Easy Christmas Sausage Roll Wreath with Cranberries Recipe
If you’re looking for a festive centerpiece that’s as delightful to eat as it is to display, this Easy Christmas Sausage Roll Wreath with Cranberries Recipe is a must-try. Imagine flaky golden puff pastry embracing savory sausage meat, studded with tart cranberries and crunchy nuts, all shaped into a beautiful wreath that instantly brings holiday cheer to any table. This recipe blends the warmth of traditional flavors with a fun and creative presentation, making it perfect for sharing with loved ones during the holidays or any special gathering.
Ingredients You’ll Need
This recipe uses simple yet thoughtfully chosen ingredients that come together to create a fabulous balance of flavors and textures. Each element plays its part in bringing that irresistible festive touch—whether it’s the tart sweetness of cranberries, the nutty crunch of almonds and pecans, or the buttery puff pastry that holds everything together.
- Sausages (1 lb or 400g): Choose your favorite high-quality, free-range sausages or sausage meat for the best flavor; pork, chicken, or even vegetarian options all work beautifully.
- Dried cranberries (½ cup): These add a vibrant pop of tartness and color to the sausage mixture.
- Pecans (¼ cup): Provides a rich, buttery crunch contrasting the soft sausage meat.
- Flaked almonds (¼ cup): Enhances texture while adding a subtle nutty flavor.
- Fresh sage (a handful, finely sliced; optional): Adds an earthy, herbaceous depth to elevate the sausage filling.
- Salt (½ teaspoon): Essential for seasoning and bringing all flavors to life.
- Black pepper (to taste): Adds a gentle kick and warmth to the filling.
- Puff pastry (1 sheet): A flaky, buttery canvas for your sausage mixture; ready-rolled sheets make this super easy.
- Cranberry sauce (1 cup): Acts as a luscious, tangy complement served with the finished wreath and incorporated inside.
- Egg (1, whisked): Used as an egg wash to seal the pastry and paint that gorgeous golden shine on top.
- Sesame seeds (1 tablespoon; optional): Adds a subtle nutty flavor and festive crunch on top of the pastry.
How to Make Easy Christmas Sausage Roll Wreath with Cranberries Recipe
Step 1: Preparing the Sausage Mix
Start off by preheating your oven to 400°F (200°C fan). Chop the dried cranberries, pecans, and flaked almonds roughly and toss them into a spacious bowl. If you’re using fresh sage, slice it finely and add it to the bowl as well. Slice open your sausage casings, squeezing the meat into this nutty, fruity mix. Season with ½ teaspoon salt and plenty of freshly ground black pepper, then mix everything together thoroughly. This blend creates that perfect burst of savory, sweet, and crunchy notes.
Step 2: Preparing the Puff Pastry
Lay a large piece of parchment paper on a flat work surface and place your puff pastry sheet on top. If you are in the US, gently roll your thawed puff pastry into a roughly 14 x 9-inch rectangle to provide a perfect base for the sausage log. UK, AU, and NZ cooks can simply use the ready-rolled sheet as is. This flaky puff pastry will be the golden, buttery home for your sausage wreath.
Step 3: Assembling the Sausage Roll
Spread about 4 tablespoons of cranberry sauce lengthwise down the center of your pastry sheet, forming a roughly 2-inch wide line. On top of this, pile and shape the sausage mixture evenly to create a long log that runs down the pastry center. Aim to keep it consistent in shape for an even bake and beautiful final presentation.
Step 4: Rolling up the Sausage Roll
Brush one long edge of your pastry with the whisked egg—it acts as glue to seal the roll. Fold the opposite side over the sausage log, then continue rolling so the egg-washed edge neatly seals it. Flip the roll so the seam is on the bottom to avoid it opening in the oven. This step sets the stage for your wreath to hold tight during baking.
Step 5: Forming the Wreath
Using a sharp knife, gently mark 11 sections down the roll, cutting two-thirds through but leaving the top third intact to keep the wreath connected. Bring the two ends of the roll together to form a circle, then use a bit of egg wash to stick the ends firmly. Now the fun part—twist each cut section slightly outward so the sausage meat peeks through, giving the wreath a textured, festive look. Brush the entire surface with remaining egg wash and sprinkle with sesame seeds if desired.
Step 6: Baking the Wreath
Transfer your wreath, still on parchment paper, to a baking sheet and place it in the preheated oven. Bake for 30 to 35 minutes or until the puff pastry is puffed, deeply golden, and the sausage meat is cooked through and firm. The aroma alone will have everyone gathered around!
How to Serve Easy Christmas Sausage Roll Wreath with Cranberries Recipe
Garnishes
A fresh scattering of chopped parsley or sage leaves instantly brightens the wreath’s warm tones and adds a burst of herbal color. Don’t forget an extra dollop of cranberry sauce right in the center for dipping—it completes the flavor experience and looks gorgeous nestled in the wreath’s hollow.
Side Dishes
This sausage roll wreath pairs beautifully with crisp baby greens tossed in a light vinaigrette to balance the richness, or a fresh winter slaw with tangy apple and cabbage. Roasted root vegetables also make excellent partners, providing hearty, seasonal depth to your festive spread.
Creative Ways to Present
For an extra wow factor, serve your wreath on a rustic wooden board surrounded by miniature bowls of mustards, chutneys, or even a smooth brie cheese to complement the sausage. You can also add little sprigs of rosemary or holly around the edges for that unmistakable holiday vibe. This gorgeous, edible centerpiece truly shines when the presentation matches the delicious flavors inside.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover sausage roll wreath tightly in plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to 3 days while still maintaining good flavor and texture.
