Sausage Rolls with Honey Mustard Sauce
A flavorful blend of sweet and tangy pork filling encased in flaky, golden puff pastry, these sausage rolls make for a delightful addition to any picnic spread, lunchbox, or party platter.
Pin it to remember it!
Print Recipe
Servings: 36 sausage rolls
Ingredients
- 1 large egg beaten for glazing
- A small bunch of fresh thyme leaves stripped from the stem
- Approximately 800g 1.75 lb of thick-cut pork sausages, about 8 in total
- 2 teaspoons of whole grain mustard
- Half a teaspoon of Dijon mustard
- 3 rectangular sheets of frozen puff pastry about 160g each
- 2 tablespoons of liquid honey
- 25 g roughly ½ cup of fine breadcrumbs
- Baking paper for lining trays
Instructions
- Set your oven to preheat at 190°C fan (210°C conventional) or 374°F convection (410°F standard). Prepare two large baking trays by lining them with parchment paper.
- Remove the sausage meat from its casings and place the contents into a medium mixing bowl.
- Stir in the honey, both types of mustard, breadcrumbs, and the thyme leaves. Combine thoroughly to create a uniform mixture.
- Slice each puff pastry sheet evenly down the center, resulting in six pieces in total.
- Portion out the sausage mixture into six equal parts. Shape one portion into a log and arrange it lengthwise down the middle of a pastry strip.
- Brush one edge of the pastry with the beaten egg to help seal, then fold the pastry over the meat and press gently to secure the edge.
- Divide the filled pastry into six equal mini rolls and arrange them on the prepared baking trays. Repeat this process with the remaining filling and pastry pieces.
- Lightly brush the tops of all rolls with the remaining egg wash to enhance their color during baking.
- Bake the sausage rolls in the hot oven for about 30 minutes, or until they’re crisp, puffed, and deeply golden.
Notes
Pastry: Use puff pastry sheets roughly 160g each; in the UK, a 500g block of Jus-Rol works well.
Sausage: Choose good quality, plain pork sausages for the best result.
Honey: Liquid honey works best for blending into the filling.
Mustards: A mix of whole grain and Dijon adds depth—don’t skip either.
Breadcrumbs: Freshly blitzed bread slices work fine; store-bought or panko are also suitable.
Thyme: Adds aromatic freshness, but you may use ⅙ tsp of dried thyme or omit if unavailable.
Egg: Provides a shiny, golden crust. Water may be substituted, though the finish will be duller.