Festive Plant-Based Sausage Roll Wreath

Name: Festive Sausage Roll Wreath
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6
Ingredients: 2 tbsp olive oil; 1 large or 2 smaller shallots (finely chopped); 3 large garlic cloves (minced); 2 tbsp tomato paste; 1 tsp thyme (fresh or dried); ½ tsp rosemary (fresh or dried, finely chopped); 10 sage leaves (finely chopped); ½ tsp fennel seeds (finely ground); 12.3 oz / 350 g brown button mushrooms (cleaned and finely chopped with a knife or food processor); 2 x Thick-Cut Filet (finely chopped); ¼ cup / 20 g dried cranberries (roughly chopped); ½ tsp salt; ⅛ tsp cracked black pepper; 4 tbsp light soy sauce; 2 tbsp cognac or whiskey; ⅓ cup / 70 g panko breadcrumbs; 1 tbsp mustard; 2 tbsp plant-based milk; 1 tbsp maple syrup; 1 tbsp oil (sunflower, olive, or vegetable); Plain flour (for flouring the surface); 1 sheet of store-bought puff pastry; 1 tbsp sesame seeds (white or black)

WITH THICK-CUT FILET, MUSHROOMS, AND CRANBERRIES

By now, you’ve probably gathered that I am extremely opinionated. About many things. But, mainly, food. And one of the things I condemn most harshly is holiday-specific food trends. Breads, meats, and vegetables are sculpted into rabbits, pumpkins, and candy canes. Cinnamon and nutmeg are used in all manner of ungodly applications. It is, frankly, psychotic. And yet, here I am, trying to convince you that shaping your sausage roll into a holiday wreath is, perhaps, the best decision you’ll make this holiday season. I may be losing my marbles, going a little crazy because it’s December and my body hasn’t tasted vitamin D for two months. But all I know is that this festive sausage roll wreath brings me a disproportionate amount of joy. It’s an all-time crowd pleaser (puff pastry never fails), it’s festive (there are dried cranberries in the filling), and it looks cute as a damned button on the table served with a bowl of cranberry jam. And you know what? That’s acceptable, even to me.

⬇️ JUMP TO RECIPE ⬇️

Why You’ll Love This Recipe

Eye-catching Festive Appetizer - Beautifully shaped into a wreath, this fancy sausage roll will be the start of your next holiday gathering.
Packed with Flavour - Mushrooms, Thick-Cut Filet, soy sauce, and herbs create a flavourful, savory filling.
Great for Holiday Parties - This recipe can easily be prepared ahead and baked right before your guests arrive.

Key Ingredients for Festive Sausage Roll Wreath

Thick-Cut Filet delivers meaty texture and layers of umami.
Brown Button Mushrooms add body, texture, and earthy, savory flavour.
Thyme, Rosemary, Sage, and Fennel Seed bring a herby, festive aroma.
Dried Cranberries add a burst of sweetness.
Soy Sauce, Whiskey, and Mustard add depth, complexity, and umami to the filling, pairing very well with vegan filet and mushrooms.
Panko Breadcrumbs soak up the moisture and act as a binding agent.
Puff Pastry holds the precious filling and turns perfectly fleaky and golden.

Equipment You’ll Need

Cutting board
Sharp knife
Measuring spoons and cups/kitchen scale
Kitchen processor/chopper for chopping mushrooms (optional)
A large non-stick pan for cooking the filling
A medium-sized bowl for mixing the filling
Parchment-lined baking tray
Cling film
Small bowl for making “egg wash”
Pastry brush for brushing the wreath with “egg wash”

How To Prepare Festive Sausage Roll Wreath

1. Cook the Filling

Prepare all the ingredients. Chop the mushrooms, Thick-Cut Filet, shallots, and mince the garlic.

Heat olive oil in a pan, and add shallots. When they start to caramelize, add garlic, and after a minute, all the herbs along with tomato paste. Once tomato paste starts to caramelize, mix in finely chopped mushrooms, Thick-Cut Filet, and cranberries.

Season everything with salt and pepper, and continue cooking. After the mushrooms have released the moisture, deglaze the pan with whiskey and soy sauce.

Transfer the mixture to a bowl, and add panko breadcrumbs and mustard. Let the mixture cool down completely.

2. Shape the Wreath

Roll out the puff pastry sheet on a lightly floured surface, and cut it in half. Divide the filling between the two halves. Shape the filling into a log in the middle of each pastry sheet.

Fold one side of the pastry over the filling, and roll it over to close it. Repeat with the other piece of pastry.

Transfer both logs to a large parchment-lined baking tray, making sure they are seam side down. Bring both ends of one log together to create a circle, and pinch to close.

Cut 1.2 inches / 3 cm wide sections into the wreath, making sure you leave the inner 0.4 inches / 1 cm of the log intact.

Feather out the individual sections of the wreath by gently twisting them. Repeat with the remaining log.

3. Finishing Touches

Brush both wreaths with the “egg wash” and sprinkle with sesame seeds.

4. It’s Time to Bake

Place the wreaths into a preheated oven and bake for 40 to 45 minutes, until golden. Once baked, remove from the oven and let them cool down slightly before serving.

