This Sausage Roll Wreath is savory sausage filling rolled in puff pastry, snipped into sections and baked into a golden Christmas wreath with cranberry sauce in the middle for dipping. It looks like a lot of work, but it’s one sheet of pastry and a pound of sausage. I serve it with my Slow Cooker Cranberry Sauce.

Sausage Roll Wreath By Tessie's Table. — Photo Credit: Tessie’s Table.

This Christmas Sausage Roll Wreath makes such a great appetizer for holiday parties or Christmas dinner. You can prep it ahead of time and bake it just before guests arrive, so it’s warm, flaky, and ready to serve. It pairs perfectly with my Cranberry Meatballs, Smoked Salmon Appetizer or even a Christmas Tree Charcuterie Board if you’re putting together a full spread.

Why you’ll love this Sausage Roll Wreath

Simple to make:
You only need puff pastry, sausage, and a few seasonings to create something that looks like it came straight out of a bakery.
Festive and beautiful:
This Christmas Sausage Roll Wreath looks stunning on the table and makes a great centerpiece for holiday parties or family gatherings.
Perfect for sharing:
Everyone can tear off a piece and dip it into cranberry sauce, making it a fun and easy appetizer for guests.
Make it ahead: Shape it the day before and keep it covered in the fridge, or freeze it unbaked and bake it straight from frozen.

Sausage roll wreath with flaky pastry and cranberry sauce in the center, decorated with greenery and red ornaments.

The Best Sausage Roll Wreath for Christmas, New Year’s, and Holiday Parties

In Ireland, sausage rolls are a staple at every party, from birthdays to Christmas. You can find them in nearly every gas station, a quick grab-and-go snack that everyone loves. Living in Atlanta now, I make this Christmas Sausage Roll Wreath every December, and it always reminds me of those days. It’s the same familiar flavor, just shaped into something a little more festive for the holidays.

Ingredients Needed for Sausage Roll Wreath

Pork sausage: Mild breakfast sausage works perfectly for this recipe. It has great flavor and the right amount of fat to keep the filling juicy.
Breadcrumbs: These give the sausage mixture that soft texture similar to traditional sausage rolls. Fresh breadcrumbs work best, but store-bought is fine too.
Milk: Just a little helps soften the breadcrumbs and keeps the sausage from drying out while baking.
Onion: Finely grated or blended onion adds flavor and moisture to the filling. You won’t taste raw onion, just that little bit of sweetness it brings when baked.
Herbs and spices: Thyme, sage, and parsley give that classic sausage roll flavor, while nutmeg and white pepper add a hint of warmth that makes it perfect for Christmas.
Puff pastry: The key to a beautiful golden wreath. Use store-bought puff pastry for convenience and be sure to let it thaw before rolling.
Egg: A quick brush of beaten egg makes the pastry shiny and golden.
Cranberry sauce: This is the perfect dip for serving. My Slow Cooker Cranberry Sauce adds just the right mix of sweet and tart to balance the savory sausage.

Ingredients for Sausage Roll Wreath Tessie's Table.

How to make Sausage Roll Wreath

**For more detailed instructions, please refer to the printable recipe card below.**

Blend the sausage, breadcrumbs, milk, onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper and egg yolk in a food processor until smooth, then cover and chill for 30 minutes.
Roll the puff pastry into a 10×16-inch rectangle, spoon the filling in a thick log along one long edge, brush a strip of beaten egg along the pastry, then roll it up, seal the seam and trim off the extra pastry.

Four step photos showing chilled sausage filling in a bowl, the filling rolled in puff pastry with egg wash, the log snipped into sections with scissors, and the unbaked sausage roll wreath shaped around a bowl on a baking sheet by Tessie's Table.

Use kitchen scissors or a sharp knife to cut deep slits every 1 to 1½ inches, then lift the roll onto a lined baking sheet and shape it into a ring, twisting each section slightly outward so the filling faces up.
Set a small oven-safe bowl in the middle, brush the wreath with beaten egg, sprinkle with sesame seeds and bake at 400°F for 30 to 35 minutes until golden, then fill the bowl with cranberry sauce.

Variations

Mini sausage rolls: Instead of forming a wreath, cut the pastry and filling into small sections and bake bite-sized sausage rolls. They’re perfect for party trays or make-ahead snacks.
Cheese and herb twist: Mix a handful of shredded cheddar or mozzarella into the sausage filling before blending. It melts into the filling and adds a little richness.
Cranberry-stuffed wreath: Add a spoonful of cranberry sauce inside the sausage mixture before rolling. It gives a sweet and tangy surprise in every bite.
Spicy sausage roll wreath: Use hot sausage or add a pinch of crushed red pepper flakes to the filling. It adds a nice kick without being overpowering.
Everything bagel topping: Swap sesame seeds for everything bagel seasoning before baking. It adds extra crunch and flavor to the golden pastry.

