Introduction

This sticky sage and onion sausage roll wreath with baked camembert is a show-stopping sharing dish that’s perfect for gatherings. Crispy puff pastry encases flavorful sausage meat, enhanced with caramelised onion chutney and fragrant sage. Served alongside gooey baked camembert, it’s a delicious centerpiece that’s as fun to pull apart as it is to eat.

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) and line a baking tray with baking parchment.
Step 2: Unroll the pastry and cut it lengthwise into two long strips. Spread 1 tablespoon of caramelised onion chutney down the centre of each strip.
Step 3: Divide the sausage meat equally between the two strips, shaping it back into sausage shapes over the chutney tracks.
Step 4: Brush one edge of each pastry strip with beaten egg, then fold the opposite edge over the filling to enclose it. Press firmly to seal the edges.
Step 5: Remove the camembert from its packaging and place it in the center of the baking tray. Arrange the two sausage rolls around the cheese, sealed edges down, and tuck one roll’s end into the other to form a continuous round. Trim any excess and bake offcuts alongside.
Step 6: Using a sharp knife, cut three-quarters of the way into the pastry at regular intervals around the wreath to create small, connected sausage rolls. Gently pull each piece out slightly to create space between them.
Step 7: Brush the entire pastry ring with the remaining beaten egg. Scatter sage leaves over some of the sausage rolls.
Step 8: Cut a cross into the top of the camembert and spoon the remaining 1 tablespoon of chutney over it. Top with a couple of sage leaves and lightly brush with olive oil.
Step 9: Bake for 25 minutes, or until the sausage rolls are golden and the camembert is melted and gooey. Serve warm for pulling apart and dipping.

Tips & Variations

You can prepare the sausage roll wreath a day in advance and keep it chilled until baking, or freeze it without the cheese for up to one month.
Try adding a pinch of black pepper or some finely chopped herbs to the sausage meat for extra flavor.
If you prefer, substitute the pork sausages with your favorite sausage meat or even a plant-based alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven at 160°C until warmed through to keep the pastry crisp. The baked camembert is best eaten fresh but can be reheated briefly if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wreath ahead of time?

Yes, you can assemble the sausage roll wreath and keep it chilled for up to one day before baking. Avoid adding the cheese until you’re ready to bake to keep it fresh.

Can I use other types of cheese instead of camembert?

Camembert works best due to its soft, melting texture, but you can try brie as a similar alternative. Hard cheeses are not recommended since they won’t melt as nicely.

Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert Recipe

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4.9 from 141 reviews

This Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert is a savory, crowd-pleasing appetizer perfect for festive gatherings or cozy dinners. Flaky puff pastry encases spiced pork sausages layered with sweet caramelised onion chutney and aromatic sage. Baked into a stunning wreath shape around a warm, gooey camembert, it offers both a visually impressive centerpiece and a delicious blend of flavors.

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

Ingredients

Scale

Sausage Rolls

320g sheet of puff pastry
3 tbsp caramelised onion chutney
4 pork sausages, skins removed
1 egg, beaten (for brushing)
6–9 sage leaves
Olive oil, for brushing

Baked Camembert

250g round of camembert
1 tbsp caramelised onion chutney (reserved from total 3 tbsp)
Couple of sage leaves (for topping)
Olive oil, for brushing

Instructions

Prepare Oven and Baking 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 ease cleanup.
Form Sausage Rolls: Unroll the puff pastry sheet and cut it lengthwise into two long strips. Spread 1 tablespoon of the onion chutney evenly down the center of each strip. Divide the pork sausage meat evenly between the two strips, shaping it back into sausage shapes along the chutney tracks. Brush one edge of each strip with the beaten egg, then fold the other edge over to enclose the filling. Press firmly along the edges to seal the sausage rolls.
Assemble Wreath: Remove the camembert from its packaging and place it in the center of the baking tray. Arrange the two sausage rolls around the camembert in a circle, ensuring the sealed edges are underneath for a neat base. Where the two rolls meet, tuck one end under the other to form a continuous ring. Trim and save any excess pastry to bake alongside if desired.
Create Individual Rolls: Using a sharp knife, make cuts three-quarters of the way through the pastry sections around the wreath at regular intervals to form individual bite-sized sausage rolls that remain attached at the center. Gently pull each piece apart slightly to create space between them.
Decorate and Brush: Brush the entire pastry surface generously with the beaten egg for a glossy finish. Scatter sage leaves over some of the rolls for aroma and visual appeal.
Prepare Camembert: Cut a cross on the top rind of the camembert and spoon over the remaining 1 tablespoon of caramelised onion chutney. Place a couple of sage leaves on top and brush lightly with olive oil to encourage browning and flavor.
Bake: Place the baking tray in the preheated oven and bake for about 25 minutes, or until the sausage rolls are golden brown and the camembert is melted and bubbling.

Notes

Can be chilled for up to one day before baking or frozen for up to a month (freeze sausage rolls without the cheese).
Use good quality pork sausages for the best flavor and texture.
If you prefer, substitute puff pastry with a gluten-free alternative to make it gluten free-friendly.
Serve warm, ideally straight from the oven for gooey camembert and crispy pastry.
Ensure sausage meat is evenly distributed and tightly shaped to avoid gaps during baking.
This dish pairs wonderfully with a fresh green salad or pickled accompaniments.

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