Sausage Roll Wreath with Puff Pastry Recipe

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Sausage Roll Wreath with Puff Pastry Recipe

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.

5 from 3 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings rolls

Author Chloe

Equipment

Wooden Board

Mixing Bowl - Extra Small

Sharp Knife - Large

Silicone Pastry Brush

Baking Tray - Large

Baking Parchment if required

Ingredients

320 g Puff Pastry
450 g Pork Sausage Meat
1 Egg
¼ tsp Dried Sage - optional

Instructions

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.

Nutrition (Approx)