Ultimate Christmas Sausage Roll.
This is a fully loaded, celebratory sausage roll with layers of smoky bacon, nutty cheese, sweet-sharp cranberry and mustard, wrapped in crisp puff pastry. It’s unapologetically rich, deeply savoury and designed for slicing thick and sharing while still warm.
They pair perfectly with this Bordeaux Merlot from Forest Wines. Use code ‘CCCWINES15’ for 15% off your order.
Over 18s only - Please drink responsibly.
Serves 8-10
Tips & Tricks:
Cheese choice: Gruyère gives nuttiness; Comté is slightly sweeter and melts beautifully. Both work well!
Resting time: Letting it rest is non-negotiable — it firms up the layers and makes clean slices possible, otherwise it’ll be very difficult to eat.
Leakage is good: The escaping juices caramelise underneath, creating an outrageously good base.
Make ahead: You can assemble, chill, then bake fresh on the day - just adjust the cooking time slightly if baking from fridge-cold. An extra 5 mins should do it - cover the top with foil if it’s starts to brown too much.
Ingredients.
1 sheet ready-rolled puff pastry
100g / 1 cup grated Gruyère, or Comté
14 rashers smoked streaky bacon
3 tbsp chunky/whole cranberry sauce, not ‘jelly’
½ tbsp honey
3 tsp English mustard
360g pork, sage & onion stuffing balls
330g sausage meat
1 large egg, beaten (for brushing)
Equipment.
large oven tray with grill rack
baking/parchment paper or a silicone mat
pastry brush
food processor
Method.
Heat the oven to 180°C fan / 200°C conventional / 390°F. Lay the bacon on a grill rack and bake for about 10 minutes until very crisp and slightly dried out but not burnt. Leave to cool completely.
Transfer the cooled bacon to a food processor and pulse into coarse crumbs. Add the grated cheese, pulse briefly to combine, then set aside. If needed, you can do this part in advance and leave in the fridge until needed.
Leave the puff pastry out at room temperature for about 15 minutes so it’s pliable but still cold.
Stir the cranberry sauce and honey together in a small bowl, warming gently if needed to help them combine.
Unroll the pastry, leaving it on the paper. Spread the mustard evenly over the surface, leaving a 2cm border along the edges.
Sprinkle the bacon-cheese mixture evenly over the mustard. Space the stuffing balls over the top, pressing them down so they touch and form a single layer while keeping the border clear.
Spoon and spread the cranberry-honey mixture over the stuffing layer.
Shape the sausagemeat into one long, even cylinder and lay it lengthways on top.
Bring the pastry up and over the filling, pressing the edges together. Roll on it’s side so the seam sits to one side, flatten the excess pastry and crimp firmly with a fork.
Brush all over with the beaten egg, then cut a few slashes along the top to allow steam to escape.
Bake at 180°C fan / 200°C conventional / 390°F for about 45-50 minutes, until deeply golden and cooked through. Some liquid will escape during baking — this is expected.
Leave to rest for at least 15 minutes before slicing. Serve warm or at room temperature.
