Pull Up a Chair: Let’s Talk Sausage Roll Wreaths
If you’d told me a few years ago I’d be shaping sausage rolls into a wreath for Christmas, I’d have laughed. Or, well, coughed from the stress of making another holiday dinner. But now? It’s this Easy Christmas Sausage Roll Wreath with Cranberries—I call it “The Showstopper That Even Survives My Impromptu Dance Moves in the Kitchen.” First time I made it the pastry split because I forgot about it while FaceTiming my mate Rachel, but honestly, the bits that escaped were the best part. There’s something almost magical about the way the sweet cranberries pop against the herby sausage. And it’s a real crowd-pleaser, even for the picky cousin who always claims they’re full but somehow manages three slices.
Why I Keep Coming Back to This
I make this when I want to impress but also can’t be bothered to fuss too much (we’ve all been there, right?). My family goes honestly bananas for this—my dad calls dibs on the crispy edge every year, and the leftovers barely make it to breakfast. (Confession: I once hid a chunk at the back of the fridge just for myself. Sorry, not sorry.)
Oh, and if you’re worried about cranberries being “too festive,” trust me, they just make it zing. Even picky eaters, ahem, my sister, happily demolish it now—though the first time, she tried to pick them all out. Not her finest hour.
What You Need (& a Few Cheeky Substitutions)
- 2 sheets ready-rolled puff pastry (Honestly, any brand’s fine—I’ve even used Tesco’s own. Grandma swore by Jus-Rol though.)
- 450g sausage meat (I’ve used plain sausages, squeezed from their skins, when out of actual sausage meat. Works a charm.)
- 100g dried cranberries (fresh cranberries are lovely but more sharp; go with what you have.)
- 1 small onion, finely chopped (Red onion gives a sweeter kick, but white’s more classic.)
- 1 dessert apple, grated (Or skip it, but it adds a kind of mild sweetness that I really like.)
- 1 egg, beaten (For glazing, but a splash of milk does in a pinch—my friend swears by oat milk, which, okay.)
- Handful of chopped fresh parsley (Totally optional. Sometimes I skip it if I’ve run out—nobody seems to notice.)
- Splash of Worcestershire sauce (You could use soy sauce. Okay, it’s not traditional but actually, it’s not half bad.)
- Some black pepper (I go heavy handed—judge me.)
How I Throw It Together (With Room for Error)
- Preheat your oven to 200°C (400°F). If you forget, like I do occasionally, don’t panic—just whack it up a bit later.
- Line a large baking tray with paper. Grease it if you’re feeling extra cautious, but, truth be told, it usually doesn’t stick all that much.
- In a big bowl, get the sausage meat, cranberries, grated apple, onion, chopped parsley, and Worcestershire sauce in there. Give it a really good mix, hands in—this is serious squidge territory. (This is where I sneak a bit to taste, mainly for seasoning. Don’t judge.)
- Unroll your pastry sheets. Place one on the tray. Shape the sausage meat mix into a sausage-log-of-sorts and lay it in a ring around the middle. Leave a gap in the center so it actually looks wreath-ish. (It looks a bit weird at this point, but it always comes together, promise.)
- Brush some beaten egg around where the pastry meets. Place the second pastry sheet right over the top, gently pressing the edges to seal. If it tears? Just patch it. Rustic is all the rage, anyway.
- Cut into the pastry all the way around the ring at 3-4cm intervals—but don’t cut right through to the center. Twist each little sausage-filled section so some filling peeks out. I never get them perfectly even. Meh, it’s festive chaos.
- Brush the whole thing with more egg. Scatter some extra cranberries on top if you want to, but I don’t always bother unless I have extras floating round.
- Bake for 30-35 minutes, or until it’s golden, and the kitchen smells like happiness. If bits leak out and get crispy? That’s the cook’s snack.
Bits I’ve Learned Along the Way
- The wetter the sausage mix, the harder it is to shape—so ration that apple juice.
- I once used filo instead of puff pastry; it went totally, madly wrong—just… don’t do it.
- If your pastry splits, just call it “artisan.” Works every time.
