5.0/5 rating 1 vote

Festive Indian Sausage Roll Ring

Spiced pork wrapped in pastry

  • Heat Mild
  • Serves 10
  • Dietary Info LOW-FAT
  • Prep 1 hr
  • Cook 35 mins
Festive Indian Sausage Roll Ring

Festive spiced sausage roll ring

Hari says

I made this sausage roll ring or wreath recently for a family friend as her birthday cake as she doesn't really like sweets and it was an absolute joy! This one was decorated with olive spiders as it was halloween.

Sausage rolls are just great and you can have so much fun with them. The fillings can be changed and tweaked depending on whatever you like. I have added pepperoni in this one but you could add cranberry sauce, chopped apricots, cheese, chopped chillies anything you fancy really. 

This makes a really substantial sharing platter to have with friends and family as a snack or a starter on a special occasion. I know you will love it!

  • Ingredients
  • Method
  • 2 x 500g block puff pastry
  • 2 x pack pepperoni slices (approx 40 slices)
  • 800g minced pork
  • 200g sausage meat
  • 1 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 1 medium onion, very finely diced
  • 2 cloves garlic, very finely chopped
  • 1 tbsp ginger, grated
  • 1 green chilli, finely chopped
  • 1 tsp salt
  • 1 tsp chilli powder (optional) 
  • large pinch fresh coriander, chopped
  • 1 tsp garam masala

Egg wash glaze 

  • 1 egg, beaten
  • splash of milk
  • ½ tsp turmeric
  • 1 tsp kalonji seeds
  • 1 tsp sesame seeds



To make the spiced pork filling:

  1. Heat the oil and sauté cumin seeds then add the diced onion, grated ginger, garlic and a chopped chilli. When soft leave to cool.
  2. Mix the onion mixture with the minced pork, salt, chilli powder, chopped coriander leaves and garam masala and set to one side

To make the ring

  1. On a floured surface, roll the pastry into a long rectangle, about 30cm x 45cm.
  2. Lay the slices of pepperoni down the centre of the pastry .
  3. Mould the sausage meat into a long log and lay it on top of the pepperoni. Use the egg wash to brush down one side of the pastry.
  4. Fold the other side over the meat and the egg washed side over to seal. Turn the roll over, so the seal is at the bottom.
  5. Transfer it a large to a baking sheet lined with baking paper (a round pizza tray works really well).
  6. Cut two-thirds of the way though the sausage roll roughly every 3.5-4cm, to make 10 to 12 sections, then join the two ends with the uncut side in the centre to make a ring. 
  7. Gently twist each piece of sausage roll over, without tearing it so the filling-side faces upward.
  8. Repeat with the second length of pastry but make the pastry slightly longer about 55cm long. Line with the pepperoni and add the filling. Repeat the process the place them around the first one so you have 2 layers.
  9. Brush any exposed pastry with the egg wash and sprinkle over with a mixture of the seeds.
  10. Heat the oven to 180ºC and bake for 40-50 minutes until the pastry is golden and puffed, and the sausage meat is cooked through.

Served with

This makes the best sharing starter for family and friends. 

I like to serve this with a baked camembert to dip the sausage rolls into. To do this place the lid of the camembert in the centre to ensure the cheese will fit in the hole. Half way through the cooking place the cheese in the middle and slit the top of the cheese. Leave to bake until the sausage roll ring is cooked.

This goes well with

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