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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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