Sticky Sage & Onion Sausage Roll Wreath with Baked Camembert Recipe

Introduction

This sticky sage and onion sausage roll wreath is a deliciously impressive dish perfect for sharing. Wrapped around a baked camembert, it combines flaky puff pastry, savory sausage, and aromatic sage for a comforting treat that’s sure to wow your guests.

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: Heat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with baking parchment. Unroll the pastry and cut it into two long strips along the length.
2. Step 2: Spread 1 tablespoon of caramelised onion chutney down the centre of each pastry strip. Divide the sausage meat between the strips, shaping it into sausage forms along the chutney.
3. Step 3: Brush one edge of each pastry strip with beaten egg, then fold over the other edge to enclose the sausage filling. Press firmly to seal.
4. Step 4: Remove the camembert from its packaging and place it in the centre of the prepared baking tray. Arrange the two sausage rolls around it to form a wreath, keeping the sealed edges underneath. Tuck the ends together to join into one continuous ring. Trim any excess pastry and save for baking alongside.
5. Step 5: Cut three-quarters of the way through the pastry at even intervals around the wreath to create individual sausage roll segments that remain connected at the center. Gently pull each piece away slightly to create space between them.
6. Step 6: Brush the entire pastry surface with more beaten egg. Lay sage leaves over several of the segments for an aromatic touch.
7. Step 7: Cut a cross into the top of the camembert and spoon the remaining tablespoon of onion chutney over it. Top with a couple of sage leaves and brush lightly with olive oil.
8. Step 8: Bake in the preheated oven for 25 minutes or until the sausage rolls are golden brown and the camembert is melted and gooey inside.

Tips & Variations

• For a vegetarian option, substitute the sausage meat with a mix of finely chopped mushrooms and lentils seasoned with sage.
• Use fresh sage leaves for the best aroma, or swap for thyme or rosemary if preferred.
• Serve with a side of crisp apples or a fresh green salad for balance.
• Make sure to keep the pastry well chilled before baking, which helps it puff up beautifully.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a moderate oven to keep the pastry crisp. You can freeze the sausage rolls without the camembert for up to a month; defrost fully before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this wreath ahead of time?

Yes, you can assemble the sausage roll wreath and keep it chilled for up to one day before baking. Avoid assembling it too far in advance to prevent the pastry from becoming soggy.

What camembert brand is best for baking?

Choose a good-quality whole round camembert with a white rind and creamy texture. Local or artisan varieties often have the best flavor, but any creamy camembert suited for baking will work well.