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I stumbled onto these sausage rolls by chance when I poured some hot honey over my leftover rolls. The mix of crumbly pastry, zesty sausage and that sweet kick was absolutely incredible. They've become the most requested item at get-togethers and holiday parties - everyone always grabs more than one.
What Makes These Special
You'll love how the buttery, flaky crust wraps around the juicy sausage filling, and that honey drizzle adds the perfect sweet heat finish. They're impressive enough for fancy gatherings but simple enough to make for a weekend treat. You can even prep them beforehand, stick them in the freezer, and pop them in the oven whenever you want something tasty.
Grab These Ingredients
- Main Components: Quality pork sausage containing sage, frozen puff pastry sheets, tangy cheddar cheese.
- Fresh Elements: Aromatic thyme for that garden taste, eggs to bind everything and create a glossy finish.
- For Texture: Panko breadcrumbs, Everything but the Bagel mix for sprinkling.
- Flavor Boosters: Dijon mustard, hot honey for that extraordinary touch.
Step By Step Process
- Create Your Stuffing
- Stir sausage, cheese, breadcrumbs, egg and thyme together until fully combined.
- Get Your Dough Ready
- Unfold chilled puff pastry, slice into long pieces, paint with mustard and beaten egg.
- Form Your Rolls
- Create sausage logs, wrap with pastry, pinch edges closed, cut into bite-sized pieces.
- Cook Till Done
- Sprinkle with seasoning, cook until puffy and brown, add hot honey just before you serve them.
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Handy Tips
Always work with cold pastry - it'll be so much easier to handle. Make sure sausage reaches 160°F inside for safety. If you don't like things too spicy, go light on the hot honey or skip it altogether - some folks prefer adding it themselves at the table.
Best Ways To Enjoy
Give them a minute to cool down so nobody burns their mouth. Always put extra hot honey on the side as everyone wants more. They're perfect for parties, holiday starters, or watching sports. I usually make twice as many because they get snatched up so quickly.
Storage Ideas
Any extras will stay good in the fridge for about 3 days - just warm them in the oven to bring back the crunch. Want to make them ahead? Freeze them unbaked and cook them straight from frozen when needed. Just add a few more minutes to your cooking time.
Try These Twists
Switch up the cheese, try different herbs, or throw in some caramelized onions. This works with turkey sausage too, just watch that it doesn't get too dry. Some folks prefer grainy mustard over Dijon - play around until you find what tastes best to you.
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Make Them Yours
Feel free to make them hotter, milder, or loaded with cheese - whatever makes you smile. My children don't use the hot honey while my hubby always asks for extra. That's the beauty of cooking - taking a basic idea and tweaking it until it becomes something your family can't get enough of.
Frequently Asked Questions
- → Can I prep these early?
Sure! Roll them up, freeze them raw, and they’ll stay good for a month. Brush on the egg and sprinkle seasoning before baking. Add a few extra minutes if baking frozen.
- → What's a good honey swap?
Mix regular honey with a tiny bit of hot sauce or cayenne. Maple syrup with chili works too for a fun twist.
- → Can I pick a different sausage?
Totally! Use whatever kind you like—Italian, chicken, or even spicy chorizo. Just make sure it has flavor.
- → How do I keep leftovers fresh?
Store them chilled in a sealed container for three days. Reheat in the oven to crisp them back up, then drizzle with honey just before eating.
- → Why cut slits on top?
It lets steam escape so the pastry puffs nicely and gives it a fancier look when baked.