Sausage Roll Wreath with Cranberry Sauce Recipe
If you are looking for a festive and delicious centerpiece that will wow your guests, look no further than this delightful Sausage Roll Wreath with Cranberry Sauce Recipe. It combines the flaky, buttery goodness of puff pastry wrapped around savory pork sausage meat with a tangy, homemade cranberry apple sauce that adds a burst of bright flavor. This dish is not just a treat for your taste buds but also a feast for the eyes, with its charming wreath shape that’s perfect for any gathering or holiday celebration. Once you try this recipe, it’s sure to become a treasured favorite in your collection.
Ingredients You’ll Need
The magic of this recipe is in its simplicity. Each ingredient plays an important role—from the fresh cranberries that provide tartness to the sausage meat which offers rich savory notes, and the puff pastry that bakes into a golden, flaky wreath. Let’s take a look at what you’ll need to bring this fabulous dish to life:
- 2 cups fresh cranberries: Rinsed and ready to deliver tart brightness and color.
- 1 cup unsweetened applesauce: Adds natural sweetness and helps mellow the cranberries.
- ½ teaspoon ground cinnamon: Provides warm spice enhancing the sauce depth.
- Small pinch nutmeg: Adds subtle nuttiness that complements the fall flavors.
- 2 tablespoons granulated sugar: Balances the tartness with just the right sweetness.
- 4 tablespoons water: Helps achieve the perfect sauce consistency.
- 10 ounces pork sausage meat: Juicy and savory, the star filling of the wreath.
- Defrosted puff pastry: Essential for creating that perfect flaky, buttery crust.
- 1 egg beaten with a little milk: Provides a golden, shiny finish to the pastry.
- Black and white sesame seeds (optional): Adds lovely texture and a gorgeous visual appeal.
How to Make Sausage Roll Wreath with Cranberry Sauce Recipe
Step 1: Prepare the Cranberry Apple Sauce
The cranberry apple sauce is where the vibrant heart of flavor begins. Start by combining the cranberries, applesauce, cinnamon, nutmeg, sugar, and water in a pan over medium heat. Bring it to a gentle simmer, then reduce the heat and cook, stirring often until the cranberries burst and the sauce thickens. If it gets too thick, just add a little water until you find the perfect spoonable consistency. Taste as you go, adjusting the sweetness to your preference. This sauce is an incredible complement to the rich sausage roll.
Step 2: Preheat the Oven and Prepare the Baking Sheet
Set your oven to 400°F (200°C) and get your baking sheet ready by lining it with parchment paper. This little step saves you from sticky messes and makes cleanup a breeze. A properly prepared baking sheet is a simple way to ensure your sausage roll wreath bakes perfectly every time.
Step 3: Roll Out the Puff Pastry
On a lightly floured, clean surface, roll the defrosted puff pastry into a long rectangle about 4 inches by 24 inches (10 x 60 cm). If your pastry sheet is smaller, gently patch pieces together to reach the length needed. The size is important here to wrap beautifully around the sausage meat and shape into a wreath.
Step 4: Assemble the Sausage Roll
Spread the pork sausage meat evenly along the side of the pastry closest to you. Then carefully roll the pastry over the sausage, pressing tightly to seal the seam. Trim any excess pastry so it’s neat and tidy. Placing the seam-side down on your prepared baking sheet keeps the roll intact as it bakes. This is the foundation of your savory wreath.
Step 5: Shape the Wreath and Cut the Pastry
Form the long sausage roll into a circle on the baking sheet, connecting the ends securely to create that classic wreath shape. Using a sharp knife or kitchen scissors, make cuts every 2 inches (5 cm) along the top and slightly down the sides to reveal the sausage filling peeking through. This not only makes for a beautiful presentation but helps the heat circulate for even baking.
Step 6: Bake to Golden Perfection
Brush the entire pastry wreath with your beaten egg and milk wash to achieve a glossy, golden finish. Sprinkle with black and white sesame seeds if you’re using them—these little seeds add subtle nuttiness and eye-catching detail. Bake for 30 to 35 minutes until the pastry is puffed up beautifully and turns golden brown. Your kitchen will smell incredible at this point!
Step 7: Rest and Serve
Once baked, give the wreath a few minutes to rest before slicing into it. Serve warm alongside the cranberry apple sauce you prepared earlier for dipping or spreading, letting each bite offer that perfect balance of savory and tangy flavors. This step makes all the difference, allowing the juices to settle so every slice stays juicy and delicious.
How to Serve Sausage Roll Wreath with Cranberry Sauce Recipe
Garnishes
Simple garnishes like fresh rosemary sprigs or a sprinkle of chopped parsley can add an herbal brightness that contrasts beautifully with the hearty sausage and sweet cranberry sauce. Don’t hesitate to be creative—this dish loves little touches that make it feel special and seasonal.
Side Dishes
This sausage roll wreath pairs wonderfully with crisp green salads or roasted vegetables, which provide fresh textures and colors to your meal. For a complete festive spread, consider adding creamy mashed potatoes or a tangy slaw to round out flavors and keep things balanced.
Creative Ways to Present
Arrange your sausage roll wreath on a wooden board or colorful platter and place small bowls of cranberry sauce around it for easy sharing. You can also tuck in some fresh cranberries or edible flowers between the cuts for an extra touch of elegance that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover sausage roll wreath slices can be stored in an airtight container in the refrigerator for up to 3 days. Keep the cranberry sauce separate to maintain its fresh tanginess. When ready to eat, just reheat gently to preserve the flaky pastry texture.
