I love this recipe because it’s quick to make, easy to assemble, and guaranteed to please a crowd. The honey gives the filling a subtle sweetness, while the two types of mustard add depth and a bit of zing. These are the kind of snacks that disappear as soon as I put them on the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I preheat the oven to 220°C (200°C fan-forced) and line two large baking trays with baking paper.
I remove the sausage meat from the casings and place it in a large bowl. Then I add the honey, wholegrain mustard, Dijon mustard, breadcrumbs, and thyme. I mix everything together with my hands until the filling is well combined.
I cut each pastry sheet in half, giving me six rectangles. I place one-sixth of the chicken mixture lengthways down the center of each piece of pastry. I brush one long edge with whisked egg, then fold the pastry over the filling to enclose it, pressing gently to seal.
I cut each long roll into five even pieces and arrange them seam-side down on the prepared trays.
Finally, I brush the tops with more egg and bake for 25–30 minutes, or until the rolls are golden and the filling is cooked through. I serve them hot and watch them disappear fast.
Servings and Timing
This recipe makes about 30 sausage rolls. It takes around 25 minutes to prepare and 30 minutes to cook, so they’re ready in under an hour.
Variations
I sometimes like to add a little grated cheese or finely chopped onion to the filling for extra flavor. When I want a touch of spice, I mix in a pinch of chili flakes or swap the Dijon mustard for hot English mustard. For a different twist, I use turkey mince or mix in a handful of chopped spinach for color and freshness.
Storage/Reheating
I store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 180°C for about 10 minutes until hot and crisp again. They can also be frozen either cooked or uncooked—if frozen uncooked, I bake them straight from the freezer, adding 5–10 extra minutes to the cooking time.
FAQs
Can I make these ahead of time?
Yes, I often prepare and assemble the rolls in advance, then refrigerate them until ready to bake.
Can I freeze the sausage rolls?
Absolutely, I freeze them cooked or uncooked and reheat straight from frozen when needed.
What type of chicken sausages should I use?
I use plain or lightly seasoned chicken sausages so the honey mustard flavors really shine.
Can I use minced chicken instead of sausage meat?
Yes, I mix the mince with a little extra seasoning and breadcrumbs to achieve a similar texture.
How do I stop the pastry from becoming soggy?
I make sure the filling isn’t too wet and bake the rolls on a lined tray with good airflow for crisp pastry.
Can I make these without mustard?
Yes, I sometimes replace the mustard with a spoonful of barbecue sauce or sweet chili sauce for a different flavor.
What can I serve with these sausage rolls?
I love serving them with tomato relish, aioli, or honey mustard dipping sauce.
How do I make them bite-sized for parties?
I cut each roll into smaller pieces before baking to make perfect finger food portions.
Can I use puff pastry straight from the freezer?
I let it thaw just enough to be flexible but still cold so it bakes up flaky and crisp.
Can I make a vegetarian version?
Yes, I swap the chicken sausage for a plant-based sausage or mix of mashed chickpeas and veggies.
Conclusion
I love how these honey mustard chicken sausage rolls combine comfort and elegance in one easy recipe. The blend of sweet honey, tangy mustard, and herby chicken wrapped in flaky pastry makes them irresistible every time. Whether for parties, lunches, or snacks, they’re simple to make, delicious to eat, and sure to become a favorite in any kitchen.
These Honey Mustard Chicken Sausage Rolls are golden, flaky, and bursting with sweet, tangy, and savory flavors. Made with chicken sausage, honey, and two types of mustard wrapped in buttery puff pastry, they’re a lighter yet delicious twist on a classic favorite — perfect for parties, picnics, or snacks.
Total Time:55 minutes
Yield:30 sausage rolls
Ingredients
2 x 500 g packets chicken sausages
2 tbsp honey
1 tbsp wholegrain mustard
2 tsp Dijon mustard
25 g (1/4 cup) dried breadcrumbs
2 tsp fresh thyme leaves
3 sheets frozen puff pastry, just thawed
1 egg, lightly whisked
Instructions
Preheat oven to 220°C (200°C fan-forced). Line two large baking trays with baking paper.
Remove the sausage meat from casings and place in a large bowl. Add honey, wholegrain mustard, Dijon mustard, breadcrumbs, and thyme. Mix well to combine.
Cut each puff pastry sheet in half to make six rectangles. Place one-sixth of the sausage mixture lengthways down the center of each piece.
Brush one long edge with egg, then fold pastry over the filling to enclose. Press gently to seal.
Cut each long roll into five even pieces and arrange seam-side down on the prepared trays.
Brush tops with egg and bake for 25–30 minutes or until golden and cooked through.
Serve warm with tomato relish, aioli, or honey mustard dipping sauce.
Notes
Add grated cheese or finely chopped onion for extra flavor.
For spice, mix in chili flakes or use hot English mustard instead of Dijon.
Replace chicken sausages with turkey mince or add chopped spinach for a twist.
Freeze cooked or uncooked rolls — bake from frozen, adding 5–10 minutes.
Keep pastry cold before baking for the best flaky texture.
