Easy 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
Scale
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