This Christmas sausage rolls recipe was born out of a tiny holiday experiment that quickly became our family's favorite seasonal nibble. One chilly December when I wanted to bring something warm, handheld and a little different to our office potluck, I mixed classic pork sausage with dried cranberries, chopped roasted chestnuts and fresh sage. The result was a buttery, flaky exterior giving way to juicy, aromatic filling with sweet-tart pops from the cranberries — a handheld bite that tastes like the holidays.

I first discovered the magic of adding chestnuts when my grandmother gave me a tin of vacuum-packed roasted chestnuts. Their soft, slightly sweet texture blended surprisingly well with pork and fresh herbs. Since that low-key discovery, these rolls have shown up at tree-trimming nights, cookie exchanges and quiet weekday dinners when I want something nostalgic yet new. They travel well, reheat beautifully, and no one ever believes they are so simple to make.

Ingredients

• Ground pork sausage (1 pound / 450 g): Use a good-quality fresh sausage meat or remove casings from 4 to 5 links. Choose pork with some fat for juiciness — brands like Johnsonville or freshly ground from a trusted butcher work well.
• Puff pastry (2 sheets, thawed): Ready-rolled sheets from the freezer section save time; Pepperidge Farm puff pastry gives a reliably flaky result and keeps the rolls light.
• Dried cranberries (1/3 cup): Adds bright, sweet-tart notes that cut through the richness. If you prefer less sweetness, rinse them or use chopped fresh cranberries cooked briefly with a tablespoon of sugar.
• Roasted chestnuts (1/3 cup, chopped): Canned or vacuum-packed chestnuts are convenient and give a tender, slightly sweet texture. Roast and chop if you can for best flavor.
• Fresh sage (1 tablespoon, chopped): Sage pairs beautifully with pork. If unavailable, substitute with fresh thyme or rosemary at a slightly lower quantity.
• Yellow onion (1 small, finely diced): Sautéed until translucent for sweetness and moisture control; raw onion will make the filling loose.
• Garlic (1 clove, minced): Brightens the savory profile; use more if you like.
• Worcestershire sauce (1 teaspoon) and Dijon mustard (1 teaspoon): Small additions that deepen umami and add subtle tang.
• Egg (1 large, beaten): For egg wash to get a glossy, golden top.
• Salt & pepper: About 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusted to taste.

Instructions

Prepare the filling: Start by gently sautéing the diced onion in 1 tablespoon of neutral oil over medium heat until translucent, about 4–5 minutes; this sweat releases sweetness without browning. Add the minced garlic for the last 30 seconds. Transfer to a bowl to cool slightly, then combine with ground sausage, chopped chestnuts, dried cranberries, chopped sage, Worcestershire, Dijon, salt and pepper. Mix by hand until just combined — overworking will make the filling dense. Taste a small pan-fried teaspoon of the mixture and adjust seasoning. Roll and fill: Preheat the oven to 400°F (200°C). On a lightly floured surface, unroll one puff pastry sheet so the longer edge faces you. Shape half the filling into a log about 1 1/2 inches wide and place it along the edge of the pastry, leaving a 1/2-inch border. Brush the opposite edge with beaten egg, then roll tightly into a seam. Repeat with the second sheet and remaining filling. Aim for even thickness so all rolls bake uniformly. Cut and glaze: Using a sharp knife or bench scraper, cut each log into 6 equal pieces to yield 12 rolls total. Transfer to a parchment-lined baking sheet, spaced 1 inch apart. Brush each piece with the egg wash and use a sharp paring knife to make two shallow slashes across the top to vent steam. For a festive look, sprinkle a few extra chopped chestnuts or a pinch of coarse sea salt on top. Bake to golden: Bake in the preheated oven for 18–22 minutes until the pastry is puffed and deep golden and an instant-read thermometer in the filling reads 160°F (71°C). If the tops brown too quickly, tent loosely with foil for the final 5 minutes. Let rest for 5 minutes before serving so the filling sets slightly and is easier to handle.

Storage Tips

Cool completely before storing to prevent soggy pastry. For short-term keeping, place in an airtight container lined with paper towel to absorb steam and refrigerate up to 3 days. For longer storage, freeze cooled, baked pieces in a single layer on a tray, then transfer to freezer-safe bags for up to 3 months. To reheat from frozen, place on a baking sheet at 350°F (175°C) for 12–15 minutes until heated through and crisp. If using an air fryer, 6–8 minutes at 350°F usually does the trick — flip halfway to restore even crispness.

Ingredient Substitutions

If you need alternatives, swap ground pork for turkey or chicken sausage for a leaner option; increase moisture slightly with a teaspoon of olive oil. Replace puff pastry with store-bought biscuit dough for a quicker, sturdier bite; note the texture will be breadier rather than flaky. For a vegetarian version, use a seasoned plant-based sausage crumble and vegetable stock reduction to bind. Omit chestnuts if unavailable and use toasted walnuts or pecans for crunch, and fresh cranberries cooked with a pinch of sugar as a substitute for dried ones if you prefer a fresher tang.

Serving Suggestions

Serve warm with simple condiments that emphasize holiday flavors: whole-grain mustard, a spoonful of cranberry chutney, or a small bowl of maple-mustard dip. Pair with a crisp green salad for contrast, roasted root vegetables for a full plate, or include them on a grazing board alongside cheeses and olives. Garnish with a sprig of fresh sage or a dusting of flaky sea salt for visual appeal. They work as finger food at cocktail parties, as part of brunch or boxed for holiday picnic outings.

Cultural Background

Sausage rolls have their roots in British baking traditions and are adored across the UK and Australia as comforting street-food meets bakery staple. The classic version keeps to simple pork and seasoning encased in pastry, but regional and seasonal variations — like this Christmas twist using cranberries and chestnuts — reflect how cooks adapt old favorites to local tastes and holidays. Their portable, hand-held format made them popular for seaside picnics and rugby matches and they now enjoy a place on festive tables worldwide.

Seasonal Adaptations

To make these suitable for colder months emphasize warming spices: add 1/4 teaspoon ground allspice or a pinch of nutmeg to the filling. For summer gatherings, lighten the mix with apple and sage and serve at room temperature with a light apple mustard. For a New Year’s party, swap cranberries for caramelized shallots and add a drizzle of balsamic reduction after baking for a sophisticated finish — small seasonal tweaks change the character dramatically while keeping the basic technique intact.

Meal Prep Tips

Assemble filled logs up to 24 hours ahead, wrap tightly in plastic, and refrigerate. Slice and bake on the day to serve freshly golden rolls. For freezer-friendly prep, wrap each log twice in plastic and freeze; thaw overnight in the fridge, slice and bake as directed. Label bags with the baking temperature and time so helpers can easily warm them during busy hosting. Use shallow, labeled containers for portioning if you want individual grab-and-go breakfasts during the holidays.

These sausage rolls are small celebrations in themselves: a little flaky, a little savory-sweet, and perfect for sharing. Whether you bake a tray for a party or tuck a few into lunchboxes, they bring a cozy, festive note to any meal. Make them your own and enjoy the warm compliments.