Sausage Puffs with Hot Honey
Sausage Puffs with Hot Honey are seriously one of the best appetizers I’ve had lately. No joke! In fact, I served them at a party and people were counting them to see if it was cool for them to snatch a few more (they wanted to be sure that everyone got at least one each before they pigged out!).
With a savory filling of pork and sage breakfast sausage, sharp cheddar cheese and thyme, the puff pastry-wrapped bites are baked to golden perfection! Sprinkled with everything bagel spice and drizzled with hot honey, you’ll be counting the bites as well!
Begin by combining the sausage, cheese, panko, one egg and the thyme.
Unroll the puff pastry sheets and divide in half to create two long strips out of each sheet. Divide the mixture into fourths and spread along each pastry strip, mounding into a log. Place it in the center of the puff pastry and brush an egg wash on one side and Dijon mustard on the other side of the sausage.
Roll the pastry around the sausage log and seal with the side that has the egg wash on it.
Cut into 1 & 1/2-inch pieces, place on a baking sheet and brush with egg wash. Sprinkle the tops with everything bagel spice.
Bake the bites until they are golden brown and the sausage is cooked through, between 18 and 20 minutes.
Transfer the bites to a platter and drizzle with hot honey. These are delicious!
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Sausage Puffs with Hot Honey
Makes: 36 rolls
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 1 pound breakfast pork and sage sausage, casings removed if necessary
- 1/2 cup freshly grated sharp cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 eggs, divided
- 2 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves plus extra for garnish
- One (17.3 ounce) 2-pack box puff pastry
- 2 tbsp Everything Bagel seasoning
- Hot honey for drizzling
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a mixing bowl, combine the breakfast pork and sage sausage, grated cheddar cheese, breadcrumbs, 1 egg, and fresh thyme. Mix until evenly combined.
In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.
Unroll the puff pastry on a floured surface. Roll out slightly to create a large rectangle and just to soften the puff pastry slightly (this helps make it easier to roll). Cut the pastry in half to create two long strips.
Repeat with the second puff pastry dough, so that there are 4, long equal strips.
Divide the sausage mixture into fourths, shaping each half into a long log. Place each sausage log in the center, lengthwise along the pastry strips press and push it so that it creates a long, thin line of sausage down the center of each puff pastry strip.
Brush one side of the puff pastry with the Dijon mustard, then brush the other side with the egg wash.
Roll the pastry around the sausage, letting the egg wash act as a seal, pushing the puff pastry together so that it seals.
Flip it over so that the seem is on the bottom. Using a paring knife, score small slits into the top of the sausage logs, then cut them into 1 & 1/2-inch rolls.
Place each roll seam-side down on the prepared baking sheet and brush the tops with the remaining egg wash and sprinkle with everything but the bagel seasoning.
Transfer to the oven and bake for 18 to 20 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.
To serve, let the sausage rolls cool slightly before transferring to a platter. Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.
Recipe from The Defined Dish
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