This Sausage Roll Wreath with Puff Pastry is a stunning centrepiece for any buffet, party or just because you want a pretty sausage roll ring – and why not! It takes just mere moments more to make than regular homemade sausage rolls and it’s both delicious and easily adaptable to include your favourite filling.
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I’m a big fan of flavour and texture being more more important than looks when cooking. I’ll never compromise a recipe in sole pursuit of something looking pretty. That’s not to say that presenting things nicely isn’t a good thing. We do eat with our eyes to an extent, it just shouldn’t be at the behest of actual good food.
None of this means to say that I don’t take great joy in faffing around to make a really nice display of food, especially for a buffet table or party. Or when taking food to someone as a gift.
And this sausage wreath is just perfect for this. The same amazing sausage rolls as always, just shaped and baked in a fun way!
I’ve kept this recipe in its simplest form with just pork sausage meat wrapped in puff pastry. There are a million ways to change up the filling to suit the occasion and I’ll point you towards some ideas further down this post.
How to Serve Sausage Roll Wreath
Hot or cold, sausage rolls are super delicious. So you can serve these at anytime, anywhere, anyhow.
What to serve it with is the more pertinent question. I’ve obviously styled my wreath with a Christmas theme with seasonal green foliage and and red tomatoes.
The cranberry sauce in the middle is great for dipping. You can of course put what you want in the middle of your wreath but some kind of dip is a good starting point. You probably do want to put something in the middle. The wreath looks a bit weirdly boring left to its own devices.
More Sausage Roll Recipes
You can now find all of my sausage roll recipes in one place. Plus I’ve included a few extra bonus sausage based recipes too!
Sausage Wreath Ingredients
I always suggest buying good sausages, removing the skin and then using the innards when baking with sausage. Unless you have a great butcher that sells their sausages’ meat loose, this is the way to get the best quality.
The other benefit is that you can buy a much bigger range of flavoured and seasoned sausages. Whereas sausage meat is usually sold plain. You might be able to more easily find other options in the run up to Christmas.
My preference is Lincolnshire sausage. It’s nicely seasoned with sage and has absolutely nothing to do with the fact I’m from the area! Cumberland is a pepper heavy alternative.
But you can choose your favourite or experiment. I do have a soft spot for caramelised onion sausages and of course pork and apple is ever popular.
For anyone in American looking to make this, I understand Jimmy Dean breakfast sausage to be your best option.
I love to make my own Homemade Puff Pastry. I find it quite relaxing and the final result is simply unbeatable. But realistically like the vast majority of people, I tend to buy it ready made. In fact I generally go that step further and buy it ready rolled.
It is worth looking for the “all butter” versions of ready made puff pastry which is much more commonly available than it once was.
You can also use rough puff, flaky or shortcrust pastry.
This is where you can really go to town using this recipe as a starting point.
Like I’ve mentioned, you can change up the pastry you use. Puff really is my preferred option however because of the way it expands and knits together the rolls.
The filling is where you can have most fun. Stick with pork sausage meat and you can add in other flavours. You can mix in flavours like with my Christmas Sausage Rolls with Cranberry & Chestnut. Or you can add sauces and/or cheese like with my Chutney & Cheese Sausage Rolls.
You can also change the basis of the filling and make a vegetarian filling from scratch. Or use vegan sausage substitutes. Using other sausage meats like chicken sausage, beef sausage or turkey sausage works too. What I don’t recommend trying is the filling from my Cheese & Onion Rolls. In honesty, I think it will just spread and make a bit of a mess.
The little bit of topping can also be adapted. I’ve used a light sprinkling of sage in this recipe but you could use white or black sesame seeds, poppy seeds, another herb like oregano or a light grating of parmesan.
Vegetarian or Vegan Sausage Roll Wreath
It is easy to change the filling to make either a veggie or vegan sausage roll wreath. It largely hangs on your choice of filling. You can make your own or choose a suitable premade sausage.
For the vegan option you will also need to make sure that your pastry doesn’t contain any dairy. This is easier than you might think as most standard commercial pastry is naturally vegan. Of course you will need to avoid the “all butter” kind.
You will also need to replace the egg for the wash with something else. A liquid egg replacer will work as will a plant based milk. You won’t get quite the same shine but it will do the job.
Allergy Friendly Sausage Wreaths
This recipe is free from nuts. (Assuming you don’t use a fancy sausage with nuts in – do check the label).
