Sausage Roll Wreath (Just Six Ingredients!)
, Published Dec 18, 2024
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This Sausage Roll Wreath is the perfect appetizer for the holiday season!! With just six ingredients, it is super easy to make, spectacular and perfect for sharing.
Make this easy Sausage Roll Wreath and you will be winning Christmas this year! It looks stunning and festive, tastes delicious and is just so easy to make. I guarantee there will be no crumbs left if you serve this crowd-pleasing appetizer this holiday season.
I mean who doesn’t LOVE sausage rolls, am I right? They are delicious and so moreish that its usually the first appetizer to disappear off the festive table. Making a sausage roll wreath is a great showstopping centerpiece that easily serves up to 20 guests. And, best of all, it is just super easy to make.
Sausage Wreath Ingredients
You need just a handful of ingredients – six easy-to-find ingredients in all if you count the sesame seeds 🙂
- Sausages or sausage meat – use the best quality pork sausages you can afford with a high meat percentage, preferably free-range.
- Jus-Roll Crescents (sold as Jus-Roll ready to bake Croissants in the UK).
- Prosciutto – this is optional and you can leave out if prefer.
- Dijon mustard, caramelized onion chutney or cranberry relish for added zhuzh.
- An egg for brushing on the pastry.
- Sesame seeds to top your sausage roll wreath – you can also use poppy seeds or Everything Bagel seasoning.
How to Make Sausage Roll Wreath
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Preheat the oven to 375°F / 190°C (360°C / 180°C if using a fan assisted oven). Remove the sausage meat from the casings and place in a bowl. Mix well and discard the casings.
- Place a large piece of baking paper on your worktop and position a small bowl in the middle. Unroll the crescents and cut along the perforations so you that you have 4 rectangles (do not separate into crescents). Cut each rectangle in half, as pictured below.
- Arrange the pieces of dough around the bowl, overlapping slightly so that there are no gaps (you can also pinch the dough closed with your fingers).
- Cover the dough with slices of prosciutto, leaving a small gap at the edge. Brush with the mustard (or spread with chutney, cranberry sauce or relish).
- Shape the sausage meat into a log and place in the middle of the dough (refer to the recipe video or photos if you can’t picture it).
- Fold the crescent roll dough edges over the sausage to create a sausage roll wreath, pinching the dough together to seal.
- Lightly beat a small egg in a bowl then brush all over the wreath. Sprinkle with the sesame seeds if using. Use kitchen scissors or a sharp knife to cut 12 incisions two-thirds of the way though the sausage roll, without cutting through to the edge. Transfer the baking paper on a large baking tray.
- Remove the dish from the middle of the wreath and bake for 30-40 minutes or until the pastry is golden and the sausage is cooked through. If you have a meat thermometer, you can check whether the internal temperature is 160°F (71°C).
- Position the bowl you used earlier in the middle of your wreath and fill with ketchup, mustard or cranberry sauce for easy dipping and present to your guests!
Recipe Notes and Tips
PREP AHEAD Make the sausage wreath up to a day in advance, store in the refrigerator and bake when ready to serve.
VARIATIONS Use your favorite sausages to make this recipe – I used pork sausages but you can also make it with chicken or turkey sausages or even a plant-based sausage meat alternative instead (leaving out the prosciutto for a vegetarian version).
Get your party appetizers here!
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Easy Sausage Roll Wreath
Video
Equipment
Ingredients
- 1 pound (450g) sausages (or sausage meat)
- 1 pack Jus-Roll Crescents (ready to roll Croissants in the UK)
- 6 Prosciutto di Parma slices
- 3 tbsp Dijon mustard or cranberry relish, chutney etc.
- 1 egg , lightly beaten
- 2 tbsp sesame seeds (optional)
Instructions
- Preheat the oven to 375°F / 190°C (360°C / 180°C if using a fan assisted oven). Remove the sausage meat from the casings and place in a bowl. Mix well and discard the casings.1 pound (450g) sausages (or sausage meat)
- Place a large piece of baking paper on your worktop and position a small bowl in the middle. Unroll the crescents and cut along the perforations so you that you have 4 rectangles (do not separate into crescents). Cut each rectangle in half, as pictured below.1 pack Jus-Roll Crescents
- Arrange the pieces of dough around the bowl, overlapping slightly so that there are no gaps (you can also pinch the dough closed with your fingers).
- Cover the dough with the slices of prosciutto, leaving a small gap at either edge. Brush with the mustard (or spread with chutney or relish).6 Prosciutto di Parma slices, 3 tbsp Dijon mustard
- Shape the sausage meat into a log and place in the middle of the dough (refer to the recipe video or photos if you can’t picture it).
- Fold the crescent roll dough over the sausage to create a sausage roll wreath, pinching the dough together to seal.
- Lightly beat a small egg in a bowl then brush all over the wreath. Sprinkle with the sesame seeds if using.1 egg, 2 tbsp sesame seeds
- Use kitchen scissors or a sharp knife to cut 12 incisions two-thirds of the way though the sausage roll, without cutting through to the edge. Transfer the baking paper on a large baking tray.
- Remove the dish from the middle of the wreath and bake for 30-40 minutes or until the pastry is golden and the sausage is cooked through. If you have a meat thermometer, you can check whether the internal temperature is 160°F (71°C).
- Position the bowl you used earlier in the middle of your wreath and fill with ketchup, mustard or cranberry sauce for easy dipping and present to your guests!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
