Honey And Mustard Sausage Rolls

Nothing says party food quite like Mini Sausage Rolls. In my experience, no one can resist them! I have made countless variations but this honey-mustard one is up there with my favourites. The combination of subtly spiced Cumberland sausage meat, sweet honey and peppery mustard is so good. That’s before you even think about the buttery, flaky puff pastry. I am getting hungry just thinking about it. The honey-thyme drizzle is optional, but highly recommended. The same for the creamy mustard mayonnaise. They both take minutes to make and really take these Mini Sausage Rolls to the next level…

Although you can enjoy these Mini Sausage Rolls all year round, I love them most at Christmas. I know everyone talks about pigs in blankets, but sausage rolls need their time to shine too! They are one of my favourite festive party foods because they are so simple. Plus, they use budget-friendly ingredients and can be made ahead so no stress on the day! I firmly believe all good party food recipes should come with a delicious dip. For these Mini Sausage Rolls, I like to whip up a peppery mustard mayo. However, a bit like my Panko Shrimp, you can pair with all sorts of dips. A tangy chutney or piccalilli would also work brilliantly…

Why you will love this Honey and Mustard Sausage Rolls recipe:

They are perfect for a snack, starter or crowd-pleasing party food sharer. Perfect for festive gatherings.

They are full of flavour and texture thanks to the flaky, buttery pastry, meaty sausages, sweet honey, peppery mustard, herby thyme and nutty sesame seeds.

They can be made-ahead saving you time and stress.

They are super simple to make and take just 10 minutes prep.

They use budget-friendly ingredients.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Cumberland sausages - the main ingredient in these Mini Sausage Rolls! Cumberland sausages are typically seasoned with a delicious blend of pepper, thyme, sage, nutmeg and cayenne. 

Wholegrain mustard - this adds a peppery, subtly warming flavour to these Mini Sausage Rolls.

Runny honey - this brings sweetness which balances the peppery mustard flavours beautifully.

Parsley - roughly chopped parsley adds a freshness to the sausagemeat filling.

Salt - I recommend Maldon Salt for the best flavour. You can use their garlic one for a subtle garlicky flavour.

Freshly ground black pepper - this brings a subtle warmth. You could use mixed peppercorns for a more complex flavour.

Ready-rolled puff pastry - I always keep a packet of ready-rolled pastry in the freezer. It is such a time-saving hack. Try to use an all-butter version if you can.

Egg - this helps add a gloriously glossy shine to these Mini Sausage Rolls. I recommend using a free-range large egg stamped with the British Lion mark.

Sesame seeds - I love the extra crunch and flavour that comes from sesame seeds. You can use white or black or a mixture. You don’t need to toast them as they will be ‘toasted’ in the oven.

Thyme - this brings a delicious herby flavour to the honey drizzle. 

Mayonnaise - I never miss the option to create a delicious dip! A peppery mustard mayonnaise is perfect for these Mini Sausage Rolls. Opt for a good-quality full-fat mayonnaise for the best results.

Substitutions and Variations:

• Sausages: I use Cumberland sausages for my Mini Sausage Rolls but you can use whatever flavour you like. Pork and leek or caramelised onion sausages would both be delicious. You could also swap for vegetarian sausages if you want to make plant-based Mini Sausage Rolls.
• Mustard: I specify wholegrain mustard for these Mini Sausage Rolls as I like the texture. You could use Dijon mustard if you prefer. If you only have English mustard, you may wish to use slightly less as it has a stronger flavour.
• Herbs: I use parsley in the Mini Sausage Rolls filling but you could swap for roughly chopped coriander or freshly snipped chives, if you prefer. Thyme works beautifully in the honey-thyme drizzle, but finely chopped rosemary is also lovely.
• Honey: different types of honey have subtle differences in taste. You can enjoy experimenting with all sorts of brands. Alternatively, swap for maple syrup. The latter is ideal if you are making vegan Mini Sausage Rolls. 
• Dips: I love serving these Mini Sausage Rolls with the mustard mayonnaise and a selection of other dips. You can go down the chutney and pickle route if you like tangy flavour. Caramelised onion chutney, spicy tomato chutney or piccalilli are all delicious. If you like creamy dips, sour cream and chive or garlic aioli are also very tasty. I make a cheat’s aioli by swirling crushed or roasted garlic through mayonnaise.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Remove the sausages from their skins and place the sausage meat into a large mixing bowl.

TWO: Add the mustard, honey and parsley. Season generously with salt and freshly ground black pepper and mix well. 

THREE: Unroll the pastry and cut it in half lengthways. Divide the sausage meat into 2 equal-sized pieces and shape/roll into logs the same length of the pastry.

FOUR: 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.

FIVE: Using a sharp knife, slice each log into 6, creating 12 mini sausage rolls. Place well-spaced apart onto the prepared baking sheets.

SIX: 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.

SEVEN: 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.

EIGHT: 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!

Cooking Tips:

• Prepping the sausages: this can be fiddly at first but once you get the hang of it, it’s a breeze! Simply score the skin with a knife and carefully, but confidently, pull it away. Using fridge-cold sausages makes it much easier. 
• Give them space: don’t overcrowd your baking sheets when baking the Mini Sausage Rolls. They need to be well-spaced apart to allow the pastry to puff up. If making a larger batch, line a few more baking sheets.
• Sausage rolls: this recipe is for 12 mini sausage rolls. However, you can slice into 6 or 8 bigger sausage rolls if you prefer. They are delicious for lunch with chutney or popping into a picnic hamper. Remember to adjust the cooking time as large sausage rolls will need slightly longer.

Frequently Asked Questions

Other recipes you might enjoy:

If you like the sound of my Mini Sausage Rolls, I have so many other recipes for you to try. If you are looking for party food inspiration, check out my Giant Skillet Potato Latke. It is crispy, crunchy and perfect for slicing and serving to a crowd with all sorts of toppings. I also have my irresistible Japanese Shrimp Tempura (Ebi Tempura). Think juicy prawns in the lightest, crispiest batter. Be warned, make double (or triple) as these go FAST. If you were here for delicious sausage recipe ideas, don’t miss my Spicy Sausage Pasta Bake. It is my go-to simple comfort food and can be prepped ahead to make life even easier. What’s not to love? 

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Honey And Mustard Sausage Rolls

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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…

 

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 1x
• Category: Dinner Parties
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

 

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Instructions

1. Line 2 large baking trays with non-stick baking paper.
2. 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.
3. 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.
4. 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.
5. Meanwhile, preheat the oven to 200C Fan.
6. 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.
7. 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.
8. 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.
9. Next, mix together the mayonnaise and mustard (to taste) in a small bowl to make the mustard mayonnaise dip.
10. 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.