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
Scale
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
