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An overhead image of sausage rolls on a wire rack next to a bowl of honey mustard dipping sauce.
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Sausage Rolls with Honey Mustard Dipping Sauce

Classic British Sausage Rolls with flaky puff pastry and juicy seasoned filling, served with a quick homemade honey mustard dipping sauce. Ready in just 33 minutes and perfect for parties or game day.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Appetizer
Cuisine: British
Servings: 24 sausage rolls
Author: Amy Nash

Ingredients

Egg Wash

  • 1 large egg
  • 1 Tablespoon cold water

Sausage Rolls

  • 1 (17-ounce) package puff pastry (2 sheets), thawed
  • 1 large egg
  • 3 Tablespoons minced yellow onion
  • 1 Tablespoon Worcestershire sauce
  • 3 cloves garlic minced
  • ½ teaspoon ground sage
  • ½ teaspoon coarse ground pepper
  • 1 pound mild Italian sausage
  • ½ cup panko bread crumbs

Honey Mustard Dip

  • ½ cup mayonnaise
  • 2 ½ Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • 1 teaspoon lemon juice

Instructions

  • Preheat your oven to 425℉ (218℃) and line 2 baking sheets with parchment paper. Whisk together the egg and water to make the egg wash. Set aside.
    1 large egg, 1 Tablespoon cold water
  • Thaw your puff pastry according to package directions. Make sure it’s still cold when you assemble. Once thawed, place on a cutting board and cut each sheet in half lengthwise. You will have 4 pieces. If you can’t fit all of them on 1 cutting board you can do it in 2 parts. Refrigerate until ready to use.
    1 (17-ounce) package puff pastry
  • In a large mixing bowl whisk together the egg, onion, Worcestershire sauce, garlic, sage, and pepper. Add the sausage and bread crumbs and mix until just combined.
    1 large egg, 3 Tablespoons minced yellow onion, 1 Tablespoon Worcestershire sauce, 3 cloves garlic, ½ teaspoon ground sage, ½ teaspoon coarse ground pepper, 1 pound mild Italian sausage, ½ cup panko bread crumbs
  • Divide the mixture into 4 parts and roll each part into a long roll that fits the length of the puff pastry. Place each sausage log onto the middle of each puff pastry strip.
  • Brush a small amount of egg wash along the edge of 1 side of each puff pastry strip and roll the side you didn’t brush with egg wash over the sausage and seal it onto the side with the egg wash.
  • Cut each log into 6 equal sections and evenly space on the baking sheets, seam side down. You can fit 12 rolls on each baking sheet.
  • Brush the tops with egg wash, pierce the top of each sausage roll 2-3 times with a sharp knife, and bake for about 18-21 minutes or until the tops are golden brown and the filling is cooked to at least 165℉.
  • While the rolls bake, make the dip by whisking together the mayo, mustard, honey, and lemon juice until combined.
    ½ cup mayonnaise, 2 ½ Tablespoons Dijon mustard, 2 Tablespoons honey, 1 teaspoon lemon juice
  • Let the sausage rolls cool for a few minutes before serving with the honey mustard dip.

Notes

Storage & Make Ahead
  • Store: Airtight container in fridge up to 3-4 days.
  • Freeze: Unbaked or baked up to 3 months.
  • Reheat: Air fryer or 350°F oven until hot and crispy.
  • Make Ahead: Assemble up to 24 hours ahead and refrigerate, or freeze unbaked.
  • Best served warm. Reheat in an air fryer for crispest pastry.

Nutrition

Calories: 116kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 209mg | Potassium: 69mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg

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