Description
This Sausage Roll Wreath is a festive and savory appetizer that transforms the traditional British sausage roll into a stunning holiday centerpiece. Flavored with fresh herbs and wrapped in flaky puff pastry, it’s perfect for entertaining and serving with a tangy cranberry chutney for a delicious seasonal treat.
Ingredients
Scale
Sausage 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
Dough and Garnish
- All-purpose flour, for surface
- 1 (14-oz.) package puff pastry, thawed
- 1 tbsp. Dijon mustard, divided
- 1 large egg, lightly beaten
- 1/2 tsp. toasted sesame seeds
- 1/4 tsp. poppy seeds
Serving
- Cranberry chutney or cranberry sauce, for serving
Instructions
- Cook the onions and herbs: In a medium skillet over medium-high heat, heat the olive oil. Add the chopped yellow onion, seasoning with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are browned in spots, about 10 minutes. Stir in the chopped rosemary and sage, cooking until fragrant for 1 to 2 minutes. Transfer the mixture to a large bowl and let it cool for 5 minutes.
- Prepare the sausage mixture: To the cooled onion mixture, crumble in the sweet Italian pork sausage. Add the chopped fresh parsley and Worcestershire sauce. Season with additional salt and pepper. Stir well to combine all ingredients evenly.
- Roll and assemble the pastry: On a lightly floured surface, roll out the thawed puff pastry to a 14″ x 12″ rectangle. Cut the rectangle in half lengthwise. Spread 1 1/2 teaspoons of Dijon mustard along one long side of one pastry strip, leaving a 1-inch border. Shape half of the sausage mixture into a 14-inch long log and place it on top of the mustard. Fold the long side of pastry closest to you over the sausage mixture. Brush the opposite long side with beaten egg and fold it over the sausage by about 1/2 inch, trimming any excess pastry. Pinch the sides together to seal the roll completely. Place the sausage roll seam side down on a parchment-lined baking sheet. Repeat with the remaining pastry, mustard, and sausage mixture.
- Form the wreath: Brush the ends of both sausage rolls with egg wash, then join and pinch the ends together to form a circular wreath shape. Refrigerate the assembled wreath until the pastry is cool to the touch, about 25 minutes.
- Prepare for baking: Preheat the oven to 400°F (200°C) and place a rack in the center. Using a sharp knife, cut 1-inch long slits every 1 1/2 inches around the wreath, taking care to leave the inner circle connected. Twist each cut section so the sausage side faces up. Brush the entire pastry with the remaining egg wash and sprinkle evenly with toasted sesame seeds and poppy seeds.
- Bake the wreath: Bake the sausage roll wreath on the parchment-lined baking sheet, rotating halfway through, until the pastry is puffed, golden brown, and the sausage is fully cooked, about 40 to 45 minutes. Once baked, let it cool for 15 minutes before serving.
- Serve: Transfer the wreath to a serving platter and serve warm alongside cranberry chutney or cranberry sauce for a delightful holiday appetizer.
Notes
- This easy, showstopping appetizer elevates the classic British sausage roll with festive herbs and a wreath shape perfect for Christmas gatherings.
- Allowing the pastry to chill before baking helps maintain its shape and promotes even puffing.
- The cranberry chutney adds a sweet and tangy contrast to the savory sausage and flaky pastry.
- Use fresh herbs for the best flavor and aroma.
- Check the internal temperature of the sausage rolls to ensure they reach a safe 160°F for pork.
Nutrition
- Serving Size: 1 slice (about 1/8 of wreath)
- Calories: 441
- Sugar: 2 g
- Sodium: 479 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 53 mg