If You Fancy a Change…
- Chopped dried apricots instead of cranberries taste surprisingly lush.
- Apple swapped for pear? Very posh, bit too soft for my taste though.
- Vegetarian sausage meat works but you’ll need a little less apple, otherwise it’s mush city.
- I tried throwing some stilton in once—family not convinced, but I’d give it another go (when they’re not looking).
Toolbox Talk (But Don’t Stress If You Haven’t Got Everything)
- Baking tray – mine’s warped from years of roasties, still works fine.
- Pastry brush – or just crumple up a bit of paper towel if you can’t find yours. Works nearly as well.
- A sharp knife – but, honestly, even a slightly blunt one will do, just press a bit harder.
- Bowl for mixing – washing up bowl is overkill, but, I’ve done it.
Storing the Leftovers (Like That Ever Happens)
In the odd chance there’s any left, wrap it up and pop it in the fridge. Good for 2 days, probably 3 if you’re daring. It warms back up in the oven really nicely. Pretty sure it tastes better the next day, if I’m honest. Truthfully though, in my house it never lasts more than a day!
How I Love Serving This (and a Random Family Quirk)
Set it on your biggest board, scatter a handful of extra cranberries and some rosemary sprigs around (the fake holly one year? Not my finest idea). We have it as the centrepiece at Christmas Eve tea, with spicy mustard and a good cheese, usually something from the local deli—except that time Dad bought that weird ‘cheddar with port’ block. Still not over that.
Things I Wish I’d Known: Pro Tips
- Don’t overstuff the sausage meat—once, I wanted it really full and the pastry exploded. Not pretty.
- Let the wreath sit 10 minutes before cutting—unless you want a sausage-splosion. I once cut too soon, got molten cranberry on my new slippers. Not fun.
FAQs (Because People Actually Ask Me This!)
- Can I make it ahead?
- Oh definitely! You can assemble (through step 6), then wrap and chill overnight. Just egg-wash and bake when you need it. The pastry’s a bit softer after a night chilling but, well, I think it’s worth the tradeoff for less morning madness.
- What if I can’t find sausage meat?
- I just use sausages, squeeze out the filling, and mix as normal. The only thing is watch the seasoning, some sausages already have a load.
- Can I freeze it?
- Uh-huh! Freeze before baking, and bake straight from frozen, just add another 10-15 minutes. It won’t be quite as crisp as fresh, but I never get complaints. You could also slice it and freeze portions for emergency snacks (highly recommend).
- Best sauce to serve with it?
- Honestly, wholegrain mustard is our house favourite, but I once tried onion chutney after reading about it on BBC Good Food and wow—highly recommend. See what you fancy.
- Can kids help?
- If they’re old enough to not eat all the cranberries before they hit the bowl, yes. Otherwise, prepare yourself for random finger holes in the pastry (speaking from experience).
Lastly, if you’re looking for a video how-to, this YouTube tutorial is brilliantly down-to-earth (though they use a different filling, the method’s spot on).
Happy feasting, and remember: perfection is (highly) overrated—especially at Christmas!
Ingredients
- 1 sheet puff pastry (about 14 oz)
- 14 oz (400 g) sausage meat
- 1/2 cup dried cranberries, chopped
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 large egg, beaten (for egg wash)
- Salt and black pepper, to taste
- 1 tsp Dijon mustard (optional)
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
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2In a mixing bowl, combine sausage meat, cranberries, onion, parsley, thyme, mustard (if using), salt, and black pepper. Mix until well blended.
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3Unroll the puff pastry sheet on a lightly floured surface. Shape the sausage mixture into a long log and place it along one edge of the pastry.
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4Roll the pastry around the sausage meat to encase it, sealing the edges with a little egg wash. Form the roll into a wreath shape, sealing the ends together.
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5Transfer the wreath to the prepared baking tray. Brush the top with the beaten egg and make a few slits for steam to escape.
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6Bake for 30 minutes or until golden brown and cooked through. Allow to cool slightly before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340cal
Protein:
11 gg
Fat:
21 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
25 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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