Every Christmas morning without fail, my mom prepares an enormous and hugely elaborate spread of appetizers. From classics like deviled eggs and shrimp cocktail to more adventurous fare like chicken liver pate and mango ceviche, the table is always packed full of mouth watering hors d’oeuvres that we look forward to all year long. She sets it all out on our coffee table at precisely 11:30 in the morning, at which time my dad emerges from the kitchen carrying a tray of champagne cocktails garnished with orange slices and Luxardo cherries. And from 11:30 on, the day revolves around that coffee table until the sun sets and it’s time to shuffle into the dining room for dinner.
As you’ve probably gathered, Christmas Day is all about the food and drinks in the Hutcheson house, and I wouldn’t have it any other way.
There’s one particular appetizer my mom makes that has made its way to the table every year. It’s a tried and true classic, an undisputed family favorite, and Christmas simply wouldn’t be Christmas without them. Sausage rolls.
What are Sausage Rolls?
Sausage rolls are a dangerously addictive, pop-in-your-mouth appetizer that are a staple in homes (and bakeries and retail shops) across England. While there are many variations out there, they most often consist of pork sausage meat wrapped in flaky puff pastry, glazed with an egg, and then baked to golden perfection. They’re quick and easy to make, seriously delicious, and are the perfect snack to serve with drinks when you’re entertaining guests. Or even when you’re not.
The Best Dipping Sauces
From french fries to chicken wings to, yes, sausage rolls, I think most finger foods are only as good as the sauce they’re dipped in. So, here are a few of my favorites to serve alongside sausage rolls. Pro tip: if you’re making them for guests, it’s a nice touch to provide a few options.
- Honey Mustard – Mustard is a classic accompaniment to sausage. And I find that honey mustard sets these bad boys over the edge. I’m a big fan of the Honey Pale Ale mustard from Trader Joe’s, and I’ve been known to add a healthy squeeze of extra honey when it’s for these sausage rolls. I love a sweet and savory combo.
- Cranberry Mustard – On that note, if you can find a nice cranberry mustard at the store, scoop it up for these sausage rolls. This option is especially nice for the holidays.
- Seasoned Ketchup – There are a ton of ways to amp up ketchup, but I think the sweet and spicy route is perfect for sausage rolls. For a Korean-inspired twist on classic ketchup, try mixing 1/2 cup of ketchup with a tablespoon each of gochujang and brown sugar.
- Brown Sauce – Want to keep it extra British? Jut dip your sausage rolls in brown sauce. In case you’re not familiar with it, brown sauce is like ketchup’s edgier, more complex older brother. Like ketchup, it has a tomato base, but it’s also got malt vinegar, dates, and tamarind working their magic, resulting in a tangier, more vinegary condiment. HP Sauce is the most popular brand, but Daddies is my personal favorite.
Dangerously Addictive Classic British Sausage Rolls
INGREDIENTS
- 1 sheet Pepperidge Farm puff pastry thawed
- 16 ounces pork sausage
- 1 teaspoon Worcestershire sauce
- 1 egg whisked
INSTRUCTIONS
- Preheat oven to 400° F.
- Unfold puff pastry sheet it and cut it into thirds by slicing along the seam lines. Set aside.
- Put sausage meat into a large bowl, add Worcestershire sauce and mix with hands until combined.
- Divide meat into three equal amounts. Lightly flour surface and roll each portion of sausage meat into a 12-inch long tube.
- Lay one of the pastry sheets out on a lightly floured surface and begin to roll it out, maintaining its rectangular shape. The goal is to create a rectangle that is 12 inches by 4 inches.
- Place one sausage tube along the center of the pastry rectangle. Brush one long edge of the pastry with water, and fold the opposite edge of pastry over the top of the sausage meat to enclose the sausage. Seal the two pastry edges together by pinching them between your finger and thumb. Make sure the pastry is snugly wrapped around the sausage meat. Repeat twice more with remaining pastry and sausage.
- Brush the tops and sides of the pastry tubes with an egg wash, and slice each tube into 8 equal pieces. Score each sausage roll down the middle with a sharp knife, place on a parchment-lined baking sheet, and bake at 400 for 20 to 25 minutes, or until golden brown and cooked through.
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