Sausage Roll Wreath With Honey Glazed Camembert
This tear & share sausage roll wreath has crisp, flaky pastry, flavourful sausage meat & is stuffed with a honey & thyme glazed, baked camembert. It makes a fantastic festive appetizer & is perfect for sharing.
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This sausage roll wreath certainly looks impressive but is actually really easy to make!
The wreath is made with homemade bitesize sausage rolls that are crisp, flaky & topped with crunchy sesame & poppy seeds. Then there’s a rich & creamy baked camembert cheese in the centre that’s glaze with honey & thyme, which gives it a fantastic colour & a sweet, caramelised flavour.
This festive sausage roll wreath is perfect for sharing & goes great with a big spoonful of cranberry sauce or a caramelised onion chutney. To serve, tear off a warm sausage roll & dunk it in that rich, gooey melted camembert!
For more festive starters & appetizers, check out our collection of Christmas recipes! There’s plenty to choose from here, including fried cheeses, tear & share dough balls, scotch eggs & more.
What You’ll Need
- Sausage Meat – Using a good quality sausage meat is key here, so I’d recommend visiting your local butcher! You can buy just sausage meat or you could remove the skins from around 8 sausages (you need 500 grams for this recipe).
- Puff Pastry – We’re using ready rolled puff pastry, for convenience (I use Jus-Rol). Alternatively, you can use a block of puff pastry & roll it out into a a rectangle that’s approximately 30cm x 23 cm & 0.4 cm thick
- Egg Wash – For the glossiest egg wash, we’re using an egg yolk mixed with double cream.
- Seeds – I like to top my sausage rolls with seeds for extra crunch & flavour. I used sesame & poppy seeds but feel free to use different seeds if you’d prefer (or none at all!).
- Camembert – The star of the show! A good quality camembert makes all the difference in this recipe. You can find this cheese in most supermarkets.
- Honey Glaze – We’re brushing the camembert with a simple honey glaze before baking, for extra colour & flavour. To make this, we mix runny honey with finely chopped thyme leaves.
How To Make A Sausage Roll Wreath With Camembert
The full, printable recipe card for this sausage roll wreath can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Sausage Rolls
To make the sausage rolls, we first take a sheet of ready rolled puff pastry & cut it in half down the length. Next, we place a cylinder of sausage meat down the middle of both pieces of pastry, brush the edges with egg wash then roll up, to seal. We then use a sharp knife to trim each end slightly, to fully expose the sausage meat. - Score The Camembert
Next, we take the camembert out of its’ packaging then using a sharp knife, lightly score the top in a cross hatch pattern. We place the cheese in the middle of a lined baking tray. - Assembly
To assemble our wreath, we take one of the sausage rolls and wrap it around the camembert (make sure to place it seam side down on the tray!). Next, we take the other sausage roll & shape it around the other side of the cheese then use our fingers to seal the open ends together.
If the second sausage roll is too long, trim it as needed & cook the excess individually. - Cut Into A Wreath
To make our sausage roll into a wreath, we need to make 16 cuts into the pastry, each roughly 3 centimetres apart. Each cut should be made two thirds of the way into the sausage roll & all the way through. - Chill In The Fridge
Next, we brush the sausage roll with a light layer of egg wash then chill in the fridge for at least 20 minutes, whilst we preheat our oven to 190°c/374°f. - Egg Wash & Glaze
Once chilled, we brush the sausage roll wreath with another light coating of egg wash then sprinkle seeds over the top. We brush the top of the camembert with the honey glaze (honey mixed with chopped thyme leaves). - Baking
We bake the wreath for 25-30 minutes, until the pastry is crisp & golden, the sausage meat is cooked through & the camembert is caramelised & melty.
If you take internal temperature of the sausage meat, it should be at least 75°c/167°f once cooked. - To Serve
To serve, tear off the sausage rolls & dunk in the cheese!
Tips & Tricks
- Chill the sausage rolls in the fridge before baking, for crisp, flaky pastry that holds its’ shape as it cooks.
- Brush your sausage rolls with an egg wash made with egg yolk & double cream, for the glossiest finish.
- Use a digital food probe to check the internal temperature of the sausage meat, to avoid under or over cooking.
- Glaze the camembert with honey, for sweetness & a caramelised flavour that cuts through the cheese’s rich flavour.
Variations
For this wreath, we’re filling our sausage rolls with some some really good sausage meat on its’ own, however you can flavour & customise them pretty much however you like.
For festive sausage rolls, you could spread a thin layer of cranberry sauce under the sausage meat. You could also fold some caramelised onion chutney through the sausage meat or crumble in a hard cheese (I like Wensleydale!). You can really experiment with flavours here, although I’d recommend reducing the amount of sausage meat slightly, depending on how many mix ins/flavourings you add, to keep the wreath the same size.
