Festive Sausage Roll Recipe (2024)

Crisp puff pastry enswathes festively flavoured sausage meat, dotted with sweet bursts of cranberry sauce in this festive sausage roll recipe that's perfect for a Christmas buffet.

Despite their rather fancy appearance, these mouthwatering festive sausage rolls are actually really easy to make.

The puff pastry is store-bought, and the filling is made with pork and apple sausages, squeezed from their skins and combined with sage and onion stuffing to give a flavour that is distinctively Christmassy! A brush of egg and a scattering of black and white sesame seeds completes the artisan bakery look.

If you'd like to give this gorgeous recipe a go, read on. I've included lots of step-by-step pics to ensure you get a really beautiful final result, every time.

Instructions

Put the stuffing mix in a small bowl.

Add 60ml boiling water, mix well and set aside to cool.

Snip the very ends off the sausages and squeeze the meat into a mixing bowl.

Add the cooled stuffing.

Mix well.

Unroll the puff pastry sheet.

Cut in half lengthwise.

Form the meat mixture into long sausages along the length of each of the pastry rectangles slightly to the right of centre.

Dot the cranberry sauce over the sausages.

Brush a small amount of the egg mixture around the edge of both rectangles.

Fold the pastry over the meat to create the sausage roll shape.

Press lightly all along the edges with a fork.Trim the edges with a sharp knife to neaten up, if necessary.

Brush with egg.

Scatter with sesame seeds.

Preheat the oven to 200C (180C fan). Meanwhile, pop the rolls in the fridge for 10 minutes firm up.This will make them easier to trim.

Trim the ends, as minimally as possible, then slice each of the sausage rolls into four to create eight sausage rolls in total.

Place on two lined baking sheets, well spaced.

Bake for about 30 minutes until they have turned a deep golden brown.

Transfer to a wire rack to cool.

These sausage rolls are best eaten on the day of baking to enjoy that lovely, crisp, flaky pastry at its best.

Once you've polished off the last crumb, do come back and let me know what you thought of my festive sausage roll recipe!

Pointers, tricks and troubleshooting tips for the perfect festive sausage roll

Are festive sausage rolls easy to make?

Yes, despite their fancy appearance, these festive sausage rolls are very easy to make!

There’s a little bit of fresh preparation but loads of shortcuts to get your great results in a hurry. You’ll fill your rolls with the meat from store-bought pork and apple sausages, giving you great flavour and perfect texture in a flash.

By adding a little sage and onion stuffing (the packet stuff works well) and dotting on some cranberry sauce, you’ll soon have a beautiful sausage filling with bags of festive flavour.

You’ll then wrap the sausage meat in ready-rolled puff pastry (another big time saver), brush with egg and scatter with sesame seeds for a professional finish. Don’t worry, there are plenty of tips and bags of step-by-step pics to help you along every step of the way.

Once baked, your festive sausage rolls will look so good, you’ll hardly believe you made them yourself.

Will I need any special equipment to make festive sausage rolls?

You’ll probably be able to make festive sausage rolls with equipment you already have in your kitchen.

Slightly less common items include a pastry brush (to egg wash your pastry for a beautifully golden crisp finish) and a wire cooling rack ( to allow the sausage rolls to cool slightly before serving).

A full list of recommended equipment can be found in the recipe card below.

Where can I buy ready rolled puff pastry?

Ready rolled puff pastry can be bought from most supermarkets. You’ll usually find it in the chilled section near the cheese and milk. You’ll often find it in local shops and baking stores too.

If you can’t find fresh ready-rolled puff pastry, you can usually find blocks of puff pastry in the frozen section, often near the desserts. This is absolutely fine to use in this recipe, just be sure to allow time to defrost before using and roll out to about the thickness of a pound coin and a little bigger than A4/letter size.

Where can I buy dried stuffing?

Dried stuffing can also be bought from most supermarkets and local shops. It is usually located in the baking aisle and typically comes in a box with a bag inside.

This recipe calls for sage & onion stuffing, but any flavour would work.

How can I tell if my puff pastry has gone bad?

The best way to tell whether your puff pastry has gone bad is by looking at its appearance and smell - if there is any discolouration, sliminess, mould or smelly patches then don't use it.

Most chilled puff pastry also comes with a Use By date that should not be exceeded. You might also find specific instructions regarding the best way to store your pastry, so make sure these instructions have been followed. For example, if your pastry has been left out of the fridge for hours, it won’t be suitable to use, even if it’s within the Use By date.

If you are making this recipe with puff pastry that has been previously frozen, ensure that there are no signs of humidity or a strange smell which can indicate freezer burn - this will cause dry patches in the pastry when cooked.

