These easy Christmas Sausage Rolls are a flavour-packed festive twist on a classic favourite. Flaky, golden puff pastry filled with juicy sausage meat, sage and onion stuffing and sweet cranberry sauce. They are perfect for Christmas buffets, party food and Boxing Day snacks.
With around 10 minutes of hands-on preparation, plus a little time for the stuffing to cool, these festive sausage rolls are so simple to make, but taste really special.
The combination of savoury stuffing and sweet cranberry sauce brings together some of the best Christmas dinner flavours in one delicious bite.
I always like having a few batches of homemade party food ready in the freezer over Christmas, especially when everything else gets busy. These freeze brilliantly, so you can prepare them weeks ahead and bake them whenever you need them.
If there is one thing we are guaranteed to make EVERY Christmas, it is these. It's actually the first thing we make, when we put the tree up, and they always get rave reviews.
Recipe update: This recipe was originally published on 7 December 2022 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you love sausage rolls, try our easy sausage rolls, hidden vegetable sausage rolls, air fryer sausage rolls or cheese and onion rolls.
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Why You'll Love Them
- Packed with festive flavours - Classic pork sausage rolls with the delicious addition of sage and onion stuffing and cranberry sauce. All the best Christmas flavours in flaky puff pastry.
- Quick and easy - Just a few everyday ingredients, ready-made puff pastry and 15 minutes of hands-on preparation.
- Perfect for Christmas parties - Make 16 bite-sized sausage rolls, ideal for a festive buffet, Christmas Eve or Boxing Day.
- Brilliant for making ahead - Prepare a batch for the freezer and bake from frozen when you need them. One less thing to think about during the Christmas rush.
Recipe Overview
- The result: 16 golden, flaky, party-sized sausage rolls with a juicy pork, stuffing and cranberry filling.
- The key to success: Let the stuffing absorb all the water and cool completely before adding it to the sausage meat. Keep the pastry cool too.
- Make ahead: Assemble the day before or freeze uncooked, then bake straight from frozen with approximately 10 minutes of extra cooking time.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Puff pastry - We use ready-rolled puff pastry to keep things quick and easy. It gives the sausage rolls that lovely golden, flaky finish. You can make your own pastry if you prefer, but shop-bought works brilliantly.
- Sausages - Good quality sausages make a big difference to the flavour. We used 97% pork sausages with no additional flavourings so the stuffing and cranberry sauce could really shine. You can also use ready-prepared sausage meat or flavoured sausages such as Cumberland or Lincolnshire.
- Stuffing mix - A sage and onion stuffing mix adds plenty of savoury Christmas flavour without any extra preparation. We use a packet mix, but you could also use a little of our homemade sage and onion stuffing. If using homemade stuffing, make sure it is cooled and not too wet.
- Water - Freshly boiled water is used to hydrate the stuffing mix. The mixture should absorb the water and become thick rather than runny.
- Cranberry sauce - The sweet, slightly tart cranberry sauce balances the savoury sausage meat beautifully. I always seem to have several jars of cranberry sauce in the cupboard at Christmas because my husband loves it so much! A thick cranberry sauce works best here, or you could swap it for our Christmas chutney.
- Egg - Brushed over the pastry to give the sausage rolls a golden, glossy finish.
- Poppy seeds - An optional finishing touch that makes these look lovely on a Christmas buffet. Sesame seeds work just as well.
Christmas Sausage Roll Variations
The combination of sausage meat, stuffing and cranberry sauce is delicious just as it is, but there are a few easy ways to give these Christmas sausage rolls a different twist.
Chestnuts and sage - Mix a few finely chopped, cooked chestnuts into the sausage meat for extra texture. A little additional fresh sage also works beautifully with the pork.
Cranberry and Brie - Add a few small pieces of Brie alongside the cranberry sauce for a richer, cheesier festive sausage roll. Be careful not to overfill them, as the cheese will melt and can escape during cooking.
Bacon - Add a little finely chopped cooked bacon to the filling for extra savoury flavour. You could also try some chopped dried cranberries for a fruitier version. Avoid fresh cranberries, which can release extra moisture into the filling and make the pastry soggy.
Hidden vegetables - A little finely grated carrot can be mixed into the sausage meat. Just don't add too much, as you want the filling to hold together without becoming wet.
Vegetarian or vegan - Use your favourite meat-free sausages and check that the puff pastry and stuffing mix are suitable. For a vegan version, use plant-based milk instead of egg to glaze the pastry.
How to Make Christmas Sausage Rolls
- Prep: Preheat the oven to 200°C/180°C fan/400°F/Gas 6 and line a baking tray with baking paper. Remove the pastry from the fridge.
- Make the stuffing: Put the stuffing mix in a jug and pour over the freshly boiled water. Stir well and leave until the water has been absorbed and the stuffing has cooled.
- Prepare the sausage meat: Meanwhile, remove the sausage meat from the casings.
- Make the filling: Put the sausage meat into a bowl, add the cooled stuffing and mix until evenly combined. The mixture should hold together without being watery.
