Sausage Roll Wreath with Cranberry Sauce Recipe

If you’re looking for a show-stopping appetizer that’s both festive and downright delicious, then I’ve got something special for you. The Sausage Roll Wreath with Cranberry Sauce Recipe is one of those crowd-pleasers that I absolutely love making, especially around the holidays or any time I want to impress guests with minimal hassle. Imagine tender pork sausage wrapped in golden, flaky puff pastry, arranged in a beautiful wreath shape, accompanied by a tangy-sweet cranberry apple sauce that you’ll want to drizzle on every bite. Stick with me, and I’ll walk you through every step to nail this fan-freaking-tastic recipe.

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Ingredients You’ll Need

To pull off this Sausage Roll Wreath with Cranberry Sauce Recipe, you’ll want fresh, quality ingredients that blend into a delicious harmony. Each element plays a key role—from the juicy sausage meat to the tangy cranberry sauce that brightens every bite.

• Fresh cranberries: These give the sauce that zingy tartness that makes this recipe pop; fresh is best for texture.
• Unsweetened applesauce: I love how applesauce adds natural sweetness and helps balance the tart cranberries smoothly.
• Ground cinnamon & nutmeg: Just a hint of warm spice elevates the sauce to cozy, festive territory.
• Granulated sugar: Adjust this based on your cranberry’s tanginess — I usually start with a small amount and tweak.
• Water: To simmer and loosen the sauce till it reaches that perfect drizzly consistency.
• Pork sausage meat: The heart of the roll; using good quality sausage makes all the difference in flavor.
• Puff pastry: Defrosted and ready to get golden and flaky — pro tip: keep it cold right up to rolling out.
• Egg and milk for egg wash: This combo gives the pastry a gorgeous shiny, golden finish you’ll crave.
• Sesame seeds (black and white): Totally optional, but they add that little extra crunch and look super pretty sprinkled on top.

Variations

I’m a big fan of customizing this Sausage Roll Wreath with Cranberry Sauce Recipe based on what’s in my fridge or my mood that day. It’s a recipe with lots of wiggle room, so don’t be shy about making it your own!

• Vegetarian Twist: I once swapped the sausage for a well-seasoned mix of finely chopped mushrooms and lentils, and honestly, it was so good that my meat-loving family asked for seconds.
• Spicy Kick: Adding some chili flakes or swapping plain sausage for spiced chorizo will give this wreath a smoky heat that’s irresistible.
• Herb Boost: I love mixing fresh rosemary or thyme into the sausage meat for an aromatic lift.
• Gluten-Free: If you need gluten-free, try making the pastry from scratch or find a good quality GF puff pastry.

How to Make Sausage Roll Wreath with Cranberry Sauce Recipe

Step 1: Simmer Your Cranberry Sauce

Start by making the cranberry sauce — you’ll want to put cranberries, applesauce, cinnamon, nutmeg, sugar, and water into a pan over medium heat. When it starts to simmer, lower the heat and let it cook gently, stirring occasionally. You’ll know it’s ready when most of the cranberries have popped and the sauce has thickened slightly. If it looks too thick, don’t hesitate to add a splash more water; I always taste it toward the end and add a tiny bit more sugar if the tartness feels too sharp for me. Then, set it aside and let those flavors meld while you move on to your sausage rolls.

Step 2: Roll and Fill the Pastry

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. On a floured surface far away from where you handled the raw sausage, roll out your puff pastry into a long rectangle roughly 4 by 24 inches. Depending on your pastry package, you might need to piece together sheets — just patch them gently with a little water to help them stick.

Spread your sausage meat evenly in a line along the edge nearest to you. This makes it easy to roll the pastry tightly around the sausage, creating that perfect sausage roll shape. Roll over carefully but don’t overlap the pastry too much – just enough to seal the edge. Trim off any excess pastry for neatness, and press down the seam firmly. The seam should be on the bottom when you transfer the roll to your baking sheet.

Step 3: Curl and Cut Your Wreath

Shape your long roll into a circular wreath shape on the baking sheet and press the ends to seal into a ring. Using a sharp knife or kitchen shears, slice the roll every two inches along the top and just a little down the sides — this helps expose the sausage and lets steam escape so you get that delightful texture contrast. Don’t cut all the way through; just enough to reveal the filling.

Step 4: Brush, Sprinkle, and Bake

Mix your beaten egg with a splash of milk and brush generously over the entire wreath. This egg wash is your secret to that deep golden, shiny crust everyone talks about. If you want, sprinkle with black and white sesame seeds — they add crunch and a pretty finishing touch.

Bake in the preheated oven for 30 to 35 minutes, or until your pastry is puffed and golden, and the sausage inside is cooked through. When it comes out, give it a few minutes to rest — this helps the sausage juices settle rather than running out the moment you start pulling it apart.

How to Serve Sausage Roll Wreath with Cranberry Sauce Recipe

Garnishes

When I serve this, I like to add a few sprigs of fresh rosemary or thyme around the wreath for a fragrant, elegant touch. A little scattering of extra sesame seeds on the plate adds texture and visual appeal. If you want to be a little extra, some finely chopped fresh parsley sprinkled just before serving brightens it up nicely.

Side Dishes

This recipe pairs fabulously with crunchy crudités or a crisp green salad to cut through the richness. I’ve also served it alongside roasted root vegetables or creamy mashed potatoes for a heartier feel that’s perfect for winter gatherings.

Creative Ways to Present

For a fun twist, I’ve arranged smaller individual sausage roll portions in a circular wreath on a platter for easy party snacking. You can also serve the cranberry sauce in a festive bowl right in the center of the wreath, making it easy for everyone to dip or drizzle to taste.

Make Ahead and Storage

Storing Leftovers

Leftover sausage roll wreath stores well in an airtight container in the fridge for up to 3 days. I recommend reheating in the oven to keep that pastry crispy rather than microwaving, which can make it soggy.

Freezing

I often make this ahead and freeze it before baking. After shaping your wreath, wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and then bake as directed—you get fresh-from-the-oven taste with way less stress.

Reheating

To reheat, pop the leftover sausage roll wreath into a 350°F (175°C) oven for about 10-15 minutes or until warmed through and crisp again. This keeps the puff pastry flaky and the sausage juicy — just how you want it.

FAQs

Final Thoughts

This Sausage Roll Wreath with Cranberry Sauce Recipe holds a special place in my kitchen because it brings together simplicity and elegance in one bite. It’s the kind of recipe that fills the room with amazing smells and invites everyone to gather around, sharing stories and laughter over flaky pastry and that irresistible cranberry sauce. Trust me, once you try this, it’ll become your go-to for holidays, parties, or any day that’s deserving of deliciousness. I can’t wait for you to make it and see your family and friends go crazy for it just like mine do!

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