This recipe for Christmas sausage rolls has become my go-to festive nibble for every holiday gathering. I first made these on a snowy December afternoon when I wanted something easy, portable, and comforting to bring to a neighborhood party. The combination of warm, fragrant sausage herbs and buttery, crisp pastry created an instant hit: neighbors came back for seconds and my nieces insisted I write down the method. The beauty of these rolls is in their simplicity — a handful of pantry staples, a single sheet of puff pastry, and a little care with shaping and baking produce something that looks and tastes far more elaborate than it is.

What sets these apart for me is the balance of texture and flavor. The pastry should be glossy and shatteringly crisp on the outside, while the filling stays juicy with delicate onion sweetness and a whisper of sage and thyme. I learned to lightly sauté the onion first to avoid watery filling and to let that flavor cool so it blends into the meat without steaming the pastry. Serve them warm from the oven, with a tangy mustard or chutney on the side, and they become the highlight of the table — always gone before the mince pies.

Ingredients

• Sausage meat (1 lb): Use high-quality ground sausage for the best flavor. Pork sausage with sage is traditional; I favor a mix labeled “country” style or plain pork sausage and add my own herbs so the seasoning isn’t overpowering. If you prefer turkey, choose a higher-fat blend so the filling stays juicy.
• Puff pastry (1 sheet, thawed): A single sheet of ready-rolled puff pastry works well. Look for all-butter pastry if you want a richer flavor; otherwise a good-quality margarine-based sheet is fine. Thaw in the fridge overnight for best handling.
• Egg (1, beaten): For an egg wash — gives the pastry a beautiful, golden sheen. If you need an egg-free glaze, use a little milk or cream instead.
• Onion (1/2 cup finely diced): Yellow or white onion adds sweetness when softened. Finely dicing ensures the filling remains compact and slices cleanly.
• Garlic (1 clove, minced): One clove provides background depth; avoid overdoing it so the filling stays balanced.
• Dried sage (1 tsp) and dried thyme (1 tsp): These herbs create that quintessential holiday flavor. If you have fresh herbs, use 1 tbsp chopped fresh sage and 1 tbsp fresh thyme for brighter notes.
• Salt (1/4 tsp) and ground black pepper (1/4 tsp): Taste the sausage first — many pre-seasoned sausages are already salty. Adjust salt to suit.
• Olive oil (1 tbsp): For sautéeing the onion. You can use a neutral oil or butter for a more indulgent flavor.

Instructions

Preheat the Oven: Set your oven to 400°F (200°C) and position a rack in the center. Line a baking sheet with parchment paper so the bottoms stay pristine and cleanup is easy. The hot oven ensures puff pastry rises quickly, creating flaky layers. Prepare the Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup finely diced onion and cook for about 5 minutes until soft and translucent — watch for browning; you want sweetness without caramelization. Stir in 1 minced garlic clove and cook 30–60 seconds until fragrant. Transfer to a bowl to cool slightly. Combine the onion mixture with 1 lb sausage meat, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix gently to avoid compacting the meat; use a fork or your hands for even distribution. Prepare the Puff Pastry: On a lightly floured surface, unroll or roll the thawed puff pastry into a neat rectangle approximately 10 x 12 inches. Trim ragged edges for an even shape so rollers bake uniformly. Keep the pastry cold; if it softens, return it to the fridge for 10 minutes. Assemble the Rolls: Spread the sausage mixture along one long edge of the pastry in a compact log, leaving a 1/2" border. Press the meat into a tight cylinder shape so there aren’t air pockets. Roll the pastry over the filling to form a tight log, then pinch the seam to seal. Place seam-side down on the lined baking sheet to prevent unrolling while baking. Slice and Brush: Using a sharp knife, slice the roll into 1 1/2-inch pieces — this yields about 10–12 portions depending on exact sizing. Space them on the sheet with a little room to expand. Brush each top with the beaten egg for a glossy golden finish. If you like, chill the tray for 10 minutes before baking to help pastry layers stay tall. Bake: Bake at 400°F (200°C) for 20–25 minutes until the pastry is deeply golden and the internal sausage reaches at least 160°F (71°C). Rotate the pan halfway through for even browning. If the pastry is coloring too quickly, lower the oven to 375°F (190°C) and extend time by 3–5 minutes. Serve: Allow the pieces to rest 5 minutes to let juices settle, then serve warm or at room temperature. Offer mustard, chutney, or a herby yogurt dip as condiments.

Storage Tips

Store cooled pieces in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the assembled rolls (unbaked) on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. To reheat refrigerated or thawed rolls, warm at 350°F (175°C) for 8–12 minutes until heated through and the pastry is crisp again. For frozen assembled logs, bake at 400°F (200°C) for 25–30 minutes; check internal temperature before serving. Use parchment or silicone-lined trays to prevent sticking and maintain pastry texture.

Ingredient Substitutions

Swap the pork sausage for turkey or chicken sausage — if using leaner meat, add 1 tablespoon olive oil or 1 tablespoon softened butter to keep filling moist. Substitute fresh herbs for dried at a 3:1 ratio (3 tablespoons fresh sage for 1 tablespoon dried total); fresh heralds a brighter note. For a vegetarian version, use a seasoned lentil and mushroom mix with cooked lentils, sautéed mushrooms, and a binding egg or flax egg if vegan. If you need gluten-free pastry, use a high-quality gluten-free puff pastry sheet and confirm sausage is gluten-free.

Serving Suggestions

Present warm sausage rolls on a wooden board with small bowls of whole-grain mustard, cranberry chutney, and tangy pickles. They pair beautifully with a crisp winter salad — baby spinach, roasted pear, walnuts and a sherry vinaigrette — or with hot mulled cider for an outdoor carol event. For brunch, serve with soft-boiled eggs and a light herb yogurt dip. Garnish with a sprinkle of chopped parsley or a few thyme leaves for a festive look.

Cultural Background

Small meaty pastries are a fixture in British and European cookery, with sausage rolls being an especially beloved snack in the UK and common at gatherings and bakery counters. Their roots trace to savory pastry traditions where minced meat was wrapped in dough for transportable, portable meals. Over the centuries they became a party staple and holiday favorite. The Christmas variation leans into warm herbs and sometimes sweet accompaniments like cranberry chutney, echoing holiday flavors.

Seasonal Adaptations

In winter, add a spoonful of cranberry relish or a diced dried-apple mix to the filling for festive sweetness. For spring gatherings, switch sage and thyme to chives and parsley and serve with a lemony yogurt dip. At summer picnics, make mini versions and add a touch of fresh tarragon. Holiday spice blends — a pinch of nutmeg or allspice — can be introduced carefully to complement sausage without overpowering. Adjust baking times for mini shapes.

Meal Prep Tips

Make the filling up to 24 hours ahead and keep chilled. Assemble logs on a baking sheet, cover tightly with plastic wrap and refrigerate so they’re ready to slice and egg-wash before baking. For freezing, wrap each log in plastic and foil before stashing in the freezer so you can bake only what you need. Label containers with the date and baking instructions. This technique makes hosting low-stress and lets you spend time with guests rather than in the kitchen.

These sausage rolls are the kind of dish that invites improvisation and sharing. They travel well, freeze beautifully, and always provoke warm conversation. Make a double batch for parties — you’ll be glad you did.