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.
Contents
Ingredients
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.
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.
Keeping with the Christmas and holiday theme, I even turn my turkey dinner leftovers into sausage rolls. Don’t miss my Turkey, Stuffing and Cranberry Sausage Rolls—they’re festive, fun, and a great way to reduce waste.
Best type of sausage
The type of sausage you use is entirely up to you. I like a good British pork sausage, but I’ve also made this with mild and spicy Italian sausage. You can even make two or three wreaths with different sausages so guests have options—a true sausage roll smorgasbord!
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.
Leftovers
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!).
To reheat, place the sausage rolls on a baking sheet and warm them in a 350°F/175°C oven for 5–10 minutes until the puff pastry crisps back up beautifully.
For storage, keep any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them: arrange the rolls on a baking sheet, freeze until firm, then transfer them to a freezer bag or container. They’ll keep well for up to 3 months. Reheat straight from frozen in a 350°F/175°C oven for 12–15 minutes.
If you’ve made my Pull Apart Sausage Roll Wreath, please leave a star rating in the recipe. You can also leave a comment or ask a question below.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
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
- For 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. - For 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.
Notes
* If using sweetened, you will need to adjust the amount of sugar.
** I like to defrost in the fridge overnight, then keep cold right up until you need it.
Step-by-step video:
Nutrition Information
Yield
11
Serving Size
1
Amount Per Serving
Calories 305Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 70mgSodium 594mgCarbohydrates 10gFiber 1gSugar 6gProtein 13g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
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