Indulge your guests this holiday season with a showstopping Sausage Roll Wreath served alongside a tangy Cranberry Relish. This golden, flaky puff pastry wreath is filled with a savory blend of seasoned sausage, creating a warm, comforting bite perfect for festive gatherings.
Shaped into a wreath and garnished with sprigs of fresh rosemary, it doubles as a centerpiece for your table, adding charm and delicious aroma to your holiday spread.
The accompanying cranberry relish, with its sweet-tart profile, provides the perfect complement, balancing the richness of the sausage rolls with a burst of seasonal flavor. Ideal for brunches, cocktail hours, or as a starter, this dish is sure to be a crowd-pleaser and a visual delight! Â
Sausage Roll Ingredients:
1 block puff pastry
1 pack Sweet Italian Sausage
2 tbsp finely chopped sage
1/4 tsp ground cloves
1 large egg
Salt and Pepper to taste
plain flour for dusting
Cranberry Relish Ingredients:
1 jar cranberry sauce
3 tbsp red wine (or port)
1 cinnamon stick
zest of 1 orange
Directions:
Start by making the relish. This can be made 48 hours in advance and kept in the fridge.
Prepare the wreath 2 hours in advance and chill or freeze. Back from frozen, for 55 minutes.
 Start by removing the puff pastry from the fridge and allowing it to sit for 10 minutes prior to rolling it out.
Mix the sausage meat, sage , ground cloves, and some salt and pepper in a bowl.
Preheat the oven to 200°C, fan 180°C, gas 6.
On a floured surface, roll the pastry to a long rectangle, about 30cm x 45cm. Spread the reserved 4 tablespoons of cranberry sauce lengthways down the middle of the pastry, in a line about 5cm wide. Mould the sausage meat into a long log and lay it on top of the cranberry sauce.
 Use the beaten egg to brush down one side of the pastry. Fold the other side over the meat, then the egg washed side over this to seal. Turn over, so the seal is at the bottom, to look like a giant sausage roll. Transfer to a baking sheet lined with baking paper.
Cut two-thirds of the way through the sausage roll roughly every 3.5-4 cm, to make 10 to 12 sections, then join the two ends (uncut side in the middle) together with a little more egg wash, to form a wreath.
Gently twist each piece of sausage roll over, without tearing it from the main body, so it is filling-side up. Brush any exposed pastry with the remaining egg wash.
Bake for 40-50 minutes until the pastry is golden and puffed, and the sausage meat is cooked through.
While baking, heat up the relish in a small pan or combine the ingredients together and heat and let rest on the side till the wreath is ready.
Serve with the relish in a small bowl in the center for dipping and remove the cinnamon stick. Garnish with herbs surrounding the wreath or orange slices for presentation.
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