Gluten Free Sausage Roll Wreath: This is very simple to achieve, you just need to shop savvy. Make sure your sausages don’t contain any gluten. This is much easier than it once was with almost all the main supermarket brands making them gluten free. You also need to buy gluten free pastry. This is also much easier to buy now, including ready rolled in the chiller section.
Dairy Free Sausage Wreath: As long as you make sure you use regular puff pastry with no real butter in it and the sausage meat doesn’t contain any rogue milk, you should actually be good to go without any other major changes.
Egg Free Sausage Roll Wreath: Skip the egg wash and use milk or cream to glaze the pastry instead.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Sausage Roll Wreaths
The biggest consideration when making the wreath is the size of the baking tray. You need it to be good and large. The one I used is 40x30cm (16″x12″) and it was only just big enough.
Only whilst writing this and measuring the pan did it occur to me that using my pizza baking tray would have been a sensible option. At 32cm (13″) diameter, this would have been perfect.
So aim for nothing less than 30x30cm and ideally 32x32cm.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
You can easily make up this wreath in advance then cover and store in the fridge before baking. It will be good for 2 to 3 days. You will need to add a few extra minutes to the cooking time if you intend to cook it from fridge cold.
You can also freeze it but I feel like it might be a bit of a pain to freeze something so delicate, large and oddly shaped. I would recommend making up the rolls, freezing these and then forming the wreath once defrosted and just before baking.
Air Fried Sausage Roll Wreath
You would need to have an extremely large air fryer to cook this wreath in it. I wouldn’t advise trying to cook a large one.
The best option would be to make two smaller wreaths, one from each roll of the pastry. You will still need a decently sized air fryer, make sure it will fit before starting.
I’ve put all of my tips and tricks for Air Frying Sausage Rolls into one place, so do have a read if this is what you intend to do.
Leftover Wreath Sausage Rolls
Leftovers can be stored in an airtight container in the fridge for up to 5 days. They can also be frozen and defrosted as needed.
To reheat, you can put them in the microwave for a minute although you will have soggy pastry. An air fryer is a brilliant way to reheat – just a few minutes will usually do it. Or of course you can put them back in the oven. Whichever way you choose, make sure they’re piping hot in the middle.
Or of course you can just eat them cold!
Sausage Roll Wreath Tips
Any sausage rolls are inherently easy to make. But it is worth spending those few extra moments making sure things are just right.
Like making sure the pastry is properly sealed. And taking care to egg wash all the pastry. In this case making sure that the sausages are in a circle and that none of the rolls look squashed is also worth the extra time.
You can see where I didn’t do this and the two halves of the ring came apart when I moved it to my serving tray – I rushed and I paid the price.
Having said this, it will all taste delicious even if its on the wonk, poorly egg washed and/or a bit squashed.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Party Recipes
Sausage Roll Wreath with Puff Pastry Recipe
- Baking Parchment if required
- 320 g Puff Pastry
- 450 g Pork Sausage Meat
- 1 Egg
- ¼ tsp Dried Sage - optional
- Preheat the oven to 200c/390f fan | 220c/430f or equivalent.
- Roll 320g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry.
- Cut the sheet into half lengthways with a sharp knife.
- Skin enough sausages to get 450g Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
- Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mold the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you are using skinned sausage.
- Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
- Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
- Continue to roll until the meat is totally sealed. Wet your finger a little and gently press along with pastry seam – this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
- Move the rolls onto your baking tray. Line is with baking paper if needed.
- Place the rolls along the long edge of the baking tray. Use a good pair of scissors to snip each of the long rolls into 12. If you do this from the outer edge of the tray, it will be easier to form the wreath.
- Do not cut the whole way through but go close to the pastry. Start with one snip in the middle. Then a snip into the middle of each to make 4 pieces. Snip each of those quarters in two places to make a total of 12. Don't snip
- Gently bring the ends of the rolls together to form a ring.
- Use a little water on your fingers to pinch the ends together on either side.
- Carefully twist each piece of the sausage roll about 45° backwards. Keep going all the way round the wreath.
- Spend a minute neatening everything up. Try to make the whole thing as round as you can and use your fingers to open up the face of any sausage rolls so the pastry isn't covering the sausage meat.
- Generously egg wash any visible pastry. Try not to get too much on the sausage meat although it isn't the end of the world.
- Sprinkle roughly ¼ tsp Dried Sage over the wreath. Or use any other topping you prefer.
- Bake for 20 minutes until light golden brown.
- They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
- Try to let them cool a little before serving.