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Sausage Rolls with Hot Honey and Thyme Recipe
Ash Tyrrell

Sausage Rolls with Hot Honey and Thyme Recipe

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.
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.