Description
Sausage Rolls with Hot Honey bring a delightful sweet and spicy kick to a classic. Learn my kitchen secrets for flaky pastry and juicy filling!
Ingredients
Scale
- Main Ingredients:
- 1 sheet (approx. 14 oz / 390g) store-bought puff pastry, all-butter preferred
- 1 lb (450g) ground pork sausage, mild or medium spice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- Flavor Boosters:
- 1 tablespoon fresh sage, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Finishing Touches:
- 1 large egg, whisked (for egg wash)
- 2–3 tablespoons hot honey, plus extra for drizzling
- 1 teaspoon sesame seeds (optional)
Instructions
- Prep the Flavorful Filling:: First things first, let’s get that sausage mixture sorted. In a large skillet, over medium heat, you want to crumble your ground sausage. Cook it until it’s beautifully browned all over, breaking it up with a spoon as you go. This is where your kitchen starts to smell amazing, a promise of good things to come! Once cooked, drain off any excess fat – we want flavor, not grease, for our delicious sausage rolls. Transfer the cooked sausage to a bowl and set it aside for a moment.
- Sauté Aromatics:: In the same skillet (don’t even bother washing it, hon, those little bits of flavor are gold!), add a tiny splash of oil if needed, then toss in your finely diced onion and minced garlic. Sauté them until they’re soft and translucent, about 5-7 minutes. You’ll smell that sweet oniony goodness filling the air. This step is where I always get distracted by the smell and almost forget to stir, but keep an eye on it so nothing burns! Once ready, add your chopped fresh sage and cook for another minute until fragrant.
- Combine and Cool:: Now, combine the sautéed onion, garlic, and sage mixture back into the bowl with your cooked sausage. Give it a good stir to ensure everything is evenly distributed. Season with salt and black pepper to your liking. This is your chance to taste and adjust – remember, you’re the chef here! Let this mixture cool down completely. Seriously, don’t try to put warm filling into puff pastry; it’ll make your pastry all sad and soggy. I’ve made that mistake more times than I care to admit!
- Assemble the Sausage Rolls:: Unroll your puff pastry sheets onto a lightly floured surface. If you’re using a block, roll it out into a rectangle, roughly 10×12 inches. Divide your cooled sausage mixture in half, and form each half into a log down the center of each pastry sheet. Make sure it’s a nice, even log, not too thick, not too thin. You want enough pastry to wrap around it comfortably. I always try to make mine look super neat, but honestly, a little rustic charm is totally fine for homemade sausage rolls!
- Seal and Slice:: Whisk your egg in a small bowl to create an egg wash. Brush one long edge of the pastry with this egg wash. Carefully fold the other long edge of the pastry over the sausage log, meeting the egg-washed edge. Press firmly to seal, then use a fork to crimp the edges, giving it a pretty pattern and extra security. Slice each long roll into about 6 smaller sausage rolls. I find using a sharp knife or even a pizza cutter works best here. Don’t worry if they’re not perfectly uniform; that’s the beauty of homemade!
- Bake to Golden Perfection & Drizzle with Hot Honey:: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange your sausage rolls on the prepared sheet, leaving a little space between each one. Brush the tops of all the rolls generously with the remaining egg wash, and sprinkle with sesame seeds if you’re using them. Bake for 25-30 minutes, or until the pastry is golden brown and puffed up beautifully. The smell that fills your kitchen at this point is just incredible! Once out of the oven, let them cool for a few minutes, then drizzle generously with hot honey. These Sausage Rolls with Hot Honey are best served warm, trust me!