I’m so excited to share this **Sausage Roll Wreath Recipe** with you because it’s seriously one of those dishes that instantly becomes a crowd-pleaser. If you’ve ever wanted to jazz up simple sausage rolls into something that screams festive and fun, this wreath version is exactly what you need. It’s flaky, savory, and has that perfect mix of herbs and spices that make every bite irresistible. Trust me, once you try this, it’s going to be a go-to for gatherings, holiday brunches, or even just a cozy weekend treat.
Why You’ll Love This Recipe
- Eye-Catching Presentation: The wreath shape makes this sausage roll extra festive and fun to serve.
- Flavor Packed: Fresh herbs like rosemary and sage bring a delicious depth you don’t get from usual sausage rolls.
- Family Favorite: My family literally goes crazy for this, every time I make it!
- Perfect for Entertaining: It’s impressive yet easy enough to prepare ahead, making your life easier on party day.
Ingredients You’ll Need
These ingredients come together to create a sausage roll wreath that’s bursting with flavor but still super approachable. You’ll find that using fresh herbs really lifts the sausage filling, and the puff pastry adds that irresistible flakiness we all love.
- Extra-virgin olive oil: Adds richness and helps soften the onions beautifully.
- Yellow onion: Finely chopped for sweetness and a little bite when cooked down.
- Kosher salt: Essential for seasoning and bringing out all the flavors.
- Freshly ground black pepper: For a bit of spicy warmth.
- Fresh rosemary: Gives a fragrant, piney note that pairs wonderfully with pork.
- Fresh sage: Adds an herby earthiness that makes the filling extra special.
- Sweet Italian pork sausage: The star of the dish—use good quality for the best flavor.
- Fresh parsley: Brightens the meat mixture with a fresh pop of green.
- Worcestershire sauce: A secret umami booster that makes the sausage filling savory and rich.
- All-purpose flour: For dusting the surface to keep puff pastry from sticking while rolling.
- Puff pastry: Thawed and ready to puff up golden—this is what makes the sausage roll wreath truly special.
- Dijon mustard: Adds a slight tanginess that balances the richness of the sausage.
- Large egg: Lightly beaten for brushing on the pastry to get that beautiful golden shine.
- Toasted sesame seeds and poppy seeds: For a delightful crunch and a touch of extra texture on top.
- Cranberry chutney or cranberry sauce: The perfect sweet and tangy companion when serving.
Variations
One of the things I love about this Sausage Roll Wreath Recipe is how easy it is to make your own. You can customize it to suit what you have on hand or your personal taste. Don’t be afraid to experiment—it always pays off!
- Vegetarian Version: I once swapped the pork sausage for a diced mushroom and walnut mixture, seasoned with herbs and soy sauce—it was surprisingly hearty and delicious.
- Spicy Kick: Adding a pinch of chili flakes to the sausage mix gives a nice heat that my spice-loving friends adore.
- Cheesy Twist: Try sprinkling grated cheddar or parmesan inside the roll for a gooey surprise in every slice.
- Seasonal Herbs: Feel free to swap rosemary and sage with thyme or marjoram based on the season or what’s in your garden.
How to Make Sausage Roll Wreath Recipe
Step 1: Cook the Onions and Fresh Herbs
Start by heating the olive oil over medium-high heat in a skillet. Adding the finely chopped yellow onion here and seasoning it well with salt and pepper is key. You want to cook until the onions have browned spots but aren’t burnt—about 10 minutes. This slow browning brings out a deep sweetness that’s so important. Then, stir in the rosemary and sage and cook just until fragrant, about 1-2 minutes. Don’t skip this step; the fresh herbs develop aroma that really makes the filling pop. After cooking, transfer the mixture into a large bowl and let it cool for about 5 minutes so it’s not too hot for the sausage.
Step 2: Mix in the Sausage Filling
Now for the fun part—crumbled sausage goes into the bowl with your cooled onion mixture. Add the chopped parsley and Worcestershire sauce then season everything again with salt and pepper. Stir it gently but thoroughly so all those beautiful flavors come together. I’ve found this mix works best when it’s well combined but not overworked; this keeps your sausage juicy once baked.
