1. Prepare the Sausage Filling

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.

In a large mixing bowl, combine the sausage meat, breadcrumbs, finely chopped onion, fresh parsley, thyme, garlic powder, sage, salt, and pepper. Use your hands or a spoon to mix everything together until well combined. The breadcrumbs will help bind the filling and give it a nice texture, while the herbs and seasonings will add plenty of flavor to the sausage mixture.

If you want to add a little extra flavor or richness, you can mix in grated cheese, such as cheddar or parmesan, into the sausage filling. Feel free to customize the seasonings to your preference – some people love to add a bit of chili powder for a touch of heat, while others may prefer more traditional flavors.

2. Roll Out the Puff Pastry

Once the sausage filling is ready, it’s time to prepare the puff pastry. Unroll your sheet of puff pastry onto a clean, flat surface. If you’re using homemade puff pastry, make sure it is well chilled before rolling it out. Using a rolling pin, lightly roll the pastry to even out the thickness and ensure it’s large enough to fit your sausage filling. A 10×12 inch sheet is usually the right size for this recipe, but you can adjust depending on the size of your rolls.

If you’re using store-bought puff pastry, you may need to trim the edges slightly to ensure it’s a perfect rectangle. Keep in mind that puff pastry expands in the oven, so try not to stretch it too thin while rolling.

3. Assemble the Sausage Rolls

Next, divide the sausage mixture into 2-3 long sausage-shaped portions that will fit down the center of the puff pastry. Carefully place the sausage filling along the length of the pastry. Leave a small border around the edges to allow for sealing.

Once the sausage mixture is positioned, fold the pastry over the sausage, bringing the edges together to completely enclose the filling. Press the edges together with your fingers or a fork to seal the pastry tightly, ensuring that the sausage is fully encased.

4. Cut and Brush the Rolls

Using a sharp knife, cut the pastry into individual sausage rolls. For small appetizer-sized rolls, aim for about 2-inch pieces, but you can make them larger if you prefer.

Transfer the sausage rolls to the prepared baking sheet, ensuring that there’s some space between them to allow for puffing during baking.

To give the sausage rolls a lovely golden color when baked, whisk an egg in a small bowl and brush the egg wash over the top of each roll. This will give them that beautiful, shiny finish and an extra touch of richness. If you want to add a bit of extra flavor, you can also drizzle a bit of the optional glaze (honey, Dijon mustard, and apple cider vinegar) over the rolls before baking.

5. Bake the Sausage Rolls

Place the baking sheet in the preheated oven and bake the sausage rolls for about 30-35 minutes, or until the pastry is golden and crisp. The sausage filling should be cooked through and the pastry should be puffed and flaky. You can check the internal temperature of the sausage with a meat thermometer – it should read 160°F (71°C) for pork.

Keep an eye on the sausage rolls during baking to ensure they don’t burn. The puff pastry tends to brown quickly, so if you notice them getting too dark, cover them loosely with foil for the remainder of the baking time.

6. Serve the Sausage Rolls

Once the sausage rolls are golden and cooked through, remove them from the oven and let them cool for a few minutes before serving. Serve them warm with your choice of dipping sauces, such as ketchup, mustard, or a tangy cranberry sauce for a festive touch.

These sausage rolls can be enjoyed as a main course with sides like roasted vegetables or mashed potatoes, or as a delicious appetizer to start your Christmas meal. They also make a great snack for any holiday gathering, whether it’s a cozy Christmas Eve celebration or a more casual party.