Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce
Flaky golden Christmas sausage rolls filled with juicy sausage meat, bacon, cranberry and stuffing—fast steamed in pressure cooker, crisped in the oven. A savory-sweet bite of holiday magic.
Equipment
- 1 Pressure cooker with steamer rack for efficient steam cooking
- 1 Baking tray to crisp rolls in oven after pressure cooking
Ingredients
Main Ingredients
- 1 x 320g ready-rolled puff pastry sheet buttery and flaky
- 1 x 400g packet high-meat content sausages
- 1 x 170g packet of stuffing mix prepared and cooled
- 4-6 tablespoons cranberry sauce
- 6 smoked bacon medallions or streaky bacon slices
- 1 egg beaten, for brushing
Instructions
Instructions
- Preheat oven to 200°C or 180°C fan.
- Roll out puff pastry and cut in half lengthwise into two long strips.
- Spread stuffing down the center of each strip evenly.
- Layer sausage meat on top of stuffing.
- Spoon cranberry sauce over sausage layer evenly.
- Lay bacon along cranberry layer, covering the rolls end to end.
- Fold pastry over filling; seal edges with a fork and place seam-side down.
- Cut long rolls into 8–10 smaller pieces each.
- Brush tops with beaten egg for golden finish.
- Bake for 25–30 min until golden and fully cooked. Cool slightly before serving.
Notes
These reheat great in a toaster oven or air fryer—perfect for post-holiday snacking. Avoid sogginess by keeping rolls elevated in the cooker using a steamer rack.