Easy Sausage Roll Wreath with Cranberries Recipe
This Easy Sausage Roll Wreath with Cranberries is a festive and savory appetizer perfect for holiday gatherings. Combining juicy sausages, tart dried cranberries, crunchy nuts, and flaky puff pastry, this wreath is both visually stunning and deliciously satisfying. The addition of cranberry sauce adds a sweet and tangy contrast, making it a crowd-pleaser for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: British
Ingredients
Sausage Mixture
- 400g/14oz good quality, free-range sausages (casings removed)
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup flaked almonds
- 1/2 teaspoon salt
- Black pepper to taste
Pastry & Topping
- 1 sheet ready-rolled puff pastry
- 1 egg, whisked (for egg wash)
- 1 tablespoon sesame seeds (optional)
Serve With
- 1 cup cranberry sauce
Instructions
- Prepare the Sausage Filling: Remove the sausage meat from the casings and place it in a large bowl. Add dried cranberries, chopped pecans, flaked almonds, salt, and black pepper. Mix everything together thoroughly to evenly distribute the ingredients.
- Shape the Wreath: Roll out the sheet of puff pastry on a floured surface into a circle. Place the sausage mixture evenly around the edge of the pastry in a ring, leaving a gap in the center. Fold the pastry over the filling and seal the edges to form a wreath shape.
- Apply Egg Wash and Seeds: Brush the entire pastry wreath with the whisked egg to give it a golden, glossy finish when baked. Sprinkle sesame seeds evenly over the top if using, for added texture and flavor.
- Bake the Wreath: Preheat the oven to 200°C/400°F (fan 180°C/350°F). Place the wreath on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown and the sausage is thoroughly cooked.
- Serve with Cranberry Sauce: Allow the wreath to cool slightly before transferring to a serving plate. Serve warm with cranberry sauce on the side for dipping.
Notes
- Use good quality sausage meat for the best flavor.
- Make sure to seal the pastry edges well to prevent filling leakage during baking.
- For a nut-free version, omit pecans and almonds and add extra dried cranberries or substitute with seeds.
- The wreath can be prepared ahead of time and baked just before serving.
- Store leftovers in the refrigerator and reheat in the oven to maintain pastry crispness.
