Sausage Rolls with Hot Honey and Thyme

• servings: 36 servings

Ingredients

1 pound 16 oz breakfast pork and sage sausage, casings removed if necessary

½ cup freshly grated sharp cheddar cheese (omit for dairy-free)

1/2 cup panko breadcrumbs

2 eggs (divided)

2 tablespoons Dijon mustard

1 tablespoon fresh thyme leaves (plus extra for garnish)

One 17.3 oz (2 pack box puff pastry)

2 tablespoons Everything but the Bagel seasoning

Nature Nate’s Hot honey (for drizzling)

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Prepare the Sausage Mixture:

In a mixing bowl, combine the breakfast pork and sage sausage, grated cheddar cheese, breadcrumbs, 1 egg, and fresh thyme. Mix until evenly combined.

Prepare the Egg wash:

In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.

Roll Out the Pastry:

Unroll the puff pastry on a floured surface. Roll out slightly to create a large rectangle and just to soften the puff pastry slightly (this helps make it easier to roll). Cut the pastry in half to create two long strips.

Repeat with the second puff pastry dough, so that there are 4, long equal strips.

Assemble the Sausage Rolls:

Divide the sausage mixture into fourths, shaping each half into a long log. Place each sausage log in the center, lengthwise along the pastry strips press and push it so that it creates a long, thin line of sausage down the center of each puff pastry strip.

Brush one side of the puff pastry with the Dijon mustard, then brush the other side with the egg wash.

Roll the pastry around the sausage, letting the egg wash act as a seal, pushing the puff pastry together so that it seals.

Flip it over so that the seem is on the bottom. Using a paring knife, score small slits into the top of the sausage logs, then cut them into 1 ½-inch rolls.

Brush with Egg Wash:

Place each roll seam-side down on the prepared baking sheet and brush the tops with the remaining egg wash and sprinkle with everything but the bagel seasoning.

Transfer to the oven and bake for 18 to 20 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.

To serve, let the sausage rolls cool slightly before transferring to a platter. Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

Nutrition

• Calories: 52 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.03 g
• Cholesterol: 20 mg
• Sodium: 153 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.1 g
• Total Sugars: 0.1 g
• Protein: 3 g