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Sausage Roll Wreath

A delightful and visually stunning sausage roll wreath made with flaky puff pastry, savory sausage filling, and fresh herbs, perfect for any festive gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Festive
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb sweet Italian pork sausage, casings removed Can substitute with turkey sausage or vegetarian sausage.
  • 1 large yellow onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh rosemary Can substitute with dried if necessary.
  • 2 tablespoons chopped fresh sage Can also use dried as an alternative.
  • 1/4 cup chopped fresh parsley Can be omitted or used as a garnish.
  • 1 tablespoon Worcestershire sauce Can replace with soy sauce if desired.
  • 1 1/4 cups all-purpose flour For dusting the surface.
  • 1 pkg puff pastry, thawed (14 oz) Ensure it’s properly thawed for easy handling.
  • 2 tablespoons Dijon mustard Adjust quantity based on personal preference.
  • 1 large egg, lightly beaten Used for egg wash.
  • 2 tablespoons toasted sesame seeds Can substitute with poppy seeds if desired.
  • 1 tablespoon poppy seeds Optional but delightful.
  • 1 cup cranberry chutney or cranberry sauce Suggested accompaniment.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a pan over medium heat, warm the olive oil and sauté the chopped onion until translucent.
  3. Add the kosher salt, black pepper, rosemary, and sage; cook for an additional 2 minutes to release the aroma of the herbs.
  4. In a large bowl, combine the cooked onion mixture with the sausage. Mix in the parsley and Worcestershire sauce until well blended.
  5. Lightly dust your workspace with flour and roll out the puff pastry. Cut the pastry into strips wide enough to hold the filling.
  6. Spread a thin layer of Dijon mustard across the pastry strips.
  7. Place a generous amount of the sausage mixture on each strip and roll them up tightly.
  8. Shape the rolls into a circular wreath on a parchment-lined baking sheet, pinching the ends together to secure.
  9. Brush the wreath with the beaten egg and sprinkle sesame seeds and poppy seeds on top.
  10. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed.
  11. Serve warm with cranberry chutney or sauce on the side.

Notes

This wreath is best served warm. Store leftovers in an airtight container in the fridge for up to three days.