Description: These festive sausage rolls combine seasoned pork sausage meat with homemade sage and onion stuffing, wrapped in flaky pastry and finished with a glossy cranberry and porter glaze. Ideal for Christmas parties, buffets, or pub-style snacking.
Preparation Time: 35 minutes
Cooking Time: 35 minutes
Serving Size: Makes 12 rolls
Ingredients
Sage & Onion Stuffing
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
- 75g fresh breadcrumbs
- Salt and black pepper, to taste
Sausage Rolls
- 500g pork sausage meat
- 1 sheet puff pastry
- 1 egg, beaten (for glazing)
Cranberry & Porter Glaze
- 100ml porter or stout
- 3 tbsp cranberry sauce
- 1 tbsp brown sugar
Instructions
Step 1 – Make the Sage & Onion Stuffing
Melt the butter in a small pan over medium heat. Add the chopped onion and cook gently for 5–7 minutes until soft but not browned. Stir in the sage and cook for 1 minute. Remove from heat, mix in the breadcrumbs, and season with salt and pepper. Set aside to cool.
Step 2 – Prepare the Filling
In a bowl, mix the sausage meat with the cooled sage and onion stuffing until evenly combined.
Step 3 – Assemble the Sausage Rolls
Roll out the puff pastry and cut lengthways into strips. Shape the filling into logs and place along the centre of each strip. Brush the pastry edges with beaten egg, roll to seal, and cut into individual rolls.
Step 4 – Bake
Place the sausage rolls on a lined baking tray, brush with egg wash, and bake at 200°C (400°F) for 30–35 minutes until puffed and golden.
Step 5 – Make the Cranberry & Porter Glaze
While the rolls bake, simmer the porter, cranberry sauce, and brown sugar in a small saucepan for 5–8 minutes until thick and syrupy.
Step 6 – Finish
Brush the hot sausage rolls generously with the cranberry and porter glaze just before serving.
Serving Suggestion
Serve warm with mustard, extra cranberry sauce, or as part of a festive buffet or Christmas drinks spread.
