Stuffing and sausage roll wreath recipe

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serves: 8
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 40 min
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  • This sausage roll wreath takes your favourite party food to the next level! This mouth-watering centrepiece is so easy to make and a great way of using up leftover sausages, stuffing and pastry you might have lying about after the Christmas celebrations. This delicious meat filled pastry takes only 40 mins to cook and serves around 8 people. This recipe uses pork sausage meat, but you can use whichever meat you and your family love. Our sausage roll wreath is hiding a few genius time saving cheats too including using readymade short-crust pastry, which means less preparation time and it uses readymade or packet mix sage and onion stuffing – again saving you plenty of time in the kitchen so you have more time to sit down, chill out and grab a slice of this crisp, golden sausage roll wreath.


    • 2 x 320g sheets ready rolled short-crust pastry
    • 450g pork sausage meat
    • 225g sage and onion stuffing
    • 1 small egg, beaten (to glaze)
    • 1tsp plain flour to dust


    • Unroll one of the sheets of pastry, turn it lengthways, then add a column of the sausage meat just off centre towards the top of the sheet. Brush the bottom of the pastry with egg, roll from the top down, not too tightly or the pastry can tear.

    • Unroll the other sheet of pastry, turn it lengthways. Keeping very close together and close to the bottom, cut out 9 medium holly leaves using a cutter, and roll 9 small balls to make berries, trim the edges to neaten. Add a column of the stuffing just off centre towards the top of the sheet. Brush the bottom of the pastry with egg, roll from the top down.

    • Hold one end of each pastry roll together, then wrap over each other to make a plait. Join the ends together to make a wreath shape, tucking any loose ends underneath to hold in place. Brush all over with beaten egg, stick on the holly leaves and berries in three evenly spaced bunches. Make three little cuts below the bunches to let steam escape. Brush with egg and chill for at least 1 hour. Heat the oven to 160C fan, gas 4, and cook for 15 mins, turn the oven up to 180C fan, gas 6 and cook for 25 mins or until browned and cooked through.

    Top tip for making Stuffing and sausage roll wreath

    Leftovers can be stored in an airtight container in the fridge for up to 2 days.

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