Crown of sausage rolls to separate

December 5, 2025


Think of this dish as a giant, circular version of pigs in a blanket, but even more festive. My Pull-Away Sausage Roll Crown is made with just two simple ingredients: puff pastry and sausage. It’s the perfect sharing appetizer for Christmas, holiday get-togethers, or New Year’s Eve parties. Serve it with easy homemade cranberry applesauce for the perfect seasonal bite.

A wreath of puff pastry sausage rolls on a round board with 1 missing with fresh cranberries and cranberry applesauce in the background

A “tear and share” appetizer that looks fancy for parties, but really isn’t that difficult to make because you don’t need to prepare the pastry or sausage! You are simply “putting them together”. A popular recipe here since 2021.

Ingredients

A close up of the crown of sausage rolls with cuts showing the sausage inside

How to Make a Sausage Roll Crown (Step by Step)

You can also watch the full process in the recipe video.

Rolled out puff pastry
  1. Roll out the puff pastry into a rectangle.

2. Place the sausage meat along one long edge of the pastry.

Sausage on puff pastry
Brush the egg wash on the puff pastry

3. Brush the edges with egg wash.

4. Roll the dough over the sausage, keeping the seam side down, and seal the edge.

Roll the puff pastry around the sausage
Make a sausage roll

5. Place the roll on a baking sheet lined with parchment paper. Shape the roll into a crown and seal the ends together.

6. Cut the dough at regular intervals with a sharp knife.

Cut a vent in puff pastry
Brush a wreath of sausage rolls with egg wash

7. Brush the entire crown with egg wash.

8. Sprinkle with sesame seeds and bake until golden brown.

Sprinkle sesame seeds on a sausage roll

More Sausage Roll Recipes

Sausage rolls are perfect for a hearty bite to serve with drinks, whatever the occasion. For a crown-free option, try my Mini Pork, Apple and Sage Sausage Rolls with Curry Ketchup. Or, if you want to go old school, you can’t beat traditional homemade sausage rolls made with homemade pastry.

Keeping with the Christmas and holiday theme, I even turn my leftover turkey into sausage rolls. Don’t miss my Turkey, Stuffing and Cranberry Sausage Rolls – they’re festive, fun and a great way to reduce waste.

Apple and cranberry compote served in a gray bowl

Best type of sausage

The type of sausage you use is entirely up to you. I love a good British pork sausage, but I’ve also made them with sweet and spicy Italian sausages. You can even make two or three wreaths with different sausages so that guests have a choice: a real assortment of sausage rolls!

Vegetarian option

If you want to offer a vegetarian version with meat, a great option is to use the filling of my Vegetarian Mushroom Wellington. Simply swap this mixture for the pork sausage.

Remains

Most people know that Brits (like me) love our sausage rolls: I could happily eat them any time of the day. And yes, they even prepare a delicious breakfast (if you have any left!).

To reheat, place the sausage rolls on a baking tray and reheat in the oven at 350°F/175°C for 5-10 minutes until the puff pastry is nicely crispy.

For storage, store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them: arrange them on a baking sheet, freeze them until firm, then transfer them to a freezer bag or container. They will keep well for up to 3 months. Reheat straight from frozen in a 350°F/175°C oven for 12 to 15 minutes.

If you made my pull apart sausage roll crown, please leave a star rating in the recipe. You can also leave a comment or ask a question below.

Preparation time
10 minutes

Cooking time
40 minutes

Total duration
50 minutes

Ingredients

  • For the sauce:

  • 2 cups (200 grams) fresh cranberries, rinsed

  • 1 cup (250 grams) unsweetened applesauce *see note

  • ½ teaspoon ground cinnamon

  • Small pinch of nutmeg

  • 2 tablespoons of granulated sugar

  • 4 tablespoons of water

  • For the sausage rolls:

  • 10 ounces (285 grams) pork sausage meat (removed from casing)

  • Puff pastry, thawed **see note

  • 1 egg beaten with a little milk

  • Black and white sesame seeds (optional)

Instructions

  1. For the sauce: In a pan, add the cranberries, applesauce, cinnamon, nutmeg, sugar and water. Bring to a boil over medium heat, when the mixture is bubbling, reduce the heat to low and cook, stirring, until all the cranberries have burst. If it is too thick, add more water until you reach the desired consistency. Taste and add more sugar if necessary. Remove from heat and set aside.
  2. For the sausage roll: Preheat the oven to 400°F/200°C. Cover a large baking tray with parchment/baking paper. On a clean work surface (away from raw meat), sprinkle with flour and roll out the puff pastry into a 4 x 24 inch (10 x 60 cm) rectangle, with the long edges closest to you. Depending on the size of your pastry, you may need to cut it and piece it together to make it longer.
  3. Arrange the sausage meat along the entire length of the pastry, at the edge closest to you then take the edge closest to you and roll over the meat to create a nice roll, don’t overlap the pastry too much, just a little and cut off the rest. Press the seam to seal and make sure it is at the bottom. Transfer the roll to the baking sheet with the dough edge at the bottom and form a circle, sealing the ends as best you can.
  4. Using a sharp knife or kitchen scissors, cut the dough every 2 inches (5 cm) on the top and a little on the sides along the length of the roll, just to reveal the meat.
  5. Brush the rest of the egg wash all over the dough, sprinkle with sesame seeds. Bake for 30-35 minutes until the pastry is golden brown.
  6. Remove from the oven, let rest before serving.

Remarks

*If you use sweetened, you will need to adjust the amount of sugar.

**I like to thaw in the refrigerator overnight, then keep cold until needed.

Step by step video:

Nutritional information

Yield

11

Portion

1

Amount per serving

Calories 305Total fat 24gSaturated fat 8gTrans fat 0gUnsaturated fat 13gCholesterol 70mgSodium 594mgCarbohydrates 10gFiber 1gSugar 6gProtein 13g

This nutritional calculation is provided by Nutronix and is only a guideline and is not intended for any particular diet.





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