Tips & Tricks

Give It Time. Let the filling cool down completely before assembling the wreaths to ensure easier handling of the puffy pastry.
Don’t Forget to Dip. Serve with your favorite dipping sauce. Sweet and tart cranberry sauce pairs perfectly with the savory, mushroomy sausage rolls.
Make It Your Own. Add your favorite spices, herbs, and mushrooms to the filling.

FAQ

Can I prepare this recipe ahead of time?

You can prepare the filling and shape the wreath ahead of time. Cover with cling wrap and store in the fridge for up to a day, and bake when your guests arrive.

Can I make this recipe gluten-free?

You can make it gluten-free by using gluten-free puff pastry and breadcrumbs, and swapping soy sauce for tamari.

*Note: while Marbles Meats aren’t gluten-free certified, we do not use gluten in our recipe.

I don’t want to use alcohol in my cooking. Can I leave out the whiskey?

Of course, if you don’t like cooking with alcohol, simply leave out the whiskey.

Can I use a different mushroom?

Yes, any mushroom like brown or white button, oyster mushroom, or Maitake works. Shiitake or porcini would also work very well mixed with other mushrooms, but they might be too strong on their own.

I don’t want to make a wreath. Can I just make normal sausage rolls with this recipe?

Absolutely, follow the recipe up until the point at which the logs are shaped into a circle. Slice each log into 3-4 cm wide pieces, and place them on a parchment-lined baking sheet. Score each sausage roll with a knife, glaze with the “egg wash” and sprinkle with sesame seeds. Bake for 30-35 minutes at 185°C/365°F.

Festive Sausage Roll Wreath

Rated 5.0 stars by 1 users

Author:

Špela Turk

Servings

4-6

Prep Time

30 minutes

Cook Time

60 minutes

Turn your average sausage roll into a festive appetizer with these deeply savory and extremely holiday-appropriate sausage roll wreaths. Filled with Thick-Cut Filet, mushrooms, and cranberries, this flaky, buttery number is a perfect make-ahead hosting dish.

Ingredients

Filling

2 tbsp olive oil
1 large or 2 smaller shallots (finely chopped)
3 large garlic cloves (minced)
2 tbsp tomato paste
1 tsp thyme (fresh or dried)
½ tsp rosemary (fresh or dried, finely chopped)
10 sage leaves (finely chopped)
½ tsp fennel seeds (finely ground)
12.3 oz / 350 g brown button mushrooms (cleaned and finely chopped with a knife or food processor)
2 x Thick-Cut Filet (finely chopped)
¼ cup / 20 g dried cranberries (roughly chopped)
½ tsp salt
⅛ tsp cracked black pepper
4 tbsp light soy sauce
2 tbsp cognac or whiskey
⅓ cup / 70 g panko breadcrumbs
1 tbsp mustard

“Egg Wash”

2 tbsp plant-based milk
1 tbsp maple syrup
1 tbsp oil (sunflower, olive, or vegetable)

Wreath

Plain flour (for flouring the surface)
1 sheet of store-bought puff pastry
1 tbsp sesame seeds (white or black)

Directions

Cook the Filling

Heat olive oil in a large nonstick pan over medium heat.
Add finely chopped shallots, and cook for 2-3 minutes before adding minced garlic.
After a minute, add thyme, rosemary, sage, fennel seeds, and tomato paste. Fry it for 2-3 minutes to caramelize the tomato paste slightly. Mix constantly to prevent burning.
Add finely chopped mushrooms, Thick-Cut filet, and dried cranberries to the pan and mix well.
Season with salt and pepper, and cook for 5-7 minutes, until the mushrooms release moisture, and the mixture has shrunk in volume slightly.
Deglaze the pan with soy sauce and whisky. Cook for another 1-2 minutes.
Transfer the mixture to a bowl. Add panko breadcrumbs and mustard. Mix well and let cool down completely before assembling.

Shape the Wreath

Roll out the sheet of puff pastry on a lightly floured surface, and cut it in half lengthwise.
Divide the filling evenly between the two halves of the pastry. Place the filling in the middle of the pastry and shape it into a long log with your hands, pushing down and making sure the edges of the pastry stay as clean as possible.
Fold one side of the pastry over the filling and gently roll it over to close it, pushing the edges together. Repeat with the second log.
Transfer the logs to a large parchment-lined baking tray, seam side down.
Bring both ends of one log together and pinch to create a circle. Cut 1.2 inches / 3 cm wide sections into the wreath, leaving the inner 0.4 inches / 1 cm of the log intact (cutting ⅔ of the way). Feather out the wreath by gently twisting individual sections upwards. Repeat with the remaining log.
Cover with cling film, and place in the fridge while the oven preheats.

Bake the Wreath

Preheat the oven to 185°C/365°F.
Make the “egg wash” by combining maple syrup, plant-based milk, and oil.
Brush both wreaths with the ‘’egg wash’’ and sprinkle with sesame seeds.
Place in the oven and bake for 40-45 minutes, until golden.
Once you are happy with the colour, remove the tray from the oven and let the wreaths cool down slightly before transferring them to two round serving plates.
Serve with cranberry sauce, chutney, or mustard dipping sauce.

Create this masterpiece, snap a picture, and tag us @juicymarbles to share your culinary triumph. Bon appétit!