Sausage Roll Wreath with Cranberry Sauce and Stuffing


26 slices

My last recipe of 2023 features a 2 amazing Irish brands: Folláin and The Butcher’s Daughter. The result? A Sausage Roll Wreath with Cranberry Sauce and Stuffing. It’s a great appetiser for Christmas or New Year’s eve and it’s incredibly easy to make. You can prepare it a couple of hours in advance to and cook it in the oven half an hour before serving. I do regret not making a video of how to shape, cut and twist the wreath but hopefully my instructions below are clear enough! I will make this again soon though and will add a photo or video then.

You can of course adjust the cooking method and turn it into a couple of individual sausage rolls if you want to have them for lunch instead of as an appetiser.



Adjust Servings
450g sausage meat (the Butcher's daughter)
200g good-quality sage and onion stuffing
200g Folláin Cranberry sauce
320g puff pastry
1 egg yolk
a tiny bit of milk


Take the puff pastry out of the fridge in advance so it becomes softer to handle
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Mix the sausage meat with the stuffing and cranberry sauce
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Put the puff pastry in front of you with the longest side horizontally
Put the sausage - stuffing - cranberry mixture alongside the bottom. Make sure to go all the way to the edges. You should be able to fit it all on the bottom third of the pastry - leaving enough room to roll it up.
Roll the big sausage roll log up from the bottom to the top. Once it's rolled you can stretch it out a bit so that you can get a bigger circle.
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Preheat the oven to 185°C Fan
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Mix the egg yolk with a bit of milk and brush it all over the sausage roll wreath
We're now going to cut the wreath into 26 pieces, without cutting all the way through. To do so, instead of cutting from the inner to the outer edge and having 26 separate sausage roll discs, we only cut about 2/3rds of the way and leave the inner circle intact. So basically cut from the outside and stop before you get to the inside, leaving about 1 cm.
Now gently twist each piece sideways so that the meat is facing upwards. This is why we didn't cut the wreath into individual circles, as they are now all still attached to the inner ring.
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Bake in the oven for 30-35 minutes or until golden-brown and crispy
You'll now have a beautiful sausage roll wreath, that you can easily cut into individual pieces with a knife.
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