This Christmas sausage rolls recipe is the kind of dish that turns a busy holiday afternoon into a small, joyful ritual. I first discovered this flavor combination during a December potluck years ago when a friend brought a batch wrapped in puff pastry and dotted with cranberry glaze. The mix of a savory pork filling, warm holiday spices, and buttery pastry immediately felt celebratory. Since then, these rolls have turned up on my holiday table, in lunchboxes, and at last-minute office parties; they vanish faster than I can lay them out.

What makes these rolls special is the balance between flaky pastry and a juicy, well-seasoned filling. The texture contrast — crisp golden exterior and soft, savory center — is comforting and festive at once. I often prepare the filling a day ahead and assemble the rolls the next morning, which keeps holiday mornings relaxed. This version uses familiar pantry spices with small festive additions like chopped cranberries and a touch of maple for brightness, giving a distinct seasonal note without being fussy.

Ingredients

• Pork sausage meat (1 lb): Choose a good-quality breakfast or bulk sausage from your butcher or brand you trust. A slightly coarse grind holds up well in pastry; avoid overly fatty or dry blends.
• Puff pastry (1 package, about 17.3 oz): Use store-bought frozen puff pastry sheets for consistent flakiness; thaw in the refrigerator overnight for best results. Brands like Pepperidge Farm or Jus-Rol work well.
• Onion (1 small, finely diced): Sweating the onion before adding keeps the filling moist and adds sweetness without raw sharpness. Yellow or sweet onions are ideal.
• Fresh sage and thyme (1 tbsp chopped total): These herbs bring an earthy, festive note. If fresh unavailable, use 1 tsp dried thyme and 1 tsp dried sage, but reduce slightly to avoid bitterness.
• Maple syrup (1 tbsp) and dried cranberries (1/4 cup): The maple brightens the filling and ties elegantly to cranberrys tart pop; use unsweetened or lightly sweet cranberries for balance.
• Egg (1 large) and milk (1 tbsp): Beaten together for an egg wash to achieve a glossy, deep-golden finish on the pastry.
• Seasonings: Salt (1 tsp), black pepper (1/2 tsp), ground nutmeg (1/8 tsp), and a pinch of crushed red pepper if you like subtle heat.
• Optional: Dijon mustard (1 tsp) mixed into the filling for tang, or sesame seeds to sprinkle on top for texture.

Instructions

Prepare the filling: Heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the finely diced onion and sauté for 5 minutes until translucent and just starting to brown. Add the sausage meat, breaking it apart with a wooden spoon. Cook until the meat is no longer pink, about 6 to 8 minutes. Stir in chopped herbs, maple syrup, dried cranberries, salt, pepper, and nutmeg. Cook for another 2 minutes to marry the flavors, then remove from heat and cool to room temperature. Drain any excess liquid using a slotted spoon if necessary; the filling should be moist, not soggy. Roll and shape pastry: On a lightly floured surface, unfold the thawed puff pastry sheets and roll each sheet gently to even out seams, making a rectangle roughly 10 by 12 inches. Divide the filling into two equal portions and form a log down the center of each pastry sheet, keeping about 1 inch clear at the edges. Brush the far edge with a little beaten egg to help seal. Seal and score: Fold the pastry over the filling to encase it, pressing the seam to seal. Use a fork to crimp the seam lightly or press together with your fingers. Turn seam-side down and use a sharp knife to cut each log into 6 equal pieces, creating 12 rolls total. Lightly score the tops with a shallow cut to allow steam to escape and brush each roll with the egg wash mixed with 1 tablespoon milk. Sprinkle sesame seeds if using. Bake: Preheat the oven to 400°F. Line a baking sheet with parchment and arrange rolls spaced about 1 inch apart. Bake for 20 to 25 minutes until the pastry is puffed and deep golden and an instant-read thermometer in the center of a roll reads at least 160°F for pork. Rotate the tray halfway through if your oven heats unevenly. Finish and rest: Allow the rolls to rest for 5 minutes on the baking sheet, then transfer to a cooling rack. Glaze with a teaspoon of warmed maple syrup for shine if desired. Serve warm or at room temperature for best texture.

Storage Tips

Store cooled rolled pastries in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze single layers separated by parchment in a freezer-safe container for up to 3 months. To reheat from frozen: place directly on a baking sheet and warm at 350°F for 12 to 15 minutes or until heated through. For best texture, avoid microwaving — the pastry becomes soft and loses its crisp. When reheating refrigerated rolls, 8 to 10 minutes at 350°F restores the crisp exterior nicely.

Ingredient Substitutions

If you prefer poultry, use ground turkey or chicken sausage in the same amount and increase seasoning slightly to compensate for milder flavor. For a vegetarian version, use a plant-based sausage that crumbles like meat; fold in 1/4 cup cooked lentils for texture and moisture. Swap puff pastry for homemade rough puff if you have time, using cold butter and a light touch to create flaky layers. Omit maple and cranberries if you want a classic savory profile and add a teaspoon of Worcestershire sauce for depth.

Serving Suggestions

Serve warm on a wooden board with small bowls of mustard, cranberry chutney, or a tangy yogurt-dill dip. They pair beautifully with hot cocoa, mulled cider, or a bright winter salad of arugula, pear, and toasted walnuts. For finger-food gatherings, arrange on a tiered stand with sprigs of rosemary and pomegranate seeds as garnish to add festive color. These are great alongside breakfast items for a holiday brunch or as part of an appetizer spread at cocktail hour.

Cultural Background

Sausage rolls are a classic British snack with roots in savory baking traditions. Traditionally found in bakeries and pubs, they evolved as portable, hearty finger food. Regional variations across the UK and Australia include differing spice blends and meat choices. The holiday adaptation of adding cranberries, maple, or warm spices simply reflects local seasonal tastes and the natural human tendency to marry sweet and savory elements during celebrations.

Seasonal Adaptations

In summer, swap cranberries for chopped dried apricots and add fresh basil for a lighter profile. For winter or holiday menus, increase nutmeg and add a tablespoon of orange zest to brighten flavors. For St. Patrick's Day, mix in finely chopped cabbage and Irish mustard. These small seasonal adjustments keep the base technique the same while giving you fresh pairings throughout the year.

Meal Prep Tips

To streamline holiday mornings, prepare the sausage filling up to 24 hours in advance and keep chilled. Assemble the logs and cut them the next morning, brush with egg wash, and bake. Alternatively, assemble and freeze unbaked logs on a tray, then transfer to a bag; bake from frozen, adding 5 minutes to the time. Pack leftover baked rolls into single-serving containers for lunches or quick snacks — they reheat beautifully and travel well.

These Christmas sausage rolls are one of those dishes that feel homemade and thoughtful whether you make one pan or three. Theyre versatile, reliably loved, and a wonderful bridge between everyday comfort and holiday cheer. Put on some carols, preheat the oven, and youll have a platter that invites conversation and seconds.