Easy Christmas Sausage Rolls Recipe | Festive Holiday Appetizer
Flaky, golden, and full of flavor — these Christmas Sausage Rolls are the ultimate festive appetizer. Made with buttery puff pastry wrapped around seasoned sausage filling, they’re easy to bake, deliciously savory, and perfect for holiday parties or cozy family gatherings.
Equipment
- Baking tray
- Parchment paper
- Mixing bowl
- Knife + cutting board
- Pastry brush
Ingredients
- 1 sheet ready‑made puff pastry
- 1 lb (450 g) sausage meat (pork, turkey, or chicken)
- ½ cup stuffing mix (prepared or dry)
- 2 tbsp cranberry sauce
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp fresh sage, chopped
- 1 tsp thyme leaves
- ½ cup breadcrumbs
- 1 egg, beaten (for egg wash)
- Salt & pepper to taste
- Optional extras: chopped chestnuts, crumbled bacon, or Stilton cheese
Instructions
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- In a mixing bowl, combine sausage meat, onion, garlic, breadcrumbs, stuffing mix, sage, thyme, salt, and pepper. Mix until well combined.
- Roll out puff pastry on a lightly floured surface. Spread a thin layer of cranberry sauce down the center.
- Spoon sausage mixture over the cranberry layer, shaping into a log.
- Fold pastry over filling, pressing edges to seal. Cut into smaller rolls.
- Place rolls seam‑side down on the tray. Brush tops with beaten egg.
- Bake for 20–25 minutes until golden brown and crisp.
- Cool slightly before serving.
- Tip: Chill assembled rolls for 10 minutes before baking to maximize flakiness.
Notes
- Make‑ahead: Assemble rolls and freeze unbaked for up to 3 months. Bake straight from frozen.
- Storage: Store baked rolls in the fridge for up to 3 days.
- Reheating: Warm in oven at 180°C (350°F) for crispness; avoid microwaving.
- Common mistakes: Overfilling pastry (leaks), not sealing edges, or baking at too low a temperature.
- Variations: Add Stilton cheese for richness, chili flakes for spice, or mushrooms/lentils for vegetarian rolls.
- Pairings: Serve with mustard, chutney, or cranberry relish; pair with mulled wine or cider.