Sausage Rolls with Hot Honey and Thyme
Let Me Tell You About These Sausage Rolls
Alright, so you know how some foods just become tradition? Sausage rolls with hot honey and thyme have kind of turned into my signature for any half-decent get-together (or honestly, Tuesday nights when the weather looks miserable and I need something comforting). One time I tried to win over my neighbors at our street potluck with these – and, wow, you’d think I’d shown up with a golden ticket. But my secret is, they’re hardly any fuss at all; the magic is in that hint of thyme and the sticky-hot honey that dribbles down your chin if you’re not careful. Oh, small warning, once you make them, there’s no going back.
Why I Think You’ll Fall For These
I make this recipe when I want to look fancier than I am (– fake it till you make it, right?). My family goes mad for them, especially my brother, who claims he can tell if I use dried thyme instead of fresh (he can’t). And if you think sausage rolls are just party nibbles, I say try eating three for lunch and see if you change your mind. Sometimes, the hot honey’s a bit much for kids, so I’ll keep one tray plain – but I reckon that’s just an excuse to keep the spicy ones for myself. Oh, I used to dread the whole rolling pastry bit, but now I just let it look a bit rustic; no one’s ever complained (except my mum, who is fussy about pastry seams).
Here’s What You’ll Need (& Substitutions, Because Life Happens)
- 1 sheet of all-butter puff pastry (if it’s the cheap stuff, I’ve still used it – honestly, no one noticed, except once it was a little less flaky)
- 250g sausage meat (regular sausage links squeezed out of the casing work a treat if you can’t find specific sausage meat)
- 2 tsp fresh thyme leaves (dried thyme if you’re in a pinch, probably about 1 tsp)
- 1 heaped tsp fennel seeds (optional – my gran says it’s “continental”, whatever that means)
- 1 egg, beaten (I’ve used milk instead sometimes if we were out of eggs, it works well enough)
- 1-2 tbsp hot honey (make your own with runny honey and a squirt of hot sauce, if you like)
- Sea salt flakes and black pepper, to taste
- Optional: a handful of grated cheese (cheddar or whatever’s knocking about in your fridge)
How To Make ’Em (Honestly, It’s Easier Than You Think)
- Preheat your oven to 200C (that’s about 400F). Line a baking tray with parchment or foil if you hate scrubbing pans.
- Roll out your puff pastry. If it’s already rolled, congratulations, you’ve just saved yourself 10 minutes and some stress. Otherwise, roll to about the thickness of a £1 coin (or whatever coin looks sturdy where you are – you get the idea).
- In a bowl, mix your sausage meat, thyme, fennel (if using), salt, and pepper. This is where I usually sneak a bit to test the seasoning (yes, it’s raw, but I’m still here, aren’t I?). If you’re adding cheese, now’s the moment.
- Spoon the sausage mixture along one long side of the pastry, like a slightly lumpy log. Roll up tightly, using a dab of beaten egg to seal the edge. Don’t panic if it’s not perfect – the oven works miracles.
- Slice into chunky rolls – I get about 8 smallish ones, or fewer if you’re feeling generous. Pop ‘em seam-side down on your tray.
- Brush the tops with beaten egg (or milk, as discussed). Sometimes I sprinkle extra thyme leaves or even a little paprika here – looks pretty.
- Bake for 22–25 minutes, until golden and puffed. My oven always cooks unevenly, so I rotate the tray halfway; you might not need to, but if you spot a pale side, just give it a twirl.
- While they’re still hot, drizzle over your hot honey. Now, at this stage, don’t be shy – honestly, the sticky/buttery/savoury combo is what everyone raves about.
- Cool for a few minutes unless you like burning your tongue (which is, apparently, my tradition).
What I’ve Noticed (Aka ‘Notes’)
- If you use low-fat pastry, the result is always a bit sad. Just embrace the butter, I say.
- I tried freezing them after baking once – they got a bit tough. Eh, perhaps better to freeze before baking, then just chuck them in the oven straight form the freezer (might take a bit longer, though).
