Save 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 quickly became a favorite at my holiday gatherings for its impressive look and delicious flavor.
Ingredients
- Ready-rolled puff pastry: 1 sheet approx. 250 g
- Good-quality pork sausage meat: 350 g or 6 pork sausages, casings removed
- Small onion: finely chopped
- Fresh parsley: 1 tbsp, finely chopped
- Fresh thyme leaves: 1 tsp or ½ tsp dried thyme
- Dijon mustard: 1 tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Egg: 1, beaten for egg wash
- Sesame seeds: 1 tbsp, optional
- Poppy seeds: 1 tbsp, optional
- Wholegrain mustard or chutney: 2 tbsp, optional to serve
- Fresh herbs: e.g. rosemary, thyme for garnish
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Step 2:
- Combine the sausage meat onion parsley thyme Dijon mustard salt and pepper in a bowl. Mix until fully incorporated.
- Step 3:
- Unroll the puff pastry sheet on a lightly floured surface and cut lengthwise into two equal strips.
- Step 4:
- Divide the sausage mixture in half and form each portion into a long even log. Place one along the long edge of each pastry strip.
- Step 5:
- Roll the pastry over the sausage brushing the edge with beaten egg to seal. Position the seam underneath.
- Step 6:
- Cut each roll into 6 to 8 even pieces about 4 to 5 cm each for a total of 12 to 16 mini rolls.
- Step 7:
- Arrange the mini rolls seam side down in a half-circle wreath shape on the baking sheet leaving small gaps for expansion.
- Step 8:
- Brush tops with remaining beaten egg and sprinkle with sesame and or poppy seeds if desired.
- Step 9:
- Bake for 20 to 25 minutes or until golden brown and cooked through.
- Step 10:
- Cool slightly then transfer the wreath to a serving platter. Garnish with fresh herbs and serve warm with mustard or chutney.
Save This recipe is always a hit at family parties and brings everyone together around the table.
Serving Suggestions
Serve warm with wholegrain mustard or your favorite chutney alongside fresh herb garnishes for added flavor and color.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven to retain crispiness.
Variations
Add a pinch of chili flakes to the sausage mixture for extra heat or sprinkle seeds of your choice before baking.
Save Enjoy this savory treat fresh from the oven for the best flaky texture and flavors.
Recipe FAQ
- → What type of sausage is best for the wreath?
Use good-quality pork sausage meat or remove casings from pork sausages for the best flavor and texture.
- → Can I substitute the pork sausage?
Yes, turkey or chicken sausage can be used for a lighter option, or plant-based sausage for a vegetarian alternative.
- → How do I prevent the pastry from getting soggy?
Ensure the sausage mixture is well mixed and not too wet. Brushing the pastry with egg wash helps seal it for a crisp finish.
- → What is the best way to arrange the rolls?
Place the mini rolls seam side down in a half-circle or wreath shape, leaving small gaps for even baking and expansion.
- → How should these be served?
Serve warm with wholegrain mustard or chutney and garnish with fresh herbs for added aroma and flavor.
- → Can I add extra flavor to the sausage mix?
Adding chili flakes or other spices to the sausage filling can provide a subtle heat and enhance the flavor profile.