Pull Apart Sausage Roll Wreath
Think of this dish as a giant, circular version of pigs in a blanket—but even more festive. My Pull-Apart Sausage Roll Wreath is made with just two simple ingredients: puff pastry and sausage. It’s the ultimate shareable appetizer for Christmas, holiday gatherings, or New Year’s Eve parties. Serve it with an easy homemade cranberry apple sauce for the perfect seasonal bite.
A ‘tear and share’ appetizer that looks holiday fancy, but is really not that difficult to make because you don’t have to actually make the pastry or the sausage! You’re just ‘bringing them together.’ A popular recipe here since 2021.
Table of Contents
How to Make a Sausage Roll Wreath (step-by-step)
You can also watch the full process in the recipe video.
- Roll out the puff pastry into a rectangle.
2. Place the sausage meat along one long edge of the pastry.
3. Brush the edges with egg wash.
4. Roll the pastry over the sausage, keeping the seam side down, and seal the edge.
5. Place the roll on a parchment-lined baking sheet. Shape the roll into a wreath and seal the ends together.
6. Score the pastry at even intervals with a sharp knife.
7. Brush the whole wreath with egg wash.
8. Sprinkle with sesame seeds and bake until golden brown.
Storing Leftovers and Reheating
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. To freeze, arrange the rolls on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months.
Reheating
From Frozen: Reheat directly from the freezer at 350°F (175°C) for 12–15 minutes.
From Chilled: Place on a baking sheet and warm in a 350°F (175°C) oven for 5–10 minutes until the pastry is crisp.
More Sausage Roll Recipes
Sausage rolls are perfect for a hearty bite to serve with drinks, no matter the occasion. For a non-wreath option, try my Mini Pork, Apple & Sage Sausage Rolls with Curry Ketchup. Or, if you want to go old-school, you can’t beat Traditional Homemade Sausage Rolls made with homemade pastry.
Festive Holiday Recipes
Staying with the Christmas and holiday theme, I even turn my turkey dinner leftovers into festive sausage rolls. Don’t miss my Turkey, Stuffing and Cranberry Sausage Rolls – a fun, flavorful way to reduce waste.
For a stunning centerpiece, try my Holiday Rosemary Bread Wreath. Using simple dinner rolls arranged in a circle and brushed with fragrant rosemary and sea salt, this golden-brown wreath looks beautiful on the table and doubles as the perfect pull-apart bread for sharing.
Best Type of Sausage To Use
The choice of sausage is entirely up to you. A traditional British pork sausage is excellent, though mild or spicy Italian varieties also work well. For a larger gathering, consider preparing two or three wreaths using different sausages to offer guests a variety—a true sausage roll smorgasbord.
Quick Tips for Success:
- British Pork: Classic, herbal, and mild.
- Italian (Sweet or Spicy): Adds a punch of fennel and garlic.
- The “Smorgasbord” Idea: If serving multiple types, garnish each wreath with a different seed (like sesame or poppy) to help guests distinguish between them.
Sauce for Serving
A sweet and tangy cranberry apple sauce is the perfect accompaniment to balance the richness of the meat. Infused with warm spices like cinnamon and nutmeg, it acts as a bright, acidic counterpoint to savory dishes.
Vegetarian Option
If you’d like to offer a vegetarian version alongside the meat, a great option is to use the filling from my Vegetarian Mushroom Wellington. Just swap that mixture in for the pork sausage.
Most people know that Brits (like me) love our sausage rolls—I could happily eat them any time of day. And yes, they even make a delicious breakfast (if you manage to have any left!).
Pull Apart Sausage Roll Wreath
Video
Ingredients
For the sauce:
- 2 cups (200 grams) fresh cranberries, rinsed
- 1 cup (250 grams) unsweetened applesauce , (see note)
- ½ teaspoon ground cinnamon
- Small pinch nutmeg
- 2 tablespoons granulated sugar
- 4 tablespoons water
For the sausage rolls:
- 10 ounces (285 grams) pork sausage meat (removed from casing)
- Puff pastry, defrosted (see note)
- 1 egg , beaten with a little milk
- Black and white sesame seeds, optional
Instructions
Make the sauce:
- To a pan add the cranberries, applesauce, cinnamon, nutmeg, sugar and water. Bring to a simmer over medium heat, when bubbling, turn down to low and cook, stirring until all the cranberries pop. If it is too thick, add more water until you reach your desired consistency. Taste and add more sugar if needed. Remove from the heat and set aside.
Make the sausage roll:
- Preheat oven to 400°F/200°C. Cover a large baking sheet with parchment/baking paper.
- On a clean work surface (away from the raw meat), dust with flour and roll out the puff pastry to a 4 x 24 inch (10 x 60 cm) rectangle, with the long edges closest to you. Depending on the size of your pastry, you may need to cut and piece the pastry together to make it longer
- Place the sausage meat down the length of the pastry, at the edge closest to you then take the edge closest to you and roll over the meat to create a nice roll, don’t overlap the pastry too much, just a little and trim off the rest. Press the seam to seal and make sure it is on the bottom. Transfer the roll to the baking sheet with the edge of the pastry on the bottom and shape into a circle, sealing the ends together as best you can.
- Use a sharp knife, or kitchen shears, cut the pastry every 2-inches (5 cm) along on the top and a little down the sides of the entire length of the roll, just to reveal the meat.
- Brush with the rest of the egg wash all over the pastry, sprinkle with sesame seeds. Bake for 30-35 minutes until the pastry is golden brown.
- When removed from the oven allow to rest before serving.
Question: is the sausage meat raw or cooked when it goes in the puff pastry? It seems like everything would get really greasy if it went in the oven raw.
I’m planning to make your recipe this weekend with a different kind of (not Christmas) dipping sauce.
Yes, the meat gets rolled raw (just the way British sausage rolls are made). It’s the only way you would be able to shape it. You can see me doing this in the video in the recipe card and also in still images if you scroll up from the recipe. I’ve never had an issue with it getting greasy. Let me know if you have any other questions and enjoy!