Recipe Details

Every holiday gathering needs a showstopper on the table. Something flaky, cheesy, meaty or Christmas–shaped (or maybe even all four) are our usual requirements—something that really says Christmas. You may have already made our pigs in a blanket wreath, the spinach-artichoke Christmas tree skewers, or even the charcuterie wreath. You have your punch bowl ready, so you can offer your guests a cup of Jingle Juice or a Christmosa. That being said, maybe you want something new this holiday season. Enter: the sausage wreath. Here, the classic British sausage roll gets a Christmas–appropriate makeover. First, sweet Italian sausage gets a flavor boost from sautéed onions, plenty of chopped herbs, and some Worcestershire sauce. Next, the sausage gets rolled up in store-bought puff pastry with a little Dijon mustard. Then, instead of cutting the long rolls into bite-size pieces, you join the two halves into one large circle. After a quick chill in the fridge, the wreath shape is finished, and the whole thing gets brushed with egg wash and showered with toasted sesame and poppy seeds. After about 40 minutes in a 400° oven, you have a deeply bronzed, flaky, sausage-stuffed wreath that will bring holiday cheer to any gathering. What do you serve with a sausage wreath? You can certainly serve it on its own or with whole-grain mustard, cranberry chutney, or Branston pickle for dipping. Should you have leftovers, you can reheat sausage wreath bites in a toaster oven at 350° for about 10 minutes or enjoy them straight out of the fridge.

Ingredients

• 1 tbsp. 

  extra-virgin olive oil

• 1 

  large yellow onion, finely chopped

• Kosher salt

• Freshly ground black pepper

• 2 tsp. 

  chopped fresh rosemary

• 2 tsp. 

  chopped fresh sage

• 12 oz. 

  sweet Italian pork sausage, casings removed

• 2 tbsp. 

  chopped fresh parsley

• 1 tsp. 

  Worcestershire sauce

• All-purpose flour, for surface

• 1 

  (14-oz.) pkg. puff pastry, thawed

• 1 tbsp. 

  Dijon mustard, divided

• 1 

  large egg, lightly beaten

• 1/2 tsp. 

  toasted sesame seeds

• 1/4 tsp. 

  poppy seeds

• Cranberry chutne

Description

1. Step 1In a medium skillet over medium-high heat, heat oil. Add onion; season with salt and pepper. Cook, stirring occasionally, until browned in spots, about 10 minutes. Stir in rosemary and sage. Cook, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl. Let cool 5 minutes.
2. Step 2Into bowl with onion mixture, crumble sausage and add parsley and Worcestershire; season with salt and pepper and stir to combine.
3. Step 3On a lightly floured surface, roll pastry to a 14" x 12" rectangle. Cut in half lengthwise. Spread 1 1/2 tsp. mustard along one long side, leaving a 1" border. Form half of sausage mixture into a 14"-long log on top of mustard. Pull long side closest to you over sausage mixture. Brush pastry on other side of sausage with egg wash. Pull just enough of brushed pastry over to cover remaining sausage by 1/2". Trim excess and pinch sides together to seal. Arrange sausage roll seam side down on a parchment-lined baking sheet. Repeat with remaining mustard, sausage mixture, and pastry.
4. Step 4Brush ends of rolls with egg wash, then join and pinch ends together to form a circle. Refrigerate until pastry is cool to the touch, about 25 minutes.
5. Step 5Place a rack in center of oven; preheat to 400°. Using a sharp knife, make 1"-long cuts in roll every 1 1/2", leaving the inner circle of pastry connected. Twist each cut section sausage side up. Brush pastry with remaining egg wash. Sprinkle with sesame and poppy seeds.
6. Step 6Bake wreath, rotating sheet halfway through, until pastry is puffed and golden brown and sausage is cooked through, 40 to 45 minutes. Let cool 15 minutes.
7. Step 7Transfer wreath to a platter. Serve with chutney alongside