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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 favorites. The combination of subtly spiced sausage meat, sweet honey and peppery mustard is so good. The honey-thyme drizzle is optional, but highly recommended.
Table of Contents
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 favorite 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.
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 flavor and texture thanks to the flaky, buttery pastry, meaty sausages, sweet honey, peppery mustard, herby thyme, and nutty sesame seeds.
- Can be made in advance, saving you time and stress.
- Super simple to make and takes just 10 minutes prep using budget-friendly ingredients.
Ingredients
- Cumberland sausages – Cumberland sausages are typically seasoned with a delicious blend of pepper, thyme, sage, nutmeg, and cayenne, so they add great flavor 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 flavor.
Substitutions and variations
Sausages: I use Cumberland sausages for my easy sausage rolls, but you can use whatever flavor you like. Pork and leek or caramelized 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 flavor.
Caramelized 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.
How to make easy sausage rolls
Here’s a quick visual guide — the full recipe with exact measurements is below.
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 pieces, 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.
Tips from Margie’s kitchen
- 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 392°F (200°C/180°C 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 these Giant Skillet Potato Latkes 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!
Easy Honey Mustard Sausage Rolls
Ingredients
For the sausage rolls:
- 14 oz package good-quality Cumberland sausages
- 1 tbsp wholegrain mustard
- 1 tbsp runny honey
- 2 tbsp freshly chopped parsley
- Salt and freshly ground black pepper
- 11.25 oz package 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 sheets with parchment paper.
- Remove the sausages from their skins and place the sausage meat 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 lengthwise. Divide the sausage meat into 2 equal-sized pieces and shape/roll into logs the same length as 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 392°F (200°C/180°C 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.
These are incredible!! Fixed as an appetizer for a Sunday football game and they were devoured by all. In the USA, I wasn’t sure what sausage to substitute with; bought Jimmy Dean’s Sage pork sausage and added more spices like thyme, sage and roasted garlic. Used the higher rated Dufour Puff Pastry (in US). These could not be more perfect and a permanent addition to our most favorite recipes! And really- they are very fast and easy to make up. Thank you!
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!!