If you’re looking for a show-stopping appetizer that’s as fun to make as it is delicious, you’re going to love this Sausage Roll Wreath with Cranberry Applesauce Recipe. It’s perfect for festive gatherings, lazy weekends, or any time you want that cozy, warm flavor combo of savory sausage and bright, tangy cranberry applesauce. Trust me, once you make this, your family and friends will be asking for it over and over again!
Why You’ll Love This Recipe
- Eye-Catching Presentation: The wreath shape makes it a festive centerpiece that’s fun to share and pull apart.
- Perfect Balance of Flavors: The savory pork sausage pairs beautifully with the sweet-tart cranberry applesauce for a crowd-pleasing combo.
- Simple and Quick to Make: Using puff pastry saves time, and the sauce comes together while the rolls bake.
- Great for Any Occasion: Whether it’s holiday snacking or a casual get-together, this recipe fits in perfectly.
Ingredients You’ll Need
Generally pantry staples with a fresh twist, the ingredients here work in harmony to give you that tender sausage roll with a glossy crust and an unforgettable cranberry applesauce. When shopping, look for quality pork sausage and chilled puff pastry for the best results.
- Fresh cranberries: Adds vibrant color and tartness; fresh is best for that pop when cooking.
- Unsweetened applesauce: Brings natural sweetness and soft texture, balancing the cranberries.
- Ground cinnamon: Warms up the sauce with subtle spice notes.
- Nutmeg: Just a pinch enhances the fall flavors beautifully.
- Granulated sugar: Adjust to your taste to balance tartness.
- Water: Helps simmer the sauce to the perfect consistency.
- Pork sausage meat (no casing): Use good quality, preferably seasoned or lightly spiced for extra flavor.
- Puff pastry (defrosted): Give it time to thaw in the fridge so it rolls easily.
- Egg beaten with milk: For that beautiful golden egg wash on your pastry crust.
- Black and white sesame seeds (optional): Adds crunch and a nutty finish on top.
Variations
I love making this recipe my own depending on the occasion or whatever I have in the fridge that week. Don’t hesitate to customize—it’s surprisingly forgiving and versatile.
- Switch up the sausage: I’ve used spicy Italian sausage for a little kick, and my family went crazy for it—try mixing it up with chicken or turkey sausage if you want a lighter option.
- Add herbs or spices: Throw in fresh sage or thyme into the sausage mixture to deepen the flavor profile.
- Choose different dipping sauces: While the cranberry applesauce is classic, sometimes I serve it with a tangy mustard or even a smoked paprika aioli for something unique.
- Try vegan or vegetarian: Use plant-based sausage alternatives and puff pastry made without butter to cater to dietary needs.
How to Make Sausage Roll Wreath with Cranberry Applesauce Recipe
Step 1: Make the Cranberry Applesauce
Start by adding the fresh cranberries, applesauce, cinnamon, nutmeg, sugar, and water to a saucepan. Bring it up to a simmer over medium heat. When it bubbles, reduce the heat to low and stir occasionally until all the cranberries burst and the sauce thickens. This usually takes about 10–12 minutes. If it’s too thick, just add a splash more water – you want a saucy texture that’s easy to dip, but not watery. Taste and add more sugar if you like it sweeter. Set this aside while you make the sausage rolls.
Step 2: Prepare and Shape the Sausage Roll Wreath
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. On a lightly floured surface, roll out your puff pastry to about a 4 x 24 inch rectangle—that’s around 10 by 60 cm. If your pastry sheet isn’t long enough, don’t stress—piece together two strips carefully to get the right length; I’ve done this many times with no trouble.
Place the pork sausage meat lengthwise along the edge closest to you. Then, gently roll the pastry over the sausage, sealing the edge by pressing down—don’t overlap the pastry too much or it will get bulky. Trim off any excess pastry. Make sure the seal is on the bottom so it stays closed during baking.
