The Perfect Christmas Sausage Rolls: A Festive Favourite, Made Simple

For us, nothing captures the essence of Christmas quite like the warm, inviting scent of sausage rolls baking in the oven. It’s a fragrance that speaks of comfort, celebration, and happy moments shared with family. And these are no ordinary sausage rolls; these are our definitive Christmas sausage rolls, brimming with festive ingredients and encased in beautifully crisp, golden-brown pastry.

We feel that classic traditions deserve to be cherished, but there’s always a little room for enhancement. Consider this recipe our special tribute to a beloved British staple, thoughtfully updated with festive additions to become the highlight of your seasonal table. It doesn’t matter if you’re an experienced cook or just starting out; we’ll walk you through every stage to help you bake irresistible sausage rolls that everyone will adore. Move over, supermarket offerings—this year is about starting a delicious new tradition of your own.

Why You’ll Love This Recipe

• Full of Christmas Spirit: We’ve carefully blended premium sausagemeat with sweet cranberry sauce and aromatic herbs like sage and thyme to create a flavour profile that truly sings of Christmas.
• Wonderfully Straightforward: This recipe is wonderfully straightforward, thanks to the convenience of ready-rolled puff pastry. It is one of the finest christmas appetizers easy to prepare, offering impressive results with very little fuss.
• The Ultimate Party Nibble: Our sausage rolls are quintessential christmas finger foods. You can prepare them in advance and serve them either warm from the oven or at room temperature, making them a guaranteed hit with guests of all ages.
• Easily Adaptable: While we provide a fantastic core recipe, feel free to add your own personal touch. Chopped chestnuts would add a lovely texture, while a hint of chilli could bring a gentle warmth.
• Perfectly Flaky, Every Single Time: We’ll share our essential tips to guarantee you achieve that coveted crisp, golden pastry and a succulent, perfectly cooked filling, all without the dreaded soggy base!

Ingredients

• 320g sheet of all-butter, ready-rolled puff pastry
• 500g good-quality pork sausagemeat
• 1 small onion, very finely chopped
• 75g fresh breadcrumbs
• 3 tbsp cranberry sauce
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp English mustard
• Pinch of grated nutmeg
• Salt and freshly ground black pepper to taste
• 1 medium free-range egg, beaten
• 2 tsp sesame or poppy seeds for topping (optional)

Step-by-Step Instructions for Perfect Christmas Sausage Rolls

Making these festive treats is a wonderfully enjoyable task. We have organised the process into three clear stages to help you achieve flawless results every single time. So, put on your favourite Christmas playlist, fix a festive beverage, and let’s begin.

1. Preparing the Festive Filling

The filling is the very soul of a sausage roll, and this is where we weave in all those delicious festive flavours.

1. Begin by placing the sausagemeat into a large mixing bowl. If you are using sausages, just squeeze the meat from the casings and discard them.
2. To the bowl, add the very finely chopped onion, fresh breadcrumbs, chopped sage, thyme leaves, cranberry sauce, English mustard, and a grating of nutmeg.
3. Season well with a good amount of salt and freshly ground black pepper.
4. The best tool for this job is your hands! Gently combine all the ingredients until they are thoroughly mixed. Try not to overwork the mixture, as this can result in a tough filling. You just want to ensure everything is evenly incorporated.
5. Cover the bowl and place it in the fridge to chill for at least 20 minutes as you get the pastry ready. A cold filling is a key secret to achieving flaky pastry.

2. Assembling Your Sausage Rolls

Now for the exciting part where it all takes shape. Remember to work swiftly to ensure the pastry remains as cold as possible.

1. Dust your work surface with a little flour and carefully unroll the puff pastry sheet. Set aside the baking paper it was rolled in for later.
2. Slice the pastry sheet in half down its length, which will give you two long, identical rectangles.
3. Retrieve your chilled filling from the fridge and divide it equally in two. With your hands, shape each portion into a long, even log.
4. Position one sausage-shaped log of filling along the centre of each piece of pastry. Adjust it so it’s tidy and uniform.
5. With a pastry brush, apply a little beaten egg along one of the long edges of each pastry rectangle. This will act as our seal.
6. Gently fold the non-egged side of the pastry over the filling to meet the egg-washed side. Press down gently but firmly to seal them together.
7. To create a neat finish and secure the seal, press along the entire seam with the tines of a fork.
8. You now have two very long sausage rolls. Transfer them to a baking tray lined with the reserved baking paper and chill them in the fridge for a further 20-30 minutes. This final chill is vital for getting an extra-flaky result!

3. Getting the Perfect Golden Bake

This is the last stage before you can savour your homemade treats. Your kitchen is about to be filled with the most incredible festive aroma.

