This Christmas sausage rolls recipe has been my go-to party starter ever since I first made it for a hectic holiday open house five years ago. I wanted something that would travel well, feed a crowd, and feel like a special seasonal treat without hours of fuss. The result — a warmly spiced pork filling wrapped in buttery puff pastry, finished with a glossy cranberry glaze and a scattering of chopped sage — quickly became the morsel everyone reached for first. The contrast between the crisp, flaky pastry and the juicy, fragrant filling is what keeps people coming back for seconds.

I discovered the combination during a late-night pantry raid when I had leftover breakfast sausages, a jar of cranberry preserve, and a sheet of puff pastry. I refined the balance of sage, mustard, and orange zest over a couple of holiday gatherings until it hit the sweet spot: aromatic, lightly sweet, and deeply savory. These small bites cut through the richness of heavier holiday mains and pair beautifully with sharp mustard or a tangy apple chutney. Making them is also oddly meditative — shaping the logs, brushing the glaze, watching the pastry puff in the oven — and they always spark conversation at the table.

Ingredients

• Pork sausage meat (1 lb / 450 g): Use high-quality, coarsely ground pork sausages or remove casings from breakfast sausages. Look for meat with about 20–25% fat for juicy filling; British-style Cumberland or a plain pork sausage works well.
• Puff pastry (2 sheets; about 17.3 oz / 490 g total): Ready-rolled sheets save time — choose a block or sheet-style pastry labeled for baking. Butter-based pastry gives the best flakiness.
• Cranberry preserve (1/2 cup / 160 g): Smooth cranberry jam adds festive sweetness and the glossy finish; choose whole-berry for texture or smooth for a refined glaze.
• Fresh sage (2 tbsp, finely chopped): Adds herbal warmth; if unavailable use 1 tbsp dried sage but reduce slightly to prevent bitterness.
• Orange zest (1 tsp): Brightens the filling and pairs beautifully with cranberry; use a microplane for fine zest.
• Wholegrain mustard (2 tsp): Adds texture and tang to the meat mixture; Dijon works as a smoother alternative.
• Onion (1 small, finely diced): Softened in a pan for sweetness; yellow or sweet onions are preferred.
• Egg (1 large, beaten): For egg wash to achieve a golden, glossy surface.
• Salt and black pepper: Season carefully — about 3/4 tsp salt and 1/2 tsp freshly ground pepper, adjusted to taste.
• Optional add-ins: 1/4 cup chopped toasted chestnuts or 1/4 cup finely chopped apple for texture and holiday flavor.

Instructions

Prepare aromatics and filling: Preheat the oven to 400°F (200°C). In a skillet over medium heat, sweat the finely diced onion in 1 tbsp neutral oil until translucent and lightly golden, about 5–7 minutes; let cool slightly. In a bowl combine the pork sausage meat, cooled onion, chopped sage, orange zest, wholegrain mustard, and optional chestnuts or apple. Season with salt and pepper and mix gently until just combined — overworking will make the filling dense. Roll and shape: Unfold a sheet of puff pastry on a lightly floured surface. Divide the filling into two equal portions. Shape each portion into a long log roughly the length of the pastry sheet (about 10–12 inches). Place the log along one edge of the pastry, leaving a small border; brush the opposite pastry edge with beaten egg to seal. Seal and score: Roll the pastry snugly around the filling to form a seam on the underside; press to seal and trim ends. Using a sharp knife, cut each log into 6 equal pieces for bite-sized rolls (total 12). Place seam-side down on a baking sheet lined with parchment. Lightly score the tops to allow steam to escape and brush generously with egg wash for color. Bake to golden perfection: Transfer to the middle rack of the preheated oven and bake for 20–25 minutes, rotating the tray after 12 minutes to ensure even browning. Look for deep golden puffing and juices that run clear if you cut into one. If the pastry browns too quickly, tent loosely with foil for the remaining time. Glaze and finish: While rolls bake, warm the cranberry preserves with 1 tsp water in a small saucepan until spoonable. When the rolls come out hot, brush them with the hot cranberry glaze for shine and a touch of sweetness. Let rest 5 minutes before serving so the glaze sets slightly. Plate and serve: Arrange on a platter with extra cranberry jam and grainy mustard for dipping. Garnish with a few torn sage leaves or finely grated orange zest to echo the filling flavors.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. For longer storage freeze unbaked, sealed logs wrapped tightly in plastic then foil; label with the date and use within 2 months. Reheat refrigerated rolls in a 350°F (175°C) oven on a baking sheet for 8–10 minutes to re-crisp the pastry; frozen, bake from partially thawed state adding 5–8 minutes. Avoid microwaving as it softens pastry. For travel, pack in a flat, insulated container with a paper layer to prevent sogginess.

Ingredient Substitutions

If you prefer poultry, swap pork for 1 lb (450 g) of ground turkey or chicken and increase fat slightly with 1 tbsp olive oil to maintain juiciness. For a vegetarian version use 2 cups cooked brown lentils mixed with 1/2 cup finely chopped mushrooms and 1 egg (or flax egg) as binder; season aggressively with smoked paprika and soy sauce. To make gluten-free, choose gluten-free puff pastry and check preserves for stabilizers. Swap wholegrain mustard for Dijon for smoother texture or add 1 tbsp maple syrup for a sweeter glaze.

Serving Suggestions

Serve warm on a large platter with small bowls of wholegrain mustard, extra cranberry jam, and pickles. They pair beautifully with a crisp winter salad — think rocket (arugula), pomegranate seeds, and shaved fennel — to balance richness. For a brunch-style spread, include miniature quiches and roasted cherry tomatoes. Garnish with torn sage and freshly grated orange zest for holiday color and aroma.

Cultural Background

Sausage rolls are a beloved staple across the UK, traditionally enjoyed as picnic fare or party snacks. The Christmas variation leans into seasonal flavors — cranberries, orange and sage — and echoes the British tradition of dressing classic comforts for the holidays. Variations exist regionally: some add chestnuts or apple for texture, while others keep the filling simple and lightly seasoned. These morsels are a modern festive take on a centuries-old practice of encasing savory fillings in pastry for portability and flavor.

Seasonal Adaptations

In winter, emphasize warming spices like a pinch of nutmeg or allspice and add roasted chestnuts for texture. For summer parties, lighten the filling with green apple and fresh basil, and serve room temperature with a herby yogurt dip. For New Year’s or adult gatherings, use a splash of brandy in the cranberry glaze or incorporate finely chopped chorizo for a smoky twist.

Meal Prep Tips

Make the filling up to two days ahead and keep chilled. Assemble logs the morning of serving for the freshest pastry rise, or assemble and freeze unbaked for effortless baking on demand. Portion the filling into measured logs to ensure uniform baking and consistent portions. Use a ruler or pastry cutter for even slices and label trays when freezing to avoid mix-ups. Pack baked rolls in single layers with paper between to keep crisp edges intact for events.

These Christmas sausage rolls are easy to personalize and joyous to share. Whether you’re catering a crowd or nibbling by the tree, they bring flaky, savory comfort and just enough holiday sparkle to make the season feel special. Give them a try and make the recipe your own this year — I promise they’ll disappear fast.