Transfer your sausage roll to the baking sheet and carefully form it into a circle, pinching the ends together. It’s okay if the seal isn’t perfect; this rustic shape is part of the charm.
Step 3: Score, Egg Wash, and Bake
Using a sharp knife or kitchen scissors, make cuts every two inches down the length of the roll, slicing just through the top and slightly down the sides—this helps the sausage peek through once it’s baked, and the pastry puffs up beautifully in the gaps.
Brush the entire pastry surface with your egg wash—this golden glaze is what makes the crust irresistible. Sprinkle on those sesame seeds if you’re using them; they add a lovely crunch and a nutty hint. Pop the wreath into the oven and bake for 30 to 35 minutes, until golden brown and puffed.
When it’s baked, let the wreath rest for a few minutes before serving so the juices settle and it’s easier to pull apart.
Pro Tips for Making Sausage Roll Wreath with Cranberry Applesauce Recipe
- Keep Pastry Cold: I discovered this trick when the pastry got too soft to roll easily—pop it back in the fridge for 10 minutes if it warms up while you shape the sausage roll.
- Don’t Overstuff: Overfilling can cause the sausage to ooze out; a little less meat means neater cuts and a prettier wreath.
- Even Cuts: Using kitchen scissors to snip the pastry is my go-to—it’s easier and safer than a knife for even, controlled cuts.
- Rest Before Serving: Let the wreath cool for at least 5-10 minutes so it holds its shape when pulled apart.
How to Serve Sausage Roll Wreath with Cranberry Applesauce Recipe
Garnishes
I usually go simple here—sprinkling with extra fresh thyme or rosemary not only adds a lovely aroma but makes the wreath even more festive. A handful of pomegranate seeds scattered around the plate add a jewel-like sparkle that’s irresistible.
Side Dishes
My family often enjoys this wreath with a crisp green salad dressed in a light vinaigrette or roasted root vegetables to complement the cozy richness. If it’s a party, some tangy mustard or honey-mustard sauce on the side makes everyone smile.
Creative Ways to Present
For holiday parties, I like to transfer the wreath onto a wooden serving board surrounded by mini bowls of the cranberry applesauce and mustard. It invites everyone to grab a slice and dip, making it both interactive and cozy. Adding flickering candles nearby sets a warm tone for gathering around the table.
Make Ahead and Storage
Storing Leftovers
I store leftovers wrapped tightly in foil or in an airtight container in the fridge for up to 3 days. When you reheat, the sausage stays juicy and the pastry surprisingly holds up well without getting soggy.
Freezing
Here’s what I’ve learned: you can freeze the assembled but unbaked wreath wrapped in plastic and foil for up to a month. When you’re ready, just bake it from frozen, adding a few extra minutes to the cook time—it’s almost like having your own ready-made party trick!
Reheating
To reheat, I pop it in a 350°F (175°C) oven for about 10-15 minutes until warmed through and the pastry crisps back up—no microwave for this one unless you want soggy pastry. Keeping it in the oven ensures it tastes almost as good as fresh.
FAQs
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Can I make the Sausage Roll Wreath ahead of time?
Absolutely! You can assemble the wreath and keep it in the fridge for a few hours before baking, or freeze it unbaked for up to a month. Just make sure to cover it tightly so the pastry doesn’t dry out.
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What if I can’t find fresh cranberries for the sauce?
If fresh cranberries are unavailable, frozen cranberries work just as well—no need to thaw them first. Just add a bit more sugar since frozen berries can be a bit tarter.
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Can I use pre-made sausage rolls instead?
You could, but the wreath shape is what makes this recipe special. Using pre-made rolls means you’ll miss the fun of making that stunning pulls-apart centerpiece with the lovely cranberry applesauce on the side.
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How do I prevent the pastry from getting soggy?
Make sure the sausage meat isn’t too wet, and use a hot oven so the puff pastry bakes quickly, keeping it crisp. Letting the wreath rest a few minutes out of the oven also helps the pastry firm up nicely.
