As the holiday season rolls around, if you’re anything like me you’re seeking ways to add a touch of festive charm to your gatherings. Enter the Sausage Roll Wreath—a centerpiece that’s as delicious and festive!
Whether you’re hosting a family feast, a cozy get-together with friends or even taking to someone’s house, this sausage roll wreath is guaranteed to impress. Plus it’s pretty fun to make and put together.
I’ve made a delicious sausage roll filling for this with caramelized shallots and garlic, thyme, smokey bacon, spices, and pork mince. I highly recommend making your filling but if you’re strapped for time, you can use your favourite sausages!
Check out the video link at the end of the recipe for a full step-by-step on how to shape it!
It would be even *more* delicious if you added a warmed wheel of brie in the middle to dip with some chutney on top. Oh so indulgent, but it’s the holidays after all!
Ingredient Substitutions for the Sausage Roll Wreath
Bacon: I chose to use a smoked streaky bacon. Feel free to use one that is not smoked or you can omit it completely if you don’t eat pork or try your favourite alternative.
Shallots: Use 1 small brown onion finely diced if you can’t get your hands on shallots. Shallots are milder in flavour.
Fennel Seeds: I believe these are something you shouldn’t replace, so I would say to just omit them if you’re not a fan!
Pork Mince: You could try a fatty chicken mince or beef mince if you don’t eat pork. They won’t taste the same but you gotta do what you gotta do! Use your favourite sausage if you don’t want to make this filling. Oh and if you’re vegan/vegetarian those sausages work as well!
Puff Pastry: An essential ingredient for sausage rolls. You don’t have to make your own, just buy it from the shops! Some brands are vegan, so just check the ingredients list. But all butter works a treat!
This Sausage Roll Wreath is all about bringing a little extra fun to your table during the holidays.
Click HERE for the full video tutorial on how to make it or click on the video before the recipe! Please share your photos and tag me on Instagram @choperella if you make it!
While you’ll find this at my table over the holidays, I hope you make this and enjoy it as much as my family and I do!
Holiday Sausage Roll Wreath
Ingredients
- 1 tbsp neutral oil
- 1 shallot finely chopped
- 2 tsp fennel seeds lightly crushed
- 3 cloves garlic minced
- 250 g streaky bacon minced
- 1 tsp fresh thyme leaves finely chopped
- 2 eggs whisked
- 30 g panko breadcrumbs
- ½ tsp salt
- Plenty of black pepper
- 500 g pork mince nothing less than 15-20% fat
- 375 g puff pastry block
Garnish:
- Nigella seeds
- Fresh Thyme leaves
- Flaked Salt
- Fresh herbs like sage rosemary, thyme, marjoram
- Pomegranate arils OR red currants
Instructions
- Heat the oil in a frying pan over medium heat. Once the oil is shimmering, add in the shallots and a pinch of salt. Cook the shallots until they are golden brown and caramelised.
- Add the minced garlic to the shallots and cook until nice and aromatic.
- Put the minced bacon into the pan and cook for a couple of minutes, breaking it apart before adding the fresh thyme.
- Cook the bacon until it’s cooked through, but not crispy!
- Transfer the mixture to a large bowl and let it cool down.
- Once it’s cool, add the 1 whisked egg, crushed fennel, panko breadcrumbs, salt, and a few grinds of black pepper. Mix it all well to combine
- Add the pork mince to the bowl. Give it a mix to combine. Your hands are the best tools for this! I used gloves.
- Roll out the puff pastry to about 36 inches x 8 inches on some parchment (baking) paper.
- Transfer the mix to a large piping bag OR you can use your hands.
- Add the sausage mix to one long side of the puff pastry. Brush the other bare side with the whisked egg.
- As seen in the video, roll the sausage into a log and over it with the pastry. Fold over any excess.
- Bring the two ends together, seam-side down onto a large baking tray lined with parchment paper into a circle shape. Attach the two ends by pinching the pastry together.
- Cut the ring every 1-2 inches not going all the way through the edge closest to the center. Then flip out each mini sausage roll on an angle leaning on each other.
- Pop the dough into the fridge to chill for 20-30 minutes or into the freezer for 10 minutes. Preheat the oven to 200℃.
- Once nice and chilled, brush the pastry with the remaining egg wash. Sprinkle over some more thyme leaves, nigella seeds, and some flaky salt if you choose.
- Bake for 25-35 minutes on the middle shelf until the pastry is golden brown all over.
- Remove and cool on a wire rack. Once it’s cool to the touch, you can garnish it with herbs and pomegranate/berries to look like a wreath
- Serve warm or a room temperature with some mustard or a chutney of choice.
Notes
- You can make this up to 24 hours ahead of time. Brush with eggwash it and top it with thyme and nigella seeds before baking.
- Use your favourite sausage for filling
- I like to use a few different herbs to garnish like rosemary, marjoram, sage, and thyme.
- Adding pomegranate arils or red currants adds that needed pop of red!
- Serve this with a chutney of choice or some mustard. A warm wheel of brie in the middle is a great idea too!
- These would be SO cute made into individual/mini wreaths for individual appetizers.
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