Christmas Sausage Roll Wreath: A Festive, Easy Appetizer

There’s something so magical about a dish that’s as beautiful as it is delicious, isn’t there? This Christmas Sausage Roll Wreath is exactly that kind of showstopper. It looks impressive—like you spent hours fussing in the kitchen—but the secret is, it’s surprisingly simple to pull together. Forget stressing over complicated Christmas cooking; this recipe is all about letting store-bought puff pastry do the heavy lifting while you get all the credit. It’s the perfect centerpiece for your holiday spread, whether you’re hosting a Christmas brunch or need a show-stopping addition to the potluck table. And honestly, the smell of sausage and herbs baking will make your whole house feel like the holidays.

Why You’ll Love This

You’re going to adore this recipe because it’s a total crowd-pleaser that doesn’t require you to be a pastry chef. The combination of savory sausage, sweet cranberry sauce, and flaky, buttery pastry is a flavor match made in heaven. It’s so, so comforting. We’re using pre-made puff pastry, which is a fantastic shortcut for busy folks. This means you can whip up a gorgeous, festive wreath without the hassle of making dough from scratch. It’s the ultimate Christmas finger food—easy to pick up, no plates or forks needed, and guaranteed to disappear fast. Plus, it’s a fun, hands-on recipe you can even get the kids to help with.

Ingredients You’ll Need

• 1 lb mild Italian turkey sausage, casings removed: Provides a flavorful, savory base that’s a bit lighter than pork.
• 1 sheet (about 8 oz) frozen puff pastry, thawed: Creates that impossibly flaky, buttery layers we all love.
• 1/3 cup whole-berry cranberry sauce: Adds little bursts of sweet and tart flavor.
• 1/4 cup finely grated Parmesan cheese: Gives a salty, savory kick to the filling.
• 1 tsp fresh rosemary, finely chopped: Brings a fragrant, earthy holiday aroma.
• 1 tsp fennel seeds (optional): For a subtle licorice-like flavor that complements the sausage.
• 1 large egg, beaten with 1 tbsp water: This egg wash gives the pastry a beautiful golden-brown shine.
• Coarse sea salt and black pepper: To season the filling perfectly.

Let’s Get Cooking Step by Step

1. First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a dream.
2. In a medium bowl, combine the turkey sausage, Parmesan cheese, rosemary, fennel seeds (if using), and a good pinch of black pepper. Use your hands to mix it all together until well-combined. Don’t be shy—getting your hands in there is the best way!
3. Lightly flour your counter and unfold the thawed puff pastry sheet. Roll it out just enough to smooth any creases, creating roughly a 10×14-inch rectangle.
4. Spread the cranberry sauce in a thin, even layer down the center of the pastry rectangle, leaving about a 2-inch border on the long sides and a 1-inch border on the short ends.
5. Now, shape the sausage mixture into a long log and place it directly on top of the cranberry sauce.
6. Fold the long sides of the pastry up and over the sausage log, pressing the seam together to seal it. Then, carefully bring the two short ends together to form a circle, pinching them firmly to create a wreath shape. Transfer it to your prepared baking sheet.
7. Using kitchen shears or a sharp knife, make cuts about 1-inch apart along the outer edge of the wreath, cutting about two-thirds of the way through. Then, gently twist each segment to show off the pretty layers inside.
8. Brush the entire wreath generously with the egg wash and sprinkle with a little coarse sea salt.
9. Bake for 25-30 minutes, or until the pastry is puffed and a deep golden brown, and the sausage is completely cooked through.
10. Let it cool on the baking sheet for at least 10 minutes before slicing and serving. This waiting is the hardest part, but it helps the filling set so it doesn’t fall apart.

Tips For Success

• Make sure your puff pastry is thawed but still cold. If it gets too warm, it becomes sticky and hard to work with.
• If your wreath breaks when you’re forming the circle, don’t panic! Just pinch it back together—it will bake up just fine and nobody will know.
• For the most dramatic presentation, bake it on a round pizza pan if you have one.
• Don’t skip the egg wash! It’s the key to that gorgeous, professional-looking golden color.
• Let the wreath rest after baking. I know it’s tempting to dig right in, but this keeps the juicy filling inside.
• Get creative with your garnishes! A little fresh rosemary tucked in the center makes it look extra festive.

Serving Ideas & Pairings

This Christmas Sausage Roll Wreath is the star of any holiday gathering. Place it right in the center of your table for a true showstopper effect. It’s fantastic for a Christmas brunch alongside a fresh fruit salad or some scrambled eggs. For a potluck, it travels beautifully and pairs wonderfully with other Christmas appetizers easy to make, like a simple veggie tray with hummus or some tangy cranberry sauce meatballs. To round out your meal, it goes great with a simple green salad with a bright vinaigrette to cut through the richness. So good.

Variations & Substitutions

• Spice it Up: Use hot Italian turkey sausage or add a pinch of red pepper flakes to the filling for a little kick.
• Different Jams: Not a cranberry fan? Apricot preserves or fig jam would be wonderful substitutes.
• Cheesy Twist: Swap the Parmesan for sharp cheddar or creamy goat cheese.
• Vegetarian Version: Use a plant-based sausage crumble or finely chopped mushrooms sautéed with herbs in place of the meat.
• Gluten-Free: Use a gluten-free puff pastry sheet to accommodate dietary needs.

Storage & Reheating

Leftovers? They won’t last long, but if you have them, store any cooled slices in an airtight container in the fridge for up to 3 days. To reheat and bring back that crispy texture, pop individual slices in a 350°F (175°C) oven or toaster oven for about 8-10 minutes, until warmed through. Avoid the microwave, as it will make the pastry soft. You can also freeze the unbaked wreath! Assemble it completely, then wrap it tightly in a couple layers of plastic wrap and freeze for up to 2 months. Bake from frozen, adding 5-10 extra minutes to the baking time.

Frequently Asked Questions

• Can I make this Christmas Sausage Roll Wreath ahead of time? Absolutely! You can assemble the entire wreath the night before, cover it tightly with plastic wrap, and keep it in the fridge. Just brush with the egg wash right before you bake it. You may need to add a minute or two to the baking time since it will be going in cold.
• What else can I serve it with besides cranberry sauce? While the cranberry sauce inside is delicious, serving a little extra on the side for dipping is always a great idea. A spicy mustard or even a creamy horseradish sauce would also be delicious dips for these sausage rolls.
• My pastry ripped while I was assembling it. Is it ruined? Not at all! This happens to the best of us. Just patch it with a little piece of leftover pastry or simply pinch the seam back together. Once it bakes and puffs up, any little imperfections will be hidden.
• Can I use breakfast sausage instead of Italian? You sure can. A plain breakfast sausage will work, though the flavor will be milder. I’d recommend adding those extra herbs like rosemary and fennel to make sure it’s plenty flavorful for your Christmas cooking.