Sausage Roll Wreath Recipe

If you’re looking for a festive appetizer that’s both eye-catching and absolutely delicious, you’ve got to try this Sausage Roll Wreath Recipe. It’s the kind of dish that makes everyone stop and ask for seconds — trust me, I’ve hosted a handful of holiday parties and this wreath always steals the show! Flaky puff pastry hugs a savory sausage filling, spiced with fresh herbs, and the whole thing comes together in a fun, twisty circular shape. Keep reading because I’m going to walk you through exactly how to make this crowd-pleaser your new go-to.

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Ingredients You’ll Need

Each ingredient here plays a role in balancing rich, meaty flavors with herbaceous brightness and buttery puff pastry. When shopping, I like to pick fresh herbs and good-quality sausage because it really makes the difference.

• Extra-virgin olive oil: Adds a subtle fruitiness when sautéing onions without overpowering the fillings.
• Yellow onion: Gives sweetness and depth; cook it slowly until golden for best flavor.
• Kosher salt and freshly ground black pepper: Essential for seasoning all components evenly.
• Fresh rosemary and fresh sage: These herbs bring an earthy, woodsy aroma that pairs beautifully with pork.
• Sweet Italian pork sausage: Remove the casings to easily mix and shape the filling.
• Fresh parsley: Adds a fresh, bright note that helps balance the richness.
• Worcestershire sauce: A little umami boost that deepens the savory flavor profile.
• All-purpose flour: For dusting your surface so the puff pastry rolls out smoothly.
• Puff pastry: The star of the show—flaky, buttery, and golden when baked.
• Dijon mustard: Adds tangy contrast inside the pastry for a flavor lift.
• Large egg: Used as an egg wash to give your wreath that perfect golden shine.
• Toasted sesame and poppy seeds: Sprinkle on top for extra texture and visual interest.
• Cranberry chutney or cranberry sauce: The perfect sweet and tart accompaniment when serving.

Variations

One of my favorite things about this Sausage Roll Wreath Recipe is how easy it is to tweak based on what you love or have on hand. Whether you want to add a smoky kick or cater to different diets, there’s room to play!

• Meat Swap: I once swapped pork sausage for spiced lamb sausage — it gave the wreath a wonderfully rich flavor that people absolutely loved.
• Vegetarian Version: Try a filling made with seasoned cooked lentils or chopped mushrooms combined with walnuts for texture, and it still bakes wonderfully in puff pastry.
• Herb Changes: Rosemary and sage are classics, but I’ve also used thyme and oregano for a Mediterranean twist that pairs beautifully with a side of marinara.
• Spice it Up: Add a pinch of red pepper flakes or smoked paprika into the sausage mix if you enjoy a little heat.

How to Make Sausage Roll Wreath Recipe

Step 1: Sauté the Onions and Fresh Herbs

Heat your olive oil over medium-high heat in a skillet. Toss in the finely chopped onion, seasoning with salt and pepper as it cooks. Stir every few minutes until the onions get those beautiful browned spots — this usually takes around 10 minutes. Then stir in the rosemary and sage, cooking just until you start to smell their incredible aroma, about 1 to 2 minutes. This step builds the base flavor, so be patient here; don’t rush the browning!

Step 2: Mix the Sausage Filling

Transfer your onion-herb mixture to a large bowl to cool slightly. Then crumble in the sausage meat, add the chopped parsley and Worcestershire sauce, and season again with salt and pepper. Mix everything together well until you get a uniform filling that’s moist but easy to handle.

Step 3: Assemble the Sausage Rolls

On a lightly floured surface, roll out your puff pastry into a rectangle about 14 by 12 inches. Cut it lengthwise in half to create two strips. Spread 1½ teaspoons of Dijon mustard along one long edge of each strip, leaving about a one-inch border. Using your hands, shape half of the sausage mixture into a long log right along the mustard side of the pastry. Then fold the pastry over the sausage, pressing down gently.

Brush the exposed pastry edge with beaten egg and fold it over the sausage filling, pressing firmly to seal and trimming any excess dough. Pinch the edges together so you won’t lose any filling during baking. Place the completed rolls seam side down on a parchment-lined baking sheet. Repeat for the second roll.

Step 4: Form and Chill the Wreath

Brush the ends of the two sausage rolls with egg wash, then join and pinch them together to form a large circle — your wreath! Pop this into the fridge for about 25 minutes until the pastry feels cool to the touch. This chilling step helps the dough hold its shape during baking, which is key to a tidy wreath.

Step 5: Score and Bake

Preheat your oven to 400°F and place a rack in the center. With a sharp knife, cut little slits about 1 inch long every 1½ inches all around the wreath — just don’t cut through the inner ring, so it stays connected. Twist each slice gently to expose the sausage filling above the pastry, creating those pretty sections. Brush the entire wreath with the remaining egg wash, then sprinkle with toasted sesame and poppy seeds for a nutty crunch.

Bake for 40 to 45 minutes, rotating halfway through so it browns evenly. When the pastry is golden, puffy, and the sausage is cooked all the way through, it’s ready! Let it cool slightly before transferring to a serving platter.

How to Serve Sausage Roll Wreath Recipe

Garnishes

I love serving this wreath with dollops of cranberry chutney or cranberry sauce because the fruity tang cuts through the richness so beautifully. If you want to dress it up, sprinkle some fresh thyme or rosemary sprigs around the platter for an elegant touch—and a hint of extra herb aroma.

Side Dishes

Aside from the chutney, a simple mixed green salad with a lemon vinaigrette pairs nicely to lighten things up. At holiday parties, I often offer roasted root vegetables or a creamy coleslaw on the side to complement the decadent sausage roll wreath.

Creative Ways to Present

For special occasions, I like placing decorative fairy lights or pinecones around the platter to amp up the festive vibe. You could also serve it with mini dipping bowls of mustard or cranberry sauce placed inside the wreath’s center, making it easy for guests to grab and dip.

Make Ahead and Storage

Storing Leftovers

Leftovers from this sausage roll wreath keep really well wrapped tightly in the fridge for up to 3 days. I like to store it in an airtight container or cover it loosely with foil to keep the pastry from getting soggy.

Freezing

If you want to prep in advance, this recipe freezes beautifully before baking. Form the wreath, chill it, then wrap it tightly in plastic wrap and foil before popping in the freezer for up to a month. When ready to bake, thaw overnight in the fridge and bake as usual.

Reheating

To reheat leftovers, I pop them in a 350°F oven for about 10 minutes to revive that crisp pastry without drying out the sausage. Avoid the microwave if you want to keep that lovely flaky texture intact!

FAQs

Final Thoughts

I absolutely love how this Sausage Roll Wreath Recipe brings a festive twist to a classic comfort food. It’s fun to make, looks incredible on the table, and tastes even better—rich, herby sausage wrapped in flaky pastry is always a winner in my book. If you want to impress your family or guests with minimal fuss, this wreath is your answer. I promise, once you try it, it’ll become one of your favorite holiday recipes too!

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