Description
This Sausage Roll Wreath is a savory and festive appetizer perfect for holiday gatherings or special occasions. Made with sweet Italian pork sausage, fresh herbs, caramelized onions, and flaky puff pastry, it’s baked to golden perfection and served with tangy cranberry chutney for a burst of flavor.
Ingredients
Scale
For the Filling
- 1 Tbsp. extra-virgin olive oil
- 1 large yellow onion, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh sage
- 12 oz. sweet Italian pork sausage, casings removed
- 2 Tbsp. chopped fresh parsley
- 1 tsp. Worcestershire sauce
For the Pastry
- All-purpose flour, for surface
- 1 (14-oz.) pkg. puff pastry, thawed
- 1 Tbsp. Dijon mustard, divided
- 1 large egg, lightly beaten
- 1/2 tsp. toasted sesame seeds
- 1/4 tsp. poppy seeds
For Serving
- Cranberry chutney or cranberry sauce, for serving
Instructions
- Caramelize Onions: In a medium skillet over medium-high heat, heat the olive oil. Add the finely chopped onion and season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, for about 10 minutes until the onions are browned in spots and caramelized. Stir in the chopped rosemary and sage, cooking for an additional 1 to 2 minutes until the herbs are fragrant. Transfer the mixture to a large bowl and let cool for 5 minutes.
- Prepare Sausage Filling: To the cooled onion mixture, crumble the sweet Italian sausage. Add the chopped parsley and Worcestershire sauce, then season with salt and pepper. Stir well to combine all ingredients evenly.
- Assemble Sausage Rolls: Lightly flour a surface and roll out the thawed puff pastry to a 14 by 12-inch rectangle. Cut the rectangle lengthwise into two equal halves. Spread 1 1/2 teaspoons of Dijon mustard along one long side of one pastry strip, leaving a 1-inch border. Form half the sausage mixture into a 14-inch long log along the mustard side. Fold the long side of the pastry closest to you over the sausage mixture. Brush the opposite long side of the pastry with beaten egg, then pull it over the sausage to seal by about 1/2 inch. Trim any excess pastry and pinch the edges to seal. Place the sausage roll seam side down on a parchment-lined baking sheet. Repeat the process with the remaining mustard, sausage mixture, and pastry strip.
- Form the Wreath: Brush the ends of both sausage rolls with egg wash. Bring the two rolls together and pinch the ends to form a circle, sealing the wreath. Refrigerate the assembled wreath for about 25 minutes or until the pastry is cool to the touch.
- Prepare for Baking: Preheat the oven to 400°F and place the rack in the center position. Using a sharp knife, make cuts about 1 inch long every 1 1/2 inches around the sausage roll, being careful to leave the inner circle connected. Twist each cut section so the sausage side is facing up to create a decorative effect. Brush the entire pastry surface with the remaining egg wash and sprinkle with toasted sesame seeds and poppy seeds.
- Bake the Wreath: Bake the wreath on the baking sheet in the preheated oven for 40 to 45 minutes, rotating the baking sheet halfway through the cooking time. Bake until the puff pastry is fully puffed, golden brown, and the sausage is thoroughly cooked. Remove from the oven and let cool for 15 minutes.
- Serve: Transfer the cooled wreath to a serving platter and serve warm with cranberry chutney or cranberry sauce on the side for a flavorful contrast.
Notes
- Make sure the puff pastry is thoroughly chilled before baking to ensure it puffs properly.
- You can substitute fresh herbs with 1 teaspoon each of dried rosemary and sage if fresh is unavailable.
- For extra flavor, add a pinch of red pepper flakes to the sausage mixture for some heat.
- Leftover sausage rolls can be reheated in a 350°F oven for about 10 minutes to maintain crispness.
- Ensure sausage is cooked to an internal temperature of at least 160°F for safety.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of wreath)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 55 mg