How can I tell if my sausages have gone bad?

There are a few clues that can give away whether or not sausages have gone bad.

First, ensure that your sausages have been correctly stored as per the packet instructions. Next, check the use by date - this should never be exceeded.

Provided there are no issues with the date or storage, you should next check that there are no signs of discolouration (such as brown-grey patches) or mould when you open the packaging. A sour or otherwise “off” smell is also a bad sign. If in doubt, don't eat them.

Sausages can go bad faster if they are not tightly packed together, so if you have taken them out of their packaging then try to use them as quickly as possible.

Are festive sausage rolls suitable for vegetarians?

No, these festive sausage rolls contain pork, making them unsuitable for vegetarians. However, it may be possible to make a vegetarian version by using a meat-free alternative in place of the pork ones.

When thinking about alternatives, make sure the consistency of your ”meat” is moist enough to squish and form as you would meat. Some veggie sausage brands fit that bill, particularly mushroom-based ones. Meatless Farm mince could also be a good option.

Always double check all of your ingredients labels to check that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve them with.

Are festive sausage rolls suitable for vegans?

No, these festive sausage rolls are not vegan as they contain eggs and pork. However, it would be possible to make a vegan version by substituting these ingredients for suitable alternatives. You can opt for plant-based sausages/mince (see the notes above about picking the right brand) and you could brush your pastry with soya milk instead of egg.

Always double check all of your ingredients labels to check that they are suitable for vegans. Don't forget to also check anything extra you intend to serve your sausage rolls with.

Are festive sausage rolls gluten-free?

This recipe isn’t gluten-free as it uses wheat-based puff pastry. There is also likely to be wheat flour in the stuffing and potentially in the sausages too, in the form of wheat rusks.

That said, festive sausage rolls can be made gluten-free by using gluten-free puff pastry, gluten-free stuffing and carefully checking all of the other ingredients and “may contain” notices for mention of wheat or gluten.

Any food can contain gluten as a result of cross contamination, depending on how and where they are manufactured, so whatever ingredients you choose to go for, always double check the labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve your festive sausage rolls with.

Are festive sausage rolls keto-friendly?

No, festive sausage rolls are not keto-friendly. The amount of carbs contained in the puff pastry and dried stuffing make them unsuitable for a ketogenic diet.

However, you can adapt the recipe by subbing in low-carb alternatives, such as keto tortillas in place of pastry. You can find various keto ingredients online or in specialised baking shops. You could also try your hand at making your own low-carb puff pastry and stuffing.

Is this festive sausage roll recipe healthy?

Sausage rolls are not typically the healthiest snack as they are naturally high in fat, but you can use lean pork sausages and light puff pastry to reduce the calorie and saturated fat content.

Plant based sausages are often lower in fat than pork sausages but you do need to keep some fat in your mixture to ensure the end result isn't too dry.

If you’re feeling very cheffy, you could also try making your own puff pastry and stuffing to ensure that all of the ingredients are of a high quality and free from preservatives.

Are festive sausage rolls safe to eat while pregnant?

This festive sausage rolls recipe should be safe to consume while pregnant as long as the meat is thoroughly cooked. Make sure the sausage meat isn't pink at all and if you choose to reheat them, ensure they reach at least 75C and are steaming.

Also make sure all the ingredients are in good condition, have been stored correctly and this meal is prepared safely and hygienically. The NHS has further advice on foods to avoid in pregnancy and why special caution should be taken when preparing meat.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Are festive sausage rolls suitable for babies and toddlers?

If you are making this for young children or babies, leave out the salt. It would also be better to use freshly ground pork mince from your butcher rather than packaged sausages as they tend to have salt added. The NHS advises that salt can be bad for young kidneys.

Make sure all the ingredients are in good condition, have been stored correctly and this meal is prepared safely and hygienically. It’s important that the meat is thoroughly cooked. Make sure the sausage meat isn't pink at all and if you choose to reheat them, then ensure they reach at least 75C and are steaming.

Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces. Also make sure you always keep babies supported upright while eating, and supervise your baby when they’re eating in case they start to choke.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on what to feed babies and young children.

What goes well with festive sausage rolls?

Festive sausage rolls are great eaten on their own or with a side of vegetables such as carrots, green beans and / or baby potatoes.

If making these over the Christmas period, it’s a good opportunity to use any leftover vegetables from your festive meals, which you can serve with gravy for an added touch of indulgence.

If you are looking for a healthier alternative, why not try a fresh side salad instead?

Can I make festive sausage rolls without stuffing?

Yes, you can make these festive sausage rolls without the stuffing. Simply use the sausage meat by itself or add herbs or seasoning of your choice.

