The holidays are when my kitchen buzzes with festive energy, and this Smoked Sausage Wreath always takes center stage. It’s a host’s best friend—simple to make yet undeniably impressive.
Smoky, savory sausages wrapped in golden, flaky crescent dough create a flavor-packed bite that’s as beautiful as it is delicious. Shaped like a wreath, it’s the ultimate edible centerpiece, sure to have guests gathering around for seconds.
What makes this dish extra special is its balance: the juicy sausage pairs perfectly with the buttery dough, while an egg wash adds a golden sheen. Garnished with fresh rosemary and bright cranberries, it’s as stunning as a magazine-worthy holiday spread.
The best part? It feels fancy without the fuss. Whether it’s a game night or Christmas feast, this wreath sets a warm, inviting tone. Pair it with Creamy Mushroom Ramen or a tangy Jalapeño Hot Sauce for dipping!
Why I Love This Recipe (And You Will Too)
- A Show-Stopping Centerpiece: Every time I’ve served this, it gets “oohs” and “aahs” before anyone even takes a bite. It’s the kind of dish that makes your table feel extra festive.
- Perfectly Balanced Flavors: The smokiness of the sausage, the buttery dough, and the slight herbaceous kick from rosemary are a match made in holiday heaven.
- Quick and Fuss-Free: I can throw this together in under 30 minutes, which is a blessing when I’m juggling multiple dishes.
- Customizable: I’ve swapped in spicy andouille or even vegetarian sausage for different occasions, and it always works beautifully.
- It Brings People Together: The wreath shape invites everyone to dig in and share—perfect for creating those cozy moments around the table.
Smoked Sausage Wreath Recipe
Equipment
- Medium Saucepan
- Mixing Spoon
- Rolling Pin
- Baking sheet
- Parchment Paper
- Pastry Brush
- Sharp Knife
- Measuring Cups
Ingredients
- 2 cups Fresh or frozen cranberries
- ½ cup Sugar
- ½ cup Orange juice
- 1 cup Water
- 16 ozs. Smoked kielbasa cut into 1 ½” pieces
- 1 sheet Frozen puff pastry thawed, cut into 3 equal strips
- 2 Tbsp. Seedless raspberry preserves
- 1 ½ cups shredded Sargento
- 1 lg. Egg beaten
Instructions
- Preheat oven to 375°F. Prepare a baking sheet lined with parchment paper.
- In a saucepan, combine cranberries, water, orange juice, and sugar. Simmer for 20 minutes, stirring occasionally, then chill for 1 hour.
- Lay puff pastry strips side by side and press ends together. Brush with raspberry jam, leaving a ¼” border, and brush edges with egg.
- Sprinkle cheese down the center, then place sausage slices in a single line on top. Seal edges by pressing together.
- Transfer to the baking sheet, seam side down, and shape into a ring. Press ends together to form a wreath.
- Cut between each sausage ¾ of the way through, twisting each section to reveal the sausage.
- Brush with egg and bake for 25 minutes until golden. Sprinkle remaining cheese on top and bake 5-10 minutes more until melted.
- Serve warm with the cranberry sauce.
