Description
This Easy Christmas Sausage Roll Wreath with Cranberries is a festive showstopper filled with savory sausage, sweet cranberries, and crunchy nuts, all wrapped in flaky puff pastry. It’s perfect for holiday gatherings and easy enough to make in under an hour.
Ingredients
Units
Scale
- 1 lb (or 400g) sausage or sausage meat (pork, chicken, or veggie)
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup flaked almonds
- 1/2 teaspoon salt
- Black pepper, to taste
- 1 sheet puff pastry (approx. 14" x 9" or 35cm x 23cm)
- 1 cup cranberry sauce
- 1 egg, whisked
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, mix sausage meat, dried cranberries, chopped pecans, flaked almonds, salt, and pepper until well combined.
- Place the puff pastry on the baking sheet and, if needed, gently roll it out into a large rectangle.
- Spoon the sausage mixture along one long edge of the pastry. Roll up tightly like a log and seal the edge.
- Shape the roll into a wreath and pinch the ends together. Cut slits around the wreath about 1 inch apart.
- Brush with the whisked egg and sprinkle with sesame seeds if using.
- Bake for 25–30 minutes until golden brown and fully cooked.
- Serve warm with a bowl of cranberry sauce in the center.
Notes
- Use high-quality sausage for best flavor.
- Don’t overfill the pastry to keep shaping easy.
- Chill assembled wreath for 10 minutes before baking for extra flakiness.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 6g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 45mg