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This snack was totally a fluke—I once poured hot honey over leftover sausage rolls and couldn't believe how tasty it was. That crispy pastry mixed with sausage and spicy-sweet drizzle? Unreal. These days everyone begs for them at every get-together. One won’t do—you'll keep reaching for more.
Why You’ll Love This
Biting into these you get that soft, rich sausage wrapped in flaky, buttery layers, topped with honey’s sweet kick. They’re simple enough to whip up on a weekend but look impressive on a party platter. Best thing? You can prep them in advance. Freeze, then bake fresh whenever you’ve got folks around or just want something special.
What You’ll Need
- Main Picks: Frozen puff pastry, pork sausage with sage, sharp cheddar.
- Fresh Is Best: Grab some eggs and fresh thyme for flavor and shine.
- A Little Crunch: Everything Bagel seasoning and some panko crumbs make the tops awesome.
- Finishing Flair: Dijon-style mustard and hot honey take things up a notch.
How To Throw Them Together
- Make The Filling
- Mix up sausage, cheese, one egg, the fresh thyme, and panko until you get a chunky mix.
- Sort Out The Pastry
- Unfold the cold pastry, cut strips, swipe on Dijon and egg wash, set aside.
- Build And Cut
- Tuck sausage mixture into logs, roll up in pastry, pinch edges shut, slice into bite-sized bits.
- Finish In The Oven
- Shower with seasoning, bake until puffy and brown, splash on hot honey just before digging in.
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Nail Every Batch
Make sure your pastry stays cold until you’re ready—it stays flakier that way. Double-check the sausage inside is properly done; aim for 160°F. Want it milder? Use less hot honey, or skip it. Let everyone drizzle their own if you like.
Serving Tips
Let them cool off a minute—no one wants a scorched mouth. Extra hot honey is a must for the table. These work for any party, on snack boards, holidays, or when there’s a game on. I usually bake double ‘cause they vanish so fast.
Storing Leftovers
Leftovers? Pop them in the fridge for three days tops. Warm in the oven to make them crispy again. Freezing? Freeze unbaked. When ready, bake straight from frozen—the only difference is a little longer in the oven.
Switch It Up
Try different cheeses, new herbs, or toss in caramelized onions. Turkey sausage? Go for it—just make sure it’s not too wet. If you’re a fan of grainy mustard, swap it for Dijon and make these your own.
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Make It Your Way
Turn up the spice, go mild, pile on cheese—it's totally up to you. My kids skip the honey, my partner piles it on. That’s the magic. Take the idea and tweak it till everyone at your table says, 'let’s make that again.'
Frequently Asked Questions
- → Can I make these ahead?
Sure, you can put them together and freeze before baking. When ready, brush with egg and season, then bake a bit longer than usual if frozen.
- → What can I use instead of hot honey?
Try mixing honey with some chili flakes or your favorite hot sauce. Maple syrup with a dash of spice is tasty too.
- → Can I use different sausage?
Go for any ground sausage you like. Chicken, chorizo, or Italian all work. Just season it well for yumminess.
- → How do I store leftovers?
Pop any extras in a sealed container in your fridge. They’re good for three days. Heat in the oven till crisp and warm, then drizzle with honey.
- → Why score the tops?
Making little cuts lets steam out, so the rolls puff up evenly. Plus, it makes them look fancy.