These super easy Christmas Sausage Rolls have just a few ingredients, are flavour packed and give a nice festive twist to a classic sausage roll. Flakey pastry stuffed with sausage meat and a layer of stuffing and cranberry sauce for Christmas flavours. Perfect for a Christmas buffet.
This Christmas sausage roll recipe only takes 10 minutes to prepare and they are perfect for throwing together before you have guests arriving this Christmas. They are seriously impressive, taste amazing, but they are so easy to make. They also freeze well too. All the comforting flavours of a sausage rolls, but with a Christmas twist.
Why you will love them
- Christmas twist - Everyone loves a sausage roll, but these are Christmas sausage rolls. A little big of stuffing and cranberry sauce totally transforms the flavours.
- A few ingredients - You only need a few ingredients to make these Christmas sausage rolls, and they are probably ones you already have around at Christmas time anyway.
- Freeze well - Make extra and freeze them to eat throughout the Christmas season.
- Great for a party - It's not a party without a sausage roll, right? Forget the boring store bought sausage rolls, and make these pork and cranberry sausage rolls to impress your guests.
Ingredients and substitutions
- Puff pastry - This is the best pastry to use for sausage rolls. It's delicious light and flaky. We always use store bought as it's so much easier and honestly we can't taste the difference.
- Sausages - Really anything goes here, but quality is important. We used 97% pork sausages with no other flavours, as we wanted to let the other flavours shine through. You could use sausage meat, which would be easier and is usually readily available at Christmas time, or you could use flavoured sausages for some added flavour.
- Stuffing mix - This is a little bit of a "cheat". We used a box of stuffing mixture to save time, but quality is important here too. You could use the mixture from our sage and onion stuffing balls if you prefer.
- Water - Boiling water is added to the stuffing mix.
- Cranberry sauce - What is Christmas without cranberry sauce? Unless I have about 17 jars in at Christmas, I have an unhappy husband! So we always have some available to add to Christmas sausage rolls. You could also add chutney.
- Egg - This is brushed onto the pastry to help it go golden brown and extra flakey.
- Poppy seeds - We sprinkle these on top of the egg wash for presentation.
A full ingredients list with measurements is in the recipe card below.
How to make Christmas sausage rolls - Step by step
One: Pour the boiled water into a jug and add the stuffing mix. Stir well and leave to cool (a). Remove the sausage meat form the casings (b).
Two: Add the stuffing to the sausage meat (a). Mix well to combine (b).
Three: Cut the pastry in half lengthways and divide the sausage meat between the two strips (a). Add the cranberry sauce on top of the meat (b).
Four: Fold the pastry over the sausage meat and press down the seam (a). Use a fork to crimp the edge (b).
Five: Brush over the whisked egg and sprinkle over the poppy seeds (a). Cut into 16 individual rolls (b).
Six: Put the individual rolls onto a lined baking tray (a). Cook at 200°C/400°F/Gas 6 for 25-30 minutes (b).
What to serve with Christmas Sausage Rolls
You can serve Christmas sausage rolls hot or cold. We prefer them warm from the oven, as that warm cranberry sauce with the hot sausage meat is just so good. But be careful they are not to hot inside, especially if you are serving these to children. You could serve them with more cranberry sauce to dip them in, our even our Easy Onion Gravy, which could totally be a dip.
We always serve these at a Christmas buffet, or even to bulk out a cheeseboard with our Christmas Chutney.
To add some more festive flavour to these Christmas sausage rolls, you could mix in some chopped chestnuts. These add a nice texture too. Sage is always a favourite herb at Christmas time and although there is some in the stuffing mix, you could add some fresh chopped sage either into the stuffing, or sprinkled on top of the egg wash. To make these more indulgent you could add some strips of streaky bacon.
If you really love cranberries, then you could add in some dried cranberries. We wouldn't recommend using fresh cranberries as they can be quite tart, and also they produce some water when cooking, which makes soggy festive sausage rolls.