Frequently Asked Questions
Yes, sausage roll wreaths can be assembled then chilled in the fridge for up to a day before being baked. Make sure to cover the wreath in clingfilm if you’re chilling it for more than a couple of hours.
Sausage meat needs to be cooked through before eating so should be cooked to an internal temperature of 75°c/167°f. You’ll need a digital food probe for this.
Any leftovers should be stored in the fridge & eaten within a couple of days. You can serve the sausage roll & camembert cold or reheat them. I’d recommend reheating the sausage rolls in the oven (make sure they reach an internal temperature of 75°c/167°f) & the camembert in a microwave (heat it until it’s soft & melty again).
Camembert is a French, cow’s milk cheese that has a soft, smooth texture & a rich, tangy, earthy flavour. Camembert is a surface ripened cheese & can be eaten uncooked (at room temperature) or baked until soft & melty.
Instead of using honey to glaze the camembert, you could use maple syrup. Or instead of glazing the cheese, you could top it with cranberry sauce, a chutney or jam once it is cooked.
To cook in an Aga, bake the sausage roll wreath in the roasting oven, on the bottom set of runners.
Equipment Used
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More Festive Recipes To Try!
- Barbecued Pig In Blanket
- Caramelised Onion Sausage Rolls With Apricot Wensleydale
- Deep Fried Camembert
- Leftover Christmas Dinner Pie
- Mulled Cider Roasted Pork Belly
- Turkey Stuffing Scotch Eggs
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Sausage Roll Wreath With Honey Glazed Camembert
Equipment
- Large Baking Tray
- Digital Food Probe
- Pastry Brush
Ingredients
Sausage Roll Wreath
- 320 g Ready Rolled Puff Pastry (See Notes)
- 500 g Sausage Meat
- 1 Egg Yolk
- 2 tsp Double Cream
To Assemble
- 250 g Camembert
- 1 tsp Sesame Seeds (See Notes)
- 1 tsp Poppy Seeds
Honey Glaze
- 40 g Honey
- ¼ tsp Finely Chopped Thyme
Instructions
Sausage Roll Wreath
- First, add the egg yolk & cream into a bowl & whisk together then set aside for now. This is our egg wash.
- Un roll the puff pastry then cut in half down the length, to make 2 rectangles.
- Take half of the sausage meat & shape into a long cylinder, the same length as the pastry. Lay this down the length of one of the pieces of pastry, slightly off centre. Brush the exposed edges of pastry with a light layer of egg wash
- Next, take the long side of pastry closest to you & bring it over the sausage meat. Trim any excess pastry as needed then roll the pastry over itself, to seal together. Use a sharp knife to trim each end slightly, to full expose the sausage meat on each end.There should be a slight overlap of pastry underneath the sausage roll, to hold it together!
- Repeat the shaping process with the remaining pastry & sausage meat.
To Assemble
- Remove any packaging from the camembert then place in the centre of a lined baking tray. Use a sharp knife to score the top of the cheese in a cross hatch pattern.
- Next, take one of the sausage rolls & shape it around the camembert. Make sure to place it seam side down.
- Take the other sausage roll & shape it around the other side of the cheese then use your fingers to pinch the open ends together, to seal.If your second sausage roll is too long, trim it as needed & cook the excess individually.
- Use a sharp knife to make 16 cuts into the sausage roll, each going two thirds of the way in & all the way through. Space each cut 3 cm apart.The easiest way to do this evenly, is to make 4 cuts first to divide the wreath into quarters first then make 3 cuts in each quarter.
- Carefully twist each sausage roll slightly so that the exposed sausage meat is facing upwards. This also helps separate the sausage rolls.
- Next, brush the pastry with a light layer of egg wash then refrigerate the sausage rolls for at least 20 minutes.Be careful not to get any egg on the camembert!
To Cook
- Preheat an oven to 190°c/170°c fan (374°f/338°f).
- In the meantime, add the honey & thyme leaves into a bowl then stir together. Add the sesame & poppy seeds into another bowl & stir together as well.If needed, warm the honey up slightly in a microwave to make it easier to mix.
- Once your oven is up to temperature, give your sausage rolls another brush of egg wash then sprinkle over the seeds. Brush the camembert with the honey glaze.
- Bake the wreath in the preheated oven for 25-30 minutes, until the pastry is golden brown, the sausage meat is cooked through & the cheese is soft & melty.The sausage meat will reach an internal temperature of 75°c/167°f once cooked.
- To serve, tear off sausage rolls & dunk into the cheese! If you've got some, cranberry sauce makes a great accompaniment to this wreath.
