This gorgeous Christmas sausage roll wreath is such a showstopping appetizer for the holiday season. It’s easy, takes only 10 minutes to prep and is stuffed with festive cranberries and pecans.
Juicy cranberry and pecan stuffed sausage meat encased in crispy, buttery puff pastry? Honestly, what’s not to love!?
Sausage rolls are always a popular party snack or appetizer for the holiday season, and it’s easy to see why. I love making this super fun sausage roll wreath over Christmas – it’s a fab way to present the rolls and is just a little bit more special than regular sausage rolls.
This is seriously easy to make – you just need puff pastry, your favourite sausages (or sausage meat) and a couple of added festive extras. I love serving the wreath with homemade cranberry sauce, but you can use whatever relish, sauce or chutney you like.
You only need six easy-to-find ingredients to make this super fun wreath.
- Sausages. Ideally go for good quality, free-range pork sausages without a lot of added extras (because we’re adding our own!) You could also use vegetarian sausage meat or chicken sausages.
- Puff pastry. I like using a pre-rolled sheet here – it’s the perfect size for the wreath and you don’t have to roll it.
- Dried cranberries. These little festive jewels provide sweetness and texture to the sausage rolls but swap them out for another dried fruit (apricots are great) or you can leave them out.
- Pecans and almonds. I love adding nuts in for texture, but you can leave them out if you prefer. You could also use pistachios, walnuts or cashews, or just pecans.
- Cranberry sauce. I like making a quick homemade sauce (literally just cook down 2 cups of fresh cranberries with 1/2 cup orange juice, 1/4 cup maple syrup, 1 teaspoon of vanilla extract and 1 teaspoon of ground cinnamon until thick and juicy), but you can use your favourite store-bought version or use another sauce or chutney. My sweet chilli jam is great, as is this wonderful fig and tamarind chutney.
OPTIONAL: I love adding a sprinkling of sesame seeds on top and I often throw in a big handful of chopped sage leaves into the sausage mix for even more festive flavour.
How to make it
Roughly chop your dried cranberries, pecans and almonds, then get them into a large mixing bowl. Slice through the skin of your sausages, then squeeze the meat out into the bowl too. Mix well to combine, either using a spoon or using your hands.
Lay a piece of baking paper on a flat surface, then place the puff pastry sheet on top. Spread about 4 tablespoons of the cranberry sauce down the middle of the pastry, then pile the sausage meat into a long log. Brush the egg wash down one side of the pastry next to the sausage meat. Carefully fold the pastry over the sausage log, then roll it over the edd-washed side of the pastry to seal the roll. Keep rolling, then flip the roll so the seam is on the bottom.
Mark 11 roughly equal lines down the roll, then cut two-thirds of the way through (not cutting through the top third so that the wreath remains joined up). Carefully form the log into a circle, using a little more egg wash to seal the roll in place. Gently turn the rolls a quarter, so that the exposed sausage meat is facing up. Brush the exposed pastry with more egg wash, then scatter over sesame seeds if you like.
Transfer the wreath on the baking paper to an oven tray, then bake for about 50 minutes. You want the wreath to be looking golden brown and puffy. Serve with the cranberry sauce in the middle of the wreath for dipping!
Got a question?
You don’t! I love adding them for an extra festive touch but leave them out if you like. You could also swap them for dried apricots and chopped walnuts, pistachios or cashews.
You can form the wreath and then refrigerate it (covered) a day ahead of time, then just bake it when you’re ready. You can also freeze the uncooked wreath and bake it from frozen – up the cooking time to an hour in this case.
Like this recipe? Here are some other fun appetizer ideas
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print