Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert Recipe

Introduction

This sticky sage and onion sausage roll wreath with baked camembert is a show-stopping dish perfect for sharing. Flaky puff pastry wraps savory sausage meat and sweet caramelised onion chutney, encircling a gooey baked camembert in the center for dipping. It’s both festive and comforting, ideal for gatherings or cozy nights in.

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

1. Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with baking parchment.
2. Step 2: Unroll the pastry sheet and cut lengthwise into two long strips. Spread 1 tablespoon of caramelised onion chutney down the center of each strip.
3. Step 3: Divide the sausage meat between the two pastry strips, shaping it back into sausage shapes along the chutney lines.
4. Step 4: Brush one edge of each pastry strip with the beaten egg then fold the other edge over to enclose the sausage filling. Press firmly to seal the edges.
5. Step 5: Remove the camembert from its packaging and place it in the center of the lined baking tray. Wrap the two sausage rolls around the cheese, seam side down, and tuck the ends together to form a continuous ring. Trim any excess pastry and bake offcuts alongside if desired.
6. Step 6: Using a sharp knife, cut into the pastry about three-quarters of the way through at even intervals to create bite-sized pieces while keeping them connected in a wreath shape. Gently pull each piece outward to create space between them.
7. Step 7: Brush the entire pastry wreath lightly with beaten egg and scatter sage leaves over some of the pieces.
8. Step 8: Cut a cross into the top of the camembert and spoon over the remaining tablespoon of chutney. Top with a couple of sage leaves and brush lightly with olive oil.
9. Step 9: Bake in the preheated oven for 25 minutes, or until the sausage rolls are golden and the camembert is melted and bubbly. Serve warm.

Tips & Variations

• For extra flavor, add finely chopped sage directly into the sausage meat before wrapping.
• You can substitute pork sausages with vegetarian sausage alternatives for a meat-free version.
• If you prefer a spicier kick, mix a pinch of chili flakes into the chutney before spreading.
• Use store-bought caramelised onion chutney for convenience or make your own to deepen the flavors.

Storage

Keep any leftover sausage roll wreath chilled in an airtight container for up to one day. The wreath can also be frozen without the camembert for up to one month; thaw in the fridge before baking. Reheat in a moderate oven until warmed through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of camembert?

Yes, soft cheeses like brie work well as a melty center, but camembert is ideal for its creamy texture and rich flavor that pairs beautifully with the sausage rolls.

Do I have to remove the sausage skins?

Removing the sausage skins allows you to shape the meat more easily to fit inside the pastry. It also helps the filling cook evenly and blend well with the chutney.

Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert Recipe

Print Recipe

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5 from 699 reviews

A delightful and festive sticky sage and onion sausage roll wreath paired with a baked camembert, perfect for sharing at gatherings or cozy nights in. This recipe features succulent pork sausage wrapped in buttery puff pastry, accented with caramelised onion chutney and fragrant sage, baked around a warm, gooey camembert topped with chutney and sage leaves.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4-6 1x
• Category: Snack
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Sausage Roll Wreath

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

Baked Camembert

• 1 round (250g) of camembert

Instructions

1. Prepare Oven and Baking Tray: Preheat the oven to 180C/160C fan/gas mark 4. Line a baking tray with baking parchment to prevent sticking and ease cleanup.
2. Prepare Pastry and Filling: Unroll the puff pastry sheet and cut it lengthwise into two long strips. Spread 1 tablespoon of caramelised onion chutney down the center of each strip. Divide the sausage meat evenly between the two strips, molding it back into sausage shapes along the chutney’s length.
3. Seal the Sausage Rolls: Brush one edge of each pastry strip with the beaten egg, then fold the opposite edge over to fully encase the sausage filling. Press firmly to seal the pastry edges to prevent leakage during baking.
4. Assemble the Wreath: Remove the camembert from its packaging and place it in the center of the prepared baking tray. Wrap the two sausage rolls around the cheese, making sure the sealed pastry edges face downward. Tuck one sausage roll into the other at the joins to create a single continuous circular wreath. If the pastry strips are too long, trim offcuts and bake them alongside your wreath.
5. Cut and Decorate: Slice three-quarters of the way through the pastry at even intervals around the wreath to form bite-sized sausage roll segments that remain connected in the center. Gently pull each segment outward to create space between them. Brush the whole wreath with the remaining beaten egg. Distribute the sage leaves over some segments to infuse aroma and add visual appeal.
6. Prepare the Camembert: Score a cross into the top of the camembert. Spoon the remaining 1 tablespoon of caramelised onion chutney into the cut. Top with a couple of sage leaves and brush lightly with olive oil to enhance flavor and moisture during baking.
7. Bake: Place the tray in the oven and bake for approximately 25 minutes until the sausage rolls are golden brown and cooked through and the camembert has melted into a gooey, creamy center.

Notes

• This dish can be chilled for up to one day before baking or frozen for up to one month without the camembert cheese.
• Ensure the pastry is sealed tightly to prevent the sausage filling from leaking during baking.
• Use fresh sage leaves for the best flavor and aroma.
• Serve warm to enjoy the melted camembert paired with savory sausage rolls.
• For a crispier pastry, brush additional beaten egg before baking if desired.

Keywords: sausage roll wreath, baked camembert, puff pastry, sage and onion, appetizer, party food, British snack