I still remember the first time I made mini sausage roll wreaths—how they stole the show at a holiday party and had everyone asking for my recipe. It was a chilly winter evening, and I wanted something festive but straightforward to serve a crowd. These mini sausage roll wreaths felt special without demanding hours in the kitchen. Each bite of flaky puff pastry wrapped around savory sausage filling brought that warm, comforting feeling perfect for bringing people together.
Since then, mini sausage roll wreaths have become my go-to festive finger food when friends or family drop by. They’re the kind of party appetizers that never disappoint: easy to prepare, showy enough to impress, and made from affordable ingredients you likely have around. The best part is that these wreaths bring a touch of celebration to everyday cooking, turning simple sausage rolls into charming, bite-sized snacks everyone loves.
If you’re on the hunt for a reliable recipe that blends flavor and ease, mini sausage roll wreaths are your answer. They fit any occasion, from holiday party recipes to casual get-togethers, and they couldn’t be more approachable. I’m excited to share all my kitchen tips and secrets so you can make these wreaths your new crowd-pleaser. Let’s get cooking!
What You’ll Need:
- 500g good-quality pork sausage meat (if you want a twist, try chicken sausage for a lighter version—both work wonderfully for mini sausage roll wreaths)
- 2 sheets of ready-rolled puff pastry (you’ll find these in the frozen section—great for quick prep and guaranteed flaky pastry)
- 1 small onion, finely chopped (adds sweetness and depth; you can swap for shallots if that’s what you have)
- 1 clove garlic, minced (optional, but it gives mini sausage roll wreaths an extra flavor kick)
- 1 teaspoon dried thyme or rosemary (regular kitchen herbs that bring a nice savory note)
- 1 egg, beaten (for brushing the pastry to get that golden finish)
- Salt and pepper to taste
No problem if you don’t have fresh herbs—dried works perfectly for these mini sausage roll wreaths. Also, the puff pastry makes this recipe affordable and easy—no homemade dough stress. You can find sausage meat easily in most supermarkets or butcher shops. Don’t skip the beaten egg brush; it’s the simple trick that turns your mini sausage roll wreaths into golden, irresistible bites.
A quick kitchen tip: chop the onion and garlic ahead; it saves time when you’re ready to mix the filling. If you have leftover filling or pastry, wrap it tight and pop it in the fridge for up to two days—it reheats beautifully, perfect for whipping up last-minute festive finger food.
Let’s Cook It Together!
- Preheat your oven to 200°C (390°F), fan-assisted if you have it. This temperature makes sure your mini sausage roll wreaths come out crisp and golden.
- In a bowl, mix the sausage meat, finely chopped onion, minced garlic, dried thyme, salt, and pepper. Use your hands to gently combine—don’t overwork the mixture, or the mini sausage roll wreaths will lose some tenderness.
- Lay out one sheet of puff pastry on a clean surface. Roll it gently to smooth out any creases. Cut it into eight even strips—these will become the base for your mini sausage roll wreaths.
- Divide the sausage mixture evenly among the strips, placing a line of filling down the center of each.
- Roll the pastry tightly around the sausage filling, sealing the edges well by pressing them gently. Take care not to let gaps show; one of my best tips for mini sausage roll wreaths is sealing well to keep the filling juicy inside.
- Shape the rolls gently into small rings and press the ends together to form the wreath shape. Lay them on a baking tray lined with parchment paper.
- Beat the egg and brush each mini sausage roll wreath generously. This step gives that lovely golden sheen, so don’t skip it!
- Bake in the hot oven for about 20-25 minutes or until the pastry is puffed and golden, and the sausage meat is cooked through. Your kitchen will smell incredible—that’s your signal they’re ready.
- While the mini sausage roll wreaths bake, grab a cloth and set your table, or prepare some dipping sauces like mustard or a simple sour cream dip.
- If your mini sausage roll wreaths start to brown too quickly, tent loosely with foil halfway through baking; this keeps them perfect without burning.
From start to finish, this dish takes around 35 minutes. Once you’ve nailed the basics, I promise every batch will come out just right. If you’re curious about putting a spin on this recipe, I once swapped sausage meat for spiced lamb—it made a fantastic twist but the classic pork version remains a crowd favorite.
How to Serve & Enjoy It!
Mini sausage roll wreaths are picture perfect for any holiday party recipes or everyday snacking. I love serving them warm with a side of tangy mustard or a dollop of chutney—both bring balance to the savory pastry and meat.
For something a bit more substantial alongside these festive finger food bites, try a crisp green salad dressed with lemon vinaigrette or roasted root vegetables. The freshness cuts through the richness of the puff pastry, making every bite more satisfying.
This mini sausage roll wreaths recipe also shines at casual gatherings and potlucks—people love gathering around a communal platter for instant grab-and-go bite-sized snacks. I recently brought them with some creamy sausage balls to a friend’s party, and they were a hit!
