These honey mustard sausage rolls with a light sweet-tangy pork filling and crunchy golden puff pastry are often requested in our house alongside my pork and apple sausage rolls. They are a delicious lunchbox addition, perfect for picnics and kid-friendly lunches, and make a great canapé idea.
Why we love this recipe
- Easy to make – they take 10 minutes to prepare: mix, fill, roll, cut and bake.
- 8 ingredients – and there are no hard to buy ingredients.
- A kid favourite! Even with kids who don’t like mustard.
- Freezer Friendly – which makes them a popular entertaining recipe, and perfect for batch cooking.
Ingredients notes and substitutions
- Pastry – I use Pampas frozen puff pastry sheets that are approx. 160g (5.5oz) each. If you are in the UK, you can use a 500g block of Jus-roll puff pastry.
- Sausages – plain pork sausages, the best quality you can afford.
- Honey – runny honey.
- Mustard – wholegrain mustard and dijon mustard.
- Breadcrumbs – here I have used homemade breadcrumbs made from a slice of bread in a mini blender and processing to small breadcrumbs. You can use bought breadcrumbs or panko breadcrumbs instead.
- Fresh Thyme – adds a herby flavour to the sausage roll filling. You can leave this out or substitute with ⅙ teaspoon of dried time
- Egg – acts as a glue to hold the pastry together, and gives the sausage rolls a golden shiny glaze. You can use a little water to seal the pastry and leave unglazed if you don’t want to use an egg or want eggless sausage rolls. Please keep in mind they won’t look as golden and shiny without the egg.
How to make these sausage rolls
This is for guidance only – for full detailed recipe, please see recipe card at the end of the post.
- Line a tray with baking paper.
- Squeeze sausage meat out from the sausages into a mixing bowl.
- Add breadcrumbs, both mustards, honey, fresh thyme to the sausage meat.
- Stir well to combine.
- Cut your puff pastry sheet in half.
- Spoon a sixth of the honey mustard sausage mixture onto one half of pastry, and form a long sausage shape down the middle. Repeat with the rest of the filling and pastry.
- Brush the long side of the pastry with beaten egg.
- Roll the pastry over the sausage meat tightly.
- Cut each sausage roll into 6.
- Place cut sausage rolls onto baking tray.
- Brush with beaten egg.
- Bake until golden brown and cooked through.
Adding honey to wholegrain and dijon mustards makes them taste sweet rather than spicy. Honey mustard goes so well with pork!
Yes you can use set honey in this recipe. You will need to warm the honey gently to make it runny to enable to you to mix it into the sausage meat with the mustards and thyme.
My Recipe Tips
- These are mini sausage rolls, which I find are a great size for kids and bite size for grown ups – if you want to make larger ones, cut each pastry roll into 3 rather 6, and bake for 5-10 minutes longer.
- You can bake the sausage rolls without the egg glaze, they won’t be as golden and shiny, but will still taste delicious!
- Keep your puff pastry as cold as possible – this will help it puff up when it’s in the oven, resulting in crunchy, flaky pastry.
- As part of a picnic.
- In a lunchbox.
- Make them into a meal by serving with pumpkin soup, carrot soup, onion free Greek salad
- Serve them as the ultimate party sausage roll at birthday parties or Christmas.
- Fridge – keep in the fridge for up to 3 days.
- Freeze – cool the sausage rolls completely, then freeze on a baking tray. Once frozen, transfer to a ziplock bag or container and freeze for up to 3 months. Defrost in the fridge overnight.
More kid friendly picnic recipes for you
Honey Mustard Sausage Rolls
- 800 g pork sausages approx 8 thick pork sausages
- 2 tablespoon runny honey
- 2 teaspoons wholegrain mustard
- ½ teaspoon dijon mustard
- 25g (½c) breadcrumbs
- sprig fresh thyme
- 3 sheets puff pastry
- 1 egg beaten
- Preheat the oven 190˚C fan / 210˚C / 374˚F convection / 410˚F
- Line two baking trays with baking paper.
- Squeeze the sausage meat out of the casings into a medium size mixing bowl.
- Add the runny honey, wholegrain mustard, dijon mustard, breadcrumbs, and tear the leaves off the sprig of thyme and add too.
- Mix well to combine.
- Cut each sheet of puff pastry in half.
- Take ⅙ of the mixture and form into a sausage shape along the middle of one piece of pastry.
- Brush one edge of the pastry with beaten egg, then roll the pastry over the filling to enclose it. Press down lightly to seal.
- Cut in to 6 sausage rolls and place on the lined tray. Repeat with the rest of the pastry and sausage meat.
- Brush the top of each sausage roll with beaten egg, then place in the oven and bake for 30 minutes, until golden.