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Sausage Roll Wreath

Sausage Roll Wreath: Your Festive Showstopper for Gatherings

This Sausage Roll Wreath is a stunning centerpiece that delights guests with its flaky pastry and zesty sausage filling, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons extra-virgin olive oil Adds richness and prevents sticking
  • 1 large yellow onion, finely chopped Provides sweetness and depth of flavor
  • 1 teaspoon kosher salt Enhances overall flavor
  • 1/2 teaspoon freshly ground black pepper Adds subtle heat
  • 1 tablespoon chopped fresh rosemary Infuses woodsy notes
  • 1 tablespoon chopped fresh sage Offers a savory element
  • 1 pound sweet Italian pork sausage, casings removed Main protein component
  • 1/4 cup chopped fresh parsley Adds freshness
  • 1 tablespoon Worcestershire sauce Enhances umami flavor
For the Pastry
  • 1 cup all-purpose flour For dusting
  • 14 ounces puff pastry, thawed Forms the outer layer
For Assembly
  • 1 tablespoon Dijon mustard, divided Introduces tanginess
  • 1 large egg, lightly beaten For egg wash
  • 2 tablespoons toasted sesame seeds Adds nutty flavor
  • 1 tablespoon poppy seeds Adds visual appeal
For Serving
  • 1 cup Cranberry chutney or cranberry sauce Provides sweetness for dipping

Equipment

  • skillet
  • baking sheet
  • Pastry Brush
  • Rolling Pin

Method
 

Preparation Steps
  1. In a skillet over medium heat, warm 2 tablespoons of extra-virgin olive oil. Add 1 finely chopped large yellow onion, along with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Sauté for about 5–7 minutes until soft.
  2. Stir in 1 tablespoon each of chopped fresh rosemary and sage, followed by 1 pound of sweet Italian pork sausage. Cook for 8–10 minutes, breaking apart as it browns. Mix in 1/4 cup of chopped fresh parsley and a splash of Worcestershire sauce.
  3. On a floured surface, roll out a thawed 14-ounce package of puff pastry into a rectangle about 1/4 inch thick.
  4. Spread half of 2 tablespoons of Dijon mustard evenly over the pastry surface.
  5. Spread the cooked sausage filling evenly over the mustard-brushed pastry. Roll tightly from one long edge to form a log and bring ends together to form a wreath shape.
  6. Chill the wreath in the refrigerator for 15-20 minutes. Brush the top generously with the beaten egg and sprinkle with sesame and poppy seeds.
  7. Preheat oven to 400°F (200°C). Bake for about 40 minutes until puffed and golden brown.
  8. Allow to cool for 5-10 minutes before serving warm with cranberry chutney or sauce.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 650mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 3mg

Notes

Thaw puff pastry completely before using for best results. Customize herbs and keep an eye on baking for even browning.

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