Freezing
If you want to save the wreath before baking, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. You can also freeze individual cooked slices after they’ve cooled, making this a great option for quick meals later on.
Reheating
Reheat leftover sausage roll slices in a preheated oven at 350°F (175°C) for about 10-15 minutes to refresh the crispiness of the puff pastry. Avoid the microwave if you want to keep that flaky texture intact. Warm the cranberry sauce gently on the stove or in a microwave-safe bowl.
FAQs
Can I use a different type of sausage meat?
Absolutely! While pork sausage meat is traditional and flavorful, feel free to experiment with beef, chicken, or even vegetarian sausage alternatives to suit your taste and dietary needs.
Is it possible to make the cranberry sauce ahead of time?
Yes, the cranberry apple sauce can be made a day or two in advance and stored in the fridge. Its flavors actually deepen with time, making it even more delicious when served alongside the warm sausage roll wreath.
Can I use frozen cranberries for the sauce?
Definitely! Frozen cranberries work just as well as fresh ones and are often easier to find year-round. Just thaw them slightly before starting the sauce to help them cook evenly.
What if I don’t have puff pastry on hand?
Puff pastry is essential for that flaky, buttery crust that defines this dish, but you could try using a sheet of phyllo dough, brushed with melted butter between layers, for a lighter texture. The result will be different but still tasty!
How do I make sure the sausage roll wreath holds its shape?
Sealing the pastry edges firmly and shaping the wreath carefully before baking are key. Also, ensure the sausage meat is evenly spread and not too loose, which helps the roll stay intact while cooking.
Final Thoughts
There is something truly special about serving a warm, golden Sausage Roll Wreath with Cranberry Sauce Recipe that invites everyone to gather round and share in the joy of good food. Its perfect balance of savory and sweet flavors coupled with a stunning presentation makes it ideal for any occasion where you want to impress without stress. Give this recipe a try—you might just find yourself making it again and again!
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Sausage Roll Wreath with Cranberry Sauce Recipe
- Total Time: 50 minutes
- Yield: 11 servings 1x
Description
This Sausage Roll Wreath with Cranberry Sauce is a festive and flavorful appetizer or snack perfect for gatherings and holidays. A savory pork sausage is encased in flaky puff pastry, shaped into a beautiful wreath, and baked until golden. It is served with a tangy homemade cranberry apple sauce that complements the rich sausage flavor wonderfully.
Ingredients
Cranberry Apple Sauce
- 2 cups (200 grams) fresh cranberries, rinsed
- 1 cup (250 grams) unsweetened applesauce
- 1/2 teaspoon ground cinnamon
- Small pinch nutmeg
- 2 tablespoons granulated sugar
- 4 tablespoons water
Sausage Roll
- 10 ounces (285 grams) pork sausage meat (removed from casing)
- Puff pastry, defrosted (enough to roll out to 4 x 24 inches or piece together)
- 1 egg, beaten with a little milk (for egg wash)
- Black and white sesame seeds (optional, for sprinkling)
Instructions
- Prepare the Cranberry Apple Sauce: In a medium pan, combine the cranberries, applesauce, ground cinnamon, nutmeg, granulated sugar, and water. Bring the mixture to a simmer over medium heat. Once bubbling, reduce the heat to low and cook, stirring occasionally, until most cranberries burst and the sauce thickens to a jam-like consistency. If it becomes too thick, add a bit more water to loosen it. Taste and adjust sweetness if necessary. Remove from heat and set aside to cool.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or baking paper to prevent sticking and ease cleanup.
- Roll Out the Puff Pastry: On a clean, lightly floured surface away from raw meat, roll out the defrosted puff pastry into a 4 x 24 inch (10 x 60 cm) rectangle. If the puff pastry is not large enough, carefully piece together extra pastry to reach the required length for the roll.
- Assemble the Sausage Roll: Evenly spread the pork sausage meat along the edge of the pastry closest to you. Carefully roll the pastry edge over the sausage meat, creating a tight roll and slightly overlapping the pastry edge. Trim any excess pastry to make a neat edge. Press down the seam firmly to seal the roll. Transfer the roll seam-side down onto the lined baking sheet.
- Shape the Wreath and Cut the Pastry: Gently form the sausage roll into a circle on the baking sheet, joining the ends securely by pressing them together. Using a sharp knife or kitchen scissors, cut the top of the pastry every 2 inches (5 cm) along the length of the roll and slightly down the sides, exposing the sausage filling beneath.
- Bake: Brush the entire pastry wreath with the beaten egg wash to give it a shiny golden color when baked. Sprinkle black and white sesame seeds over the top if desired. Place in the preheated oven and bake for 30 to 35 minutes until the puff pastry is puffed up and golden brown.
- Rest and Serve: Remove the wreath from the oven and let it rest for a few minutes to allow the pastry to set. Serve warm alongside the prepared cranberry apple sauce for dipping or spreading.
Notes
- Ensure the sausage meat is spread evenly and rolled tightly to prevent gaps.
- If puff pastry is not large enough, join two pieces by overlapping and sealing the seam well.
- The cranberry sauce can be made ahead and refrigerated, served warm or at room temperature.
- For a vegetarian option, substitute pork sausage with a vegetarian sausage alternative.
- Make sure the pastry roll is sealed well to avoid leakage during baking.
- Leftover cranberry sauce can be used as a condiment for other dishes or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
