Sausage Roll Wreath Recipe

If you’re searching for a show-stopping appetizer that’s as fun to make as it is to eat, let me introduce you to my absolute favorite: the Sausage Roll Wreath Recipe. I first tried making this beauty on a whim for a holiday gathering, and ever since, it’s become my go-to crowd-pleaser. The flaky puff pastry wrapped around savory sausage, herbs, and a touch of mustard creates a flavor combo that’s downright irresistible. Whether you’re hosting friends or just want a cozy snack to share, this wreath will have everyone asking for seconds.

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Ingredients You’ll Need

The magic behind this Sausage Roll Wreath Recipe lies in a few simple, fresh ingredients that work beautifully together. I always recommend using fresh herbs and good quality sausage, because the flavors really shine through and make all the difference.

• Extra-virgin olive oil: Adds a subtle richness and helps soften the onions.
• Yellow onion: Finely chopped for sweetness and texture that balances the savory sausage.
• Kosher salt and black pepper: Essential for seasoning at every step.
• Fresh rosemary and sage: These herbs give the filling a fragrant, earthy depth—fresh is best!
• Sweet Italian pork sausage: Removing casings allows you to incorporate it smoothly into the filling.
• Fresh parsley: Adds a pop of brightness to the mixture.
• Worcestershire sauce: Just a splash gives the filling umami complexity.
• All-purpose flour: For rolling out your puff pastry without sticking.
• Puff pastry: Thawed and ready to wrap the sausage mixture in flaky goodness.
• Dijon mustard: Spread inside the pastry for a tangy kick.
• Egg: Lightly beaten to brush over the pastry, helping it brown to perfection.
• Sesame and poppy seeds: For a pretty, crunchy finish.
• Cranberry chutney or sauce: The perfect sweet-tart companion to balance the savory flavors.

Variations

One of my favorite things about the Sausage Roll Wreath Recipe is how easy it is to adapt. I’ve played around with it to suit different tastes and dietary needs, and honestly, it’s always delicious no matter what.

• Meat Options: I’ve swapped the pork for spicy chorizo or ground turkey – both add interesting twists.
• Herb Mix-ups: Try thyme or oregano instead of sage and rosemary if you want a different herb profile.
• Dairy-Free: Skip the egg wash and use a bit of oil brushed on the pastry to still get a nice crisp finish.
• Vegetarian Version: Use a plant-based sausage or a hearty mushroom and walnut mixture—you won’t miss the meat at all!

How to Make Sausage Roll Wreath Recipe

Step 1: Sauté the Onions and Herbs

Heat the olive oil in a skillet over medium-high heat, then add the finely chopped onion with some salt and pepper. This step is key because slowly cooking the onions until they’re golden brings out their natural sweetness. Stir occasionally and watch carefully so they don’t burn—about 10 minutes should do it. Next, add chopped rosemary and sage; these fresh herbs will release an amazing aroma in just a minute or two.

Step 2: Mix in the Sausage Filling

After your onion and herb mixture cools slightly, crumble in the sausage meat along with parsley and Worcestershire sauce. Give it a good stir, then adjust seasoning with salt and black pepper. This mixture will be your star filling — make sure it’s well combined but not overworked, so it stays tender inside the pastry.

Step 3: Roll and Shape the Sausage Rolls

On a lightly floured surface, roll the puff pastry to a roughly 14 by 12-inch rectangle. Cut it in half lengthwise so you have two narrower sheets. Spread Dijon mustard along one long edge on each piece—don’t go right to the edge, leave about an inch border. Form the sausage mixture into long logs on top of the mustard. Then, fold the pastry over to cover the sausage and seal the edges with egg wash, pinching tightly to keep all the savory juices inside.

Step 4: Form the Wreath and Chill

Place the sealed sausage rolls seam side down on a parchment-lined sheet. Brush the ends with egg wash and carefully join the two ends together to form a circle — the wreath shape. Pop it in the fridge for about 25 minutes; chilling helps the pastry stay firm, so it bakes up crisp and beautifully puffed.

Step 5: Prepare for Baking with Twists and Seeds

Preheat your oven to 400°F with the rack in the center. Using a sharp knife, make 1-inch cuts every 1.5 inches along the wreath — but be sure to keep the inner circle intact. Twist each cut section so the sausage side faces up; this not only looks stunning but crisps up the filling’s edges. Then brush the entire wreath with egg wash and sprinkle with sesame and poppy seeds for a finish that’s as tasty as it is pretty.

Step 6: Bake and Rest

Bake for 40 to 45 minutes, rotating the baking sheet halfway through so you get an even golden puff. You want a deeply golden crust and fully cooked sausage inside — no pink! When it’s out of the oven, let it rest for about 15 minutes so the flavors settle and it’s easier to slice without losing all the juicy goodness.

Step 7: Serve with Your Favorite Chutney

Transfer your stunning sausage roll wreath to a platter and serve alongside cranberry chutney or sauce. The sweet tang complements the savory sausage and buttery pastry like nothing else. Trust me, your guests will be delighted!

How to Serve Sausage Roll Wreath Recipe

Garnishes

I like to keep it simple with garnishes here. A scattering of fresh parsley or a few sprigs of rosemary around the platter adds a pop of green that makes the wreath look inviting. Sometimes, I even brush a little honey right on the pastry after baking for a glossy, slightly sweet finish—I highly recommend it!

Side Dishes

This recipe pairs wonderfully with a crisp green salad or roasted root vegetables for a complete meal. If it’s a party, I like offering an assortment of dips—mustard, aioli, or that classic cranberry chutney—to keep things fun and interactive.

Creative Ways to Present

For holidays, I’ve decorated the wreath with little dough leaves or cherry tomatoes in the center for a festive touch. Another fun idea: serve individual mini sausage roll wreaths for each guest as edible place settings—guaranteed conversation starters!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually slice it into portions and wrap them tightly—this helps maintain that crisp puff pastry texture without getting soggy.

Freezing

I’ve found that you can freeze the assembled but unbaked wreath for up to one month. Just wrap it tightly in plastic wrap and foil, then pop it in the freezer. When you’re ready, thaw overnight in the fridge and then bake as directed. This trick is a lifesaver for busy hosting days!

Reheating

To reheat leftovers, I preheat my oven to 350°F, place the sausage roll wreath on a baking sheet, and cover loosely with foil to prevent the pastry from burning while warming. After about 15 minutes, I remove the foil for another 5 minutes to crisp the crust back up. It tastes nearly as good as fresh!

FAQs

Final Thoughts

I honestly can’t recommend this Sausage Roll Wreath Recipe enough—it’s become one of my kitchen staples because it brings so much joy to both making and eating. Seeing friends and family gather around to share this festive, flaky, savory wreath never gets old. So go ahead, give it a try for your next get-together or cozy night in—you’ll love how easy it is to pull off and how crazy delicious it tastes. Trust me, it’s a definite keeper!

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