Step 3: Assemble the Sausage Rolls
Lightly flour your work surface and roll out the puff pastry into a 14” by 12” rectangle. This part needs a gentle touch so the puff pastry stays flaky and doesn’t tear. Cut it lengthwise into two strips. Spread about 1 1/2 teaspoons of Dijon mustard along one long edge of a pastry strip, leaving a 1-inch border. This mustard adds a subtle tang that I really love. Form half the sausage mixture into a 14-inch log on top of the mustard. Fold the pastry over the sausage to cover it, then brush the edge with the beaten egg to seal the join. Pinch the edges tightly to ensure nothing leaks out during baking. Place the roll seam-side-down on a parchment-lined baking sheet. Repeat with the second pastry strip and remaining ingredients.
Step 4: Form the Wreath
Brush the ends of both rolls with egg wash, then gently bring the ends together and pinch tightly to create a circle. You’ll want to chill this in the fridge for around 25 minutes until the pastry feels cool to the touch—this helps the pastry keep its shape and puff properly when baking.
Step 5: Add Those Twists and Seeds
Take a sharp knife and cut shallow 1-inch long slits every 1 1/2 inches around the roll, but keep the inner circle intact so it holds together. Twist each section so the sausage side is facing up—you’ll notice the attractive swirls forming already. Brush the whole wreath with the remaining egg wash and sprinkle generously with the toasted sesame and poppy seeds for extra crunch and visual appeal.
Step 6: Bake Until Golden and Gorgeous
Pop your wreath into a preheated 400°F oven, placing the rack in the center. Bake for 40-45 minutes, rotating halfway through to ensure even browning. You want the pastry puffed and golden, and the sausage fully cooked. The aroma filling your kitchen at this point is one of my favorite moments—it’s impossible to resist. Once done, let it cool for 15 minutes to set before transferring to a serving plate.
Step 7: Serve with Cranberry Chutney
Nothing beats a bit of sweet-tart cranberry chutney or sauce alongside this warm, savory wreath. The contrast is just perfect and really elevates the whole dish. I always keep a jar handy for whenever I make this recipe.
Pro Tips for Making Sausage Roll Wreath Recipe
- Keep Pastry Cold: I learned this the hard way—warm puff pastry is much harder to work with and will lose its puff in the oven, so chill it generously.
- Don’t Overfill: Resist the urge to pack the sausage too tightly; this keeps your rolls from bursting and helps even cooking.
- Twist Gently: When twisting the cut sections, be gentle so you don’t break the pastry or filling.
- Use a Sharp Knife: Clean cuts are easier to twist and look prettier, so take a moment to sharpen your knife before starting.
How to Serve Sausage Roll Wreath Recipe
Garnishes
I love to keep it simple with garnishes—fresh sprigs of rosemary or parsley tucked alongside the wreath add a lovely fresh look and hint at the flavors inside. For a festive twist, a few pomegranate seeds scattered around the platter add a beautiful pop of color and a little tang.
Side Dishes
This sausage roll wreath pairs wonderfully with crisp green salads or roasted seasonal vegetables. When I’m serving it for brunch, I like to add some creamy mashed potatoes or even a warm soup to round out the meal. It’s such a versatile centerpiece!
Creative Ways to Present
For holiday get-togethers, I’ve dressed up this wreath by adding chewed twine bows around the edges of the platter or setting it on a wooden board surrounded by nuts and fresh herbs. Another fun idea is to serve individual slices on small plates with a dollop of grainy mustard and little bowls of chutney for dipping. Presentation can make all the difference when you’re impressing guests!
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I wrap the wreath tightly in plastic wrap and store it in the fridge for up to three days. I find that it holds up well, and the flavors actually deepen overnight. Just make sure it’s cooled completely before wrapping to avoid sogginess.
Freezing
I’ve had success freezing the assembled, unbaked wreath in a sealed container for up to a month. When I’m ready to bake, I just thaw it overnight in the fridge and then pop it straight into the oven. This is a lifesaver for busy holidays!
Reheating
Reheating is best done in the oven at 350°F for about 10-15 minutes to bring back that crisp, flaky texture. Avoid microwaving because it softens the puff pastry and makes it a bit soggy—definitely not what we’re aiming for.