- Fill the pastry: Unroll the puff pastry and cut it in half lengthways to make two long strips. Divide the sausage mixture between the strips, shaping it into a long sausage along each one. Spoon the cranberry sauce over the sausage meat, keeping it away from the pastry edges.
- Fold the pastry: Fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges so the filling stays inside.
- Top and cut: Brush the pastry with whisked egg and sprinkle with poppy seeds. Using a sharp knife, cut each long roll into eight pieces to make 16 sausage rolls in total.
- Cook the sausage rolls: Arrange on the lined baking tray, leaving a little space between each one. Bake for 25-30 minutes until the pastry is puffed and golden and the sausage meat is cooked all the way through.
- Cool: Leave to cool slightly before serving, as the cranberry filling can be very hot.
What to Serve with Christmas Sausage Rolls
We love serving these Christmas sausage rolls warm from the oven, when the pastry is wonderfully flaky and the cranberry sauce inside is still warm. They are also delicious cold, making them ideal for a Christmas buffet or packed up for a Boxing Day lunch.
Serve them with extra cranberry sauce for dipping, our Christmas chutney or some warm easy onion gravy.
For a festive party food spread, we like serving them alongside our cranberry brie bites, cheese straws, smoked salmon canapes and easy mushroom tartlets.
They are also a lovely addition to a Christmas tree cheese board with plenty of cheeses, crackers and chutney. It's one of my favourite ways to put together a Christmas buffet without spending hours in the kitchen.
Storage and Freezing
One of the best things about these festive sausage rolls is how well they freeze. I like to make a double batch and keep some ready for unexpected visitors or Christmas parties.
Reheat: Reheat in the oven or air fryer until steaming hot throughout. The microwave also works, although the pastry will lose some of its crispness. Only reheat once.
Store: Allow cooked sausage rolls to cool, then transfer to an airtight container and refrigerate within two hours. Eat within 48 hours.
Make ahead: Assemble the uncooked sausage rolls up to a day ahead, cover and keep refrigerated until ready to bake. Brush with egg and add the poppy seeds just before cooking.
Freeze unbaked: Arrange the assembled, unglazed sausage rolls on a lined baking tray and freeze until solid. Transfer to a freezer-safe container or bag, separating layers with baking paper if needed. For best quality, use within two months.
Cook from frozen: No need to defrost. Brush with beaten egg, add the poppy seeds and bake at the recipe temperature, allowing approximately 10 extra minutes. Check that the sausage meat is thoroughly cooked, as larger rolls may need longer.
Freeze cooked: Allow the cooked sausage rolls to cool completely, then freeze in a suitable container. Defrost in the fridge before reheating.
Dannii's Top Tips
- Make sure the stuffing isn't wet. Allow the stuffing to absorb the water fully and cool before mixing it with the sausage meat. Different stuffing mixes absorb water differently, so there shouldn't be excess liquid in the bowl.
- Choose a thick cranberry sauce. A runny sauce can make the pastry soggy. Use a thin, even layer rather than adding too much.
- Keep your puff pastry cool. Take it out of the fridge around 10-15 minutes before unrolling to help prevent cracking, but don't let it become too warm. Cold pastry is much easier to handle and gives a better flaky finish.
- Don't overfill the pastry. You need enough room to fold and seal the edges properly. Too much filling can cause the sausage rolls to burst open.
- Seal the edges well. Press them together firmly and crimp with a fork to help keep the filling inside.
- Chill before cutting if needed. If the pastry becomes soft or difficult to slice, put the assembled rolls in the fridge briefly to firm them up before cutting.
- Make a lighter version. You can use reduced-fat sausages and light puff pastry if you prefer. Just be aware that light puff pastry can be softer and more delicate to work with..
- Give them space in the oven. Don't crowd the baking tray, as the pastry needs room to puff up and become golden.
- Check the meat is cooked. Golden pastry doesn't always mean the filling is fully cooked, especially if you make larger sausage rolls or bake them from frozen. Check the centre of the thickest roll before serving.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy pastry | Stuffing or cranberry sauce is too wet. | Let the stuffing absorb the water fully, use thick cranberry sauce and keep the pastry cool. |
| Sausage rolls burst open | Too much filling or edges not sealed properly. | Use less filling, leave space at the edges and crimp firmly with a fork. |
| Pastry isn't flaky or crisp | Pastry became too warm or the tray was overcrowded. | Chill the assembled rolls briefly and leave space between them when baking. |
| Pastry is golden but meat isn't cooked | Larger rolls or uneven cooking. | Continue cooking until the sausage meat is thoroughly cooked. Cover loosely with foil if the pastry is browning too quickly. |
| Filling tastes bland | Sausages aren't well seasoned. | Use good quality, flavourful pork sausages and sage and onion stuffing for plenty of savoury flavour. |
For extra reassurance, check the centre of the thickest sausage roll with a food thermometer. The meat should reach 75°C for 30 seconds, or an equivalent safe time and temperature combination. This is consistent with Food Standards Agency guidance.
Frequently Asked Questions
You need to make up the packet stuffing with boiling water and let it cool, but you don't need to bake it separately. Once hydrated and cooled, mix it directly into the raw sausage meat. It will finish cooking inside the sausage rolls.
