Sausage Roll Wreath Recipe

If you’re looking for a fun, festive, and seriously delicious appetizer that will wow your guests, you’ve got to try this Sausage Roll Wreath Recipe. It’s basically a golden, flaky puff pastry filled with savory sausage, herbs, and a touch of mustard, all shaped into a beautiful wreath perfect for holiday gatherings or impressive parties. I absolutely love how this turns out—crispy on the outside, juicy on the inside, and bursting with fresh flavors. Stick with me here, because once you make this, it’ll become a go-to favorite.

this Recipe

Ingredients You’ll Need

These ingredients come together in perfect harmony—fresh herbs and flavorful sausage wrapped in buttery puff pastry. When I shop for this, I always look for fresh herbs and a good-quality sweet Italian sausage to really elevate the filling.

• Extra-virgin olive oil: Provides a lovely base to soften the onions and bring out their sweetness.
• Yellow onion: Finely chopped to add depth and natural sweetness that balances the sausage.
• Kosher salt: Essential for seasoning every layer perfectly.
• Freshly ground black pepper: For that subtle peppery kick.
• Fresh rosemary and sage: These herbs really brighten and compliment the pork.
• Sweet Italian pork sausage: Make sure to remove casings for easy mixing and even filling.
• Fresh parsley: Adds a fresh, bright contrast in flavor and color.
• Worcestershire sauce: This little trick amps up the umami and complexity of the sausage mixture.
• All-purpose flour: For dusting your surface so the pastry doesn’t stick while rolling.
• Puff pastry: Thawed and ready to envelop your savory filling in golden layers.
• Dijon mustard: Spread along the pastry for a tangy layer that cuts through the richness.
• Egg: Lightly beaten for that gorgeous golden glaze on the pastry.
• Toasted sesame seeds & poppy seeds: Adds a beautiful finish and a bit of crunch.
• Cranberry chutney or cranberry sauce: The perfect sweet and tangy sidekick to each sausage roll slice.

Variations

I love making this sausage roll wreath my own by changing up the herbs or switching the sausage to suit the season or my mood. Feel free to experiment—you’ll find it’s very forgiving!

• Herb swaps: When I don’t have fresh rosemary or sage, I’ve used thyme or oregano with great results.
• Spicy sausage: Adding spicy Italian sausage ups the heat and gets my family buzzing every time.
• Vegetarian version: I once used a well-seasoned plant-based sausage, and it turned out surprisingly tasty.
• Cheese addition: Try sprinkling some shredded cheddar or mozzarella inside before rolling for a melty surprise.

How to Make Sausage Roll Wreath Recipe

Step 1: Cook the onions and herbs to flavor your filling

Heat the olive oil in a medium skillet over medium-high heat. Add the finely chopped onion, season with salt and pepper, and cook, stirring occasionally, until the onions become golden with browned spots—this takes about 10 minutes. Stir in your rosemary and sage and cook for another 1 to 2 minutes until fragrant. This step really builds the aroma for your sausage filling, so don’t rush it! Transfer this mix to a large bowl and let it cool for 5 minutes to avoid cooking the sausage prematurely.

Step 2: Mix in the sausage and seasonings

Once the onion mixture has cooled a bit, crumble the sausage into the bowl. Add the chopped parsley and Worcestershire sauce, then season again with salt and pepper. Stir everything together until the mixture is thoroughly combined. I always taste a little spoonful (before rolling, of course!) to make sure the seasoning feels balanced.

Step 3: Assemble the rolls with mustard and pastry

Lightly flour your work surface and roll out the puff pastry into a rectangle roughly 14″ by 12″. Cut it in half lengthwise to create two long strips. Spread about 1 1/2 teaspoons of Dijon mustard along one long edge of one strip, leaving a 1-inch border clear. This mustard adds a subtle tang that pairs wonderfully with the sausage. Shape half of your sausage mixture into a 14-inch log right along the mustard side.

Then, carefully fold the long side closest to you over the sausage log. Brush a little egg wash on the opposite edge of the pastry and fold it over to seal the sausage inside, overlapping by about 1/2 inch. Trim any excess pastry and pinch the seam well to prevent leaks during baking. Place your sealed sausage roll seam-side down on a parchment-lined baking sheet. Repeat this process with the remaining pastry, mustard, and sausage mixture.

Step 4: Shape the wreath and chill

Brush the ends of your two sausage rolls with the egg wash, then carefully join and pinch the ends together to form a large circle—the wreath! This is where the magic happens and your appetizer starts to look like a festive centerpiece. Pop the whole wreath into the fridge and chill until the pastry feels cool to the touch, about 25 minutes. This helps keep the shape and prevents the pastry from shrinking in the oven.

Step 5: Cut, twist, decorate, and bake

Preheat your oven to 400°F (200°C), and place the rack in the center. Using a sharp knife, make 1-inch cuts around the wreath every 1 1/2 inches, stopping short of the inner circle so the wreath stays connected. Now for the fun part: twist each cut section so the sausage side faces up, giving that beautiful spiral effect.

Brush the entire wreath with the remaining egg wash, then sprinkle generously with toasted sesame seeds and poppy seeds for a festive touch and extra crunch. Bake for 40 to 45 minutes, rotating your baking sheet halfway through for even browning. You’ll know it’s done when the pastry puffs up and turns golden brown, and the sausage is cooked through. Let the wreath cool for about 15 minutes before transferring to a serving platter.

Serve with tangy cranberry chutney or sauce on the side—trust me, it’s a perfect match!

How to Serve Sausage Roll Wreath Recipe

Garnishes

I like to keep things simple with some fresh parsley sprigs or rosemary branches tucked under the wreath for that festive feel. A small bowl of cranberry chutney or sauce right next to it is a must—its sweet tartness complements the savory sausage and buttery pastry perfectly every time.

Side Dishes

Since the sausage roll wreath is pretty filling on its own, I usually serve it with light, fresh sides like a crisp green salad, roasted root vegetables, or simple steamed green beans. It balances out all that richness and rounds out the meal nicely.

Creative Ways to Present

For holiday parties, I’ve arranged this wreath on a rustic wooden board with twinkly lights or pine cones around to amp up the festive vibe. Another idea: scatter some pomegranate seeds or edible flowers on and around it for pops of color. It makes serving feel extra special, and people can’t resist snapping photos before digging in!

Make Ahead and Storage

Storing Leftovers

Leftover sausage roll wreath? Yes, please! I store leftovers in an airtight container in the fridge and find they stay tasty for up to 3 days. The pastry softens a bit but is still delicious, especially after reheating.

Freezing

If you want to prep ahead, you can assemble the wreath, wrap it tightly in plastic wrap, and freeze before baking. When ready, thaw overnight in the fridge, then bake as directed. It’s saved me more than once when pressed for time!

Reheating

To reheat, I pop leftover slices in a 350°F oven for about 10 minutes, which helps crisp up the pastry again nicely. Microwaving makes it soggy, so the oven trick keeps that flaky texture I love.

FAQs

Final Thoughts

Honestly, this Sausage Roll Wreath Recipe is such a delightful surprise every time I make it. It’s like combining comfort food with festive flair. Whenever I serve it at family gatherings or holiday parties, it disappears fast—and everyone asks for the recipe. It’s not just delicious; it’s an experience to share. So promise me you’ll give it a try—you’ll have fun making it, and your guests will adore every crispy, juicy bite!

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