1. Preheat your oven to 200°C (180°C Fan/Gas Mark 6).
2. Take the chilled rolls out of the fridge. With a sharp knife, slice each long roll into 8-10 smaller, party-sized pieces. You can adjust the size to your preference.
3. Arrange the individual sausage rolls on your prepared baking tray, making sure to leave a small gap between them to allow the pastry to expand.
4. Brush the tops and sides of every roll liberally with the rest of the beaten egg. This step is crucial for achieving that beautiful, glossy, deep-golden finish.
5. Using your knife, make two or three shallow, diagonal cuts across the top of each roll. This not only looks professional but also allows steam to vent, which helps prevent a soggy bottom.
6. If you wish, sprinkle the tops with a few sesame or poppy seeds.
7. Bake for 20-25 minutes until the pastry has puffed up beautifully, is a rich golden-brown, and the filling is thoroughly cooked.
8. Let them cool on the tray for a couple of minutes before moving them to a wire rack. They are wonderful served warm, but just as delicious at room temperature.

Top Tips for Sausage Roll Success

We truly want your Christmas sausage rolls to be the talk of the party. Just follow these straightforward tips for guaranteed brilliant results.

• Keep Everything Cold: This is the most important rule for working with puff pastry. Using cold pastry, cold filling, and having cold hands helps create more steam in the hot oven, which results in the lightest, flakiest layers. Be sure not to skip any chilling stages!
• Quality is Key: The final flavour of your sausage rolls is hugely dependent on the sausagemeat you use. We suggest heading to a good local butcher or selecting a supermarket option with a high percentage of pork (at least 80%). You can learn more about high-quality meat from organisations like the Q Guild of Butchers.
• Don’t Be Shy with the Egg Wash: A generous coating of beaten egg is the secret to that signature professional shine and colour. Make certain you brush the tops and all visible sides of the pastry.
• Make-Ahead Magic: These are perfect for planning ahead during the busy Christmas season. You can assemble them completely, but instead of baking, open-freeze them on a tray before transferring them to a freezer-safe bag. They can be baked directly from frozen; just add an extra 10-15 minutes to the baking time.

While these festive morsels are a standout on any buffet, if you’re thinking about a simple main course for later, our Garlic Parmesan Chicken Pasta Recipe is always a popular choice.

Making Ahead and Storing

A major advantage of this recipe is its flexibility. You can prepare these Christmas sausage rolls well in advance, which helps to free up valuable time during the hectic festive season. For other simple meal prep suggestions, our Sticky Chicken Rice Bowls are a superb choice for a speedy midweek meal.

To Freeze Uncooked Sausage Rolls

1. Follow the recipe instructions until you have cut the rolls into individual portions (step 11).
2. Arrange the unbaked and un-glazed rolls on a parchment-lined baking tray, ensuring they do not touch.
3. Freeze the tray for 1-2 hours until the rolls are completely solid.
4. Transfer the frozen rolls into a labelled freezer bag or a suitable airtight container. They can be stored for up to 3 months.
5. To cook from frozen, place them on a lined baking tray. Glaze with egg wash, score the tops, and bake at 200°C (180°C Fan) for 30-35 minutes, until golden and piping hot throughout.

Storing Cooked Sausage Rolls

Should you have any leftovers (which we doubt!), let them cool down fully. Keep them in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or reheated in a preheated oven at 180°C (160°C Fan) for 5-7 minutes, which will help them regain their crispness. We recommend avoiding the microwave, as it tends to make the pastry soft.

FAQ

A New Christmas Tradition

And there you have it – our complete guide to creating the most delicious, flavourful, and perfectly flaky Christmas sausage rolls. This recipe is more than just instructions; it’s a chance to make wonderful new memories in your kitchen. The satisfaction of baking them, the delightful aroma filling your home, and the smiles on your loved ones’ faces as they enjoy the first bite—that’s what this time of year is all about.

We are confident that after trying this recipe, it will become a cherished part of your family’s festive traditions for many years. We would love to see how yours turn out! Feel free to share a picture and tag us on social media, or drop a comment below to tell us about your batch of sausage rolls. Happy baking!

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Prep: 15 mins
Cook: 25 mins
Additional time: 40 mins chilling
Yields: 16-20 rolls

Ingredients

• 320g sheet of all-butter, ready-rolled puff pastry
• 500g good-quality pork sausagemeat
• 1 small onion, very finely chopped
• 75g fresh breadcrumbs
• 3 tbsp cranberry sauce
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp English mustard
• Pinch of grated nutmeg
• Salt and freshly ground black pepper to taste
• 1 medium free-range egg, beaten
• 2 tsp sesame or poppy seeds for topping (optional)

Instructions

1. Prepare the Filling: In a large bowl, mix the sausagemeat, onion, breadcrumbs, cranberry sauce, herbs, mustard, nutmeg, salt, and pepper. Chill for at least 20 minutes.
2. Assemble the Rolls: Cut the pastry sheet in half lengthways. Divide the filling into two logs and place one on each pastry piece. Brush a long edge with beaten egg, fold the pastry over, and press to seal with a fork. Chill for another 20-30 minutes.
3. Bake: Preheat oven to 200°C (180°C Fan). Slice the logs into 8-10 pieces each. Arrange on a lined baking tray, brush with egg, and score the tops. Sprinkle with seeds if using. Bake for 20-25 minutes until puffed, golden, and cooked through.

Nutrition (estimated, per 2 rolls):
Calories: 399,
Carbs: 27g,
Protein: 13g,
Fat: 26g