Introduction

This sticky sage and onion sausage roll wreath is a delightful centerpiece for any gathering. Wrapped around a baked camembert, it combines flaky pastry, savory sausage, and creamy melted cheese for a treat everyone will love.

Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert Recipe - Recipe Image

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: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line a baking tray with baking parchment. Unroll the puff pastry and cut it lengthwise into two long strips.
Step 2: Spread 1 tablespoon of caramelised onion chutney down the center of each strip. Divide the sausage meat between the strips and shape it back into sausage shapes along the chutney lines.
Step 3: Brush one edge of each pastry strip with beaten egg, then fold the opposite edge over the sausage to enclose the filling. Press firmly to seal.
Step 4: Remove the camembert from its packaging and place it in the center of the prepared baking tray. Arrange the sausage rolls around the camembert, keeping the sealed edges underneath. Join the ends by tucking one sausage roll into the other to form a continuous circle. Trim off any excess and save to bake separately if desired.
Step 5: Cut three-quarters of the way through the pastry at regular intervals around the ring to create individual sausage roll segments still connected at the center. Gently pull each segment outward to create space between them.
Step 6: Brush the pastry generously with beaten egg. Place sage leaves over some of the sausage roll segments for added flavor and appearance.
Step 7: Cut a small cross into the top of the camembert. Spoon the remaining 1 tablespoon of caramelised onion chutney over the cheese. Top with a couple of sage leaves and brush lightly with olive oil.
Step 8: Bake in the oven for about 25 minutes, or until the sausage rolls are golden brown and the camembert is melted and bubbling.

Tips & Variations

For a vegetarian alternative, substitute the sausage meat with a mixture of chopped mushrooms, walnuts, and herbs.
Use fresh sage whenever possible for the best aroma and flavor.
If the pastry edges are difficult to seal, chill the rolls for 10 minutes before baking to help set the seal.
Serve with a simple green salad or chutney for a complete snack or light meal.

Storage

Store any leftover sausage roll wreath covered in the fridge for up to 1 day. Reheat in a moderate oven until warmed through to keep the pastry crisp. The pastry and sausage rolls (without the cheese) freeze well for up to one month; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can prepare the sausage rolls and assemble the wreath up to a day in advance. Keep it chilled until ready to bake, then add the chutney and sage to the camembert right before cooking.

What can I use instead of camembert?

Brie works well as a substitute due to its similar melting qualities. Choose a cheese round of similar size for the best presentation.

Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert Recipe

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4.9 from 124 reviews

This sticky sage & onion sausage roll wreath is a delightful party centerpiece featuring puff pastry wrapped around flavorful pork sausage meat enhanced with caramelised onion chutney and aromatic sage leaves. Baked alongside a whole camembert topped with chutney and sage, this recipe delivers gooey, savory pulls perfect for sharing any time of year.

Author: zara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Snack
Method: Baking
Cuisine: British

Ingredients

Scale

Pastry and Filling

320g sheet of puff pastry
3 tbsp caramelised onion chutney
4 pork sausages, skins removed
1 egg, beaten
6–9 fresh sage leaves

Cheese

250g round of camembert
Olive oil, for brushing

Instructions

Prepare oven and tray: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a baking tray with baking parchment to prevent sticking and allow easy cleanup.
Form the sausage rolls: Unravel the puff pastry and cut it lengthwise into two long strips. Spread 1 tablespoon of caramelised onion chutney down the center of each pastry strip. Divide the sausage meat evenly over the chutney lines, shaping it back into sausage-like forms. Brush one edge of each pastry strip with the beaten egg, then fold the opposite edge over the filling to enclose it fully. Press the edges firmly to seal.
Assemble the wreath around the cheese: Place the camembert (unwrapped) at the center of the prepared baking tray. Arrange the two sausage rolls around the cheese in a circular shape, pressing the ends together to form one continuous wreath. If the pastry is too long, trim any excess and bake separately alongside the wreath.
Cut and decorate the pastry: Using a sharp knife, cut three-quarters of the way through the pastry at intervals around the wreath to create individual bite-sized sausage rolls without separating them from the ring. Gently pull each segment outward to create small gaps between them. Brush the exposed pastry generously with beaten egg. Scatter sage leaves over some of the sausage roll segments for added aroma and a decorative touch.
Prepare the camembert for baking: Score a cross on the top of the camembert. Spoon the remaining 1 tablespoon of caramelised onion chutney into the scored opening. Top with a couple of sage leaves and lightly brush with olive oil to enhance browning and add flavor.
Bake: Place the tray in the preheated oven and bake for approximately 25 minutes, or until the sausage rolls are golden, puffed, and cooked through, and the camembert has melted inside.

Notes

This wreath can be prepared a day ahead and kept chilled before baking.
To freeze, omit the camembert; freeze the sausage roll wreath uncooked for up to one month. Thaw thoroughly before baking.
Ensure sausage meat is evenly distributed for consistent cooking.
Best served warm, allowing the camembert to be gooey and the pastry crisp.
Use fresh sage leaves for the best flavor and aroma.

Keywords: sausage roll wreath, camembert, puff pastry, caramelised onion chutney, sage, party food, savory pastry, baked camembert