Freezing
You can freeze the uncooked sausage roll wreath by wrapping it securely in plastic and then foil, freezing for up to one month. When ready, thaw overnight in the refrigerator and bake as usual. If you want to freeze the cooked wreath, slice it first, then freeze in single layers separated by parchment paper for quick reheating options.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 10 to 15 minutes to restore the pastry’s crispness and warm the filling through. Avoid microwaving if you can, since that tends to make the pastry soggy rather than flaky.
FAQs
Can I use vegetarian sausage for this recipe?
Absolutely! Vegetarian or plant-based sausage works wonderfully in this wreath and offers a delicious alternative without compromising on flavor or texture.
Is it necessary to add nuts to the sausage mixture?
While nuts add a lovely crunch and nutty flavor, you can omit them if you have allergies or prefer a simpler texture. The wreath will still be delicious without them.
Can I prepare this wreath in advance?
Yes! You can assemble the wreath ahead of time and keep it refrigerated until baking day. Just cover it well so the pastry doesn’t dry out before going into the oven.
What can I substitute for cranberry sauce if I don’t have any?
If cranberry sauce isn’t on hand, a chutney with similar sweet-tart notes like apple or cherry chutney will work beautifully to complement the sausage flavors.
How do I know when the sausage roll wreath is fully cooked?
The puff pastry should be golden and puffed, and the sausage meat inside should be firm and no longer pink. Using an instant-read thermometer, the internal temperature of the sausage mix should reach 160°F (71°C) for safety.
Final Thoughts
This Easy Christmas Sausage Roll Wreath with Cranberries Recipe is a joyous way to bring friends and family together around a scrumptiously festive dish. The vibrant flavors, inviting presentation, and comforting textures make it a true holiday highlight. I hope you try it this season and enjoy every delicious, golden bite as much as I do!
PrintEasy Christmas Sausage Roll Wreath with Cranberries Recipe
This Easy Christmas Sausage Roll Wreath with Cranberries combines savory sausage meat with festive dried cranberries and nuts, all wrapped in flaky puff pastry and baked to golden perfection. Ideal as a delicious and eye-catching appetizer for holiday gatherings, it’s easy to assemble and guaranteed to impress your guests with its flavorful blend and beautiful wreath shape.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: British
Ingredients
Sausage Mixture
- 1 lb (400g) sausages (pork, chicken, or veggie sausage meat, preferably good quality and free-range)
- ½ cup dried cranberries
- ¼ cup pecans
- ¼ cup flaked almonds
- A handful of fresh sage, finely sliced (optional)
- ½ teaspoon salt
- Black pepper, to taste
Puff Pastry and Toppings
- 1 sheet puff pastry (UK/AU/NZ: 1 ready-rolled sheet approx. 35cm x 23cm / 14″ x 9″; US: 1 frozen sheet, thawed and gently rolled into a larger rectangle)
- 1 cup cranberry sauce
- 1 egg, whisked
- 1 tablespoon sesame seeds (optional)
Instructions
- Make the sausage mix: Preheat your oven to 400°F (200°C fan). Roughly chop the dried cranberries, pecans, and almonds, then place them in a large mixing bowl along with the finely sliced sage if using. Remove the sausage meat from the casings by slicing them open and squeezing the meat into the bowl. Add ½ teaspoon salt and freshly ground black pepper, then mix thoroughly until well combined.
- Prepare your puff pastry: Lay a large piece of parchment paper on a flat surface. Place your puff pastry sheet on the paper. For UK/AU/NZ, use the puff pastry as is; for US, roll out the thawed sheet gently into a rectangle approximately 14 x 9 inches.
- Assemble the sausage roll: Spoon about 4 tablespoons of cranberry sauce in a straight line down the middle of the pastry, creating a 2-inch wide strip. On top of this, pile the sausage meat mixture, shaping it evenly into a long log that stretches along the middle length of the pastry.
- Roll up the sausage roll: Brush one long side of the pastry next to the sausage log with the whisked egg to act as adhesive. Fold the opposite side of the pastry over the sausage, then roll the pastry over the egg-washed side to completely encase the sausage mixture. Flip so the seam side of the pastry is underneath to seal it well.
- Form the wreath: Using a knife, mark 11 roughly equal sections along the sausage roll. Cut two-thirds of the way through each mark, leaving the top one-third of the roll intact so the wreath stays connected. Gently bring the two exposed ends together to form a circular wreath shape. Brush the top lightly with more egg wash to help it stick and twist each cut section a quarter turn so the exposed sausage faces upward. If using, sprinkle the top with sesame seeds, then brush exposed pastry with remaining egg wash.
- Bake and serve: Transfer the wreath on the parchment paper to a baking sheet. Bake in the preheated oven for 30 to 35 minutes until the pastry is golden, puffed, and the sausage meat looks cooked through and firm. Serve warm with the remaining cranberry sauce in the center of the wreath for dipping.
Notes
- For a vegetarian option, use vegetarian sausages or sausage meat substitutes.
- Ensure the pastry is well chilled before rolling to aid a flaky texture.
- If using frozen puff pastry in the US, allow it to thaw fully and roll gently to avoid tearing.
- You can substitute pecans and almonds with walnuts or hazelnuts according to preference.
- Sage adds an aromatic touch but is optional based on availability and taste preference.
- Leftover cranberry sauce makes a perfect condiment for dipping.
- Brush egg wash carefully to achieve a shiny, golden finish.
Keywords: christmas sausage roll wreath, sausage roll, holiday appetizer, puff pastry sausage roll, cranberry sausage roll, festive appetizer
