In a small saucepan over medium-low heat, warm the honey, water and butter just until the butter is melted. Remove from heat and let cool about 5 minutes, or until the mixture reaches 120° to 130°. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a wooden spoon, combine 2 cups of the flour, salt and yeast. Add the honey mixture and mix until combined. Add the eggs one at a time, mixing after each addition.

With the mixer on low, add the remaining flour 1/4 cup at a time until the dough clears the sides of the bowl and does not stick to your fingers when touched. You may not need the full 3 cups of flour. Continue kneading with the dough hook or by hand until the dough is smooth and elastic, about 6 to 8 minutes. Place the dough in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Gently punch down the dough to release the gases, then knead a few times by hand. Pinch off portions of dough, smaller pieces for mini sausages and larger pieces for regular sausages, and shape into ropes. Wrap each rope around a sausage and place on a parchment-lined sheet pan. When all sausages are wrapped, cover with plastic wrap and let rise again until doubled, about 30 minutes. Heat oven to 375°.

To make the everything spice, combine all ingredients in a small bowl. Brush the dough with egg wash and sprinkle generously with everything spice. Bake until the bread is golden brown, about 12 minutes for minis and 15 minutes for regular size sausages.