Sausage Roll Christmas Wreath

sausage 2


Sausage rolls are always great at parties. They are a good cross over food in that both the kids and adults can enjoy them, a big plus when you are working out party catering needs! We have given our sausage rolls a Christmas twist by arranging them on a cake board in the shape of a Christmas wreath and adding some Christmas decorations. To recreate this wreath, you will need:

mini sausage rolls (see recipe below)

1 x 11′ inch cake board (You can purchase these at Phoon Haut or any baking store)

Christmas berries (You can purchase these at Daiso)

1 red bow (My bow was created with ribbon purchased on Arab Street, but Daiso will also have the supplies you need to make your own bow)


Makes 40 mini sausage rolls

1 cup (70g) breadcrumbs

300g pork mince

1 1/2 tsp mixed dried herbs (I used an Italian mix)

Salt and pepper


Preheat oven to 200°C and line 2 baking trays with baking paper.

Take a large bowl, add breadcrumbs, beef and pork mince and unbeaten egg and using your hands, mix until well combined. Add the vegetables and herbs and season with salt and pepper and with your hands, mix well.

Place 1 pastry sheet on a floured surface and halve. Spoon 1/2 a cup of the mixture along the centre of each piece and shape it like a long thin sausage. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Place on baking sheets, cover and chill for 30 minutes. Remove from the fridge and brush with beaten egg. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.


  1. You can substitute dried herbs for fresh herbs depending on your kids tolerance for the taste of fresh herbs. My daughter can spot fresh parsley a mile away and point blank refuses to eat anything containing it!
  2. To make this dish egg free, omit the egg from the filling mixture and used melted butter to brush the tops of the rolls before baking.

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