Homemade Sausage Rolls are a Christmas tradition in our family.
Christmas is my absolute favourite time of year. I’m so excited to share my first Christmas recipe with you and especially to be sharing this one which is really close to my heart. I’ve been wanting to post this recipe for a very long time. It is hugely sentimental to me because it’s my mums and it’s a big tradition of ours at Christmas time.
Every year at Christmas time my Mum makes her homemade sausage rolls. Every Christmas. With. Out. Fail!
This recipe would come out for other celebrations here and there but rarely. These little puffed up golden delights are mostly saved for Christmas time. I remember getting excited when I’d see the ingredients in the fridge because then I knew it was nearly time. From there, I would bug mum about when she was going to make them. I would help too and it was this simple little tradition of helping Mum roll sausage rolls, with DJ Dads Boney M Christmas album on in the background that is one of my most cherished Christmas memories.
Mum always had a particular sausage meat she liked to use and she always used the shop bought block of puff pastry that you had to roll out yourself. I’ve never tasted another sausage roll like it. I’m sure there are lots of great ones but this is the one that will always taste like home to me. Sniff 🙂
Since moving out of home, many moons ago, I get twice as many. I now make a batch myself and then hoe into the real deal at Mum and Dads place too. These sausage rolls are often a request at family get togethers, as well.
You’ll see why. They are so full of flavour but so simple and only have 5 ingredients. Well, actually there’s 7 if you include the salt and dredging flour but one ingredient is optional anyway. You’ll need shop bought puff pastry (I like Borgs best) half an onion, standard sausages and fresh thyme. Throw in a little salt, egg wash at the end then chop and bake. Tadaa! Christmassy, sausage rolly goodness.
The thyme is an addition I’ve made to Mums recipe, but only because I had it in my garden one year and I liked the subtle flavour it added. It’s definitely not a requirement for the best, most gloriously tasty, crispy, golden, buttery sausage rolls. Yep, I love them thaaaaaat much 🙂
Now I weighed out the mixture to write this recipe but normally I would just eye-ball it. You want the sausage log to be about the thickness of the original sausage. Then you bake them until they are just golden and then shamelessly devour them. I always freeze half of the sausage rolls for another time, that way I can draw out the enjoyment for longer 🙂 (and it’s better for my waistline, ahem.)
These sausage rolls are great hot or cold, although hot is best in my opinion. They stay crispy the next day too, even out of the fridge. And they are such great option if you are taking a plate of goodies when visiting friends or family. We grew up with them on their own but you can add some sauce like I have here and as my hubby enjoys them.
Hope you love them as much as I do and have a very, Merry Christmas 🙂