- Don’t skip the egg wash. I did once and they looked… grey, like something out of a hospital canteen.
Variations I’ve Juiced Up (and One I Abandoned)
- I’ve swapped thyme for chopped rosemary – good, but a bit woodsy if you’re heavy-handed. Actually, I think sage is nice, too; just not both at the same time (learned that the hard way… yikes).
- Tried blending in some cooked apple – sounded posh, tasted odd. Wouldn’t bother again, but hey, maybe it’s your thing?
- Chorizo in the sausage meat? Now you’re talking. Use half regular, half chorizo. It’s not exactly traditional, but it’s full of flavour.
I Don’t Have a ‘Proper’ Pastry Brush+Other Tools
No pastry brush? Use a bit of kitchen paper, or even your finger; I’ve been known to pour the egg wash carefully with a spoon (bit messy, but we managed). And if you don’t have a baking tray, just use whatever ovenproof thing fits – I did these once in a lasagne dish. They tasted just as good.
Keeping Them Fresh (Not That You’ll Need This…)
Okay, so technically these’ll keep in an airtight container for a day or two, but honestly, in my house they vanish before you’ve poured a second cup of tea. If by some miracle you have leftovers, they reheat pretty well in a low oven (180C-ish) for about 7–8 minutes. The microwave makes the pastry chewy, so I’d not bother unless you really can’t wait.
How We Serve ‘Em at Mine
I like these best with a sharp little green salad and a dollop of English mustard. My sister dunks hers in ketchup, which I find criminal (but she’s always done it). Oh, and at parties they look adorable piled up on a chopping board. Once, I served them on a cake stand for a “fancy” birthday – no one seemed to notice, but I felt dead posh.
Pro Tips (Learned the Hard Way…)
- Don’t rush the pastry defrost if you’re using frozen – I once microwaved it and ended up with mushy, sticky layers that stuck to the counter like glue. Worth waiting, I promise.
- The hot honey is best added after baking. I did it before once, but it sort of burned and tasted weird. Lesson learned!
- On second thought, watch the salt if your sausage meat’s already seasoned; I got caught out by one salty batch, and we drank about a litre of water each at dinner.
FAQ (Because Apparently People Have Questions!)
Can I use veggie sausage?
Yup! Some brands work better than others – you want a filling that’ll hold together. Don’t skip the herbs and definitely still use the hot honey; it makes all the difference.
What’s the best way to get the pastry crisp?
Honestly, bake on the middle rack and don’t pile them up on top of each other. Oh, and no steam in the oven, this isn’t a sourdough recipe!
Is regular honey okay?
Absolutely. Add a bit of chilli flakes or a shake of hot sauce; no need to get fancy if you don’t want.
Can I prep ahead?
I’ve rolled and filled them the night before, stashed in the fridge, then baked fresh the next day. Actually, I think they taste better the next day if you reheat in the oven, but that might just be me.
So there you are. All that’s missing is a cuppa, a plateful of these sausage rolls, and maybe a nap after. Hope you love ‘em as much as we do (no pressure, though)!
Ingredients
- 1 sheet puff pastry, thawed
- 400 g pork sausages (about 4 links), casings removed
- 2 tablespoons fresh thyme leaves
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon chili flakes
- Salt and black pepper, to taste
Instructions
-
1Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
-
2In a bowl, mix the sausage meat with fresh thyme, salt, and black pepper.
-
3Roll out the puff pastry on a lightly floured surface and cut in half lengthwise.
-
4Spread a thin layer of Dijon mustard down the center of each pastry strip. Divide the sausage mixture and form into logs along the mustard.
-
5Brush the edges of the pastry with beaten egg, roll up tightly, and seal. Slice each roll into 4 pieces and place seam-side down on the baking sheet.
-
6Brush tops with more egg and bake for 22-25 minutes or until golden and cooked through. In a small bowl, mix honey and chili flakes. Drizzle hot honey over warm sausage rolls before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