Alternatively, you can choose to replace the sausage meat stuffing with a festive mixture of your choice, such as a combination of cranberries, chopped chestnuts and breadcrumbs. Some grated pecorino cheese adds a delicious, if less festive, flavour.

Make sure you adjust your cooking time accordingly, as lots of added fresh ingredients may add moisture and bulk, which may mean your sausages take a longer to cook through. Don’t overdo the additions or you may find your pastry burns before your meat is safely cooked.

Can I make festive sausage rolls without cranberry sauce?

Yes, you can choose not to add the cranberry sauce. Your sausage roll may not be as festive, but it will still taste delicious!

If you simply aren't sure about having the sauce inside of your sausage rolls, a good option would be to use it as a dip instead.

I haven’t got cranberry sauce. Can I use something else?

Yes, if you haven’t got cranberry sauce, you could use redcurrant jelly instead. Apple sauce would work well too as it’s a classic pairing with pork.

Alternatively, you could use apple pureé or make your own apricot or apple chutney instead. Your sausage rolls will be just as festive with delicious bursts of fruity flavour.

Do I have to use pork and apple sausages?

No, you don't have to use pork and apple sausages.The apple adds a lovely touch of acidity, texture and sweetness, but plain pork sausages will work fine.

You could also choose any other type of flavoured sausage meat you like and even add your favourite herbs and spices. There are plenty of options to choose from, so feel free to use your imagination!

Cheap sausages are often bulked out with rusk and other filler ingredients. It’s the pork that gives the filling its richness and flavour, so it's best to go for sausages with a high meat content, if you can.

Can I add extra filling to these rolls?

Yes, you can add extra filling to these festive sausage rolls. You could try adding herbs or spices of your choice, chopped nuts or dried fruit. You could also add some cheese to the filling mix, if you like. Pecorino works really well.

Make sure the filling is combined well with the sausage meat before filling the pastry and not too wet or dry. Be careful not to over-stuff your rolls as you will find the pastry won’t cover them, so if you’ve made a lot of mix, you might need an extra roll of puff!

How should I store festive sausage rolls?

Festive sausage rolls are best eaten on the day they’re made - I like them warm from the oven - but if you have leftovers, they can be stored in an airtight container and kept in the fridge for up to three days. You should get them into the fridge as soon as they are cool and certainly within an hour of baking.

They can be enjoyed later - either cold, at room temperature. They can also bere-heated following the instructions below.

How long do festive sausage rolls keep?

Festive sausage rolls should be stored in an airtight container and will keep for up to three days.

Can I leave festive sausage rolls out on the counter?

No, you should not leave festive sausage rolls out on your counter.

Once cooled, they should be stored in an airtight container in the fridge to prevent drying them out, becoming contaminated or developing unsafe levels of bacteria.

Can I make festive sausage rolls ahead?

Yes, you can make festive sausage rolls ahead. It’s a quick recipe, but this could help you fit them into your busy festive schedule!

If you want to break up the work a little, you could prepare the sausage meat and stuffing mixture, cover the bowl well, pop it in the fridge and use it to fill the pastry the next day.

Alternatively, you could make the sausage rolls up to the stage where you crimp and trim the pastry, pop them on trays, cover well and chill overnight before egg washing, sprinkling with seeds and baking the next day.

If making ahead in part like this, just make sure the ingredients (especially the pastry and pork mince) aren’t due to go out of date in that time.

Finally, you could make and bake these festive sausage rolls, then cool, pop into a sealed container and store in the fridge. They are best enjoyed straight away, but they will still taste lovely cold or reheated (see advice below on reheating safely).

Can I keep festive sausage rolls in the refrigerator?

Festive sausage rolls should always be kept covered in the refrigerator.

Cold temperatures hugely slow growth of harmful bacteria, so any festive sausage rolls that you don't eat straight away should be cooled, covered and stored in the fridge for up to three days.

Can I freeze festive sausage rolls?

Yes, you can freeze festive sausage rolls. Cool them completely, wrap them well and ensure there is as little air as possible as this helps prevent freezer burn. Label the container with the date and eat them within one month. Follow the instructions below to thaw them safely.

What’s the best way to defrost festive sausage rolls?

Festive sausage rolls should be transferred straight from the freezer to the fridge and thawed in a sealed container overnight.

Never refreeze already frozen food and never reheat more than once (using the advice given below).

What is the best way to reheat festive sausage rolls?

Festive sausage rolls stored in the fridge can be eaten cold, or allowed to come up to room temp just before serving, but if warming through, they should always be reheated until piping hot all the way through before serving.

