Honey And Mustard Sausage Rolls
Looking for fuss-free festive party food inspiration? These Mini Sausage Rolls are the recipe for you. Think sweet and spicy honey-mustard Mini Sausage Rolls, with a delicious honey-thyme drizzle and creamy mustard mayo dip…
Servings: 12 servings
Ingredients
For the sausage rolls:
- 1 x 400g pkt good-quality Cumberland sausages
- 1 tbsp wholegrain mustard
- 1 tbsp runny honey
- 2 tbsp freshly chopped parsley
- Salt and freshly ground black pepper
- 1 x 320g pkt ready-rolled all-butter puff pastry
- 1 large egg beaten
- Sesame seeds for sprinkling
For the drizzle:
- 5 sprigs thyme plucked leaves only
- 1 tbsp runny honey
For the mustard mayonnaise dip:
- 3 tbsp good-quality mayonnaise
- 1 tbsp wholegrain mustard or to taste
Instructions
- Line 2 large baking trays with non-stick baking paper.
- Remove the sausages from their skins and place the sausagemeat into a large mixing bowl. Add the mustard, honey and parsley. Season generously with salt and freshly ground black pepper and mix well.
- Unroll the pastry and cut it in half lengthways. Divide the sausagemeat into 2 equal-sized pieces and shape/roll into logs the same length of the pastry.
- Place one log along the edge of one piece of pastry. Wrap the pastry around tightly to encase, ensuring there are no gaps. Pinch down the seam to seal. Place onto the prepared baking sheet seam-side down. Repeat with the remaining log and pastry. Cover and chill in the fridge for at least 30 minutes.
- Meanwhile, preheat the oven to 200C Fan.
- Using a sharp knife, slice each log into 6, creating 12 mini sausage rolls. Place well-spaced apart onto the prepared baking sheets. Brush with the beaten egg and sprinkle with sesame seeds.
- Bake in the oven for about 25-30 minutes - or until the pastry is golden and puffed up and the sausage filling is cooked through.
- Meanwhile, make the drizzle: pour the honey into a small saucepan and add the thyme leaves. Place over a gentle heat for about 1 minute, swirling every now and then. Set aside.
- Next, mix together the mayonnaise and mustard (to taste) in a small bowl to make the mustard mayonnaise dip.
- Once the sausage rolls are ready, drizzle over the thyme-infused honey. Carefully set onto a plate and serve with the mustard mayonnaise dip. Enjoy!
Notes
Sausages: I use Cumberland sausages for these Mini Sausage Rolls, but you can use whatever flavour you fancy. Go for the best-quality you can find.
Make ahead: you can prep these Mini Sausage Rolls in advance and keep them covered and chilled for up to 3 days before baking. Alternatively, make the full recipe and pop in the oven at 180C Fan for about 15 minutes - or until piping hot all the way through.
Serving suggestions: these Mini Sausage Rolls are the perfect party food sharer or canapé. I often set out a selection of dips. The mustard mayonnaise is delicious, but piccalilli or caramelised onion chutney works well too. These are super tasty warm from the oven but can also be served cold.
Make it plant-based: you can make vegetarian Mini Sausage Rolls by swapping the Cumberland sausages for vegetarian sausages. You can go one step further and make vegan Mini Sausage Rolls. Simply use vegan sausages, swap the honey for maple syrup, glaze with plant-based milk and use a vegan mayonnaise for the dip.