I can’t believe I nearly forgot about making these! There’s something about Christmas that brings out the baker in everyone. Maybe it’s the homeliness, warmth and love that Christmas brings but there’s something about it that just makes you want to go into the kitchen and bake some delicious festive treats.
Every family has their own baking traditions and in my family baking Christmas sausage rolls has become somewhat of a tradition. When you think about Christmas, sausage rolls might not be the first food that comes to mind (in fact, I bet Greggs is probably one of your first thoughts!). However, add some festive flavours and you’d be surprised with the results.
I swear baking my own sausage rolls taste much better than buying them from the shop and I’d recommend you give them a try too. Here’s how to do it:
The Steps to the Ultimate Festive Sausage Roll Recipe:
(Pre-heat fan oven to 200 degrees Celsius.)
1. Roll out your puff pastry
I have to put my hands up here and say I cheat a little bit. It’s up to you whether you want to go all out and make your own puff pastry for your sausage rolls. If you do, hats off to you. Unfortunately, I’m not that good of a baker to make mine from scratch and I use a pre-made pack.
So the first thing you need to do is to roll out your pastry into a wide rectangle. I roll it out wide enough so that I can split it into two (that will become two lines of sausage rolls).
2. Lay out your sausage meat
Take out your chosen sausage meat from the fridge. Depending on whether this has been seasoned already or not you may want to add a bit of salt, pepper and herbs like rosemary (which is what I add) to the mix. If you need to do this, I’d advise mixing it all together in a separate bowl before laying out your sausage meat lengthwise (horizontally) on your pastry.
3. Here’s your chance to be creative
Now here’s where you change-up the traditional sausage roll recipe, in my house, what we love to do as a few pickles to this mix – mostly, a Branston pickle mix. We’ve also recently decided to add some with caramelised onion chutney or even cranberry sauce for a proper festive taste. We always do the first pickles though. There’s something that happens in the oven with that mix that creates awesome flavour. It ends up creating a rich caramelised flavour which is mouth-watering in a sausage roll.
However, this is also an opportunity to experiment with your own ideas. You can literally add anything!
Lay out your chosen condiment, sauce or additional ingredients along the side of your sausage meat which you’ve carefully laid out.
*TOP TIP: Hold back on the amount of sausage meat and chutney that you wish to add. It’s very easy to add too much which will likely overflow, split the pastry and the whole sausage roll could fall apart.*
4. Brush on your egg wash
To help wrap up your sausage meat within the pastry you need to brush egg wash all around the sides of the pastry (the same side as you laid out the meat). Egg wash is simply egg mixed up as if you’re going to scramble it.
Take a brush and brush along all sides.
5. Wrap up your sausage
Take hold of one long end of the pastry and wrap it around the meant until it reaches the other side of the egg washed pastry. Pinch both sides together to make sure there are no holes where the meat and chutney could seep out. Do this for all sides of the sausage roll.
6. Cut and lay out bit size pieces
Once all rolled up, cut the long roll into smaller bite size pieces and place on a baking tray (lay the baking tray with some baking paper to prevent the sausage rolls from sticking to the bottom.) Don’t worry if you forget, I’ve been there before. It’s just a lot more struggle getting them off the tray as they are likely to stick!
Create little slashes at the top of each sausage roll.
7. Coat your sausage rolls with egg wash
Coat all of your sausage rolls with the last dregs of the egg wash. The egg wash is used here to create that golden look on each of the sausages.
8. Place your tray of sausage rolls in the middle of a preheated oven (set to 200 degrees) and set a timer for 25-30 minutes.
*TOP TIP: Once you get the sausage rolls out of the oven, try to get them on a plate or a rack straight away to avoid them sticking once they have cooled.
These are a simple to make and a great addition to your party food nibbles. And, of course, everyone, loves a bit of homemade food. Or, hide them away from prying eyes and eat them to yourself on the sly!
(Makes approx. 60 mini rolls. Halve the ingredients if you want to make less.)
- 900g sausage meat
- 3x pre-rolled pastry packs
- 1 egg
- Branston pickle OR Caramelised onion chutney or your choice
- Pre-heated fan oven to 200 degrees
- 2x baking trays
- Cooking brush