If you wanted to make a vegetarian or vegan version of these Christmas sausage rolls, then that is definitely possible. Firstly, make sure the puff pastry is suitable for vegetarians/vegans. You can then use your favourite meat free sausage alternative. If you want these vegan, then use a plant based milk instead of egg wash.
We love anything that we can sneak vegetables into, and that's easy to do with these sausage rolls. After you have taken the sausage meat out of the casing, put it in a bowl and add a little finely grated carrot and then mix it all together. You can then follow the rest of the instructions.
Store: These will store well in the fridge in an air tight container for 3 days.
Freeze: These Christmas sausage rolls freeze really well, so we always freeze half of them and then we can just get them out of the freezer, defrost and then reheat for 20 seconds in the microwave. You can freeze them before baking too and then cook them from frozen - just add 10 minutes onto the cooking time.
Defrost: You can defrost them in the fridge.
Reheat: You can either heat them in the microwave, back in the oven or even in the air fryer.
Frequently Asked Questions
If you use a gluten free puff pastry, check your sausages are gluten free and that there is no cross contamination, then these can be gluten free.
Yes, you definitely can. You can make them up and then put them on a baking tray, covered in the fridge and they will keep until the next day when you are ready to bake them.
Make sure that you are not adding too many wet fillings to your sausage roll to prevent this from happening.
• We used store bought pastry, however you make your own if you wanted to save money.
• Take the pastry out of the fridge 15 minutes before you need to use it to stop it from cracking.
• You can use your favourite sausages in this recipe, and even use veggie and vegan sausages.
• Don't add too much filling, otherwise they will be hard to fold up and close.
• You could sprinkle these with sesame seeds after the egg wash.
• If you struggle to cut the sausage rolls, then put them in the fridge before cutting to firm the pastry up a bit.
• To lighten these up, you could use light puff pastry and reduced fat sausages.
• For some extra Christmas flavour, add a pinch of cinnamon to the sausage meat and stuffing.
More sausage recipes
If you’ve tried this Christmas sausage roll recipe, let us know how you got on in the comments below.
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Christmas Sausage Rolls
- 375 g (13.25 oz) Puff pastry
- 6 Sausages
- 40 g (0.25 cups) Stuffing mix
- 75 ml (0.33 cups) Water - freshly boiled
- 3 tablespoon Cranberry sauce
- 1 Egg - whisked
- 1 tablespoon Poppy seeds
- Preheat your oven to at 200°C/180°C(fan)/400°F/Gas 6.
- Pour 75 ml Water (boiled) into a jug and add 40 g Stuffing mix. Stir well and leave to cool. Remove the sausage meat form 6 Sausages.
- Add the stuffing to the sausage meat. Mix well to combine.
- Cut 375 g Puff pastry in half lengthways.
- Divide the sausage meat between the two strips. Add 3 tablespoon Cranberry sauce on top of the meat.
- Fold the pastry over the sausage meat and press down the seam. Use a fork to crimp the edge.
- Brush over 1 Egg (whisked) and sprinkle over 1 tablespoon Poppy seeds. Cut into 16 individual rolls.
- Put the individual rolls onto a lined baking tray. Cook for 25-30 minutes.
- We used store bought pastry, however you make your own if you wanted to save money.
- Take the pastry out of the fridge 15 minutes before you need to use it to stop it from cracking.
- You can use your favourite sausages in this recipe, and even use veggie and vegan sausages.
- Don't add too much filling, otherwise they will be hard to fold up and close.
- You could sprinkle these with sesame seeds after the egg wash.
- If you struggle to cut the sausage rolls, then put them in the fridge before cutting to firm the pastry up a bit.
- To lighten these up, you could use light puff pastry and reduced fat sausages.
- For some extra Christmas flavour, add a pinch of cinnamon to the sausage meat and stuffing.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.