This recipe for Christmas sausage rolls has been my holiday party secret for years. I first made these on a blustery December afternoon when I wanted something easy to pop into the oven while getting gifts wrapped. The result was an immediate hit: crisp, golden pastry surrounding a juicy, warmly seasoned sausage filling that tastes just like the holidays. These small bites travel well, freeze beautifully, and disappear in minutes whenever family and neighbors visit.

I remember the first time I doubled the batch for a neighborhood cookie swap; people came back for seconds and asked for the recipe. The combination of flaky puff pastry and the aromatic sage-thyme sausage reminds me of roast dinners and candlelight evenings. The texture contrast—light, buttery layers of pastry with a tender, savory center—gives a satisfying mouthfeel that’s both comforting and celebratory.

Ingredients

• Sausage meat: 1 pound ground sausage (mild or hot pork sausage works well). Choose a high-quality butcher or a brand with natural casings removed; good sausage brings juiciness and seasoning without extra work.
• Puff pastry: 1 sheet of store-bought frozen puff pastry, thawed (standard sheet about 9 x 12 inches). I prefer brands made with real butter for flavor and flakiness—look for labels that list butter as a primary ingredient.
• Onion: 1/2 cup finely diced yellow onion. Browning the onion first sweetens the filling and reduces excess moisture that can make the pastry soggy.
• Garlic: 1 clove garlic, minced. Fresh garlic offers a bright note; avoid pre-minced in oil for best flavor.
• Dried sage: 1 teaspoon. Sage is the holiday anchor—earthy and slightly peppery—pair it with pork for classic seasonal flavor.
• Dried thyme: 1 teaspoon. Thyme adds subtle herbal complexity without overpowering the sausage.
• Salt and pepper: 1/4 teaspoon salt and 1/4 teaspoon ground black pepper—adjust to taste depending on how seasoned your sausage already is.
• Olive oil: 1 tablespoon for sautéing the onion (a neutral oil like vegetable can be used if you prefer).
• Egg for wash: 1 large egg, beaten. This gives the pastry a glossy, golden finish and seals the seams.

Instructions

Preheat the oven:Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Allow the puff pastry to finish thawing on the counter—cold but pliable is ideal so it holds layers but still rolls easily.Cook the aromatics:Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup finely diced onion and cook, stirring occasionally, until soft and translucent, about 4–6 minutes. Add 1 minced garlic clove and cook for 30–60 seconds until fragrant. Remove from heat and let the mixture cool for a few minutes to avoid cooking the sausage prematurely.Combine the filling:In a medium bowl, combine 1 pound ground sausage with the cooled onion-garlic mixture, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Use your hands to fold everything together until evenly distributed—avoid overmixing which can compress the meat and make it dense.Prepare the pastry:On a lightly floured surface, roll out the thawed puff pastry to a neat rectangle roughly 10 x 12 inches if needed. Trim ragged edges with a sharp knife. Along one long edge, place the sausage mixture into a tight log about 1 1/2–2 inches wide, leaving a small border so pastry can be sealed.Roll and seal:Brush the opposite edge lightly with beaten egg, then fold the pastry over the filling and press the seam to seal. Turn the log seam-side down and gently roll it to even the shape. Pinch the ends closed to prevent filling from escaping during baking.Slice and egg wash:Using a sharp knife, slice the log into 1 1/2-inch pieces and place each on the prepared baking sheet with the seam underneath. Brush the tops with beaten egg for a shiny, golden finish. For a decorative touch, lightly score the tops with a knife—avoid cutting all the way through.Bake until golden:Bake at 400°F (200°C) for 20–25 minutes, rotating the sheet halfway through for even browning. Look for an evenly puffed, deep golden pastry and sausage cooked to at least 160°F (71°C) internal temperature. If the edges brown too fast, tent loosely with foil.Rest and serve:Let the bites cool on the sheet for 5 minutes before transferring to a wire rack. They can be served warm or at room temperature; both are delicious. Leftovers reheat well in a 350°F oven for 8–10 minutes.

Storage Tips

Cool completely before storing to avoid sogginess. For short-term storage keep in an airtight container in the refrigerator for up to 3–4 days. To freeze raw, place sliced rolls on a tray to flash-freeze for 1 hour, then transfer to a freezer bag or airtight container. Label with date and bake directly from frozen, adding 6–10 minutes to the bake time and watching for an internal temperature of 160°F. To reheat cooked rolls, warm in a 350°F oven for 8–10 minutes to refresh the pastry crispness.

Ingredient Substitutions

If pork sausage isn’t available, use ground turkey or chicken with a tablespoon of olive oil to add fat for juiciness—adjust herb levels to taste. For a richer flavor, choose a sausage with fennel or maple notes; for a spicier kick, pick a hot Italian variety. If you need dairy-free, look for dairy-free puff pastry brands or make a quick vegan pastry. For gluten-free diets, a specialty gluten-free puff pastry can be used but expect slightly different flakiness and shorter rise when baking.

Serving Suggestions

Serve warm on a platter with simple mustard (Dijon or whole-grain), cranberry chutney, or a tangy apple compote for a festive contrast. For breakfast or brunch, pair with scrambled eggs and roasted cherry tomatoes. These are also a great addition to a party grazing board alongside pickles, cheeses, and fresh fruit—place small bowls of dipping sauces nearby for variety. Garnish with coarse sea salt or a sprinkle of chopped parsley for color.

Seasonal Adaptations

In winter, amplify the holiday vibe by adding 1/4 cup finely chopped dried cranberries to the filling or folding in 1/4 cup grated apple for moisture and sweetness. For autumn gatherings, swap dried sage for a pinch of smoked paprika and add roasted chestnuts. Summer outdoor parties work well with fresh herbs—use chopped parsley and basil, and serve chilled or room temperature to keep things light.

Meal Prep Tips

Assemble several logs and freeze them raw for quick entertaining—label each with a bake date and temperature. You can also bake a batch, cool, and freeze in single portions for lunches; reheat in the oven to retain crisp pastry. When prepping ahead, keep aromatics like sautéed onions drained and cooled to prevent watery filling. Use a thermometer to verify internal temperature for food safety and consistent results.

Success Stories

Readers and friends have sent notes about using these for classroom parties, office treats, and holiday potlucks. One family told me they began making them every Christmas Eve because they loved having a savory nibble ready for late-night present wrapping. Another baker substituted a spicy chorizo and served them with a smoky aioli—an instant crowd favorite. Little changes often produce big reactions, so don’t be afraid to experiment.

These sausage rolls are simple to master, adaptable to many tastes, and reliably comforting—perfect for holiday mornings, cold-weather snacks, or any time you want to share a warm, flaky bite.

Make a batch, invite a few friends, and let the warm aroma and flaky layers do the rest. Once you find your favorite sausage and herb combo, these will become a repeatable, treasured part of your festive repertoire.