Crispy Sausage Rolls with Hot Honey and Thyme

These Sausage Rolls with Hot Honey and Thyme are an irresistible appetizer that disappears fast at holidays, game days, or any gathering. Flaky puff pastry, savory breakfast sausage, sharp cheddar, and bright thyme combine into bite-sized rolls that are finished with a sweet-spicy hot honey drizzle. They’re easy to make, travel well, and can be prepared ahead—making them a reliable crowd-pleaser for entertaining.

I first learned about sausage rolls from friends in New Orleans who buy them pre-rolled from a local butcher and bake them when hosting. I loved them so much that I developed my own version using breakfast pork and sage sausage, boxed puff pastry, freshly grated cheddar, and a touch of thyme. The final step—drizzling with hot honey—adds a layer of sweet heat that elevates these from familiar to memorable.

Ingredients

• 1 pound breakfast pork and sage sausage (casings removed if necessary)
• 1/2 cup freshly grated sharp cheddar cheese (omit for dairy-free)
• 1/2 cup panko breadcrumbs
• 2 large eggs, divided
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 1 (17.3-ounce) box puff pastry (thawed according to package directions)
• 2 tablespoons Everything But The Bagel seasoning
• Hot honey for drizzling (such as Nature Nate’s), or use your preferred hot honey

Step-by-step Instructions

Step one: Preheat the oven

Preheat the oven to 400°F and line a large baking sheet with parchment paper. This ensures even baking and helps the rolls release easily.

Step two: Prepare the sausage mixture

In a mixing bowl, combine the sausage, grated cheddar, panko breadcrumbs, one of the eggs, and fresh thyme. Mix until evenly incorporated. The breadcrumbs help bind the filling while the cheddar adds savory richness—omit the cheese to make the filling dairy-free.

Step three: Make the egg wash

In a small bowl, whisk the remaining egg with 1 tablespoon of water until combined. Set aside. This egg wash gives the pastry a glossy, golden finish and also acts as a glue to seal the rolls.

Step four: Roll out the puff pastry

On a lightly floured surface, unroll a sheet of puff pastry and roll it out just slightly to form a large rectangle and soften the dough. Cut the sheet in half lengthwise to make two long strips. Repeat with the second sheet so you have four equal strips.

Step five: Assemble the sausage rolls

Divide the sausage mixture into quarters and shape each portion into a long log. Place each sausage log lengthwise down the center of a pastry strip. Spread about 1/2 tablespoon of Dijon mustard along one side of the pastry where the sausage will be wrapped.

Step six: Seal and shape

Brush the opposite pastry edge with the egg wash and roll the pastry around the sausage, pressing the seam to seal. Flip the log seam-side down. Use a paring knife to make a few small slits in the top to vent, then cut the log into 1½-inch pieces.

Step seven: Finish and bake

Place each roll seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with Everything But The Bagel seasoning. Bake for 18–20 minutes, or until the pastry is puffed, golden brown, and the sausage is cooked through.

Step eight: Serve warm

Let the sausage rolls cool for a few minutes, then transfer to a serving platter. Drizzle generously with hot honey and garnish with extra fresh thyme. Serve warm so the pastry stays flaky and the honey coats each bite.

Recipe FAQs and Tips

Do you recommend a specific brand of hot honey? Any hot honey will work; the original version uses Nature Nate’s, but use whichever brand you prefer or make a simple infused honey with red pepper flakes.

Can I make these ahead of time? Yes. Two convenient options:

• Freeze before baking: Assemble the rolls (skip brushing the tops with the final egg wash), place them on a tray to freeze, then transfer to a freezer bag. Bake from frozen—brush with egg wash just before baking and add a few extra minutes to the baking time.
• Reheat after baking: If you bake them and need to reheat, warm in a 325°F oven until heated through to preserve flakiness.

Substitutions and variations: Use dairy-free cheese or omit cheese for a dairy-free version. Swap in turkey or chicken sausage for a leaner option. Add a pinch of cayenne to the sausage mixture for extra heat, or change the herb to rosemary or parsley to vary the flavor profile.

Recipe Details

Nutrition (per roll, approximate)

Calories: 52 kcal, Carbohydrates: 1 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 153 mg, Fiber: 0.1 g, Sugar: 0.1 g. Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Alex Snodgrass

Course: Appetizer

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These Sausage Rolls with Hot Honey and Thyme are easy to scale and perfect for parties. The combination of savory sausage, flaky puff pastry, and the sweet-spicy finish of hot honey makes them a dependable favorite—expect them to disappear fast. If you try the recipe, garnish with extra thyme and serve immediately for the best texture and flavor.