Preheat your oven to 200°C (Gas Mark 6), ensuring it’s ready for baking once the sausage rolls are assembled. Slice each sausage down the middle and remove the casings. Place the sausage meat in a mixing bowl, and add the honey and fresh thyme. Mash everything together with a fork until well combined – the honey helps bind the ingredients and adds a touch of sweetness.

Unroll your puff pastry sheet and cut it in half. On each half, arrange a line of halved bacon rashers to create a base for the sausage filling. Spread a line of the sausage mixture on top of the bacon.

Fold the puff pastry over the sausage and bacon helps secure the filling, creating a pigs in blanket sausage roll shape. Press down on the edges of the puff pastry with a fork to seal the exposed pastry. Cut each roll into 6-8 even pieces, making sure each one is uniform in size. You can also keep make them longer if you want long sausage rolls. Using a sharp knife, make two small slits on the tops of each roll; this allows steam to escape and helps the rolls bake evenly.

Place the sausage rolls on a baking tray lined with parchment paper. With a pastry brush or cooking brush, brush the top of each roll with beaten egg wash to give it that golden finish. Bake in the preheated oven for 30-35 minutes, or until the rolls are puffed up and golden brown. While the sausage rolls are baking, heat up or prepare your gravy for dipping.

Serve the Christmas sausage rolls fresh from the oven with a side of gravy for that perfect pigs in blanket sausage roll experience. I like to opt for good quality ingredients here as good-quality sausages and bacon make a big difference in flavor.