clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A tray of sausage rolls with a bowl of ketchup for dipping.

Honey Mustard Sausage Rolls

  • Author: Rachel Phipps
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: Makes 20 1x
  • Cuisine: British


These easy Honey Mustard Sausage Rolls are great for picnics and parties! Easy to make ahead, they also freeze really well making them perfect for last minute guests.


  • 1 tbsp thick honey (see note)
  • 1 tbsp wholegrain mustard
  • 350g (12 oz) pack sausage meat
  • generous shake of Worcestershire sauce
  • freshly ground black pepper
  • small handful fresh thyme leaves
  • 1 x 320g (approx. 11 oz) puff pastry sheet
  • 1 x egg
  • flaky sea salt


  1. Pre-heat the oven to 200 degrees (400F) and line a large baking sheet with parchment. Set aside.
  2. In the bottom of a large bowl, beat together the honey and mustard until smooth. Add the sausage meat, a generous shake of Worcestershire sauce, a generous amount of pepper (the sausage meat should already be properly salted and you’re adding more to the top of the roll anyway!) and the thyme leaves. Using your hands, bring everything together into a cohesive mixture.
  3. Roll the pastry out onto a clean surface, dusted with a little flour if it seems a little sticky. If your pastry splits a little as you roll it out (I’m looking at you Jus-Rol, I’d stop buying you because of this if your pastry did not taste the best!) just squidge together the gaps with your fingertips and smooth them out with a rolling pin.
  4. Using a very sharp knife and a ruler to guide you, divide the pastry in two, lengthwise.
  5. Divide the sausage meat into two, and shape each piece into a long sausage the length of each pastry sheet. Place each sausage 1/3 of the way from the bottom edge of each sheet.
  6. Beat the egg and using a pastry brush, brush egg wash along the thinner edge of the exposed pastry. Fold the larger edge over and seal by pressing down assertively. Trim any excess to leave a tiny edge sealing the giant sausage rolls, and crimp shut with the prongs of a fork.
  7. Divide each large roll into 10 smaller sausage rolls, wiping any sausage meat off the blade between cuts. If you have a little sausage meat falling out the sides of the rolls (this will depend on which brand of sausage meat you’re using) simply press it back into the sides.
  8. Transfer the sausage rolls to the prepared baking sheet and brush with the egg wash. Sprinkle each sausage roll with a little sea salt, before baking in the hot oven for 20 minutes until the pastry is puffy and golden.


If you use runny honey in this recipe some of the sugar will spill out of the sides of the rolls, burning the bottoms of the sausage rolls a little. This is not the end of the world if it is all you’ve got, but you’d be safer in this instance making 4 large sausage rolls, rather than a batch of party-sized small ones!