Christmas Sausage Rolls
Homemade sausage rolls are a British holiday classic, and this version shows why. Pure pork sausage is mixed with sage, thyme, parsley and breadcrumbs, laid over a stripe of sharp Dijon mustard and baked inside crisp, buttery puff pastry. They are made for Christmas gatherings, open houses, buffet tables and cocktail evenings, and you can serve them whole or sliced into bite-size pieces. Each batch makes 8 large rolls, or 16 to 20 party-size pieces.
What Makes This Recipe Special
- Pure pork sausage meat is seasoned with sage, thyme and parsley, so the filling tastes like a proper herby sausage roll rather than plain sausage in pastry.
- A strip of Dijon mustard under the filling adds a sharp, tangy note that cuts through the richness of the pork and pastry.
- A little water and some dried breadcrumbs worked into the filling help keep the sausage moist and tender instead of dense and dry.
- All-butter puff pastry bakes up golden, flaky and puffed, and each roll can be served whole or cut into party-size pieces.
Ingredients
2 sheetsall-butter puff pastry, thawed
1.8 lbpure pork sausage, casings removed
1 teaspoonfresh sage, chopped, or 1/2 teaspoon dried sage
1 1/2 teaspoonsfresh thyme leaves, or 3/4 teaspoon dried thyme
1 tablespoonfresh parsley, finely chopped, or 1 teaspoon dried parsley
1 tablespoondried breadcrumbs
Freshly ground black pepper, to taste
1/3 cupwater
2 tablespoonsDijon mustard
1 largeegg, lightly beaten
Instructions
1
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Put the sausage meat in a bowl and add the sage, thyme, parsley, breadcrumbs, black pepper and water. Mix with your hands until the water has been fully absorbed.
3
Shape the sausage mixture into a round and cut it into 8 equal wedges.
4
Cut each sheet of puff pastry into 4 squares, so you end up with 8 squares in all.
5
Brush a 1/2-inch strip of Dijon mustard down the middle of each pastry square.
6
Roll one wedge of the sausage mixture into a 5-inch log and lay it on top of the mustard. Brush one edge of the pastry with beaten egg, fold the opposite side over the filling and press to seal, then crimp the seam with a fork.
7
Set the rolls on the lined baking sheet so the sealed side faces inward.
8
Brush the rest of the beaten egg over the tops and sides of the pastry.
9
Bake for 30 to 35 minutes, until the pastry is puffed and deep golden and a thermometer in the center of the sausage reads 160°F.
10
Let the rolls cool a little, then serve them warm, either whole or cut into 2 to 3 pieces each for a party platter.
Essential Tips
Mix the filling by hand
Work the sausage meat with the herbs, breadcrumbs, pepper and water using your hands until the water is fully absorbed. That spreads the seasoning evenly through the filling, and the breadcrumbs help hold in the moisture.
Portion the filling evenly
Shape the sausage into a round and cut it into 8 equal wedges so every roll is the same size and cooks at the same rate. Rolling each wedge into a 5-inch log before placing it keeps the shape neat.
Work with cold pastry
Handle the thawed puff pastry while it is still cool to the touch. Warm pastry gets sticky and loses the layers that make it rise, so if it softens, pop the squares in the fridge for a few minutes.
Seal and crimp well
Brush one pastry edge with beaten egg before folding so it works like glue, press firmly and crimp the seam with a fork. A good seal keeps the filling from leaking out in the oven.
Check the temperature
Golden pastry alone does not tell you the sausage is cooked, so aim for 160°F in the center. A quick-read thermometer slipped into the end of one roll settles it.
Smart Swaps & Variations
Apple and sage
Fold a little finely diced apple into the sausage mixture for a touch of sweetness that suits pork and sage.
Cranberry festive
Swap the Dijon for a thin streak of cranberry sauce for a sweeter, holiday-style roll.
Seeded top
Sprinkle sesame or fennel seeds over the egg wash before baking for a crunchy, fragrant finish.
What to Serve With This
- A bowl of grainy mustard, chutney or ketchup for dipping.
- Mulled wine, spiced cider or sparkling wine for a holiday party.
- A cheese board with pickles and crackers.
- A simple winter salad of leaves and apple with a sharp vinaigrette.
Storage & Reheating
Storage
Refrigerate leftover baked rolls in an airtight container for up to 3 days. To get ahead, you can freeze the shaped, unbaked rolls on the tray, then move them to a bag once solid.
Reheating
Reheat the rolls on a baking sheet in a 350°F oven for 10 to 15 minutes, until hot all the way through and the pastry is crisp again. Skip the microwave, which turns puff pastry soft and chewy.
Expert Chef Tips
- Chill the shaped, unbaked rolls on the tray for 15 to 20 minutes before the egg wash and baking. Cold butter in the pastry hits the hot oven and makes steam that puffs the layers best.
- Brush the egg wash on the tops and sides only, and keep it from dripping down the cut edges of the pastry. Egg glues the layers together and stops them from rising fully.
- Fry a small test patty of the sausage mixture before shaping, then taste and adjust the pepper or herbs. It is the only safe way to check seasoning on raw pork.
Equipment You’ll Need
- Large rimmed baking sheet and parchment paper
- Sharp knife for cutting the pastry
- Pastry brush for the mustard and egg wash
- Instant-read thermometer to confirm the sausage has reached 160°F
Nutritional Benefits
- Pork sausage is a good source of protein.
- Puff pastry and sausage make these a rich, indulgent treat, so they suit holiday entertaining in small portions.
- Fresh sage, thyme and parsley add flavor and a small amount of vitamins without any extra salt.
- Dijon mustard adds sharp flavor for very little extra richness.
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Frequently Asked Questions
Can I use dried herbs instead of fresh?
Yes. The recipe allows 1/2 teaspoon of dried sage, 3/4 teaspoon of dried thyme and 1 teaspoon of dried parsley in place of the fresh amounts.
Can I make sausage rolls ahead of time?
Assemble the rolls through shaping, cover them and refrigerate for up to a day, then egg wash and bake just before serving. You can also freeze them unbaked on the tray and bake from frozen, allowing extra time and checking for 160°F in the center.
Why is the bottom of my pastry soggy?
A wet filling, warm pastry or a cool oven can all cause it. Mix in the water until it is fully absorbed, keep the pastry cold, set the rolls sealed side in on a lined sheet and bake at 400°F.
Can I use poultry sausage instead of pork?
You can, but pure pork gives the classic flavor and enough fat to stay juicy. Poultry sausage needs to reach 165°F rather than 160°F, so check with a thermometer.
What if my sausages still have casings?
Squeeze the meat out of the casings before mixing, since the recipe uses sausage with the casings removed. Discard the casings.
Can I use store-bought puff pastry?
Yes, the recipe is built around thawed all-butter puff pastry sheets. Thaw it as the package directs so it unfolds without cracking.
How do I cut them into party-size pieces?
Let the baked rolls cool slightly, then cut each one into 2 to 3 pieces. A sharp serrated knife and a gentle sawing motion keep the pastry from crushing.
Can I make these dairy-free or egg-free?
All-butter pastry contains dairy, so use a dairy-free puff pastry instead. For the egg, brush the pastry with a little plant milk, though the color will be paler.
How long does the whole recipe take?
About 15 minutes of prep and 35 minutes of baking, so around 50 minutes in total. Shaping the 8 rolls takes most of the prep time.
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