If you find you’ve got leftovers, warm them gently the next day or even slice larger wreaths into smaller pieces for packed lunches or kid’s after-school treats.
Seasonal variations are easy too. Around Christmas, I add a pinch of nutmeg to the filling and decorate with a bit of parsley to mimic holly leaves. For other events, adding a little grated cheese inside the sausage mixture is a tasty twist.
Your guests will often comment on how fun and charming these mini sausage roll wreaths look—and they always end up going fast! They remind me of a post by Jamie Oliver about Christmas cooking with Buddy and his dad Did we mention this is.
Your Questions Answered
Can I make mini sausage roll wreaths ahead of time?
Absolutely! You can prepare the wreaths, seal them in an airtight container, and refrigerate for up to 24 hours before baking. I find this is a lifesaver on busy days or when planning for holiday party recipes.
What’s the best substitute for pork sausage meat?
Chicken or turkey sausage works well—just pick mild or your favorite flavored varieties. If you’re vegetarian, try seasoned plant-based sausage crumble; baking time might vary slightly though.
How do I adjust this recipe for more or fewer servings?
This recipe scales up easily. If you’re feeding a big crowd, double or triple the ingredients and use extra puff pastry sheets. For fewer, half the quantities and bake mini wreaths on a smaller tray.
Can I freeze mini sausage roll wreaths?
Yes, freeze them after assembling but before baking. Lay them on a tray so they don’t stick, then transfer to a container. Reheat from frozen at 180°C for about 25-30 minutes until golden.
What if my pastry is soggy after baking?
Make sure to bake at a hot temperature and don’t overload the sausage filling. Sometimes brushing the pastry with egg white only also helps crisp it up in mini sausage roll wreaths.
Any ideas for dips to serve?
Classic mustard, honey mustard, or even a homemade garlic aioli are all excellent. You can see more fun dipped appetizers on this quick puff pastry appetizers list.
Can I use store-bought puff pastry?
Definitely! Ready-rolled puff pastry is the easiest and most reliable for mini sausage roll wreaths. Just thaw it properly before using, and you’re ready to go.
How long do mini sausage roll wreaths keep?
They’re best eaten the day they’re made but will keep in the fridge for up to two days. Reheat in the oven to restore crispiness.
What pairing dishes complement these mini sausage roll wreaths?
Simple side salads, roasted veg, and creamy dips make a good match. For more festive ideas, I highly recommend checking out this tasty sausage and courgette pasta recipe to round off your meal.
Final Thoughts
Mini sausage roll wreaths hold a special place in my recipe collection because they deliver so much without fuss. Their perfect balance of flaky puff pastry and juicy sausage filling makes them a go-to for holiday party recipes and casual entertaining alike.
My best mini sausage roll wreaths tips:
1. Take your time sealing the pastry to keep the filling juicy.
2. Don’t skip the egg wash—it gives stunning golden color.
3. Use quality sausage meat for the best flavor.
I’ve also tested versions with spiced lamb, added grated cheese, and even a vegetarian plant-based mix—all successful but the classic pork version is still the one friends request most often.
I encourage you to make these mini sausage roll wreaths your own—try different herbs or add your favorite spices. What you’ll love is how they bring people together simply, just like they did for me.
If you want even more crowd-pleasing party appetizers, have a look at some festive mini Christmas cakes or easy senior party treats that pair beautifully with mini sausage roll wreaths.
Get into your kitchen, give this recipe a go, and enjoy! Your mini sausage roll wreaths will brighten all your gatherings with their warm, flaky, and satisfying goodness.
mini sausage roll wreaths
Mini sausage roll wreaths are festive, bite-sized pastries filled with savory sausage meat, perfect for holiday parties or as a fun appetizer any time of year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini wreaths
- Category: Snack
- Method: Baked
- Cuisine: British
Ingredients
- 250g sausage meat
- 1 sheet puff pastry, thawed
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds for garnish (optional)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a bowl, mix the sausage meat with finely chopped onion, garlic, thyme, sage, salt, and pepper until well combined.
- Roll out the puff pastry sheet on a lightly floured surface and cut into 12 equal strips.
- Divide the sausage mixture into 12 equal portions and shape each into a small sausage shape.
- Place one sausage portion on the end of each pastry strip and roll up tightly, sealing the edges with a little beaten egg.
- Shape each rolled sausage into a circle and pinch the ends to form a wreath shape.
- Place the wreaths on the prepared baking tray and brush with beaten egg.
- Sprinkle with sesame or poppy seeds if using.
- Bake in the oven for 18–20 minutes, or until golden and cooked through.
- Remove from oven and allow to cool slightly before serving.
Notes
For an extra festive touch, you can add a small sprig of fresh rosemary or a dab of mustard on the side for dipping.