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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://zarameals.com/sticky-sage-and-onion-sausage-roll-wreath-with-baked-camembert-recipe/