I don’t recommend using a microwave as it will generally make the pastry soggy or tough and may not evenly heat the sausage meat.

To warm in the oven, simply preheat to 180C (160C fan), pop the festive sausage rolls on a baking tray and cook for 5-10 minutes until steaming tall the way through to the centre.

How do I get the sausage meat out of the skins?

Make sure the sausages stay in the fridge until just before preparing. Cut the end off the sausage with a knife or scissors, then pinch at the other end and run your finger and thumb down the length of the sausage to push the meat out of the skin and into a bowl.

If your sausages are proving stubborn, snip or slice a slit through the skin down the length of your sausages. You should find the meat easily slides out when you peel back the skin.

Can I make these festive sausage rolls in a different size / quantity?

If you want to make more or fewer of these sausage rolls then go right ahead.

Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Try not to have more than 2 trays in the oven at once so that the hot air can circulate evenly. If you have lots to bake, they can safely chill in the fridge until the oven is available.

Can I make this recipe into mini sausage rolls?

Yes, you can make these festive sausage rolls into mini sausage rolls.

Simply follow the same method but cut them into smaller pieces before putting them onto the baking tray. This is a great option if you are expecting a lot of guests or are serving these as party food.

Can I make the sausage filling in a stand mixer such as a KitchenAid or Kenwood Mixer?

There’s not a lot of stirring, so it’s usually easier to make the festive sausage roll filling in a bowl by hand. However, you can certainly use a stand mixer if you prefer.

Simply break up the sausage meat a little with the paddle attachment before adding in the cooled stuffing and giving it a quick whizz to mix everything together evenly. Avoid ove-rmixing as this can make the filling paste-like and unpleasant.

Can I make the sausage filling with a food processor?

You don’t need a food processor as sausage meat is already very soft and just needs a quick stir to incorporate the cooled stuffing.

However, if you prefer, you could pop the ingredients in your food processor and pulse very briefly, just until everything has been combined together. Avoid ove-rmixing as this can make the filling paste-like and unpleasant.

How can I make sure my festive sausage rolls turn out perfectly?

Read the recipe from start to finish before you start so that there are no surprises. Next, get out all of your equipment and weigh your ingredients. I always do this when following a new recipe for the first time as it leaves very little room for error!

Festive sausage rolls will always turn out better if you use the right amount of fat when cooking them. The filling should be moist, but not too wet, which is why we use sausage meat, already developed for that purpose.

Make sure your stuffing is made up first so that it is cool enough to add to the sausage meat once you’ve removed all the skins. Don’t add the stuff hot as it will warm the meat and encourage bacteria growth.

When you first get your pastry out of the fridge, you might find it’s too stiff to unroll. Give it 5 minutes or so at room temperature.and it should unroll neatly.

When it comes time to handle your pastry, make sure you keep it cool. If it starts to feel soft and tricky to handle at any point throughout the filling, shaping and cutting process, get the whole tray back in the fridge until the pastry has firmed back up.

When you cut the pastry in half and when you trim the edges of the sausage rolls and cut them into individual portions, try to use a straight down cutting action, rather than sliding or dragging the knife. This helps you avoid sealing the cut edges of the pastry, meaning you’ll get a better puff in the oven.

When baking festive sausage rolls, ensure that the oven is preheated so that the pastry can start puffing as soon as it goes in, rather than melting in a lower heat.

Set a time to ensure your rolls are not over or undercooked and check them periodically. A lot of ovens run slightly hotter on one side, so you may wish to rotate the trays halfway through cooking to ensure that they are perfectly golden brown on all sides.

Festive sausage rolls should ideally be served straight away (after cooling slightly) to ensure they are as crispy and delicious as possible.

Why did my pastry go soft and difficult to work with?

If your pastry is very soft, it has probably been out of the fridge for too long. You need to avoid letting it get too warm as this will cause the fat in the pastry to melt and all the lovely layers will be lost.

Also, make sure that your stuffing is not hot when it goes in with the sausage meat. This will warm up the meat, which is not food safe, but it may also heat the pastry, causing it to soften or melt.

When you first get your pastry out of the fridge, you might find it’s too stiff to unroll. Give it 5 minutes or so at room temperature.and it should unroll neatly.

When it comes time to handle your pastry, make sure you keep it cool. If it starts to feel soft and tricky to handle at any point throughout the filling, shaping and cutting process, get the whole tray back in the fridge until the pastry has firmed back up.

Why didn’t my pastry puff up?

If your pastry didn’t puff up, there are three possible reasons for this: either your oven temperature was too low, the pastry melted during shaping, or you didn’t cook the pastry for long enough, meaning the puffed layers didn’t crisp enough to hold their shape.

