Description
This delightful Sticky Sage & Onion Sausage Roll Wreath combines fragrant sage, sweet caramelised onion chutney, and seasoned pork sausage encased in golden puff pastry. Surrounding a baked Camembert centerpiece, it’s perfect for sharing at festive gatherings or cozy dinners. The pastry is brushed with egg wash for a glossy finish and adorned with fresh sage leaves for an aromatic touch.
Ingredients
Scale
For the Sausage Rolls:
- 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
For the Baked Camembert:
- 250g round of camembert
- Olive oil, for brushing
- 2–3 sage leaves
- 1 tbsp caramelised onion chutney (reserved)
Instructions
- Prepare the Oven and Baking Tray: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a baking tray with parchment paper to prevent sticking and for easy cleanup.
- Shape the Sausage Rolls: Unroll the puff pastry sheet and cut it lengthwise into two long strips. Spread 1 tbsp of caramelised onion chutney down the center of each strip. Divide the sausage meat equally between the strips, shaping it back into sausage forms directly on the chutney. Brush one edge with beaten egg and fold the pastry over to enclose the filling, pressing firmly to seal.
- Assemble the Wreath Around Camembert: Remove the camembert from its packaging and place it in the center of the baking tray. Wrap the two sausage roll strips around the cheese, keeping the pastry seams on the underside for a neat appearance. Tuck the ends of the sausage rolls together to form a continuous ring. Trim any excess pastry to bake separately.
- Create Individual Rolls and Add Sage: Cut three-quarters through the pastry at intervals around the wreath to form individual bites that remain connected at the center. Gently pull each piece outward to create space between the rolls. Brush the entire pastry surface with beaten egg and place sage leaves on some of the rolls for flavor and decoration.
- Prepare the Camembert: Score a cross into the top of the camembert. Spoon the remaining 1 tbsp of caramelised onion chutney over it, then top with a couple of sage leaves. Brush the leaves with a little olive oil to enhance flavor and prevent drying.
- Bake: Place the baking tray in the preheated oven and bake for approximately 25 minutes, or until the sausage rolls are golden brown and the camembert is melted and gooey.
- Serve: Remove from oven and let cool slightly before serving. Enjoy pulling apart the sausage roll bites with the creamy baked camembert for dipping.
Notes
- You can chill the assembled wreath for up to a day before baking, or freeze the sausage roll portion (without the cheese) for up to a month.
- Removing the skins from the sausages allows for smoother shaping and a more cohesive filling.
- Use good quality caramelised onion chutney to boost flavor complexity.
- If desired, you can brush the sausage rolls with extra olive oil before egg wash for extra crispness.
- The sage not only adds flavor but also provides a lovely visual contrast on the golden pastry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Keywords: sausage roll wreath, baked camembert, sage, caramelised onion chutney, puff pastry, party snack, British recipe
