It is the most wonderful time of the year for party food! In this easy sausage roll recipe, I use Christmas spices to make the best and most delicious festive sausage rolls. They are lovely bite-size pieces of puff pastry, filled with pork sausage meat mixed with Christmas spices. These Christmas sausage rolls will be on your Christmas food ideas list time and time again.
Why you’ll love this Christmas Sausage Rolls recipe
- Easy party food you can make ahead of time.
- Brings out the best of Christmas spices with a twist to the Christmas classic.
- Suitable for all the family and easy to adapt for different dietary needs
- Can be served hot or cold.
- Uses ready made puff pastry to save time and effort.
Ingredients for festive sausage rolls
What are sausage rolls without iconic cispy flakey puff pastry. Puff Pastry expands when cooked so you get beautiful layers of pastry around the sausagemeat and Christmas spices.
PORK SAUSAGE MEAT
For this Christmas sausage roll recipes you can use your favourite pokr sausage meat. Most supermarkets have an option to buy the sausagemeat. If you can’t get hold of sausagemeat you can use sausages and remove the skins. That way they’re already in the right shape for the sausage rolls.
A brush of egg over the sausage rolls gives the finished sausage rolls a slightly shiny and crisp golden brown shell. It makes them look even more appetising.
GROUND CINNAMON, GROUND CLOVES AND GROUND GINGER
These are the most iconic of Christmas flavours and for these sausage rolls they work perfectly. Christmas sausage rolls need these spices. Not only do they taste incredible, the smell in the ktichen as they cook is absolutely amazing.
How to make Christmas spice Sausage Rolls – step by step
- Remove pastry from the fridge 20 minutes before use and preheat your oven.
- Line two baking trays with greaseproof paper or parchment.
- Flour your worktops and rolling pin and roll out the pastry. Cut it into 3 equal strips.
- Sprinkle the Christmas spices down the centre of each puff pastry piece
- Divide the sausage meat into three and place on top of the spices in a line.
- Beat an egg and wash the exposed pastry.
- Roll the pastry round the sausage meat. Place seam side down.
- Cut into bite-sized pieces and place on the prepared baking trays.
- Brush the tops and sides of the rolls with more egg.
- Bake for 20 minutes.
Top Tips for Homemade Christmas sausage roll recipe
The best tip I can give you when making these festive sausage rolls is to take the pastry out of the fridge about 20 minutes before you want to start. It will be easier to roll.
When it’s time to serve, make sure the christmas spice sausage rolls have cooled down enough before giving them to children. In their enthusiasm to get stuck in they might forget the centres will be very hot!
If you cant find sausage meat you can buy normal sausages and simply remove the skin.
I love to serve bitesize puff pastry sausage rolls on rustic style on brown paper, wooden platter or board. Or just put them on a plate and enjoy them.
The best thing is you can make the Christmas sausage roll whatever size you like. You can keep them long and or make them smaller finger party food. Elevate them to cocktail level by making them a small, single-bite size. Guests can then just pop them into their mouth with minimum fuss or flakiness. It also saves on plates and therefor washing up.
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Storing / Making ahead of time options
This recipes can be made ahead but the raw rolls must be stored in an airtight container in the fridge.
If you really want to get ahead, make a batch and put them in the freezer (before baking). Defrost before cooking.
Once cooked you can keep the sausage rolls in a container in the fridge
Substitutions and variations
Try different types of pastry until you find one you love. The original sausage roll recipe called for shortcrust, but now puff seems to be the firm favourite.
Add your favourite herbs to the sausage meat. I like parsley, sage or thyme.
Add a favourite spice. Cumin, garlic, paprika and chilli take the rolls into a whole new direction!
Sprinkle sesame seeds on top for added texture and decoration. Do this after brushing the egg on the pastry. It will help them stick.
Why is my puff pastry not flaky?
It is probably the temperature. Puff pastry needs a really hot oven: 200 C fan/ 400 F/ Gas Mark 7.
How do I avoid a soggy bottom when making sausage rolls?
No-one wants a soggy bottom so make sure your filling is not too wet and your base is not too thin. Set a timer or make a note of timings when it goes into the oven so you do not under-cook them.
How do I make my sausage rolls gluten free?
Jus-Rol make excellent gluten-free puff pastry. I use it all the time. As an added bonus it’s also dairy-free and vegan! If cooking for vegan friends, avoid the egg wash but do pinch the seams and ends of the rolls to help them stay intact.
If you looking for more Christmas party food and bite-size treats then check out my pigs in blankets toad in the hole.
Can I make my Sausage rolls more Christmassy?
The easiest way to make your sausage rolls more Christmassy is to add the iconic Christmas spices. They not only add a festive flavour but as they cook they smell absolutely incredible.
Other Party Food and Christmas Recipes you might like
If you are looking for delicious Christmas party food you can also try my pigs in blankets toad in the hole.
Pin the Christmas Sausage Rolls recipe to enjoy later
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Christmas Sausage Rolls – Easy Festive Sausage Rolls
- small bowl
- pastry brush
- Baking Tray
- greaseproof paper / baking parchment
- 375 g Puff Pastry
- 500 g Pork Sausage Meat
- 3 teaspoons ground cinnamon
- 3 teaspoons ground cloves
- 3 teaspoons ground ginger
- 1 Egg
- Take the puff pastry out of the fridge about 20 minutes to half an hour before you want to start. This helps it soften up and makes it easier to roll out.
- Preheat the oven to 200ºC fan / 400ºF / Gas Mark 7.
- Line 2 baking trays with greaseproof paper / baking parchment.
- Add a little all-purpose (plain flour) to your worktop and roll out the 375g of Puff Pastry (try to keep it rectangular) or unroll a sheet of ready-rolled puff pastry.
- Cut the pastry sheets into 3 equal pieces.
- Sprinkle over 1 teaspoon of ground cinnamon, 1 teaspoon of ground cloves and 1 teaspoon of ground ginger to the centre of each of the cut pieces of puff pastry.
- Add the 500g of sausage meat into a bowl, divide into 3 and using your hands form into thin sausages and place them the length of each piece of puff pastry.
- Beat 1 egg in a small bowl and use a pastry brush to brush over the pastry.
- Paint a line of egg brush along one edge and roll the sausage meat up (from the non-brushed side) in the pastry and place them seam side down (this will help stop them from unravelling in the oven).
- Gently score the top of the sausage roll.
- Use a knife and cut them into bite-size pieces. I tend to cut them into 8 pieces each but you can make them smaller. Place them on the prepared baking tray. Leave a gap between them so they can expand up in the oven.
- Brush the sausage rolls with the beaten egg and place them in the oven.
- Bake the Christmas sausage rolls for 20 minutes until they are light golden brown. (You can cut into a sausage roll to check the meat is cooked.)
Please note that the nutrition information provided above is approximate and meant as a guideline only.