If you feel like your pastry got quite soft during the making process and became elastic and a bit messy, it’s possible that it got too warm and the layers melted. When it comes time to handle your pastry, make sure you keep it cool. If it starts to feel soft and tricky to handle at any point throughout the filling, shaping and cutting process, get the whole tray back in the fridge until the pastry has firmed back up.

When it comes to baking, you must preheat your oven and have it fully up to temperature before the rolls go in. Puff pastry requires a high temperature to rise properly. If your oven is not accurate, you can use an oven thermometer to get an exact temperature reading.

If at the end of the recommended cooking time, your puff pastry looks soft or pale, it probably needs to cook longer. Keep a close eye on it so that it doesn’t burn.

Why did my ready rolled puff pastry turn out dry/hard/burned/overcooked?

Your pastry can also turn out dry or hard when it is overcooked as this will have caused all of the liquid in the dough to evaporate. It can also cause your pastry to burn.

To avoid overcooking your pastry, make sure you keep an eye on it and remove it from the oven when it has reached a nice, deep golden colour.

If your oven is too hot, your pastry may cook too quickly on the outside before the sausage meat has cooked - ensure the meat is steaming hot with no pink patched. If you have a food thermometer, ensure it reaches at least 75C in the centre.

If you have made the pastry yourself, it could be that you used too much flour when rolling it out. This would make the pastry a lot harder and drier. It may also be that you have overworked the dough. This is when you have been kneading or rolling the pastry dough for too long which gives it a tough consistency and drier taste.

Why did my pastry turn out wet/soft/undercooked?

Most ready-rolled puff pastry is made with vegetable fat and, less commonly, butter. Since fat is naturally very soft at room temperature, this means that it can quickly melt and become soft in a typical kitchen.

Your pastry will need to be out of the fridge for a few minutes to soften enough to unroll, but if it continues to soften while you’re working with it, get the tray back into the oven for 10 minutes to firm it back up. This will give neater results and a better rise.

Your pastry can also turn out wet and soft if it is undercooked. To avoid this, make sure your oven is fully preheated, set a timer and bake your festive sausage rolls until the pastry is golden brown and the meat is cooked through and steaming with no pink patches.

Why did my filling turn out dry?

If your filling turned out dry, it is probably because your mixture didn't have enough fat.

You can tell your mixture is too dry when it looks crumbly.To ensure a moist filling, use a combination of lean and fatty meat or simply add some extra lard or oil.

Overbaking may also make your filling dry, so insure your oven is fully preheated at the correct temperature and set a timer.

Why did my festive sausage rolls taste bland?

Not using enough seasoning (such as herbs, salt and pepper) can result in a bland tasting festive sausage roll. To really give your festive sausage rolls a punchy flavour, make sure you season your meat mixture properly before adding it to the pastry dough.

A great tip to avoid making under-seasoned sausage rolls is to simply fry off a little bit of the sausage meat in a pan on the hob. This allows you to taste the cooked filling and season as needed before assembling your rolls.

How can I add/change the flavours in these festive sausage rolls?

You can make your festive sausage rolls extra delicious by adding:

• Herbs: you can add freshly or dried parsley and thyme to the meat mixture for a classic taste.
• Cheese: Sometimes grated cheese is mixed into the sausage meat for an extra cheesy taste - try adding some pecorino for an even tastier result.
• Garlic: you can add minced garlic to the meat mixture for an extra kick.

You can also swap some of the other ingredients. For example, try swapping cranberry sauce for apple puree, or swapping pork sausage with turkey sausages (although you may need to add extra fat or oil to ensure your mixture is moist enough).

What is the origin of sausage rolls?

The wrapping of meat and other foods in dough is thought to date back to ancient Greece. However, the modern definition of sausage rolls - a filling meat wrapped in flaky pastry - is believed to have originated in France in the 19th century.

Sausage rolls filled with pork also became popular in London during the Napoleonic wars, which is why it later gained the identity of being a traditional English dish.

Why do we eat stuffing and cranberry sauce at Christmas?

Cranberry has become a Thanksgiving and Christmas staple due to the discovery of wet harvesting, which can be done in colder weather. Farmers realised they could flood the bogs on which cranberries grow to loosen the vines - resulting in cranberries simply floating to the surface. This means that cranberries are in season around the festive period.

Stuffed turkey became a festive staple as it is economic and large enough to feed large crowds. It is also believed that the traditional Christmas and Thanksgiving meal featuring stuffing and gravy as accompaniments gained popularity in 1843 due to Charles Dickens' famous book titled 'A Christmas Carol'.

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