These Christmas Sausage Rolls are perfect for lunchboxes, festive snacking, or even entertaining over the Christmas. They’re super simple to make, full of flavour, and always disappear quickly in our house! My kids absolutely love taking these to school, and they’re always a hit when we have friends or family over.
If you want to get organised, try doubling the recipe and freezing half for later. See the storage tips below to make your Christmas baking stress-free.
Why You’ll Love These Christmas Sausage Rolls
- Quick and easy to make, even on busy days.
- Perfect for school lunchboxes or festive snacking.
- Freezer-friendly—make ahead to save time during the holidays.
- Deliciously spiced, festive, and full of flavour.
- Great for entertaining or gifting to friends and family.
- Loved by kids and adults alike—always disappears fast!
We love packing these sausage rolls for a car picnic after a walk along the Salthill Prom, often treating ourselves to a gingerbread or two for dessert afterwards. There’s nothing like the sea air to bring on an appetite, and we always put on some Christmas music while we warm up and refuel after our walk.
These Christmas sausage rolls are such a simple, delicious way to bring a little Christmas cheer to lunchboxes or festive entertaining. Whether you bake them fresh, make ahead and freeze, or enjoy them straight from the oven with family, they’re sure to disappear fast! If you try this recipe, don’t forget to tag @littleloucooks so I can see all your festive creations—I’d love to see them!
Christmas sausage rolls
Equipment
Ingredients
- 2 slices bread
- 1-2 cloves garlic finely grated
- 2 tablespoon fresh/chopped thyme/rosemary/sage or 2 tablespoons dried herbs
- 1 knob butter melted
- Salt and pepper
- 300 g sausage meat use regular sausages, removing casings
- 2-3 spoons cranberry sauce
- 70 g cheese grated
- 1 pack ready rolled pastry 370g (leave it out of the fridge for 20 minutes before using)
- 1 egg beaten , sesames seeds optional
Instructions
- Preheat the oven 180ºC fan. Line a tray with parchment paper.
- In a blender, combine the bread, garlic, herbs and butter, blend.
- Add the sausage meat, blend again.
- Unroll the pastry, but keep the paper underneath. Coat with the cranberry sauce. Top with spoons of the sausage stuffing, push down with a fork until its evenly spread. Top with cheese.
- Using the paper underneath, gently roll up the pastry.
- Cut into 8. Brush with eggwash, top with sesame seeds, bake 30-40 mins.
- Storage: Keep for 3 days in the fridge, eat hot or cold. If reheating pop in the oven or air fryer and heat until piping hot inside.
- Freezer: Freeze the raw sausage rolls on a tray, once frozen, pop into zip lock bags. Cook from frozen but add 5-10 minutes extra.
