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Sausage Roll Wreath Recipe

4.5 from 89 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: British

Description

This Sausage Roll Wreath is a festive and delicious appetizer perfect for holiday gatherings. Featuring savory sweet Italian sausage encased in flaky puff pastry and infused with fragrant herbs like rosemary and sage, this wreath is both visually stunning and mouthwateringly flavorful. The sausage rolls are twisted into a beautiful circle and baked until golden, served alongside tangy cranberry chutney for a perfect balance of taste.

Ingredients

Scale

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

  • 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

  1. Cook the onion: Heat olive oil in a medium skillet over medium-high heat. Add the finely chopped 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, cooking until fragrant, 1 to 2 minutes. Transfer the mixture to a large bowl and let it cool for 5 minutes.
  2. Prepare the sausage mixture: To the cooled onion mixture, add crumbled sweet Italian sausage, chopped parsley, and Worcestershire sauce. Season with salt and pepper, then stir everything together until well combined.
  3. Shape the pastry: On a lightly floured surface, roll out the thawed puff pastry to a 14 by 12-inch rectangle. Cut the pastry lengthwise in half, creating two long rectangles. Spread 1 1/2 teaspoons of Dijon mustard along one long edge of one pastry rectangle, leaving a 1-inch border.
  4. Form sausage rolls: Shape half of the sausage mixture into a 14-inch-long sausage log along the mustard-coated edge. Fold the long side of the pastry closest to you over the sausage mixture. Brush the opposite pastry edge with egg wash, then pull enough of this side over to overlap the other side by about 1/2 inch. Trim any excess pastry and pinch the edges together to seal. Place the sausage roll seam-side down on a parchment-lined baking sheet. Repeat this process with the remaining mustard, sausage mixture, and pastry.
  5. Chill the rolls: Brush the ends of both rolls with egg wash, then join and pinch the ends together to form a continuous circle—this will create the wreath. Refrigerate the pastry wreath until it feels cool to the touch, about 25 minutes.
  6. Preheat oven and prepare wreath: Position a rack in the center of the oven and preheat to 400°F (200°C). Using a sharp knife, cut 1-inch-long slits every 1 1/2 inches around the wreath, making sure to leave the inner circle of the pastry connected so the wreath stays intact. Twist each cut section so the sausage side faces up.
  7. Finish and bake: Brush the entire wreath with the remaining egg wash. Sprinkle toasted sesame seeds and poppy seeds evenly over the top. Bake the wreath for 40 to 45 minutes, rotating the baking sheet halfway through, until the pastry is puffed up and golden brown and the sausage is fully cooked.
  8. Cool and serve: Let the wreath cool for 15 minutes on the baking sheet, then transfer it to a platter. Serve with cranberry chutney or cranberry sauce on the side for a tangy contrast.

Notes

  • This recipe offers a festive twist on classic British sausage rolls, transforming them into a stunning wreath ideal for holiday parties and gatherings.
  • Using fresh rosemary and sage adds a wonderful herby aroma and depth of flavor to the sausage filling.
  • Make sure to chill the pastry wreath before baking to help the puff pastry maintain its shape and achieve maximum flakiness.
  • Serve warm for best flavor and texture, with sweet and tangy cranberry chutney or sauce for dipping.

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of wreath)
  • Calories: 441
  • Sugar: 2g
  • Sodium: 479mg
  • Fat: 32g
  • Saturated Fat: 9g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 53mg

Find it online: https://emilyquickdinners.com/sausage-roll-wreath-recipe/