I’ll be honest — the first time I made these sausage rolls with hot honey and thyme, I was hooked after the very first bite! I never knew something so simple could feel so fancy. The crisp puff pastry, savory sausage filling, and that spicy honey drizzle just work together perfectly.
Every time I serve them, people ask for seconds (and sometimes thirds!). If you enjoy brunch-style recipes, you might also like this Breakfast Scramble Bowl Recipe that’s packed with flavor and texture. Let me walk you through how I make them — you’re going to love it.
Ingredients
Here’s what you’ll need to make these irresistible sausage rolls. Each ingredient plays a role in building flavor and texture.
- 1 pound breakfast pork and sage sausage – juicy and flavorful base that keeps the filling rich.
- ½ cup freshly grated sharp cheddar cheese – adds gooey, tangy goodness; always grate yourself for best melt.
- ½ cup panko breadcrumbs – helps bind the filling without making it soggy.
- 2 large eggs, divided – one for mixing, one for egg wash exterior.
- 2 tablespoons Dijon mustard – a subtle tang that cuts through richness.
- 1 tablespoon fresh thyme leaves – bright herbiness that lifts the sausage flavor.
- One 17.3 oz box puff pastry (2 sheets), thawed – ensures flaky, golden layers.
- 2 tablespoons Everything but the Bagel seasoning – nutty, garlicky finish on the crust.
- Hot honey for drizzling – the signature sweet-spicy drizzle on top.
Note: several servings (makes about 36 bite-sized rolls, perfect for parties).
Variations
Want to customize your sausage rolls or make them fit a specific diet? Try these swaps:
- Dairy-free option: Skip the cheddar cheese or replace it with a dairy-free meltable alternative. You could also pair your rolls with a light Tofu Avocado Salad Recipe for a complete meal.
- Spice level adjustment: Use extra spicy honey or chili flakes if you enjoy more heat.
- Herb swaps: Rosemary or sage can replace thyme for a different aromatic profile.
- Gluten-free version: Use gluten-free puff pastry and gluten-free breadcrumbs.
Cooking Time
Here’s a quick look at the time commitment:
- Prep Time: ~30 minutes
- Cook Time: ~18–20 minutes
- Total Time: ~50 minutes
Equipment You Need
You don’t need fancy tools — just trusty essentials:
- Baking sheet – for roasting rolls until golden and crisp.
- Parchment paper – prevents sticking and simplifies cleanup.
- Mixing bowls – for combining filling and egg wash.
- Whisk – helps mix egg wash smoothly.
- Rolling pin – loosens puff pastry for shaping.
- Paring knife – for scoring and slicing rolls evenly.
How to Make Sausage Rolls with Hot Honey and Thyme Recipe?
This recipe comes together easily once your ingredients are ready. Each stage builds layers of flavor and texture. Follow these steps carefully for perfect results every time.
Prepare the Filling
Combine sausage, grated cheddar, breadcrumbs, one egg, and thyme in a mixing bowl. Mix until evenly combined but avoid overworking the meat so the filling stays tender. A cohesive mixture makes rolling easier later.
Make the Egg Wash
Whisk the remaining egg with a splash of water until smooth. This mixture helps seal pastry seams and gives the rolls their shiny, golden finish once baked. Keep it nearby for assembly.
Roll Out the Puff Pastry
Lay thawed pastry sheets on a lightly floured surface and roll gently to smooth seams. Cut each sheet lengthwise so you have long strips ready to hold sausage logs.
Assemble the Sausage Logs
Divide filling into four equal portions and shape into logs along the center of each pastry strip. Brush one edge with mustard and the other with egg wash to help seal the pastry.
Seal and Slice Rolls
Fold pastry over the sausage and press gently to seal. Flip logs seam-side down and lightly score the tops. Slice each log into bite-sized pieces about 1½ inches wide.
Final Prep Before Baking
Arrange rolls seam-side down on lined baking sheets. Brush tops with egg wash and sprinkle generously with Everything Bagel seasoning for added flavor and texture.
