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Nothing says party food quite like these easy 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 sausage meat, sweet honey and peppery mustard is so good. The honey-thyme drizzle is optional, but highly recommended.
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! For something sweet and also festive, my Christmas pretzel crack or Nutella tarte soleil are delicious.
Table of Contents
Why you will love this 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 in advance, 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 – Cumberland sausages are typically seasoned with a delicious blend of pepper, thyme, sage, nutmeg and cayenne, so they add great flavour here.
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.
Wholegrain mustard – I like Maille or Grey Poupon for a real punch of flavour.
Substitutions and Variations:
Sausages: I use Cumberland sausages for my easy sausage rolls but you can use whatever flavour you like. Pork and leek or caramelised onion sausages would both be delicious.
Mustard: I specify wholegrain mustard for these easy sausage rolls as I like the texture. You could use Dijon mustard if you prefer.
Herbs: swap parsley for chives, thyme, or rosemary.
Dips: I love serving these 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 good.
Here’s how to make easy sausage rolls:
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.
Cooking Tips:
Removing the sausage skin: Make sure the sausages are fridge-cold, then run a knife down the length of the sausage. Then peel the edges back, grab the edge of the casing and peel it off.
Give them space: don’t overcrowd your baking sheets when baking the 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 will just need slightly longer in the oven.
Frequently Asked Questions
You can either make them up to the chilling stage, then cover and chill for up to 3 days. Simply bake as the recipe states. Or freeze once formed for up to a month and then bake from frozen – they will just need at least 10 more minutes in the oven.
Or make the full recipe, leave to cool completely and chill for up to 3 days or freeze for up to 3 months. Defrost if needed, then pop in an oven preheated to 180C Fan for about 15 minutes – or until heated through.
If you want to make bigger sausage rolls, simply slice each log into 3 or 4. This will give you 6 to 8 large sausage rolls. Just bear in mind that they will take slightly longer to cook.
If making for vegetarians, simply swap the Cumberland sausages for veggie sausages. They don’t have the same casing as a meat sausage, so they often don’t need peeling. I find the Richmond veggie sausages the best for this.
Other recipes you might enjoy:
If you like the sound of my sausage rolls, try my Giant Skillet Potato Latke or my Japanese Shrimp Tempura (Ebi Tempura). Think juicy prawns in the lightest, crispiest batter. If you were here for delicious sausage recipe ideas, don’t miss my Spicy Sausage Pasta Bake.
Christmas Recipes
Christmas Wreath Pavlova
Easy Pasta Recipes
Creamy Sausage Pasta (Pasta alla Norcina)
Christmas Recipes
Easy Christmas Cheesecakes
Christmas Recipes
Honey Mustard Sausages
If you tried this Easy Sausage Rolls recipe or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Honey And Mustard Sausage Rolls
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an excellent and easy recipe. The puff pastry makes these sausages perfect. The mustard and honey mixed in with the Cumberland sausage meat is delicious. The dipping sauce is also really nice.
These were so simple and so good. The drizzle of honey at the end just makes it!!