Yes! We make 16 smaller sausage rolls for party food, but you can cut each long roll into fewer pieces if you want larger portions. They may need longer in the oven, so check that the pastry is golden and the sausage meat is thoroughly cooked.
Yes. Use gluten-free puff pastry, gluten-free sausages and a gluten-free stuffing mix. Check the cranberry sauce and other ingredients too, and avoid cross-contamination when preparing them.
More Christmas Recipes
If you've tried this Christmas sausage roll recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Christmas Sausage Rolls
Recipe Video
Ingredients
- 40 g (¼ cup) of Stuffing mix
- 75 ml (⅓ cup) of Freshly boiled water
- 400 g of Pork sausages
- 320 g (11 ⅓ oz) of Puff pastry
- 3 tablespoons of Cranberry sauce
- 1 Egg - whisked
- 1 tablespoon of Poppy seeds
Instructions
- Prep: Preheat the oven to 200°C/180°C fan/400°F/Gas 6 and line a baking tray with baking paper. Remove the pastry from the fridge.
- Make the stuffing: Put 40 g of Stuffing mix in a jug and pour over 75 ml of Freshly boiled water. Stir well and leave until the water has been absorbed and the stuffing has cooled.
- Prepare the sausage meat: Meanwhile, remove the casings from 400 g of Pork sausages.
- Make the filling: Put the sausage meat into a bowl, add the cooled stuffing and mix until evenly combined. The mixture should hold together without being watery.
- Fill the pastry: Unroll 320 g of Puff pastry and cut it in half lengthways to make two long strips.Divide the sausage mixture between the strips, shaping it into a long sausage along each one. Spoon 3 tablespoons of Cranberry sauce over the sausage meat, keeping it away from the pastry edges.
- Fold the pastry: Fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges so the filling stays inside.
- Top and cut: Brush the pastry with 1 Egg (whisked) and sprinkle with 1 tablespoon of Poppy seeds. Using a sharp knife, cut each long roll into eight pieces to make 16 sausage rolls in total.
- Cook the sausage rolls: Arrange on the lined baking tray, leaving a little space between each one.Bake for 25-30 minutes until the pastry is puffed and golden and the sausage meat is cooked all the way through.
- Cool: Leave to cool slightly before serving, as the cranberry filling can be very hot.
Recipe Notes
- Avoid soggy pastry: Let the stuffing absorb the water and cool completely. Use a thick cranberry sauce.
- Keep the pastry cool: If it becomes too soft to handle or slice, chill the assembled rolls briefly before baking.
- Seal well: Avoid overfilling and firmly crimp the pastry edges with a fork.
- Check they're cooked: The pastry should be golden and the sausage meat thoroughly cooked. If baking from frozen, allow approximately 10 extra minutes and check the centre.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Catrina Marie Knight says
Hi there, thanks for this recipe. I've just made them, but haven't cooked them yet. If I want to freeze them, how long will they take to cook from frozen? Thank you
Catrina Marie Knight says
Sorry, just read the article above the recipe and it answers the question about extra cooking time for frozen ones. Thanks
Anna-May says
I saw something similar on TikTok but it didn’t have an actual recipe. I googled it and these came up and they are the best sausage rolls I have had. I used the best sausages and stuffing and it had a really good flavour. I swapped cranberry sauce for a chutney.
Kellie says
These were amazing. I thought they would last a couple of days by my husband and sons ate them all. So i immediately made another batch to freeze for Christmas.
Stephanie says
I think my family would love these! We don't really do a meal on Christmas because everyone is coming and going. So it's just different finger foods all day. I'm definitely adding this to the menu.
Jason says
I found these to be wet and bland. Added 50% more stuffing mix and a 1/2 teaspoon of coriander to correct.
Dannii Martin says
If the mixture was too wet before it went on the pastry, that could have have been due to the type of stuffing you have used and how runny your cranberry sauce is. As for bland, presumably you only thought this after they were cooked. That would be a result of the flavour of the sausages, they flavour of the stuffing and they type of cranberry sauce. Suggestions for all of this are in the post.
Sue says
These are a must make for New Year's Eve!
Toni says
These are really perfect for the holidays!! Such an amazing recipe!
Andrea says
Sausage and cranberry sauce a terrific flavor combination for a glorious Christmas breakfast. Looking forward to making these.
Gloria says
Sausage rolls are perfect all year long. A fun party appetizer that is loved by all.
Dee says
These are great! Made them for a small gathering and wished I'd made double because they were gone in MINUTES.
Jessie says
These are SO GOOD! I had a bit of cranberry sauce in the freezer left over from Thanksgiving and this was the perfect way to use it. Love how simple they are to throw together. Really tasty and perfect for a Christmas party.
Tayler says
I made these sausage rolls for a party over the weekend and they were fantastic! Thanks so much for sharing the recipe!
Dana says
These are fantastic! Love the savory flavors and the crispy coating!
Toni says
This is totally irresistible!! Such a great addition for holiday menu!
Gina Abernathy says
So easy and perfect for our party last night.