FAQs
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Can I use frozen puff pastry for the Sausage Roll Wreath Recipe?
Absolutely! Just make sure to thaw it completely in the refrigerator and keep it chilled while you work with it. This helps maintain the pastry’s structure and ensures a beautifully puffed final product.
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What type of sausage works best for this recipe?
I recommend sweet Italian pork sausage because it has balanced seasoning and fat content, but you can experiment with spicy sausage or even ground turkey sausage if you prefer a leaner option.
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Can I make the Sausage Roll Wreath Recipe ahead of time?
Yes! You can prepare the wreath up to the chilling step and refrigerate it overnight. When you’re ready, just bake as directed—it makes entertaining so much easier.
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What should I serve with the Sausage Roll Wreath?
Serve it with cranberry chutney or sauce for a nice sweet contrast, alongside fresh salads, roasted veggies, or even hearty mashed potatoes for a complete meal.
Final Thoughts
This Sausage Roll Wreath Recipe has become one of my absolute favorites to make when I want to impress without the stress. It’s cozy, inviting, and transforms a simple sausage roll into something truly special. Whether you’re making it for family dinner or a festive gathering, I promise it’ll be a hit. Give it a try—you’ll find yourself coming back to this recipe again and again. And feel free to get creative with it, the best part is making it your own!
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Sausage Roll Wreath Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 2 hrs 10 mins
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Sausage Roll Wreath is a festive and savory centerpiece perfect for holiday gatherings or special occasions. It combines a flavorful mixture of sweet Italian pork sausage, aromatic herbs, and caramelized onions wrapped in flaky puff pastry, shaped into a visually stunning wreath. Served warm with cranberry chutney, it offers a delightful balance of savory and tangy flavors.
Ingredients
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
Pastry and Topping
- 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
Serving
- Cranberry chutney or cranberry sauce, for serving
Instructions
- Cook the Onion: In a medium skillet over medium-high heat, heat the olive oil. Add the finely chopped yellow onion and season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the onion is browned in spots, about 10 minutes. Stir in chopped rosemary and sage, then cook for another 1 to 2 minutes until fragrant. Transfer the mixture to a large bowl and let cool for 5 minutes.
- Prepare the Sausage Mixture: Crumble the sweet Italian pork sausage into the cooled onion mixture. Add chopped fresh parsley and Worcestershire sauce. Season with salt and pepper to taste, and stir everything to combine thoroughly.
- Roll and Fill the Pastry: Lightly flour a surface and roll the thawed puff pastry into a 14 by 12-inch rectangle. Cut the pastry lengthwise in half. 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 on top of the mustard. Fold the long side of the pastry closest to you over the sausage mixture. Brush the exposed edge of the other side with beaten egg, then pull it over to overlap by 1/2 inch. Trim excess pastry and pinch edges to seal. Place the roll seam side down on a parchment-lined baking sheet. Repeat this process with the remaining pastry, mustard, and sausage mixture.
- Form the Wreath: Brush the ends of both sausage rolls with egg wash. Join and pinch the ends of the rolls together to form a circle wreath shape. Refrigerate the wreath until the pastry feels 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. With a sharp knife, cut 1-inch-long slits every 1 1/2 inches around the ring, leaving the inner circle connected. Twist each cut section so that the sausage side is facing up. Brush the entire pastry wreath with the remaining egg wash and sprinkle evenly with toasted sesame seeds and poppy seeds.
- Bake the Wreath: Bake the wreath for 40 to 45 minutes, rotating the baking sheet halfway through, until the pastry is puffed and golden brown and the sausage is cooked through. Once baked, let the wreath cool for 15 minutes on the baking sheet.
- Serve: Transfer the wreath to a serving platter. Serve warm with cranberry chutney or cranberry sauce on the side for dipping or spreading.
Notes
- Ensure the sausage is fully cooked before serving; internal temperature should reach 160°F (71°C).
- Letting the pastry chill before baking helps maintain its shape and prevents shrinking.
- Use a sharp knife to make clean slits for twisting the pastry sections.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- For a vegetarian option, substitute the sausage with a plant-based sausage alternative and ensure all ingredients fit your dietary preference.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of wreath)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg
