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Sausage Rolls with Hot Honey and Thyme

Savor Every Bite of Sausage Rolls with Hot Honey and Thyme

Delight in these Sausage Rolls with Hot Honey and Thyme, featuring savory sausage and sharp cheddar rolled in crispy pastry, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 rolls
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Breakfast Pork and Sage Sausage Substitute with turkey or chicken sausage for a lighter option.
  • 1 cup Sharp Cheddar Cheese For a dairy-free version, omit the cheese or use a plant-based alternative.
  • 1/2 cup Panko Breadcrumbs Regular breadcrumbs can be used if desired.
  • 2 large Eggs Use flax eggs as a vegan substitute for binding.
  • 2 tbsp Dijon Mustard Can substitute with yellow mustard or omit, based on preference.
  • 1 tbsp Fresh Thyme Leaves Can replace with dried thyme (1 teaspoon) if fresh is unavailable.
For the Pastry
  • 2 packs Puff Pastry Ensure to use frozen puff pastry and thaw before use.
  • 2 tbsp Everything but the Bagel Seasoning Use sesame seeds and poppy seeds as a substitute.
For the Drizzle
  • 1/4 cup Hot Honey Any hot honey or spicy honey can be used; regular honey works but lacks the heat.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing bowl
  • Rolling Pin

Method
 

Instructions
  1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the Sausage Mixture: In a large mixing bowl, combine the sausage, cheddar, breadcrumbs, one beaten egg, and thyme. Mix until incorporated.
  3. Create the Egg Wash: Whisk the remaining egg with one tablespoon of water in a small bowl.
  4. Roll Out the Puff Pastry: Unroll the thawed puff pastry onto a floured surface and roll it out slightly. Cut into 3-inch wide strips.
  5. Shape the Sausage Logs: Divide the sausage mixture into four logs, each about 10 inches long. Place each along the center of the pastry strips.
  6. Assemble the Rolls: Brush one side of the pastry with mustard and the other with egg wash. Roll around the sausage log, sealing the edges.
  7. Bake the Rolls: Arrange the rolls on the baking sheet, brush the tops with egg wash, and sprinkle with seasoning. Bake for 18-20 minutes until golden.
  8. Serve with Hot Honey: Drizzle each roll with hot honey after baking and garnish with additional thyme if desired.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 20gProtein: 9gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 400mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 8mg

Notes

Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually wrapped rolls.

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