Name: Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 320g sheet of puff pastry; 3 tbsp caramelised onion chutney (divided); 4 pork sausages, skins removed; 1 egg, beaten (for brushing); 6-9 sage leaves; 250g round of camembert; Olive oil, for brushing; 2-3 sage leaves; 1 tbsp caramelised onion chutney (reserved)

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Introduction

This sticky sage and onion sausage roll wreath paired with baked camembert is a perfect shareable treat for gatherings or cozy nights in. The combination of savory pork sausage, sweet caramelised onion chutney, and fragrant sage wrapped in flaky puff pastry makes for an irresistible appetizer or snack.

A round white plate sits on a white marbled surface, holding a golden-brown baked pastry ring with ten puffed, crescent-shaped segments, each topped with a green sage leaf. At the center of the ring is a white wheel of soft baked cheese with a creamy, melted texture on top, slightly oozing out and garnished with a small spoonful of dark red chutney and a green sage leaf. A small golden spoon with a star-shaped handle rests inside the cheese. The warm tones of the pastry contrast with the creamy white cheese and green leaves, creating a festive and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

320g sheet of puff pastry
3 tbsp caramelised onion chutney
4 pork sausages, skins removed
1 egg, beaten
250g round of camembert
6-9 sage leaves
Olive oil, for brushing

Instructions

Step 1: Heat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with parchment paper. Unroll the puff pastry and cut it lengthwise into two long strips.
Step 2: Spread 1 tablespoon of the caramelised onion chutney down the center of each pastry strip. Divide the sausage meat evenly between the strips and shape it back into sausage shapes along the chutney tracks.
Step 3: Brush one edge of each pastry strip with beaten egg, then fold the other edge over to enclose the sausage filling. Press firmly to seal the edges.
Step 4: Remove the camembert from its packaging and place it in the center of the baking tray. Wrap the sausage rolls around the camembert, keeping the sealed edges underneath. Tuck the ends together so it forms a continuous round. Trim any excess and save offcuts to bake alongside.
Step 5: Cut three-quarters of the way through the pastry at regular intervals around the ring to create individual bite-sized rolls that remain joined at the center. Gently pull each portion away to create space between them.
Step 6: Brush the pastry with more beaten egg and place sage leaves over several of the rolls. Cut a cross into the top of the camembert, spoon the remaining 1 tablespoon of chutney over it, and top with a couple of sage leaves. Brush the sage with olive oil.
Step 7: Bake in the preheated oven for 25 minutes, until the sausage rolls are golden brown and the camembert is melted and gooey.

Tips & Variations

For a vegetarian version, substitute the pork sausage with a plant-based sausage or a filling of mashed mushrooms and herbs.
You can use different flavored chutneys or add finely chopped apples to the filling for extra sweetness.
Chill the prepared wreath for up to a day before baking to help the pastry hold its shape.
Freeze the unbaked sausage rolls (excluding camembert) for up to one month, thaw before baking.

Storage

Keep any leftovers refrigerated in an airtight container for up to 2 days. Reheat in a low oven (around 160°C) to crisp the pastry without drying out the sausage. Avoid microwaving to maintain flakiness. The baked camembert is best enjoyed fresh but can be reheated gently alongside the sausage rolls.

How to Serve

A white round plate holds a golden brown puff pastry ring with a shiny, flaky texture, each segment topped with a green sage leaf and arranged in a circle around a whole round baked camembert cheese placed in the center. The camembert has a white rind and a creamy, melted interior that is partially scooped out with a small spoon topped with a star-shaped handle, which rests on the cheese. A dark red chutney sits on the cheese, garnished with a fresh green sage leaf. The plate is set on a white marbled surface with warm lighting highlighting the rich colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the sausage roll wreath and keep it chilled for up to one day before baking. This helps the pastry firm up and makes it easier to handle.

What if I don’t have fresh sage?

You can substitute dried sage, but use it sparingly as it is more potent. Alternatively, try fresh rosemary or thyme to add a different herbal note.