This recipe for Christmas sausage rolls has been a holiday staple in my kitchen for years. I first put this combination together the winter I was juggling a crowded calendar and a hungry family, trying to create something festive that did not require hours of effort. The result was exactly what I wanted: the rich, savory warmth of seasoned sausage tucked into layers of buttery puff pastry, with hints of sage and thyme that make each bite feel like a celebration. The aroma filled the house and pulled everyone to the kitchen before the rolls even came out of the oven.

What makes these particularly special is how adaptable and forgiving they are. Whether you are serving these warm straight from the oven at a holiday cocktail hour or packing them for a winter picnic, they always disappear fast. The texture is a satisfying contrast of crisp, golden pastry and tender, juicy filling. I love that they can be prepped ahead and baked when guests arrive, and that they travel well, which is perfect during the busy season when logistics matter as much as flavor.

Ingredients

• Sausage meat (1 pound): Choose quality pork sausage or your favorite seasoned ground sausage; avoid overly wet varieties. British-style sausages or a spicy Italian sausage both work well depending on desired flavor intensity.
• Puff pastry (1 sheet): Use all-butter puff pastry for best flavor and flakiness. Thaw according to package instructions but keep it cool so the layers stay defined.
• Egg (1): Beaten, for an egg wash that gives a glossy, golden surface. Use a large egg at room temperature for even brushing.
• Onion (1/2 cup finely diced): A yellow or sweet onion adds mild sweetness and moisture control after being softened in the pan.
• Garlic (1 clove): Minced fine so it integrates into the meat without overpowering.
• Dried sage (1 teaspoon) and dried thyme (1 teaspoon): These herbs provide the classic, cozy holiday flavor without freshness being strictly required.
• Salt (1/4 teaspoon) and ground black pepper (1/4 teaspoon): Adjust to taste; remember sausage may already contain seasoning so taste lightly before adding excess salt.
• Olive oil (1 tablespoon): For softening the onion; neutral oil like vegetable or light olive oil also works if you want a subtler fruitiness.

Instructions

Preheat the Oven: Set the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup effortless. Preheating ensures the pastry begins to lift immediately when it hits the heat. Prepare the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat, then add 1/2 cup finely diced onion. Sauté for about 5 minutes until soft and translucent, watching for browning which can add bitterness. Add the minced garlic and cook another 30 to 60 seconds to bring out the aroma. Remove from heat and let cool slightly so it does not melt the pastry when mixed. Combine the cooked onions and garlic with 1 pound sausage meat, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a bowl. Mix gently and evenly; overworking the meat can make it dense. Prepare the Puff Pastry: On a lightly floured surface, roll the thawed puff pastry into a neat rectangle roughly 10 by 12 inches. If the pastry is fragile from warming, chill for 5 to 10 minutes before trimming. A clean edge makes sealing easier and yields even slices. Assemble the Rolls: Spread the sausage mixture along one long edge of the pastry in a log about 1-1.5 inches wide, leaving a small border so the pastry can seal. Roll the dough over the filling tightly but without squeezing out the meat. Pinch the seam to seal and place the roll seam-side down on the prepared baking sheet. Slice and Brush: Using a sharp knife, slice the roll into 1.5-inch pieces and arrange them spaced slightly apart on the sheet. Brush the tops with the beaten egg for a glossy, golden finish. If you prefer a sprinkled finish, add a pinch of flaked sea salt or sesame seeds now. Bake: Bake at 400 degrees Fahrenheit for 20 to 25 minutes until the pastry is puffed and deep golden and the sausage inside reaches 160 degrees Fahrenheit. If the tops brown too quickly, tent them loosely with foil for the final 5 minutes. Cool and Serve: Allow the pieces to cool 5 minutes on the sheet so the filling firms slightly, then transfer to a platter. Serve warm or at room temperature with mustard, chutney, or a cranberry dipping sauce for a festive pairing.

Storage Tips

Store cooled pieces in a single layer in an airtight container with parchment between layers to prevent sticking. Refrigerated sausage rolls remain good for up to three days. For long-term storage, freeze unbaked rolls on a tray until firm and then transfer to a freezer-safe bag for up to three months. To reheat from frozen, bake at 375 degrees Fahrenheit for 25 to 30 minutes, or until heated through and golden. To reheat refrigerated pieces, warm in a 350 degree Fahrenheit oven for 8 to 12 minutes to restore crispness.

Ingredient Substitutions

If you prefer a leaner version, substitute half the pork sausage with ground turkey or chicken but add a tablespoon of olive oil to keep the filling moist. For a spicier profile, use a seasoned sausage such as Italian hot or add a pinch of red pepper flakes. If dairy-free is required, select a dairy-free puff pastry; note the flavor and flakiness will vary. For a vegetarian option, use a firm plant-based ground sausage and increase aromatic herbs to boost savory depth.

Serving Suggestions

Serve warm on a festive platter with small bowls of whole-grain mustard, apple chutney, or cranberry sauce for a holiday-friendly spread. Pair with a crisp green salad, roasted root vegetables, or a cheese board with tangy cheddar and aged gouda. Garnish with a few sprigs of fresh thyme or sage for an attractive seasonal touch.

Cultural Background

Sausage rolls have roots in British and European baking traditions, where savory pastries are common for casual meals and gatherings. The marriage of seasoned meat and pastry spans many cultures, appearing as empanadas, pirozhki, and börek in regional variations. These Christmas-inspired rolls borrow traditional herb notes associated with holiday fare to make them feel seasonal rather than everyday.

Seasonal Adaptations

In winter, fold in a spoonful of cranberry relish or chopped dried cranberries to the filling for a sweet contrast. For a spring variation, use fresh chopped parsley and a squeeze of lemon zest. In summer, serve chilled or at room temperature alongside a bright tomato salad and pickled vegetables for contrast.

Meal Prep Tips

For efficient entertaining, assemble several trays and freeze them on baking sheets, then store in labeled bags. On the day, bake straight from frozen adding 5 to 10 minutes to the bake time. Alternatively, bake in advance and reheat in a 375 degree Fahrenheit oven for 8 to 10 minutes to return crispness. Use shallow, wide containers for chilled transport to prevent steam build-up which can soften the pastry.

These sausage rolls are small gestures that often become the highlight of a holiday table. They are forgiving, flavorful, and easy to scale, so don’t be afraid to experiment with herbs and accompaniments to make them your own.