Serving Suggestions

With cranberry dipping sauce: Serve your sausage roll wreath with a bowl of my Slow Cooker Cranberry Sauce in the center for the perfect sweet and savory combo.
As part of an appetizer spread: Pair it with my Smoked Salmon Appetizer, Cranberry Meatballs and Christmas Tree Charcuterie Board for an easy holiday appetizer lineup that always gets compliments.
For Christmas dinner: Slice the wreath into portions and serve it as a warm starter or side. It fits beautifully next to Juicy Roast Turkey, Sourdough Stuffing, or a Glazed Ham for a full festive feast.
With mustard or chutney: Offer Dijon mustard, honey mustard, or a sweet onion chutney on the side for guests who like extra flavor.
On a holiday brunch table: Add it to your Christmas brunch with Carrot Cake Cinnamon Rolls, Tres Leches Iced Latte, and Strawberries and Cream. It’s easy to slice and serve to a crowd.

Storage and Freezing

How should I store Sausage Roll Wreath?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F for about 10 minutes to crisp up the pastry again. Avoid microwaving it if you can, since puff pastry can go soft.

Can I freeze Sausage Roll Wreath?

Yes, this wreath freezes really well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until hot. You can also freeze it before baking and bake straight from frozen, just add about 10 extra minutes to the cooking time.

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Top view of sausage roll wreath centerpiece with cranberry sauce in the middle and Christmas decorations all around.

Tips & Tricks

Blend the filling: For that soft texture, blend the sausage, onion, breadcrumbs, and milk together until smooth. It gives the filling that perfect creamy consistency inside the pastry.
Keep the pastry cold: Puff pastry bakes best when it’s chilled. If it softens while you’re shaping the wreath, pop it in the fridge for 10 minutes before baking.
Seal the seam well: Make sure the pastry seam is underneath and pressed tight so the sausage filling doesn’t leak while baking. A quick brush of egg wash helps hold it together.
Use a sharp knife for cuts: Clean cuts help the pastry puff evenly and create that pretty layered look when the wreath bakes. Avoid sawing or dragging the knife.
Reheat the right way: For leftovers, skip the microwave. A few minutes in a 350°F oven brings the pastry back to life and keeps it crisp.

More Holiday Favorites

Looking for More Christmas Ideas?

Browse my Christmas Recipes or check out my Monthly Meal Plan for December 2026. It has easy dinners for the whole month, so you’ve got more time for holiday baking and parties.

FAQ

Can I make the sausage roll wreath ahead of time?
Yes, you can prepare it up to a day in advance. Assemble the wreath, cover it well, and refrigerate. Brush with egg wash just before baking so it still gets that golden shine.
Can I use different sausage meat?
You can, but stick with mild or regular breakfast sausage for the best texture. Spicy sausage will work too, just keep the herbs simple so it doesn’t overpower the pastry.
Can I make this without a food processor?
You can, but blending gives the sausage that soft texture. If you don’t have one, grate the onion finely and mix everything really well by hand until smooth and sticky.
Can I freeze it before baking?
Yes, this wreath freezes beautifully unbaked. Shape it, wrap it tightly, and freeze for up to 2 months. Bake straight from frozen and add 10 extra minutes to the cooking time.
What can I serve with it?
It’s perfect with Cranberry Sauce, but also great with honey mustard, onion chutney, or even sweet chili sauce for something different.
Can I use shortcrust pastry instead of puff pastry?
You can, but it will be denser and less flaky. Puff pastry gives the best golden layers and that beautiful presentation.
How do I know when it’s fully cooked?
The pastry should be golden brown, and the sausage filling should be hot all the way through. If you want to be exact, the center should reach 160°F.
Can I make mini sausage wreaths instead?
Yes, just cut smaller pieces and form mini rings or twists. They bake in about 20 minutes and are perfect for party platters.
Why is my pastry splitting?
Usually it’s because the pastry got too warm. Keep it chilled before baking, and don’t skip brushing with egg wash, it helps seal everything.
How can I serve this for Christmas dinner?
Serve it warm as a starter before a Roast Turkey Recipe or Glazed Ham With Roasted Carrots, or put it on the table with Sourdough Stuffing, Cheesy Green Beans and Garlic Mashed Potatoes.

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