Sausage Roll Wreath
Add a little "Wow!" factor to your Xmas spread with this sausage and cranberry-filled golden puff pastry wreath.
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NutritionPer Serving
- Calories158
- Carbs15g
- Protein7.3g
- Saturates3g
- Sugars2g
- Fat7.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Every buffet needs a centrepiece, and this Sausage Roll Wreath is a true table showstopper. Juicy sausage meat combined with tart cranberry sauce and wrapped in golden, flaky puff pastry, it combines savoury with sweet in a stunning festive shape.
Serve it straight from the oven at a party, add it to your Boxing Day spread, or you could even just enjoy it as a cosy snack while sitting in front of a Christmas film. These little parcels of joy will have everyone coming back for seconds… and maybe even thirds.
What diets is this Sausage Roll Wreath suitable for?
Unfortunately, this Sausage Roll Wreath isn’t suitable for vegetarian or vegan, gluten-free, or dairy-free diets. The sesame seeds are an optional extra, but please remember to leave these out if you’re cooking for anyone with a nut allergy.
Remember to take extra care when you’re cooking for people with any intolerances. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make this Sausage Roll Wreath?
No, this recipe doesn’t call for any special ingredients. You’ll find everything on your local supermarket shelves.
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How many calories are in this Sausage Roll Wreath?
There are only 158 calories in one serving of this Sausage Roll Wreath, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C. Then line a large baking tray with a sheet of non-stick baking paper.
Step 2
Cut the skin of the sausages and squeeze out the sausage meat into a bowl.
Step 3
Add the sage, garlic, and onion. Season to taste with salt and pepper. Mix well.
Step 4
Unroll the pastry sheet, leaving it on its packing paper.
Step 5
Working lengthways with the short edge facing you, spread the cranberry sauce evenly over the centre-third of the pastry. Spoon the sausage meat on-top of the cranberry, spreading it about 2 inches wide.
Step 6
Brush the right-hand side of the pastry with the egg, then fold the left-hand side over the sausage meat. Continue to roll onto the egg wash side of the pastry, leaving the seam underneath to create one large sausage roll.
Step 7
Carefully lift the large sausage roll off the paper and onto the lined baking tray.
Step 8
Shape the large roll into a ring, and where the ends meet, gently press together to seal and complete the ring.
Step 9
Using a sharp knife, make 14 cuts around the edge — leaving a 2cm gap towards the centre, so as not to cut all the way through.
Step 10
Gently twist each of the sections, so that the sausage meat is now facing upwards. Brush with egg to glaze. If using, sprinkle over the sesame seeds and add the rosemary sprigs in between the sausage rolls.
Step 11
Cook for 45 minutes, until crisp and golden brown. Transfer to a serving plate and serve alone or with a pot of extra cranberry sauce in the centre.
What could I serve with this Sausage Roll Wreath?
Pickle Toad in the Hole is delicious on its own, or you could serve it with lots of different slimming-friendly options! Here are some ideas:
How do you know when my Sausage Roll Wreath is cooked?
You can tell your Sausage Roll Wreath is cooked when the pastry is crispy and golden brown. This should take around 45 minutes in the oven.
As per UK food safety guidelines, always cook food until it reaches 75ºC and stays at that temperature for at least two minutes.
How long can you keep this Sausage Roll Wreath in the fridge?
Once you’ve served up your Sausage Roll Wreath, ideally you should eat it within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Sausage Roll Wreath leftovers in the fridge for approximately 3 days or so.
Can I freeze my Sausage Roll Wreath?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Wrap well in cling film or foil, or cut into individual portions before freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat this Sausage Roll Wreath?
We find that this Sausage Roll Wreath is best reheated in the oven, so it keeps its crispy pastry shell.
From chilled: Place in a moderate oven for 10-15 minutes, until the sausages are piping hot throughout.
From frozen: Allow to defrost, thoroughly overnight, then heat as above from chilled.
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Sausage Roll Wreath
Add a little "Wow!" factor to your Xmas spread with this sausage and cranberry-filled golden puff pastry wreath.
-
Prep Time
15 MINS
-
Cook Time
45 MINS
- KCals 158
- Carbs 15G
Instructions
- Preheat the oven to 180°C, then line a large baking tray with a sheet of non-stick baking paper.
- Carefully cut the skin of the sausages, and squeeze out the sausage meat into a bowl.
- Add the sage, garlic, and onion, then season to taste with salt and pepper. Mix well.
- Unroll the pastry sheet, leaving it on its packing paper.
- Working lengthways, with the short edge facing you, spread the cranberry sauce evenly over the centre-third of the pastry. Spoon the sausage meat on top of the cranberry, spreading it about 2 inches wide.
- Brush the right-hand side of the pastry with the egg, then fold the left-hand side over the sausage meat. Continue to roll onto the egg wash side of the pastry, leaving the seam underneath to create one large sausage roll.
- Carefully lift the large sausage roll off the paper and onto the lined baking tray.
- Shape the large roll into a ring. Then where the ends meet, gently press together to seal and complete the ring.
- Using a sharp knife, make 14 cuts around the edge — leaving a 2cm gap towards the centre, so as not to cut all the way through.
- Gently twist each of the sections, so that the sausage meat is now facing upwards. Brush with egg to glaze. If using, sprinkle over the sesame seeds and add the rosemary sprigs in-between the sausage rolls.
- Cook for 45 minutes, until crisp and golden brown. Transfer to a serving plate and serve on its own, or with a pot of extra cranberry sauce in the centre.
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2 comments
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Karen WrightMonday 17th November 2025
I made the pigs in blanket one last year for my New Year’s party everyone thought I had bought it from a shop went down a treat .
HollyTuesday 18th November 2025
Hey Karen, thanks so much for your message! We are so glad to hear you enjoyed the Pigs in Blankets Christmas Wreath we’ve got lots of new Christmas recipes coming soon so keep an eye out on your emails!
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