Recipe: Festive Sausage Roll Wreath

By Neff Official Cookaholic 2016, Nicky Corbishley.

This one is sure to impress the friends and family over the festive period, a straightforward yet very flavoursome dish. Ideal as an addition to a party buffet or enjoyed as a shared starter.


Serves: 10

Preparation time:  15 minutes

Cooking time:  25 minutes

Difficulty: 2 out of 5




  • 320g pack ready-rolled puff pastry
  • 5 thick, pork sausages
  • 2 heaped tbsp cranberry sauce
  • 1 egg, lightly beaten
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp poppy seeds


  • cranberry sauce
  • fresh bay leaves
  • fresh cranberries



Part 1

  • Preheat the oven to CircoTherm® 200°C
  • Line a large baking tray with non-stick parchment or a silicone mat
  • Remove the skins from the sausages and unroll the pastry
  • Slice the pastry in half lengthways so you have two long lengths
  • Line up two and a half sausages along the middle of one of the lengths of pastry – You may need to stretch the sausages slightly to get right to the ends – Repeat with the other length of pastry
  • Spread the cranberry sauce along the top of each long sausage
  • Brush the top length of each of the two pastry pieces with egg wash and roll up the sausage rolls from the bottom, the egg should help the pastry seal
  • Turn the sausage rolls over and press the seams shut using the prongs of a fork
  • Place one long sausage roll onto the baking tray, seam-side-down and shape into a semi-circle
  • Place the other long sausage roll into a semi-circle, lining it up so you have a sausage roll ring
  • Seal the ends together using your fingers, plus a little egg wash as the ‘glue’

Part 2

  • Cut into the pastry at 3cm intervals to make small sausage rolls cutting from the outside towards the middle, but don’t cut all the way through – The inside part of the pastry needs to remain intact
  • Twist each of the sausage rolls 90 degrees so the sausage meat is facing upwards
  • It’s easier to go round the whole wreath once to twist each sausage roll, then go round it a second time to make sure everything looks neat
  • Brush all of the visible pastry with egg wash, then mix together the dijon mustard and honey
  • Brush a little of this mixture on the outside edge of the pastry for each sausage roll
  • Press a pinch of poppy seeds onto the outside edge of each sausage roll
  • Place the wreath in the oven for 18-25 minutes until the pastry is golden brown
  • take out of the oven and leave to cool slightly (or cool completely if serving the sausage rolls cold)


  • Transfer to a serving plate, place a small bowl of cranberry sauce in the middle and decorate the inside of the wreath with bay leaves and fresh cranberries