Description
Deliciously savory sausage rolls infused with sharp cheddar cheese, fresh thyme, and a hint of Dijon mustard, baked in flaky puff pastry. Finished with a drizzle of spicy hot honey and a sprinkle of Everything but the Bagel seasoning, these sausage rolls make a perfect appetizer or snack that’s both comforting and flavorful.
Ingredients
Scale
Sausage Filling
- 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
- 2 tablespoons Dijon mustard
Pastry and Topping
- One 17.3 oz 2-pack box puff pastry
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons Everything but the Bagel seasoning
- 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 prevent sticking and ensure easy cleanup.
- Prepare the Sausage Mixture: In a mixing bowl, combine the breakfast pork and sage sausage, grated cheddar cheese, panko breadcrumbs, 1 egg, and fresh thyme. Mix thoroughly until evenly incorporated.
- Make the Egg Wash: In a small separate bowl, whisk together the remaining egg with 1 tablespoon of water until smooth. Set aside for brushing the pastry.
- Roll Out the Puff Pastry: On a floured surface, unroll the puff pastry sheets. Roll gently to create a large rectangle, softening the dough slightly. Cut each sheet in half to make two long strips. Repeat with the second sheet to obtain four equal strips.
- Assemble Sausage Rolls: Divide the sausage mixture into four equal portions and shape each into a long, thin log. Place each log along the center lengthwise on the puff pastry strips. Brush one side of the pastry with Dijon mustard and the other side with egg wash to aid sealing.
- Roll and Seal: Carefully roll the pastry around the sausage log, pressing edges together using the egg wash to seal. Flip each roll so the seam is on the bottom. Using a paring knife, score small slits on top for steam to escape, then cut into 1½-inch rolls.
- Prepare for Baking: Place each sausage roll seam-side down on the lined baking sheet. Brush the tops generously with remaining egg wash and sprinkle with Everything but the Bagel seasoning for added flavor and texture.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the puff pastry is puffed and golden brown, and the sausage is thoroughly cooked through.
- Serve: Allow the sausage rolls to cool slightly before transferring to a serving platter. Drizzle generously with hot honey, sprinkle with extra fresh thyme, and serve warm for the best flavor experience.
Notes
- For a dairy-free version, omit the cheddar cheese from the sausage mixture.
- Ensure to score the pastry to allow steam to escape and prevent sogginess.
- Use fresh thyme for best herbal flavor, but dried thyme can be substituted in a pinch.
- Hot honey adds a wonderful sweet and spicy kick; adjust amount according to your spice preference.
- These rolls can be baked ahead and reheated in the oven for a crispy finish.
Nutrition
- Serving Size: 2 sausage rolls
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 75mg