Final Thoughts
I absolutely love how this Sausage Roll Wreath with Cranberry Applesauce Recipe brings people together around the table. It’s one of those recipes that’s approachable but looks and tastes like you’ve put in so much effort. When I first tried making this, I was surprised by how many smiles and requests for seconds it earned—now it’s a staple for our holidays and cozy weekends alike. Give it a go, and I promise it’ll become your new favorite way to serve sausage rolls with a fruity twist!
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Sausage Roll Wreath with Cranberry Applesauce Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 11 servings
- Category: Appetizer
- Method: Baking
- Cuisine: British
Description
A delightful Pull Apart Sausage Roll Wreath featuring savory pork sausage encased in flaky puff pastry, served with a homemade cranberry apple sauce that combines tart cranberries and sweet apples for a perfect balance of flavors. This impressive appetizer is easy to make and ideal for gatherings and festive occasions.
Ingredients
For the Sauce
- 2 cups (200 grams) fresh cranberries, rinsed
- 1 cup (250 grams) unsweetened applesauce
- 1/2 teaspoon ground cinnamon
- Small pinch nutmeg
- 2 tablespoons granulated sugar
- 4 tablespoons water
For the Sausage Rolls
- 10 ounces (285 grams) pork sausage meat, removed from casing
- Puff pastry, defrosted (approx. enough to roll out to 4 x 24 inches / 10 x 60 cm)
- 1 egg beaten with a little milk (for egg wash)
- Black and white sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce: In a pan, combine the cranberries, applesauce, ground cinnamon, nutmeg, granulated sugar, and water. Bring the mixture to a simmer over medium heat. Once bubbling, reduce the heat to low and cook while stirring occasionally until all the cranberries have burst and the sauce thickens. If the sauce becomes too thick, add additional water gradually until your desired consistency is reached. Taste and adjust sugar as needed. Remove from heat and set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment or baking paper to prevent sticking and ease cleanup.
- Roll Out Puff Pastry: On a clean surface lightly dusted with flour, roll out the defrosted puff pastry into a rectangle approximately 4 inches by 24 inches (10 x 60 cm), with the longer edges closest to you. If the pastry is too small, cut and piece it together to extend its length as necessary.
- Form the Sausage Roll: Spread the pork sausage meat evenly along the edge of the pastry nearest you. Carefully roll the pastry over the meat, creating a tight roll without overlapping the pastry excessively. Trim any excess pastry edges and press the seam firmly to seal, positioning the seam side down on the baking sheet. Shape the roll into a circle and seal the ends together as well as possible.
- Cut the Sausage Roll: Using a sharp knife or kitchen shears, make cuts every 2 inches (5 cm) along the top and slightly down the sides of the pastry roll to partially reveal the sausage meat inside, but do not cut all the way through.
- Apply Egg Wash and Garnish: Brush the entire pastry surface generously with the beaten egg wash. Sprinkle black and white sesame seeds over the top if desired for added texture and visual appeal.
- Bake: Place the baking sheet with the sausage roll wreath in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and cooked through.
- Rest and Serve: Remove from the oven and let the sausage roll wreath rest for a few minutes to set before serving with the prepared cranberry apple sauce.
Notes
- This appetizer combines savory pork sausage with a sweet and tangy cranberry apple sauce, offering an impressive and crowd-pleasing option for parties and festive occasions.
- If you cannot find puff pastry large enough, it’s perfectly fine to piece smaller sheets together carefully to achieve the required size.
- Be sure to rest the baked product slightly before serving to ensure the juices settle and the roll holds together when pulled apart.
Nutrition
- Serving Size: 1 piece
- Calories: 305
- Sugar: 6 grams
- Sodium: 594 milligrams
- Fat: 24 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 13 grams
- Cholesterol: 70 milligrams
