Description
These Easy Christmas Sausage Rolls with Chicken are a festive and flavorful appetizer perfect for holiday gatherings. Made with savory chicken sausage, fresh sage, and a touch of cranberry sauce for a seasonal twist, all wrapped in golden puff pastry. Easy to prepare and delicious to serve, these sausage rolls combine classic holiday flavors in a convenient finger food.
Ingredients
Scale
Filling
- 1 lb (450g) chicken sausage (or ground chicken)
- 1/2 cup breadcrumbs
- 2 tbsp fresh sage, chopped
- 1/4 cup cranberry sauce (or dried cranberries)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
Other Ingredients
- 1 tbsp olive oil (for frying)
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent, about 3-4 minutes. Add the chicken sausage (or ground chicken) to the pan, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Remove from heat and let cool slightly.
- Mix Ingredients: In a large bowl, combine the cooked sausage mixture with breadcrumbs, chopped fresh sage, cranberry sauce (or dried cranberries), and Dijon mustard. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface into a rectangle. Cut the pastry into two equal rectangles.
- Assemble the Sausage Rolls: Divide the sausage filling evenly between the two pastry rectangles, spreading it into a log shape along one edge of each piece. Roll the pastry tightly around the filling, sealing the edges by pressing gently. Brush the seams with beaten egg to help seal, and place seam-side down on a baking tray lined with parchment paper.
- Apply Egg Wash and Cut: Brush the tops of the sausage rolls evenly with the beaten egg to give them a golden color when baked. Use a sharp knife to make small diagonal slashes on top for decoration and to allow steam to escape. Cut each long roll into 6 pieces to make 12 sausage rolls total.
- Bake: Bake the sausage rolls in the preheated oven for 20-25 minutes or until the pastry is puffed, golden brown, and crispy.
- Serve: Remove the sausage rolls from the oven and let them cool slightly before serving warm as a delicious holiday appetizer or snack.
Notes
- You can substitute chicken sausage with ground turkey or pork if preferred.
- Cranberry sauce adds a festive sweetness; dried cranberries are a good alternative if sauce is unavailable.
- Make sure the filling cools before assembling to prevent the pastry from becoming soggy.
- Egg wash gives a glossy finish but can be omitted for a vegan version.
- These sausage rolls can be prepared ahead and frozen before baking; bake directly from frozen, adding a few extra minutes to baking time.
