Description
A festive and impressive appetizer that transforms the classic British sausage roll into a beautiful holiday wreath. Filled with savory Italian sausage, fresh herbs, and wrapped in flaky puff pastry, this sausage roll wreath is perfect for Christmas entertaining and pairs wonderfully with cranberry chutney or sauce.
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
Dough & Assembly
- All-purpose flour, for surface dusting
- 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 the Onion 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 chopped fresh rosemary and sage. Continue cooking and stirring until fragrant, about 1 to 2 minutes. Transfer the mixture to a large bowl and let it cool for 5 minutes.
- Prepare the Sausage Filling: To the cooled onion and herb mixture, crumble in the sweet Italian pork sausage. Add chopped fresh parsley and Worcestershire sauce. Season with salt and pepper, then stir thoroughly to combine all ingredients evenly.
- Roll Out and Cut the Puff Pastry: Lightly flour a clean surface and roll the thawed puff pastry into a 14-inch by 12-inch rectangle. Cut the rectangle in half lengthwise into two long strips.
- Assemble the Sausage Rolls: Spread 1 1/2 teaspoons of Dijon mustard along one long side of one pastry strip, leaving a 1-inch border. Shape half the sausage mixture into a 14-inch long log along the mustard side. Fold the long edge of the pastry closest to you over the sausage log. Brush the opposite pastry side with egg wash, then pull it over just enough to overlap the pastry covering the sausage by half an inch. Trim any excess and pinch the edges firmly to seal. Place the sealed sausage roll seam side down on a parchment-lined baking sheet. Repeat this process with the remaining pastry, mustard, and sausage filling.
- Form the Wreath: Brush the ends of the two rolls with egg wash and pinch them together to form a large circle, creating a wreath shape. Refrigerate the wreath until the pastry feels cool to the touch, about 25 minutes.
- Preheat Oven and Prepare Wreath 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 every 1 1/2 inches around the sausage roll wreath, being careful to leave the inner circle connected. Twist each section so the sausage side is facing upward. Brush the entire wreath generously with the remaining egg wash and sprinkle with toasted sesame seeds and poppy seeds.
- Bake the Wreath: Bake the sausage roll wreath for 40 to 45 minutes, rotating the baking sheet halfway through, until the puff pastry is puffed, golden brown, and the sausage is fully cooked.
- Cool and Serve: Let the wreath cool on the baking sheet for 15 minutes. Transfer it to a serving platter and serve warm with cranberry chutney or cranberry sauce on the side for dipping.
Notes
- This sausage roll wreath is a festive twist on the traditional British sausage roll, making it perfect for holiday celebrations.
- Allowing the pastry to chill before baking helps maintain its shape and ensures a flaky crust.
- Use fresh herbs for the best flavor, especially rosemary, sage, and parsley.
- Serve with cranberry chutney or sauce to add a sweet and tangy contrast to the savory sausage.
Nutrition
- Serving Size: 1 slice (1/8 of wreath)
- Calories: 441
- Sugar: 2 g
- Sodium: 479 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 53 mg
