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

Prepare the sausage mixture:

• In a mixing bowl, combine the breakfast pork and sage sausage, grated cheddar cheese, breadcrumbs, 1 egg, and fresh thyme. Mix until evenly combined.

Prepare the egg wash:

• In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.

Roll out the pastry:

• 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.

Assemble the sausage rolls:

• 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 ½-inch rolls.

Brush with egg wash:

• 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.