On the second day…Christmassy Sausage Rolls

CIMG5426 On the second day of Christmas Stephen baked for me…Christmassy Sausage Rolls.


Sausage rolls are another Christmas tradition in my house. They usually make an appearance around 6pm on Christmas day when we are all way too full but still manage to eat. But for some reason, even though our guts are busting, they never seem to be poorly received! So for today’s recipe I thought I would put my own Christmas spin on this classic.


I use puff pastry here and I strongly suggest that you make your own if you can. Not only do you have complete control over what goes into it but you also get that satisfaction of knowing you made the whole thing from scratch. For example in this recipe I made my own pastry and added Christmas spices to it to add an extra element of flavour. But I understand that it is a busy time of the year so there’s no shame in using store bought…well maybe just a little. I’m kidding.


The sausage mix is of course open to variations, I just went for some flavours I know work well together and bring some more Christmas to the dish! Because let’s be honest you can never have enough Christmas.

You will need:

1x Quantity puff pastry (store bought or homemade)

500g sausage meat
¼ red onion
2 tsp sage
1 tsp rosemary
1 tsp cinnamon
½ tsp nutmeg
Zest and juice of 2 Clementine’s
1 egg, beaten

How to do it:

  1. Preheat your oven to 200°C/180°C fan. Line a baking sheet with baking parchment.
  2. Roll out the puff pastry to a large rectangle about 30X60cm and about 4mm thin.
    If you purchased the pastry from the store then sprinkle with some Christmas spices like Cinnamon, nutmeg, allspice etc. Meanwhile, mix the remaining ingredients except for the egg in a bowl.
  3. Decide on how many portions you want then mark the pastry where you will cut. Remember that you will be cutting these into rectangles so make sure you leave yourself enough room to fit your portions. For ease I made 4 large sausage rolls and then divided mine up after.
  4. Add equal amounts of the sausage mix to each portion of pastry close to one of the longer edges.
    Brush the exposed pastry with egg wash then gently roll up, making sure the seal is on the very bottom.
    CIMG5413 CIMG5415
    Egg wash all over lightly and use a knife or fork to mark the pastry.
  5. Bake for 15 minutes then reduce the oven temperature by 20˚C for the final 5-7 minutes. When golden brown and well puffed remove from the oven and place straight onto a cooling rack.

It’s important to get these off the baking sheet ASAP otherwise the pastry will soak up all the fat from the butter and pork after cooking giving you the dreaded soggy bottom! I love the Clementine in this and may actually suggest you add another 1 to the recipe just to give that extra kick. The spices do not come across to strongly but without them you know there’s something missing.


So there we have it bake 2 of my ’12 Bakes of Christmas’ series. One sweet and one savoury so far, what will be next you ask? You’ll have to keep your eye out!




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