Bake Until Perfect
Bake in a preheated 400°F oven for 18–20 minutes until pastry becomes puffed and golden. The sausage should be fully cooked and juicy inside while pastry remains crisp outside.
Add Hot Honey and Serve
Allow rolls to cool slightly, then drizzle hot honey over the top and garnish with extra thyme. Serve warm for the best texture and flavor.
Additional Tips for Making this Recipe Better
After making these several times, here are a few tricks I’ve learned:
- I always grate cheese fresh because it melts smoother than pre-shredded versions.
- I keep puff pastry chilled while working so it doesn’t become sticky or tear.
- I use fresh thyme whenever possible because dried herbs don’t provide the same aroma.
- I sometimes brush a second layer of egg wash midway through baking for deeper color.
How to Serve Sausage Rolls with Hot Honey and Thyme Recipe?
These rolls shine at parties or gatherings. Arrange them on a wooden board or serving platter, drizzle hot honey just before serving, and garnish with thyme sprigs. Offer mustard or creamy dipping sauces on the side for added contrast. They also work well as brunch appetizers or game-day snacks.
Nutritional Information
Approximate nutrition per mini roll:
- Calories: ~52 kcal
- Protein: ~3 g
- Carbohydrates: ~1 g
- Fat: ~4 g
Make Ahead and Storage
Refrigerating
Bake rolls fully, cool them, and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through for best texture.
Freezing
Unbaked rolls freeze very well. Freeze assembled rolls before egg wash, then transfer to freezer bags. Bake directly from frozen, adding a few extra minutes to cooking time. They keep well for up to 2 months.
Reheating
For best results, reheat in the oven rather than microwave so the pastry stays crisp. About 10–12 minutes at 350°F usually restores freshness.
Why You’ll Love This Recipe?
These sausage rolls quickly become a favorite for many reasons:
- Easy to Prepare: Straightforward steps make this approachable even for beginner cooks while still delivering impressive results.
- Bold Flavor Combination: Savory sausage paired with sweet-spicy honey creates a balance guests love.
- Perfect for Entertaining: Bite-sized portions make them ideal for parties, holidays, and gatherings.
- Flexible Recipe: Ingredients and flavors can be easily adjusted for dietary needs or personal taste.
- Make-Ahead Friendly: Prep or freeze in advance to save time on busy hosting days.
Enjoy making these sausage rolls with hot honey and thyme — they’re flaky, savory, and just sweet enough to keep everyone coming back for more.
Sausage Rolls with Hot Honey and Thyme Recipe
Ingredients
Method
- Combine sausage, grated cheddar, breadcrumbs, one egg, and thyme in a mixing bowl. Mix until evenly combined but avoid overworking the meat so the filling stays tender. A cohesive mixture makes rolling easier later.
- Whisk the remaining egg with a splash of water until smooth. This mixture helps seal pastry seams and gives the rolls their shiny, golden finish once baked. Keep it nearby for assembly.
- Lay thawed pastry sheets on a lightly floured surface and roll gently to smooth seams. Cut each sheet lengthwise so you have long strips ready to hold sausage logs.
- Divide filling into four equal portions and shape into logs along the center of each pastry strip. Brush one edge with mustard and the other with egg wash to help seal the pastry.
- Fold pastry over the sausage and press gently to seal. Flip logs seam-side down and lightly score the tops. Slice each log into bite-sized pieces about 1½ inches wide.
- Arrange rolls seam-side down on lined baking sheets. Brush tops with egg wash and sprinkle generously with Everything Bagel seasoning for added flavor and texture.
- Bake in a preheated 400°F oven for 18–20 minutes until pastry becomes puffed and golden. The sausage should be fully cooked and juicy inside while pastry remains crisp outside.
- Allow rolls to cool slightly, then drizzle hot honey over the top and garnish with extra thyme. Serve warm for the best texture and flavor.
Notes
- I always grate cheese fresh because it melts smoother than pre-shredded versions.
- I keep puff pastry chilled while working so it doesn’t become sticky or tear.
- I use fresh thyme whenever possible because dried herbs don’t provide the same aroma.
- I sometimes brush a second layer of egg wash midway through baking for deeper color.
