Christmas Sausage Rolls
The Sausage Roll Memory Lane (with Slight Detours)
Okay, so listen. Every year, right around when the shops start blasting carols so early it’s almost criminal, I get this itch to bake up a batch of Christmas Sausage Rolls. There’s just something about the smell of pastry and sausage wafting through the house that means, yep, the festive season has definitely arrived. (One time, my dog tried to swipe one off the cooling rack—so technically these are loved by everyone in the family, four-legged or not.) The first time I made these, I ended up spilling flour all over my Christmas jumper; at this point, it feels like part of the tradition. If you’ve never made these before—honestly, no pressure! You don’t need to be some Bake-Off finalist. But if you happen to own an ugly Christmas sweater, throw it on. It’s lucky, I swear.
Why I Keep Making These (And Why You’ll Probably Want To, Too)
I make this recipe every year because it’s foolproof (well, mostly—don’t forget to set the timer, or you might get, erm, extra-crispy rolls). My family goes absolutely bonkers for these at Christmas Eve, especially when someone sneaks into the kitchen for a midnight snack. They’re cozy, they’re not that much effort, and you can eat them with one hand while you wrap gifts with the other. Plus, and this is not official advice, but rolling puff pastry is weirdly therapeutic after a day of Christmas shopping. Just saying.
What You’ll Need (Substitutions Welcome!)
- 1 package puff pastry (250–300g, ready-rolled is fine—my gran says homemade, but store-bought’s grand and much less faff)
- 1 pack (350g-ish) sausage meat or good quality sausages (I sometimes swap half for ground turkey if I’ve overdone it on pork that week, or veggie sausage for my mate Emma—works a treat)
- 1 small onion, finely chopped (red or white—I’ve even used shallots when I found them rolling about the fridge)
- 1 teaspoon dried sage (fresh is great, but in December, who has time? Or swap for mixed herbs if you fancy)
- A small apple, grated (optional but adds a lovely sweetness, especially if you use a tart Bramley)
- Salt and pepper, handful of chopped parsley (totally optional)
- 1 egg, beaten up for glazing (or a splash of milk if you forgot to pick up eggs—been there)
- Poppy seeds or sesame seeds, for sprinkling (optional, but my kids reckon it’s the best part)
How I Usually Make These (Sometimes With a Coffee In Hand)
- Preheat & Prep: Start by whacking the oven on at 200C/400F. Roll out your puff pastry on a lightly floured worktop. If you’re using ready-rolled, just give it a stretch so it’s not too thick.
- Mix It Up: In a big bowl, squish together the sausage meat, chopped onion, sage, grated apple if you’re using it (no need to peel it, but do remove the core, obviously), salt, pepper, and whatever fresh herbs you have. I sometimes add a little mustard too, but that’s personal taste. This is where I usually sneak a taste of the raw mix—but you probably shouldn’t, for, you know, food safety.
- Shape It: Cut the pastry in half lengthwise, so you’ve got two long strips. Divide your sausage mix into two and shape it into logs along the middle of each strip. It never looks super pretty at this stage—don’t worry.
- Roll It Up: Carefully fold the pastry over the sausage to make a sort of long sausage-y log, then pinch the edges to seal. I use a fork to crimp, but honestly, fingers work fine. Place seam side down.
- Slice: Slice each long roll into bite-sized chunks—about 8–10 per log, or whatever size you like! (Bigger ones for Dad, mini ones for little hands.)
- Glaze & Sprinkle: Pop the rolls onto a baking tray lined with paper. Brush with your beaten egg (or milk—on second thought, using a bit of melted butter is lush, too). Sprinkle seeds if you fancy.
- Bake: Bake for about 22–28 minutes, until golden and puffed. Keep an eye on them after the 20 min mark; every oven has its quirks.
- Cool (but not for long): Let them cool just enough so you don’t scorch your tongue. If you’re like my family, at least two will disappear before dinner.
What I Wish I’d Known (Notes form Experience)
- Puff pastry works best if it’s cold; I once let it sit out while chasing the kids around and, well, it sort of melted. Still edible, but messy.
