Savory Mini Sausage Roll Wreath

A festive and irresistible appetizer featuring golden, flaky pastry wrapped around herbed sausage, arranged in a striking half-circle wreath—perfect for sharing at any gathering.

This recipe brings the family together with its warm, savory flavors and attractive presentation.

Ingredients

• 1 sheet (approx. 250 g) ready-rolled puff pastry: For the pastry base
• 350 g good-quality pork sausage meat or 6 pork sausages, casings removed: Main filling
• 1 small onion, finely chopped: Added flavor
• 1 tbsp fresh parsley, finely chopped: Fresh herbs for taste
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme): Herb seasoning
• 1 tsp Dijon mustard: Adds zest
• ½ tsp salt: Enhances taste
• ¼ tsp black pepper: Adds mild heat
• 1 egg, beaten (for egg wash): To seal and glaze
• 1 tbsp sesame seeds (optional): For topping
• 1 tbsp poppy seeds (optional): For topping
• 2 tbsp wholegrain mustard or chutney: To serve, optional
• Fresh herbs (e.g., rosemary, thyme) for garnish: Final touch

Instructions

Preheat Oven:

Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.

Mix Filling:

In a bowl, combine the sausage meat, onion, parsley, thyme, Dijon mustard, salt, and pepper. Mix until fully incorporated.

Prepare Pastry:

Unroll the puff pastry sheet on a lightly floured surface. Cut lengthwise into two equal strips.

Form Logs:

Divide the sausage mixture in half and form each portion into a long, even log. Place one log along the long edge of each pastry strip.

Roll Pastry:

Carefully roll the pastry over the sausage, brushing the edge with a little beaten egg to seal. Position the seam underneath.

Cut Rolls:

Cut each roll into 6–8 even pieces (about 4–5 cm each), for a total of 12–16 mini rolls.

Arrange Rolls:

Arrange the mini rolls, seam side down, in a half-circle/wreath shape on the prepared baking sheet, leaving a small gap between each for expansion.

Egg Wash and Seeds:

Brush the tops with the remaining beaten egg. Sprinkle with sesame and/or poppy seeds if desired.

Bake:

Bake for 20–25 minutes or until golden brown and cooked through.

Cool and Serve:

Cool slightly, then transfer the wreath to a serving platter. Garnish with fresh herbs if desired. Serve warm with mustard or chutney.

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This recipe creates warm family moments whether served at festive gatherings or casual weekend snacks.

Serving Suggestions

Serve warm with wholegrain mustard or your favorite chutney and garnish with fresh herbs for added aroma and taste.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage, reheating in the oven before serving.

Variations

Try adding chili flakes to the sausage mix for extra heat or use different herbs like rosemary for alternative flavors.

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This mini sausage roll wreath is a delightful centerpiece sure to impress guests and satisfy appetites.

Recipe FAQs

→ What pastry works best for this dish?

Ready-rolled puff pastry is ideal for its light, flaky texture that crisps nicely around the filling.

→ Can I substitute the pork sausage?

Yes, turkey, chicken, or plant-based sausage alternatives can be used for different dietary needs.

→ How do I create the wreath shape?

Arrange the individual rolls seam side down in a half-circle pattern on a baking sheet, leaving slight gaps for expansion.

→ What is a good accompaniment for serving?

Serve warm with wholegrain mustard, chutney, or fresh herb garnish to enhance the flavors.

→ Can the sausage filling be spiced up?

Adding a pinch of chili flakes or additional herbs to the sausage mixture provides a subtle spicy kick.