This batch of Christmas sausage rolls became my go-to for holiday gatherings the first winter I tried them. I remember unwrapping a sheet of thawed puff pastry with more curiosity than confidence, and by the time the tray came out of the oven the whole house smelled like a small bakery. The combination of warm sage and thyme with juicy sausage tucked into golden, layered pastry always gets the conversation started. I first developed the balance of herbs and aromatics on a cold December afternoon when I wanted something portable and comforting for a neighborhood carol sing-along. Friends and family kept asking for the recipe, and now they reappear every year.

What makes these special is the interplay of textures and familiar seasonal flavors. The filling stays moist and slightly crumbly, studded with translucent onion and hints of garlic, while the pastry provides that irresistible, buttery crunch. They work as an appetizer, a snack with mulled wine, or as part of a festive brunch spread. I love that they travel well and can be served warm or at room temperature — perfect for long holiday hosting days when oven space is precious. Over the years I’ve adjusted seasoning to suit my crowd and learned little tricks to keep the pastry crisp and the filling flavorful without being greasy.

Ingredients

• 1 lb ground sausage: Use good-quality sausage meat — sweet or savory pork works well. I like a mild pork sausage with a touch of sage; avoid overly greasy sausages. If you prefer poultry, turkey sausage is a leaner alternative but may need a touch more seasoning.
• 1 sheet puff pastry, thawed: Buy frozen puff pastry sheets such as Pepperidge Farm or Jus-Rol and thaw in the refrigerator overnight. A single sheet (about 9x12 inches) is perfect for 10–12 rolls.
• 1 large egg, beaten: For egg wash to achieve a deep golden, glossy finish. Use an egg from a trusted brand for consistent color and shine.
• 1/2 cup finely diced onion: Yellow onion provides sweetness when softened. Dice small so it mixes evenly into the meat and releases flavor without adding excess moisture.
• 1 clove garlic, minced: Adds aromatic depth. Use fresh and mince finely so it distributes through the filling.
• 1 tsp dried sage: Sage gives a traditional holiday note that pairs beautifully with pork.
• 1 tsp dried thyme: Brings subtle savory brightness; dried thyme works well because it’s concentrated.
• 1/4 tsp ground black pepper and 1/4 tsp salt: Adjust to taste depending on your sausage’s seasoning — many store-bought sausages already contain salt.
• 1 tbsp olive oil: For sautéing the onion and garlic; use a neutral or light-flavored olive oil to avoid overpowering the sausage.

Instructions

Preheat the oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure even browning. Position a rack in the center of the oven so the rolls get maximum, even heat. Allow the oven to come fully to temperature before baking; this helps the pastry puff properly. Prepare the filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant but not browned. Remove from heat and let cool for a few minutes so it won’t melt the pastry or overcook the meat when mixed. Combine the warm onion and garlic with 1 pound of ground sausage in a bowl, then add 1 teaspoon dried sage, 1 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix just until combined — overworking can make the filling dense. Prepare the pastry: On a lightly floured surface, unfold or roll out the thawed puff pastry sheet to a neat rectangle about 10 by 12 inches if needed. Keep the pastry cold; if it becomes soft, pop it in the fridge for 10 minutes — cold layers create better puff. Trim ragged edges with a sharp knife for an even roll. Assemble the rolls: Spread the sausage mixture evenly along one long edge of the pastry as a log about 1 1/2 inches wide, leaving a 1/2-inch border on each side. Gently roll the pastry around the sausage to form a tight log, sealing the edge by pinching the pastry together and placing the seam side down on the prepared baking sheet. Press the edges gently to ensure they’re sealed. Slice and brush: Using a sharp knife, slice the log into pieces about 1 1/2 inches wide. Arrange the pieces on the baking sheet with some space for the pastry to expand. Brush each roll lightly with the beaten egg to encourage an even, glossy golden top. If you like, score the tops with a shallow diagonal slit to help steam escape and add a decorative touch. Bake: Bake in the preheated 400°F oven for 20 to 25 minutes, or until the pastry is a deep golden brown and the sausage is cooked through. Internal temperature of the filling should reach 160°F for pork sausage. If the pastry browns too quickly, tent loosely with foil for the last few minutes. Serve: Allow the pieces to cool slightly on the baking sheet for 5 minutes before transferring to a serving platter. These are excellent warm or at room temperature and pair beautifully with grainy mustard, chutney, or a simple herby aioli.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. To keep the pastry crisp, separate layers with parchment paper and avoid sealing while they are still warm. For longer storage, arrange uncooked, sliced rolls on a baking sheet and freeze until solid, then transfer to a freezer bag; freeze up to 3 months. To reheat from refrigerated, warm in a 350°F oven for 8–10 minutes; from frozen, bake at 375°F for 18–22 minutes until heated through. A quick blast in an air fryer also restores flakiness in 4–6 minutes at 350°F.

Ingredient Substitutions

If you’re avoiding pork, swap in 1 pound turkey sausage or chicken sausage — increase seasoning slightly, adding 1/4 teaspoon extra salt and a pinch of sugar or maple syrup for balance. For a vegetarian option, use a firm plant-based sausage crumble and add a tablespoon of olive oil to prevent dryness. If you prefer less butter in the pastry, use a sheet of all-butter puff pastry if available for a richer flavor; otherwise, standard frozen puff pastry works well. To boost herb freshness, replace 1/2 teaspoon of dried sage with 1 tablespoon finely chopped fresh sage.

Serving Suggestions

Serve the rolls with whole-grain mustard, a cranberry or apple chutney for seasonal brightness, and a garlicky aioli for richness. Pair with roasted Brussels sprouts, a crisp green salad, or a warm bowl of spiced lentil soup for a fuller holiday spread. For a brunch twist, serve alongside scrambled eggs and pickled onions. Garnish with finely chopped parsley or a sprinkle of flaky sea salt just before serving for a professional finish.

Cultural Background

Sausage rolls are a classic British snack often found at holiday gatherings, bake sales, and pub counters. Traditionally made with seasoned pork wrapped in pastry, they became popular because they travel well and are economical when feeding crowds. Over time home cooks have adapted them with regional herb blends, different sausages, and creative dipping sauces, making them a festive staple across the UK and beyond during the winter months.

Seasonal Adaptations

For winter holidays, add a tablespoon of finely chopped chestnuts or a spoonful of cranberry sauce inside the filling for a festive twist. In summer, lighten the filling with lean chicken sausage and fresh basil. For New Year gatherings, spice them up with a pinch of cayenne and pair with a smoky ketchup. Small changes like adding orange zest to chutney or swapping herbs to rosemary or parsley can shift the flavor profile and keep these crowd-pleasers fresh throughout the year.

Meal Prep Tips

Assemble the logs and slice them, then freeze on a tray before transferring to bags; this lets you bake a fresh batch in minutes when guests arrive. Make the filling a day ahead and refrigerate; bring it to room temperature before assembling so the pastry doesn’t soften prematurely. Label freezer bags with baking instructions, and keep a jar of your preferred dip on hand. For portion control, slice into smaller 1-inch pieces for cocktail parties or 1 1/2-inch pieces for heartier appetites.

These sausage rolls are one of those small, satisfying items that turn ordinary gatherings into memorable moments. They’re approachable for cooks of any skill level, flexible enough to suit many tastes, and reliably loved by guests. I hope this method becomes part of your holiday routine as it has in mine.