Sausage Rolls with Hot Honey and Thyme

Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a mixing bowl, combine the 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 tbsp of water until well combined. Set aside.

Unroll the puff pastry on a floured surface. Roll out slightly to create a large rectangle and cut the pastry in half to two long strips. Repeat with the second puff pastry dough, so that there are 4, long strips.

Divide the sausage mixture into fourths, shaping each half into a long log. Place each log in the center, lengthwise along the pastry strips, press and push 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 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. Flip it over so that the seam is on the bottom. Using a paring knife, score small slits into the top of the sausage logs, then cut them into 1 ½-inch rolls.

Place each roll seam-side down on the baking sheet, brush with the remaining egg wash, and sprinkle with everything but the bagel seasoning. Transfer to the oven and bake for 18 to 20 mins, 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.