Sausage rolls, together with mince pies, are a xmas family tradition in our house. My DH is a(retired)chef so he makes the shortcrust pastry for the mince pies but uses Pampas Butter Puff for the sausage rolls. He mixes the sausage meat half/half with beef mince, tomato paste and spices then pipes it onto the pastry in lines - two per sheet - cut sheet in half and roll up, slash tops, glaze and bake. That's supper on xmas eve as we put up the tree, decorate the house and wrap the kids presents for the morning.

We get lots of ethnic sausages here too (Canberra has a higher foreign population from the embassies). I'm fond of kransky and venison bratwurst, in fact any German/continental type sausages. With sauerkraut. And mustard. And onions.