Bake up something special this Christmas with this festive Sausage Roll Wreath. Mix up a classic English style pork sausage mixture from scratch, then envelop it with a rich, buttery store-bought puff pastry. Made in under an hour, this appetizer wreath makes an impressive centrepiece for all your holiday get togethers.

This whole project might surprise you with how easy it really is. The easiest part is prepping the sausage mixture and thawing out the puff pastry. After that, expect to utilize a bit of skill and artistic flair as you stuff, then shape the wreath. Don’t worry if your first wreath is not perfect, that’s what the rosemary garnish is for!

Sausage Roll Wreath

Impress your guests with this fun holiday Sausage Roll Wreath!
Author Bernice Hill


  • 1 1/2 lbs ground pork, 680 grams
  • 1 tsp salt, 5ml
  • 1 tsp freshly ground black pepper, 5ml
  • 1/2 cup fine fresh breadcrumbs, 125ml
  • 1/8 tsp ground allspice, small pinch
  • 1/8 tsp ground cloves, small pinch
  • 1 tsp dried savory, 5ml
  • 1/2 tsp dried ground sage, 3ml
  • 1 large sheet puff pastry (thawed but still chilled)


  • Preheat oven to 375 F (190 C).
  • Mix ground pork with seasonings and breadcrumbs in a large bowl. Really get in there with your hands or even a dough hook on a stand mixer. The trick is to break up the fat a bit so that it becomes a bit stringy and the mixture clings together.
  • Lay the puff pastry out on a cool surface (leave it on the plastic sheet for now).
  • With your hands, take half or one third of the pork mixture and roll it into a 2-inch wide log. Place it along the long end of the pastry sheet closest to you.
  • Repeat with remaining mixture until you have one continuous log of sausage meat along the bottom of the pastry.
  • Roll the puff pastry up so that it surrounds the meat and brush a bit of beaten egg to seal the pastry seam.
  • Roll the log over so that it is seam side down. Use a sharp knife to cut the log into twelve equal pieces, stopping before going through the bottom layer of pastry.
  • Beginning with the middle pieces, gently twist each cut piece so that it is angled slightly upward. Work your way out from the centre, gradually forming a circle that meets at the top.
  • Brush the puff pastry with beaten egg. Bake for 20 minutes until pastry is puffed and golden.
  • Remove from oven, garnish with rosemary and fresh cranberries. Serve immediately or freeze and reheat before serving.