Save to Pinterest A festive and irresistible appetizer featuring golden, flaky pastry wrapped around herbed sausage, arranged in a striking half-circle wreath—perfect for sharing at any gathering.
This sausage roll wreath has become a holiday staple in my family as it's both delicious and visually impressive.
Ingredients
- Ready-rolled puff pastry: 1 sheet (approx. 250 g)
- Pork sausage meat: 350 g good-quality or 6 pork sausages, casings removed
- Small onion: finely chopped
- Fresh parsley: 1 tbsp, finely chopped
- Fresh thyme leaves: 1 tsp (or ½ tsp dried thyme)
- Dijon mustard: 1 tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Egg: 1, beaten (for egg wash)
- Sesame seeds: 1 tbsp (optional)
- Poppy seeds: 1 tbsp (optional)
- Wholegrain mustard or chutney: 2 tbsp (optional)
- Fresh herbs: e.g. rosemary, thyme for garnish
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Mix Filling:
- Combine sausage meat, onion, parsley, thyme, Dijon mustard, salt and pepper in a bowl and mix thoroughly.
- Prepare Pastry:
- Unroll puff pastry on lightly floured surface and cut lengthwise into two equal strips.
- Shape Sausage Logs:
- Divide the sausage mixture into two and form into long logs. Place one log on the edge of each pastry strip.
- Roll Pastry:
- Roll pastry over sausage and seal edge with beaten egg. Place seam underneath.
- Cut Rolls:
- Cut each roll into 6 to 8 pieces, yielding 12 to 16 mini rolls.
- Arrange on Baking Sheet:
- Place mini rolls seam side down in a half-circle wreath shape with small gaps for expansion.
- Apply Egg Wash:
- Brush tops with remaining egg wash and sprinkle with sesame and/or poppy seeds if desired.
- Bake:
- Bake for 20 to 25 minutes until golden brown and cooked through.
- Serve:
- Cool slightly then transfer to a serving platter. Garnish with fresh herbs and serve warm with mustard or chutney.
Save to Pinterest Making this wreath is a joyous experience, often bringing the family together in the kitchen and around the table.
Preparation Tips
Ensure to lightly flour the surface before rolling out the pastry to avoid sticking and handle the sausage mixture gently for the best texture.
Serving Suggestions
Serve warm with wholegrain mustard or chutney. Garnish with fresh herbs like rosemary or thyme for a festive touch.
Storage Instructions
Store leftover rolls in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Save to Pinterest This mini sausage roll wreath is a crowd-pleaser that combines flavor and presentation effortlessly.
Recipe Questions & Answers
- → What type of sausage is best for this dish?
Use good-quality pork sausage meat or sausages with casings removed for a flavorful filling. Turkey or chicken sausage can be substituted for a lighter option.
- → Can I prepare this ahead of time?
Yes, assemble and shape the rolls, then refrigerate before baking to keep the pastry fresh until ready to bake.
- → How do I achieve a crispy pastry crust?
Brushing the tops with beaten egg before baking and ensuring the oven is fully preheated helps create a golden, flaky crust.
- → Are there vegetarian alternatives for the filling?
Plant-based sausage meat is a great substitute, providing similar texture and flavor while keeping the dish vegetarian-friendly.
- → What garnishes enhance the presentation and taste?
Fresh herbs like rosemary or thyme add aroma and color, while sesame or poppy seeds sprinkled on top add extra crunch.
- → What beverages pair well with these savory bites?
A crisp sparkling wine or a light beer complements the rich pastry and herbed sausage flavors perfectly.