Irresistible Christmas Sausage Rolls
Elevate the humble sausage roll with this recipe, perfect for holiday gatherings or a cozy night in. These homemade treats feature a flaky, golden crust and a savory, perfectly seasoned sausage filling that will disappear in minutes.
Equipment
- Large bowl
- Wooden spoon or hands
- Plastic Wrap
- Baking Sheet
- Parchment paper
- Clean work surface
- Sharp knife or pizza cutter
- pastry brush
- Wire rack
Ingredients
- 1 lb Pork Sausage Meat good quality
- ½ cup Breadcrumbs panko or regular
- 1 Small Onion, finely chopped
- 1 Garlic Clove, minced
- 1 tbsp Fresh Sage, chopped or 1 tsp dried
- 1 tsp Fresh Thyme, chopped or 1/2 tsp dried
- ½ tsp Ground Nutmeg
- ¼ tsp Cayenne Pepper optional
- 1 Egg, beaten for filling
- Salt and Pepper to taste
- 2 sheets Ready-Made Puff Pastry all-butter preferred
- 1 Egg, beaten for egg wash
- Sesame Seeds or Poppy Seeds optional, for topping
- All-purpose flour for dusting
Instructions
- In a large bowl, combine the pork sausage meat, breadcrumbs, finely chopped onion, minced garlic, sage, thyme, nutmeg, and cayenne pepper (if using).
- Season generously with salt and pepper.
- Add the beaten egg to the mixture.
- Mix all the ingredients thoroughly until well combined, being careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly flour a clean work surface. Unfold one sheet of puff pastry onto the floured surface.
- Cut the puff pastry sheet in half lengthwise to create two long rectangles.
- Divide half of the sausage filling evenly between the two pastry rectangles. Shape the filling into a long log down the center of each rectangle, leaving a small border of pastry along the edges.
- Brush the edges of the pastry with a little of the beaten egg.
- Carefully fold one side of the pastry over the sausage filling, enclosing it completely. Press down firmly along the edges to seal, creating a long sausage roll.
- Repeat with the remaining puff pastry sheet and sausage filling.
- Using a sharp knife or pizza cutter, cut each long sausage roll into individual rolls, about 1-2 inches in length.
- Place the sausage rolls onto the prepared baking sheet, leaving a little space between each one.
- Brush the tops of the sausage rolls with the remaining beaten egg.
- Sprinkle with sesame seeds or poppy seeds, if desired.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the sausage filling is cooked through.
- Let the sausage rolls cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Use good quality sausage meat for best flavor. Don't overmix the filling. Chill the filling before assembling. All-butter puff pastry is recommended for a richer flavor. Seal the edges well to prevent filling leakage. Sausage rolls can be prepared ahead of time and refrigerated for up to 24 hours before baking. Store baked sausage rolls in an airtight container in the refrigerator for up to 3 days. Serve with your favorite dipping sauce, such as ketchup, mustard, or chutney. Variations include adding cheese, chili flakes, different herbs, or finely diced apple to the sausage filling.