Description
A festive and savory Sausage Roll Wreath made with flavorful Italian pork sausage, aromatic herbs, and flaky puff pastry. Perfect for holiday gatherings or special occasions, this visually striking appetizer combines tender sausage filling wrapped in golden, crisp pastry, served alongside tangy cranberry chutney for a delightful contrast of flavors.
Ingredients
Scale
Sausage 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 and Assembly
- 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
- Cook Onions and Herbs: In a medium skillet over medium-high heat, heat the olive oil. 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 the chopped fresh rosemary and sage and cook, stirring, until fragrant, about 1 to 2 minutes. Transfer the cooked mixture to a large bowl and let cool for 5 minutes.
- Prepare Sausage Filling: Into the bowl with the onion mixture, crumble the sweet Italian pork sausage. Add the chopped fresh parsley and Worcestershire sauce, then season with additional salt and pepper to taste. Stir everything together until well combined.
- Roll and Fill Pastry: On a lightly floured surface, roll the thawed puff pastry into a 14-inch by 12-inch rectangle. Cut the rectangle in half lengthwise to create two strips. Spread 1 1/2 teaspoons of Dijon mustard along one long side of a strip, leaving a 1-inch border. Form half of the sausage mixture into a 14-inch-long log along the mustard side. Fold the long side of the pastry closest to you over the sausage. Brush the other side of the pastry with beaten egg and fold it over to cover the sausage completely, overlapping by about 1/2 inch. Trim 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 pastry, mustard, and sausage mixture.
- Form and Chill Wreath: Brush the ends of the two sausage rolls with the beaten egg wash, then join and pinch the ends together to form a circular wreath shape. Refrigerate the wreath until the pastry is cool to the touch, about 25 minutes.
- Prepare for Baking: Position a rack in the center of the oven and preheat to 400°F (200°C). Using a sharp knife, make 1-inch-long cuts in the pastry every 1 1/2 inches around the wreath, leaving the inner circle connected. Twist each cut section so the sausage side is facing up. Brush the entire pastry wreath with the remaining egg wash and sprinkle with toasted sesame seeds and poppy seeds.
- Bake the Wreath: Bake the sausage roll wreath in the preheated oven, rotating the baking sheet halfway through cooking, until the pastry is puffed, golden brown, and the sausage is cooked through, about 40 to 45 minutes. Remove from oven and let cool for 15 minutes before serving.
- Serve: Transfer the wreath to a serving platter and serve warm with cranberry chutney or cranberry sauce on the side.
Notes
- Ensure the sausage is fully cooked through before serving by checking the internal temperature; it should reach 160°F (71°C).
- Using fresh herbs like rosemary, sage, and parsley elevates the flavor profile, but dried herbs can be substituted in smaller amounts if needed.
- The Dijon mustard adds a subtle tang and helps the sausage stick to the pastry — don’t skip it for best results.
- Allowing the pastry to chill before baking helps maintain its shape and prevents shrinking.
- For a nut-free version, omit sesame seeds and opt only for poppy seeds or none at all.
- Serve with cranberry chutney or sauce for a lovely sweet-acidic complement to the savory sausage.
Nutrition
- Serving Size: 1 slice (1/8 of wreath)
- Calories: 350
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
