These mini sausage rolls are one of those party foods people hover around and quietly go back for seconds. I make them whenever I need something that feels classic but still a bit special. The flaky puff pastry does most of the hard work, and that glossy honey mustard glaze takes them from “nice” to genuinely irresistible.

They’re easy, make-ahead friendly, and just as good warm as they are at room temperature, which is exactly what you want when you’re bringing food to a party.

Why This Tastes Great

The savory sausage filling stays juicy inside crisp, buttery puff pastry
Honey adds gentle sweetness that balances the richness
Dijon mustard brings just enough tang to keep everything from feeling heavy
Brushing the glaze on hot pastry helps it soak in rather than sit on top

A delicious platter of mini sausage rolls with honey mustard glaze, served with a dipping bowl.

Equipment

Rimmed baking sheet
Parchment paper
Small mixing bowl
Pastry brush
Sharp knife or pizza cutter
Measuring spoons

Serves & Timings

Serves: About 24 mini sausage rolls

Prep time (active): 15 minutes
Cook time (active): 25 minutes
Additional passive time (chill/soak/rest): None
Total time (approx): 40 minutes

Ingredients

1 pound sausage meat, or sausage links with casings removed
1 sheet puff pastry, thawed
1 large egg, beaten (for egg wash)
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon sesame seeds (optional)
Salt and black pepper, to taste

Method

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
In a small bowl, stir together the honey and Dijon mustard until smooth. Set aside.
Lightly flour your work surface and roll out the puff pastry just enough to smooth it. Cut into rectangles about 3 x 5 inches.
Place a line of sausage meat along one long edge of each rectangle. Season lightly with salt and pepper if needed.
Roll the pastry over the sausage filling and seal the edge with a little water. Place seam-side down on the prepared baking sheet.
Brush the tops with beaten egg and sprinkle with sesame seeds if using.
Bake for 20 to 25 minutes, until puffed and deeply golden.
Remove from the oven and immediately brush generously with the honey mustard glaze.
Cool slightly, then serve warm or at room temperature.

Tips & Variations

Add finely chopped sage or thyme to the sausage meat for a festive twist
Use whole grain mustard for a stronger mustard bite
Cut smaller pieces for cocktail parties or larger ones for casual gatherings
A silicone pastry brush works especially well for glazing

Storage & Make-Ahead

Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in the oven at 350°F until warmed through and crisp
To freeze, assemble the rolls but do not bake. Freeze solid, then bake from frozen, adding 5 to 8 extra minutes

Compact Nutrition (Estimated Per Roll)

Calories: 120 kcal
Fat: 8 g
Carbohydrates: 8 g
Protein: 4 g

FAQ

Can I use store-bought sausage rolls?
Yes. Brush with egg wash and bake as directed, then finish with the honey mustard glaze while hot.

Do these travel well?
Very well. They hold their texture and flavor even after a couple of hours.

Can I make these vegetarian?
Yes. Use a good-quality vegetarian sausage filling and follow the same method.

Ella Cooks