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
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
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
