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Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert 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.

Ingredients

Scale

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

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