Crispy Sausage Rolls with Dijon and Honey Mustard

Golden, buttery puff pastry gives way to juicy pork sausage seasoned with garlic, fresh herbs, Dijon mustard, and sweet caramelized onion. A creamy honey-Dijon dipping sauce adds just the right balance of tang and sweetness.

Quick Recipe Version (TL;DR)

• Yield: 24 small sausage rolls; 8 servings of 3 rolls plus dipping sauce
• Prep Time: 30 minutes, including cooling the onion
• Cook Time: 55 minutes
• Chill Time: 15 minutes
• Rest Time: 5 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• Caramelized onion: 1 tablespoon unsalted butter, 1 yellow onion, finely diced (200 g prepared weight), and 2 tablespoons water
• Sausage: 1 pound (454 g) raw mild pork sausage, casings removed
• Filling seasonings: 2 minced garlic cloves, 1 tablespoon finely chopped fresh sage, 2 tablespoons finely chopped fresh parsley, 1 tablespoon Dijon mustard, and 1/2 teaspoon ground black pepper
• Breadcrumbs: 1/4 cup (30 g) plain fine dry breadcrumbs
• Pastry: 2 sheets all-butter puff pastry, about 17.3 ounces (490 g) total, thawed but cold
• Finish: 1 large egg beaten with 1 tablespoon water, plus 1 teaspoon sesame seeds
• Dipping sauce: 1/3 cup (75 g) mayonnaise, 1/4 cup (60 g) sour cream, 2 tablespoons Dijon mustard, 2 tablespoons honey, and 1 teaspoon apple cider vinegar

Do This

• 1. Cook the onion in butter over medium-low heat for 25 minutes, adding the 2 tablespoons water after 15 minutes. Let cool for 10 minutes.
• 2. Gently mix the cooled onion with the sausage, garlic, sage, parsley, 1 tablespoon Dijon, pepper, and breadcrumbs.
• 3. Shape each pastry sheet into a 10-inch square and cut in half. Divide the filling among the 4 rectangles, form long logs, brush the closing edges with egg wash, and roll up seam-side down.
• 4. Chill the logs for 15 minutes. Heat the oven to 400°F (200°C), or 350°F (180°C) fan.
• 5. Cut each log into 6 pieces. Arrange on 2 parchment-lined baking sheets, brush the tops with egg wash, sprinkle with sesame seeds, and cut a small vent in each top.
• 6. Bake for 30 minutes, rotating the trays after 15 minutes, until golden and the filling reaches 160°F (71°C). Whisk together the sauce ingredients and refrigerate. Rest the rolls for 5 minutes before serving with the sauce.

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Why You’ll Love This Recipe

• Flaky outside, juicy inside: Cold puff pastry and a well-balanced filling create that irresistible contrast in every bite.
• Big flavor from simple ingredients: Caramelized onion, fresh sage, garlic, and Dijon make everyday pork sausage feel special.
• A dipping sauce worth making: Honey, Dijon, mayonnaise, and sour cream come together in minutes.
• Easy to prepare ahead: Assemble the rolls in advance and bake them when you need a warm, crowd-pleasing appetizer.

Grocery List

• Produce: 1 yellow onion, 2 garlic cloves, fresh sage, and fresh flat-leaf parsley
• Dairy: Unsalted butter and sour cream
• Meat: 1 pound raw mild pork sausage or mild pork sausage meat
• Eggs: 1 large egg
• Frozen: 2 sheets all-butter puff pastry, about 17.3 ounces (490 g) total
• Pantry: Plain fine dry breadcrumbs, Dijon mustard, mayonnaise, honey, apple cider vinegar, ground black pepper, and sesame seeds

Full Ingredients

For the Caramelized Onion

• 1 tablespoon (14 g) unsalted butter
• 1 yellow onion, finely diced, about 1 1/2 cups (200 g prepared weight)
• 2 tablespoons (30 ml) water

For the Sausage Filling

• 1 pound (454 g) raw mild pork sausage, casings removed if necessary
• 2 garlic cloves, finely minced, about 2 teaspoons (6 g)
• 1 tablespoon (3 g) finely chopped fresh sage
• 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley
• 1 tablespoon (15 g) Dijon mustard
• 1/4 cup (30 g) plain fine dry breadcrumbs
• 1/2 teaspoon ground black pepper
• All of the cooled caramelized onion from above

For the Pastry and Finish

• 2 sheets all-butter puff pastry, about 17.3 ounces (490 g) total, thawed according to the package directions and kept refrigerated
• 1 large egg
• 1 tablespoon (15 ml) water
• 1 teaspoon (3 g) sesame seeds

For the Creamy Honey-Dijon Sauce

• 1/3 cup (75 g) mayonnaise
• 1/4 cup (60 g) sour cream
• 2 tablespoons (30 g) Dijon mustard
• 2 tablespoons (42 g) honey
• 1 teaspoon (5 ml) apple cider vinegar

Step-by-Step Instructions

Step 1: Caramelize the onion

Melt the butter in a medium skillet over medium-low heat. Add the diced onion and cook for 25 minutes, stirring every 2–3 minutes, until soft and deeply golden. After 15 minutes, add the 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Let the water evaporate as the onion finishes cooking; the mixture should look moist but not watery.

Spread the onion on a plate and let it cool for 10 minutes. Keep the sausage and pastry refrigerated while the onion cools. A cool filling helps prevent the butter in the pastry from melting before baking.

