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Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert Recipe

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★★★★★

4.4 from 149 reviews

A delightful and savory sticky sage and onion sausage roll wreath baked to golden perfection, encircling a warm, gooey camembert infused with caramelised onion chutney and aromatic sage leaves. Perfect as a sharing appetizer or festive centerpiece, combining flaky puff pastry, seasoned pork sausage, aromatic herbs, and creamy melted cheese.

Ingredients

Scale

For the Sausage Rolls

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

For the Baked Camembert

  • 250g round of camembert
  • Remaining 1 tbsp caramelised onion chutney (included above)
  • A couple of sage leaves
  • Olive oil, for brushing

Instructions

  1. Prepare the 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 facilitate even baking.
  2. Prepare the pastry and filling: Unroll the puff pastry and cut it lengthwise into two long strips. Spread 1 tablespoon of caramelised onion chutney evenly down the center of each strip. Divide the sausage meat from the removed sausage casings equally between the two strips, molding it back into sausage shapes along the chutney-lined center.
  3. Seal the sausage rolls: Brush one edge of each pastry strip with the beaten egg, then fold the opposite edge over the filling to enclose it fully. Press firmly along the edges to seal the pastry.
  4. Form the wreath around the camembert: Remove the camembert from its packaging and place it in the center of the prepared baking tray. Arrange the two sausage rolls by wrapping them around the cheese in a circular wreath shape. At each join, tuck one sausage roll strip into the other to create one continuous round. Trim any excess sausage roll length and bake any offcuts separately alongside the wreath.
  5. Create bite-sized portions: Cut three-quarters of the way through the pastry at regular intervals around the wreath, creating individual bite-sized sausage rolls that remain joined at the center. Gently pull each piece outward slightly to form spaces between the rolls for a decorative effect.
  6. Decorate with sage and egg wash: Brush the entire pastry wreath generously with the remaining beaten egg for a golden glaze. Place sage leaves over several of the sausage roll sections as garnish. Set aside or chill up to one day; the pastry wreath without the cheese can also be frozen for up to one month.
  7. Prepare the camembert for baking: Cut a cross into the top of the camembert rind to help the cheese melt evenly. Spoon over the remaining 1 tablespoon of caramelised onion chutney, top with a couple of sage leaves, and brush lightly with olive oil.
  8. Bake to perfection: Place the assembled wreath with the camembert in the oven and bake for 25 minutes. Bake until the sausage rolls turn golden brown and the camembert melts into a luscious, creamy consistency.

Notes

  • The sausage roll wreath can be made ahead and chilled overnight for convenience.
  • For freezing, do so without the camembert to maintain freshness; thaw completely before adding cheese and baking.
  • Use good-quality pork sausages for the best flavor and texture.
  • Adjust the amount of chutney and sage leaves based on personal preference for stronger or milder flavors.
  • Serve warm for gooey camembert and crisp pastry experience.

Keywords: sausage roll, wreath, camembert, baked cheese, puff pastry, sage, caramelised onion chutney, appetizer, party snack, British savory pie

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