Sausage Roll Wreath | Slimming & Weight Watchers Friendly

Ingredients

• 400 greduced-fat sausages
• 1 tspdried sage
• 1 tspgarlic granules
• 1 tsponion granules
• to tastesalt and freshly ground black pepper
• 320 gready-rolled light puff pastry sheet
• 30 gcranberry sauce
• 1 mediumegg, beaten
• 1/2 tspblack sesame seeds (optional)
• a few sprigsrosemary (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C and line a large baking tray with non-stick baking paper.

2. 2

   Remove sausage skins

   Carefully slit the skins and squeeze the sausage meat into a bowl.

3. 3

   Season the meat

   Add the sage, garlic granules and onion granules. Season with salt and pepper to taste, then mix well.

4. 4

   Unroll the pastry

   Unroll the pastry sheet, keeping it on its packing paper.

5. 5

   Add the filling

   With the short edge facing you, spread the cranberry sauce evenly along the centre third of the pastry. Spoon the sausage mixture on top and shape it into a strip about 5 cm wide.

6. 6

   Roll the pastry

   Brush the right-hand side of the pastry with beaten egg. Fold the left-hand side over the sausage filling, then roll it towards the egg-brushed side, leaving the seam underneath.

7. 7

   Transfer the roll

   Carefully lift the large sausage roll from the paper and place it on the lined baking tray.

8. 8

   Form the wreath

   Shape the roll into a ring. Bring the ends together and press them gently to seal.

9. 9

   Cut the sections

   Use a sharp knife to make 14 cuts around the outside edge, stopping about 2 cm from the centre so the wreath stays joined.

10. 10

    Twist and glaze

    Gently twist each section until the sausage meat faces upwards, then brush with beaten egg. If using, scatter over the sesame seeds and tuck rosemary sprigs between the rolls.

11. 11

    Bake until golden

    Bake for 45 minutes, until crisp and golden brown. Transfer to a serving plate and serve on its own or with extra cranberry sauce in the centre.

What is a sausage roll wreath?

A sausage roll is a familiar British savoury pastry, with seasoned sausage meat enclosed in flaky pastry. This version forms the roll into a ring and cuts it into joined sections for sharing.

Cranberry adds a tart, fruity note alongside the sage-seasoned filling, while the wreath shape makes it a festive centrepiece. The sections are cut before baking, so they can be twisted to show the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 158 calories, 7g protein, 15g carbs, 8g fat.

The pastry and cranberry sauce provide most of the carbohydrates, while the sausage meat supplies much of the protein and fat; the egg wash and pastry also contribute fat. Pair a slice with vegetables or a salad for a more balanced plate.

Seasoning the sausage filling

Sausage meat: Removing the skins lets you mix the meat directly with the dried herbs and seasonings. Stir just until combined so it stays easy to spread.

Cranberry sauce: Spread it in an even strip before adding the sausage mixture. Keeping the filling centred helps make the pastry easier to fold and seal.

Rolling and sealing

Egg wash: Brushing one side of the pastry helps it stick as you roll. Keep the join underneath when you transfer the roll to the tray.

The ends: Press them together gently to close the ring. Make the join neat, but avoid squeezing the filling out.

Shaping the wreath

The cuts: Make 14 evenly spaced cuts, stopping about 2 cm short of the centre. That uncut strip holds the wreath together as you twist the sections.

The twists: Turn each section gently until its filling faces upwards. If the pastry feels soft or difficult to handle, take care not to pull the ring apart.

Baking and doneness

Bake: Cook at 180°C for 45 minutes, until the pastry is crisp and golden brown. The sausage filling should be cooked through before serving.

Finish: Brush the sections with egg before baking for a glazed surface. Sesame seeds and rosemary are optional finishing touches.

Serving and timing

This wreath is designed to be served as a shared centrepiece, with 14 sections to portion out. Extra cranberry sauce can go in a small dish or pot at the centre.

Allow time for shaping as well as baking when planning the meal: the oven time is 45 minutes, while the stated total time is 60 minutes. Serve it warm, or let it cool slightly before moving it to a platter.

Recipe notes & tips

• Keep the pastry on its packing paper while adding the filling so it is easier to roll.
• Spread the filling in a centred, even strip to help the roll keep its shape.
• Use a sharp knife to make clean cuts without pressing the wreath flat.
• Leave the centre strip intact when cutting so the sections stay attached.
• Move the shaped wreath carefully onto the tray before twisting the sections.
• Check the pastry is crisp and golden and the sausage filling is cooked through before serving.

Variations

• Extra herbs: Add a little more dried sage to the sausage mixture for a stronger savoury note.
• Cranberry on the side: Keep the filling as written and offer extra cranberry sauce for dipping.
• Sesame finish: Scatter the optional black sesame seeds over the egg wash before baking.
• Rosemary finish: Tuck the optional rosemary sprigs between the sections for a fragrant garnish.
• Individual rolls: Shape and cut the pastry into smaller rolls instead of forming a wreath, keeping an eye on them as they bake.

Common mistakes to avoid

• Cutting through the centre: Leave about 2 cm uncut so the wreath holds together.
• Overfilling: Keep the sausage mixture in a narrow, even strip so the pastry can fold around it.
• Loose seam: Roll towards the egg-brushed edge and position the seam underneath on the tray.
• Pulling the sections: Twist each piece gently to avoid tearing the pastry or separating the ring.
• Moving the wreath too roughly: Lift it carefully onto the lined tray before shaping and cutting.
• Serving before checking: Make sure the pastry is golden and crisp and the sausage meat is cooked through.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven until hot throughout; the pastry is likely to stay crisper than if reheated in a microwave.

Frequently asked questions