Sausage Roll Wreath with Cranberry Apple Sauce Recipe

If you’re hunting for a show-stopping appetizer that’s as fun to make as it is delicious, you’ve got to try this Sausage Roll Wreath with Cranberry Apple Sauce Recipe. It’s perfect for holidays, game day, or any gathering where you want to WOW your friends without sweating over complicated cooking. I absolutely love how the flaky, golden puff pastry wraps around juicy sausage, paired beautifully with a tangy-sweet cranberry apple sauce. Trust me, once you take a bite, you’ll be hooked — and your guests will be asking for the recipe!

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Ingredients You’ll Need

These ingredients come together so harmoniously — the fresh cranberries give a nice tart punch to balance the sausage’s richness, while cinnamon and nutmeg add cozy warmth to the apple sauce. When picking sausages, I like to choose pork sausage meat for that classic flavor, but you can experiment with others, too.

• Fresh cranberries: Make sure they’re bright and firm — it really helps the sauce’s texture.
• Unsweetened applesauce: This keeps the sauce natural tasting and lets you control sweetness with sugar.
• Ground cinnamon: Adds a subtle warmth that pairs well with fruit and sausage.
• Nutmeg: Just a pinch goes a long way to deepen the flavor profile of the sauce.
• Granulated sugar: Adjust to your taste to balance the tartness of cranberries.
• Water: Helps simmer the sauce to the right consistency without overpowering flavors.
• Pork sausage meat: Removed from casing, it’s the star filling — look for quality meat for best results.
• Puff pastry (defrosted): Go for good quality for that flaky buttery finish — I use store-bought with great success.
• Egg (beaten with milk): This egg wash gives the pastry that irresistible golden-brown sheen.
• Black and white sesame seeds (optional): They add a nice crunch and some visual flair but aren’t required.

Variations

I like to mix things up sometimes with this Sausage Roll Wreath with Cranberry Apple Sauce Recipe, depending on the season or who’s coming over. It’s really forgiving and makes a great base for your own twist.

• Spicy Kick: I once added a pinch of chili flakes to the sausage meat, and it gave the rolls a nice gentle heat that my family loved.
• Vegetarian Option: Swap the pork sausage for a well-seasoned plant-based sausage or cooked lentils mixed with herbs for a savory veggie twist.
• Herb Boost: Adding fresh sage or thyme to the sausage filling is a little trick I discovered that elevates the flavor without overpowering it.
• Fruit Swap: Instead of cranberry apple sauce, try a fig or pear chutney for a different but equally delicious pairing.

How to Make Sausage Roll Wreath with Cranberry Apple Sauce Recipe

Step 1: Whip Up the Cranberry Apple Sauce

This sauce is hands-down my favorite part—it’s like the perfect marriage of tart and sweet. Start by tossing the fresh cranberries, unsweetened applesauce, cinnamon, nutmeg, sugar, and water into a pan over medium heat. Stir and bring everything to a gentle simmer. Once bubbling, turn the heat down low and cook, stirring occasionally, until all those cranberries burst and the mixture thickens up. I usually taste it towards the end and tweak the sweetness to my liking. If it gets too thick for your taste, just splash in a bit more water. Set it aside so it’s ready to serve warm with the wreath.

Step 2: Prepare and Shape the Sausage Roll Wreath

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep things clean. On a floured surface, roll out your defrosted puff pastry into about a 4 x 24 inch rectangle. If your pastry isn’t long enough, don’t stress — just piece together smaller sheets by pressing edges firmly. Spread the pork sausage meat in a long line along the edge closest to you, then carefully roll the pastry over the meat to form a log. Don’t overlap the pastry too much; just enough to seal it with a gentle press. Trim off any excess pastry. Then transfer this log seam side down to your baking sheet, and gently shape it into a circle, pressing the ends together to seal the wreath. It’s easier than it sounds—just think of it as edible art in progress!

Step 3: Slice and Add Finishing Touches

Using a sharp knife or kitchen shears, cut the pastry every 2 inches along the top and a little down the sides—this is what makes the sausage peek through. It’s such a fun, textured look that signals all the juicy goodness inside. Then brush the whole wreath with your egg wash mixed with a splash of milk so it bakes up golden and gorgeous. If you like, sprinkle with a mix of black and white sesame seeds for some crunch and a touch of elegance.

Step 4: Bake and Rest

Bake your beautiful wreath for 30–35 minutes, or until the puff pastry is puffed and golden brown. There’s nothing quite like the smell filling your kitchen at this point! Once out of the oven, let it rest for a few minutes before serving. This helps keep everything juicy and lets you slice it more easily when it’s slightly cooled.

How to Serve Sausage Roll Wreath with Cranberry Apple Sauce Recipe

Garnishes

I like to garnish my sausage roll wreath with a sprinkle of fresh thyme or rosemary — the herbs add a pop of color and a scent that makes everything feel festive. A few extra sesame seeds scattered around the plate also add that finishing touch of charm.

Side Dishes

For sides, I often serve this with simple green salads or roasted veggies to balance the richness. Your favorite mustard or a tangy dijon dip can also be fantastic accompaniments. When I made this for a holiday brunch, a light fennel slaw was a refreshing contrast that everyone loved.

Creative Ways to Present

One year, I brought this Sausage Roll Wreath with Cranberry Apple Sauce Recipe to a potluck and served it on a large wooden board surrounded by small bowls of sauce, mustards, and pickles — it made a fun interactive appetizer spread! You can also add edible flowers or wrap a decorative ribbon around the wreath for special occasions like Christmas or birthdays.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (not that you will, but just in case!), I store them in an airtight container in the fridge. The sausage roll stays flavorful and moist for up to 3 days. I usually reheat it gently in the oven to keep the pastry crisp.

Freezing

This recipe freezes beautifully! I sometimes make the wreath ahead, freeze it unbaked (wrapped tightly in plastic wrap and foil), and bake it straight from frozen—just add extra baking time. The sauce freezes well too; just thaw and warm before serving.

Reheating

To reheat, I always pop slices into a preheated 350°F (175°C) oven for 10-15 minutes. This brings back that flakiness without making it soggy—microwaves tend to soften the pastry, so I avoid those.

FAQs

Final Thoughts

This Sausage Roll Wreath with Cranberry Apple Sauce Recipe quickly became a family favorite and one of those dishes I’m always excited to make whenever we have guests. Its festive look combined with the comforting flavors of pork sausage and spiced fruit sauce just hits all the right notes. I can’t recommend it enough if you want an appetizer that’s impressive but not intimidating. So grab that puff pastry, gather your ingredients, and get ready for a deliciously fun cooking adventure—you’re going to love sharing this one!

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