Easy Christmas Sausage Rolls

These Easy Christmas Sausage Rolls have become my go-to holiday treat for their flaky, golden pastry and rich, savory filling. They are perfect for parties, potlucks, or cozy nights when you want something warm and tasty that feels special but doesn't require hours in the kitchen. Every year, I find they disappear faster than anything else on the table, which always makes me smile.

I remember the first time I made these during a busy Christmas party prep. They were a hit and so easy to double or triple. Now I always keep some in the freezer ready for unexpected guests or quick appetizers.

Ingredients

• Puff Pastry Sheets: choose all-butter for the best rich flavor and crisp texture. Frozen sheets from the store work great once properly thawed.
• Pork Sausage Meat: the filling’s star, pick good-quality sausage with balanced seasoning and fat content for juicy rolls.
• Onion (grated or finely chopped): adds natural sweetness and depth to the meat mixture.
• Garlic (minced): enhances savory umami notes with a subtle punch.
• Fresh Parsley: brings fresh brightness and a pop of green color.
• Dijon Mustard: adds a sharp, tangy contrast to balance the richness.
• Salt and Pepper: essential to season and bring out flavors.
• Egg (beaten): seals the pastry and creates a beautiful golden glaze.

Step-by-Step Instructions

Sauté the Aromatics:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Make sure your puff pastry is thawed but still cold to maintain its flakiness.

Mix the Sausage Filling:

In a bowl, combine the pork sausage, grated onion, minced garlic, chopped parsley, Dijon mustard, salt, and pepper. Use your hands or a spatula to blend carefully without overmixing to keep the meat tender.

Roll and Fill the Pastry:

On a lightly floured surface, unfold or roll out the puff pastry sheet. Cut each sheet lengthwise into two strips. Spoon the sausage mixture down the center of each strip and shape it into an even log.

Seal and Slice:

Brush one long edge of each strip with beaten egg. Fold the pastry over the sausage filling and press the edge firmly to seal. Place the seam side down on your lined baking sheet. Cut each roll into smaller bite-sized pieces about 2 to 3 inches long.

Glaze and Bake:

Generously brush the top of each piece with the remaining egg wash. Bake in the preheated oven for 20 to 25 minutes or until the pastry is puffed and a deep golden brown.

Cool and Serve:

Let the sausage rolls rest for a few minutes on the baking tray before serving warm. They are also tasty at room temperature and perfect for packing as snacks.

Bookmark

I love how the Dijon mustard subtly lifts the flavor and keeps each bite interesting. One holiday, my niece declared these her favorite treat and insisted on helping me roll the pastry every time I make them since. It’s become a little tradition we both cherish.

Storage Tips

Store leftovers tightly covered in the fridge for up to three days. Reheat in a 350°F oven for about 10 minutes to bring back crispiness. For longer storage, freeze individual rolls after baking and cooling by placing them on a tray, then transferring them to a sealed bag. Reheat from frozen for 15 to 20 minutes at 375°F until warm and crisp.

Ingredient Substitutions

Try turkey or chicken sausage to lighten the dish without losing savory flavor. Plant-based sausage meat works well for vegetarians, especially when combined with finely chopped mushrooms or lentils. Fresh herbs like rosemary, sage, or thyme add a seasonal twist. You can also swap Dijon for whole grain mustard or add caramelized onions or grated apple for extra depth.

Serving Suggestions

Serve with a dollop of cranberry sauce for a festive sweet-tart contrast. A honey mustard dip adds a lovely tangy finish that pairs beautifully with the rich filling. A simple green salad dressed lightly with vinaigrette balances out the richness on the plate. Including pickles or savory chutneys offers a bold counterpoint, while adding sausage rolls to a cheese and fruit platter makes an inviting holiday spread.

Cultural Context

Sausage rolls are a classic British snack, often found in bakeries and on party tables during the holidays. The recipe has evolved with regional variations and family traditions. Using puff pastry instead of shortcrust gives them their signature flakiness and buttery crunch, making them an irresistible treat across many cultures who enjoy savory pastries.

Pro Tips

• Keep puff pastry cold until just before you use it to ensure maximum flakiness and easier handling.
• Do not overfill or the rolls might burst open while baking making a mess.
• Lightly score the tops with a sharp knife before baking for an attractive, professional finish.

Common Recipe Questions

→ What type of pastry works best for these rolls?

All-butter puff pastry is recommended for its rich flavor and flaky, golden crust. Frozen sheets work well when properly thawed.

→ Can I substitute the sausage meat?

Yes, you can use turkey, chicken, or plant-based sausage to suit your preferences or dietary needs.

→ How do I keep the pastry crispy after baking?

Reheat in the oven rather than the microwave to preserve the flaky texture and avoid sogginess.

→ Is it possible to prepare these in advance?

Absolutely, you can assemble and refrigerate overnight or freeze before baking. Bake straight from frozen, adding a few extra minutes.

→ Can the rolls be made smaller or bite-sized?

Yes, slicing into smaller portions works well. Just reduce the baking time slightly to prevent overcooking.