Step 2: Mix the sausage filling

Place the sausage, garlic, sage, parsley, Dijon mustard, breadcrumbs, black pepper, and cooled onion in a large bowl. Mix gently with a fork or clean hands just until evenly combined. Avoid kneading or squeezing the mixture heavily, which can make the filling dense.

Divide the mixture into 4 equal portions. You do not need extra salt for most prepared sausages, since they are already seasoned.

Step 3: Shape and seal the pastry logs

Beat the egg with 1 tablespoon water in a small bowl. Working with one cold pastry sheet at a time, place it on its parchment or a clean work surface. Gently roll or trim it into a 10-inch square, then cut it in half to make two 10-by-5-inch rectangles. Repeat with the second sheet to make 4 rectangles.

Shape one portion of filling into an even 10-inch log along a long edge of each rectangle, keeping it about 3/4 inch from that edge. Brush a 3/4-inch strip along the opposite long edge with egg wash. Roll the pastry snugly around the filling, without stretching it, and gently press the overlap closed. Set each log seam-side down on a parchment-lined tray.

Step 4: Chill the logs and heat the oven

Refrigerate the assembled logs for 15 minutes. Meanwhile, heat the oven to 400°F (200°C), or 350°F (180°C) fan. Position racks in the upper and lower thirds of the oven and line 2 large baking sheets with parchment paper.

The logs should feel firm and cool before cutting. This short chill makes them easier to slice neatly and helps the pastry puff into distinct layers.

Step 5: Cut, glaze, and vent the rolls

Using a sharp knife, cut each log into 6 equal pieces, approximately 1 2/3 inches long, to make 24 sausage rolls. Arrange 12 rolls on each prepared baking sheet, seam-side down, leaving about 2 inches between them.

Lightly brush the pastry tops with the remaining egg wash, keeping it off the cut edges so the layers can rise freely. Sprinkle evenly with the sesame seeds. Cut one shallow, 1/2-inch-long slit in the top of each roll to let steam escape.

Step 6: Bake until crisp and cooked through

Bake for 30 minutes, swapping the trays between racks and turning them front to back after 15 minutes. The pastry should be well risen and a deep golden brown, with lightly browned bottoms.

Check the center of a sausage roll with an instant-read thermometer, inserting it through a cut end into the middle of the filling. The pork must reach 160°F (71°C). If needed, continue baking in 3-minute increments until it reaches that temperature. Loosely cover the tops with foil if they are browning too quickly.

Step 7: Make the sauce and serve

While the rolls bake, whisk the mayonnaise, sour cream, Dijon mustard, honey, and apple cider vinegar in a small bowl until completely smooth. Cover and refrigerate until serving.

Let the baked rolls rest on their trays for 5 minutes, then transfer them to a platter or wire rack. Serve warm with the creamy honey-Dijon sauce alongside. If you like, cut one roll in half to show off the herb-flecked filling and flaky pastry.

Pro Tips

• Choose the right sausage: Use raw mild pork sausage, not cooked links. A lightly seasoned variety lets the sage, parsley, and caramelized onion shine.
• Keep the pastry cold: If it becomes soft or sticky while you work, refrigerate it for 10 minutes before continuing. Extra chilling will extend the total time slightly.
• Avoid a wet filling: Let the onion cooking liquid evaporate completely. The breadcrumbs help absorb juices without making the sausage dry.
• Use a light hand with egg wash: A thin coating gives an even golden finish; drips down the exposed pastry edges can restrict their rise.
• Trust temperature over color: Beautifully browned pastry does not guarantee cooked sausage. Always check that the center reaches 160°F (71°C).

Variations

• Apple and sage: Add 1/3 cup (50 g) peeled, finely diced apple to the onion for the final 8 minutes of cooking. Cook until the pan is dry, then cool as directed.
• A little heat: Use hot pork sausage instead of mild and add 1/8 teaspoon cayenne pepper to the dipping sauce.
• Chicken or turkey: Replace the pork sausage with 1 pound (454 g) raw chicken or turkey sausage. Bake until the filling reaches 165°F (74°C); avoid extra-lean varieties for the juiciest result.

Storage & Make-Ahead

Refrigerate leftovers: Refrigerate cooked rolls within 2 hours of baking and store in an airtight container for up to 3 days. Keep the dipping sauce in a separate covered container in the refrigerator for up to 4 days.

Reheat: Arrange chilled rolls on a baking sheet and heat at 375°F (190°C) for 12–15 minutes, until crisp and the centers reach 165°F (74°C). A microwave will warm them, but it will soften the pastry.

Prepare ahead: Assemble the unbaked logs up to 24 hours ahead, cover, and refrigerate, provided the sausage remains within its use-by date. Cut, egg-wash, and add the sesame seeds just before baking. The sauce can be made up to 3 days ahead and kept refrigerated.

Freeze unbaked: Cut the assembled rolls, leave them unglazed, and freeze on a tray until firm. Transfer to a freezer-safe container and freeze for up to 2 months. Bake directly from frozen, brushing with egg wash and adding sesame seeds first. Start checking after 40 minutes at 400°F (200°C), and continue until the pork filling reaches 160°F (71°C).

Nutrition (per serving)

Estimated for 3 sausage rolls and one-eighth of the dipping sauce. Values vary with the sausage and puff pastry brands used.

Calories: 645 kcal | Carbs: 40g | Protein: 15g | Fat: 47g | Saturated Fat: 18g | Fiber: 2g | Sugar: 9g | Sodium: 850mg | Cholesterol: 98mg