- If you only have sausages, just snip them open and dump out the meat—no need to get fancy sausage meat from the butcher (unless you want to).
- I reckon these taste even better with a teensy bit of grated cheddar in the mix, though purists may glare at you.
Trying Out Different Versions (Some More Successful Than Others…)
- I swapped in cranberry sauce for the apple one year. Not my finest hour. A little goes a long way!
- Gluten-free pastry is totally doable, but it can crumble; wrap it tightly and be gentle.
- Once, in a wild moment, I made these with chopped cooked chestnuts—surprisingly nice for a big Christmas feast.
Tools and Workarounds (Don’t Let Your Kitchen Boss You Around)
You really just need a decent baking tray. I always say a sharp knife is a must—but I’ve managed with a dull one and a bit of elbow grease when that’s all I could find (just don’t use the bread knife; trust me, it’s a faff). Parchment paper is great but, honestly, in a pinch, I’ve used just a well-buttered tray
How to Store Them (Though Not That It’s Ever Needed)
Technically, you can store these sausage rolls in an airtight tub in the fridge for up to three days; they even freeze well (unbaked or baked), but honestly—they never last more than a day in my place. I once tried hiding a few at the back of the fridge, but I’m not as sneaky as I thought!
How We Usually Serve ‘Em (And a Random Extra)
We like serving these on a big platter with pickles and a dollop of brown sauce—my brother swears by ketchup, which I side-eye every year. Occasionally, I’ll knock up a mustard dip if we’re feeling fancy. Oh, and last year, my daughter served them alongside leftover cranberry sauce, which was weirdly good. Sometimes, when I’ve got leftovers (rare!), I crumble them over scrambled eggs for Boxing Day breakfast. Off tangent, but did you know there’s a whole British Sausage Week? Worth a browse!
Pro Tips (AKA “I’ve Done This Wrong, Don’t Be Me”)
- Don’t skip the chilling step if you have time. I once rushed from rolling straight to baking and they spilt out everywhere (still tasty, but oof).
- Don’t overstuff—sounds mean, but a thinner roll bakes better and is easier to eat.
- Actually, if you’re nervous about raw sausage, cut one open after baking to check. Better safe than sorry!
Real-Life FAQ (Because People Actually Ask Me These!)
- Can I make these ahead? – Yep! Assemble and freeze unbaked. Bake straight form frozen, just give an extra 5 mins.
- What’s a good veggie swap? – I’ve done these with plant-based sausage and mushrooms. Quite tasty, but gets a bit wet; maybe pat things dry first.
- Can I add cheese? – Yes! (And you should, in my opinion.) A handful of strong cheddar or some parmesan works. But too much and everything oozes out—lesson learned.
- Are these spicy? – Not unless you want them to be. Shake in some chili flakes if you fancy a kick.
- Do I have to use egg wash? – Nah. Milk, cream, or even a blob of melted butter will do; just gives a nice golden finish.
- What’s a good dip? – We’re a mustard crowd, but check out these mustard ideas from BBC Good Food. One day, I might get around to making a proper chutney, but… maybe next Christmas?
So, there you go—my Christmas Sausage Rolls, in all their imperfect, festive glory. May your pastry be flaky, and your kitchen merry (and if you spill flour everywhere, blame the Christmas elves). Happy baking!
Ingredients
- 400g pork sausage meat
- 1 sheet ready-rolled puff pastry
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried sage
- 1 tsp English mustard
- 1 egg, beaten
- Salt and black pepper, to taste
- 1 tbsp sesame seeds (optional, for topping)
Instructions
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1Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
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2In a bowl, mix the sausage meat with chopped onion, parsley, sage, mustard, salt, and black pepper until well combined.
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3Unroll the puff pastry sheet and cut it in half lengthwise. Divide the sausage mixture evenly down the center of each pastry strip.
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4Brush the pastry edges with beaten egg, then roll the pastry over the filling to enclose, sealing the edges tightly.
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5Cut each roll into 6 equal pieces, place on the baking tray seam-side down, brush with more beaten egg, and sprinkle with sesame seeds if desired.
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6Bake for 25–30 minutes until golden brown and cooked through. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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