pastry looks flaky and the sausage no longer pink.
Step 5: Finish with hot honey and thyme
Once out of the oven, let the sausage rolls cool for a few minutes. Then comes the best part—I drizzle them with hot honey and sprinkle fresh thyme on top. The spicy-sweet note is addictive and balances the savory sausage perfectly. Trust me, your guests will be begging for the recipe!
Pro Tips for Making Hot Honey Sausage Rolls with Thyme Recipe
- Don’t over-handle the filling: Mix just enough to combine ingredients; this keeps the sausage juicy and tender.
- Chill the sausage logs if needed: If the filling feels soft, pop it in the fridge for 15 minutes before rolling to make it easier to handle.
- Use fresh thyme: The texture and aroma really shine through, much better than dried in this recipe.
- Seal edges well: Use the mustard and egg wash combo to prevent any leaks during baking and keep everything neat.
How to Serve Hot Honey Sausage Rolls with Thyme Recipe
Garnishes
I always garnish with a drizzle of hot honey and a sprinkle of fresh thyme leaves because it adds this fresh, aromatic touch that’s simply irresistible. If you want a little extra crunch, dust with a bit more Everything But The Bagel seasoning right before serving.
Side Dishes
These rolls go wonderfully with a simple green salad tossed in a tangy vinaigrette or some roasted seasonal veggies. For a heartier meal, try serving with creamy mashed potatoes or a cooling cucumber yogurt dip—trust me, it balances the spice perfectly.
Creative Ways to Present
For parties, I like arranging the hot honey sausage rolls on a large rustic wooden board with small bowls of hot honey and mustard for dipping. Adding fresh thyme sprigs around the platter gives a professional, inviting look. Sometimes I even make mini versions wrapped in pretzel dough for a fun twist that everyone loves!
Make Ahead and Storage
Storing Leftovers
I recommend storing any leftover sausage rolls in an airtight container in the fridge for up to 3 days. When I’ve done this, the pastry can soften a bit, but the flavor stays fantastic.
Freezing
One of my favorite things about this recipe is how well it freezes. I freeze the unbaked assembled sausage rolls (before cutting) on a tray until solid, then transfer to freezer bags. When I’m ready to bake, I just pop them straight into a preheated oven—adding a few extra minutes to cook through—and they turn out just as amazing.
Reheating
To reheat, I find the best way is to warm them in the oven at 350°F for about 10-12 minutes. This helps the pastry revive its crispiness without drying out the sausage filling. Microwaving tends to make them soggy, so I avoid that.
FAQs
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Can I use store-bought sausage meat for this recipe?
Absolutely! Store-bought sausage meat works perfectly. Just make sure it’s well-seasoned, preferably with sage and herbs, since that’s key to the flavor profile here. You can always add a pinch of extra thyme if you feel it needs a boost.
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Is there a vegetarian version of Hot Honey Sausage Rolls with Thyme Recipe?
Yes! I’ve had great luck using a mix of cooked lentils, finely chopped mushrooms, and walnuts as a hearty filling substitute. Season well with herbs, mustard, and spices for similar savory depth. The pastry and hot honey drizzle remain the same.
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How spicy is the hot honey? Can I adjust the heat?
The hot honey adds a gentle warmth with a sweet finish—it’s never overpowering but enough to add excitement. If you want it milder, just drizzle less or use a regular honey with a pinch of chili flakes on the side.
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Can I make these ahead of time for a party?
Definitely. Assemble the sausage rolls, cut them, and arrange on baking sheets. Cover tightly with plastic wrap and refrigerate for a few hours or overnight. Then bake fresh when your guests arrive—they’ll taste like you made them from scratch!
Final Thoughts
This Hot Honey Sausage Rolls with Thyme Recipe is one of those dishes I go back to time and time again—it’s simple to make, endlessly satisfying, and always a crowd-pleaser. I love the way the hot honey brings a playful heat that contrasts perfectly with the savory sausage and the earthy thyme. If you make this for your next gathering or just a cozy night in, I’m confident it will become a favorite in your recipe arsenal too. Trust me, these rolls are pure kitchen gold.
Print
Hot Honey Sausage Rolls with Thyme Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 sausage rolls
- Category: Appetizer
- Method: Baking
- Cuisine: American
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 cheese, Dijon mustard, fresh thyme, and a crispy topping of Everything but the Bagel seasoning, these rolls are baked to golden perfection and finished with a drizzle of spicy hot honey for an irresistible flavor combination.
Ingredients
Sauce Mix and Meat 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
- 2 eggs, divided
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves plus extra for garnish
Pastry and Topping
- One 17.3 oz 2-pack box puff pastry
- 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 prepare it for baking the sausage rolls.
- Prepare the Sausage Mixture: In a mixing bowl, combine the breakfast pork and sage sausage, grated cheddar cheese, panko breadcrumbs, 1 egg, and fresh thyme leaves. Mix thoroughly until all ingredients are evenly incorporated to form the sausage filling.
- Prepare the Egg Wash: In a small bowl, whisk together the remaining egg with 1 tablespoon of water until well blended. Set this egg wash aside for sealing and glazing the pastry.
- Roll Out the Pastry: On a floured surface, unroll the puff pastry sheets. Roll them out slightly to soften and elongate them into large rectangles. Cut each sheet in half lengthwise to create two long strips per sheet, resulting in four pastry strips total.
- Assemble the Sausage Rolls: Divide the sausage mixture into four equal portions. Shape each portion into a long sausage 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 the egg wash. Roll the pastry around the sausage, using the egg wash to seal the edges securely. Flip the rolls so the seam is on the bottom, and using a paring knife, score small slits on top of the rolls. Cut the long rolls into 1 ½-inch pieces.
- Apply Egg Wash and Season: Place each sausage roll seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle evenly with the Everything but the Bagel seasoning for added flavor and texture.
- Bake: Bake the sausage rolls in the preheated oven for 18 to 20 minutes, or until the pastry is puffed, golden brown, and the sausage filling is cooked through.
- Serve: Allow the sausage rolls to cool slightly after baking. Transfer them to a serving platter, drizzle generously with hot honey, sprinkle with extra fresh thyme leaves, and serve warm for the best taste experience.
Notes
- For a dairy-free version, omit the sharp cheddar cheese and ensure your puff pastry is dairy-free.
- Make sure the sausage is fully cooked to an internal temperature of 160°F (71°C) for safety.
- Use fresh thyme for the best herbaceous flavor; dried thyme can be substituted in a pinch but reduce quantity by half.
- The Everything but the Bagel seasoning adds a nice crunch and flavor, but you can substitute with sesame seeds and poppy seeds if unavailable.
- Allow the rolls to cool for a few minutes before drizzling hot honey to avoid excessive melting and sogginess.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg
