Description
These Sausage Rolls with Hot Honey and Thyme are a delightful savory treat featuring breakfast pork and sage sausage wrapped in flaky puff pastry, enhanced with sharp cheddar cheese, Dijon mustard, and fresh thyme. Baked to golden perfection and finished with a drizzle of sweet and spicy hot honey, these rolls offer a perfect combination of flavors and textures, ideal for breakfast, brunch, or a flavorful snack.
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
- 1 tablespoon fresh thyme leaves plus extra for garnish
Pastry and Assembly
- 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
Finishing
- 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 for baking the sausage rolls.
- 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 evenly combined to ensure flavorful and cohesive filling.
- Prepare the Egg Wash: In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well blended. Set aside; this egg wash will help seal and glaze the pastry.
- Roll Out the Pastry: On a floured surface, unroll one puff pastry sheet and roll it slightly to form a large rectangle and soften it for easier rolling. Cut the sheet in half to create two long strips. Repeat this step with the second puff pastry sheet to have four equal long strips in total.
- Assemble the Sausage Rolls: Divide the sausage mixture into four equal portions and shape each into a long log. Place each sausage log lengthwise along the center of each puff pastry strip. Brush one side of the pastry with Dijon mustard and the other side with the prepared egg wash. Roll the puff pastry tightly around the sausage, using the egg wash to seal the edges. Flip the rolls so the seam is on the bottom.
- Score and Cut: Using a paring knife, score small slits into the top of each sausage roll to allow steam to escape while baking. Then cut each long roll into 1 ½-inch individual sausage rolls.
- Final Egg Wash and Seasoning: 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 for a flavorful crust.
- Bake: Transfer the baking sheet to the oven and bake for 18 to 20 minutes until the puff pastry is puffed, golden brown, and the sausage filling is fully cooked through.
- Serve: Allow the sausage rolls to cool slightly on the baking sheet before transferring them to a serving platter. Drizzle each roll generously with hot honey and sprinkle with extra fresh thyme leaves. Serve warm and enjoy the perfect blend of savory, sweet, and spicy flavors.
Notes
- Omit the cheddar cheese if a dairy-free version is preferred.
- Ensure the sausage is fully cooked by checking the internal temperature reaches 160°F.
- Use puff pastry that is well chilled to achieve maximum flakiness.
- Hot honey can be substituted with any spicy honey or chili-infused syrup for similar effect.
- Everything but the Bagel seasoning adds a delicious crunchy and savory topping but can be replaced with sesame seeds or poppy seeds if desired.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 75mg
