Korean Sausage Roll Wreath with Spicy Mayo

Featured on Eva Pau’s Asian Christmas, this recipe takes the classic sausage roll and gives it a Korean-inspired upgrade. The ssamjang adds deep savoury richness, while gochugaru brings gentle warmth without overpowering the filling. Shaped into a festive wreath and topped with roasted sesame seeds, it works beautifully as a party dish, a Christmas table centrepiece, or a warm sharing snack straight from the oven.

This Korean sausage roll wreath brings a festive twist to a familiar favourite, combining savoury sausage meat with ssamjang, garlic, sesame oil, and Korean chilli for bold flavour wrapped in crisp golden puff pastry. Finished in a wreath shape and served with spicy chilli mayo, it makes an eye-catching centrepiece for sharing.

Korean Sausage Roll Wreath with Spicy Mayo

This Korean sausage roll wreath brings a festive twist to a familiar favourite, combining savoury sausage meat with ssamjang, garlic, sesame oil, and Korean chilli for bold flavour wrapped in crisp golden puff pastry.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Side Dish, Snack

Cuisine: Asian Fusion, Korean

Ingredients Method Notes

Ingredients

  

For the Sausage Roll Wreath

• 500 g sausage meat
• 3 tbsp ssamjang
• 2 packets ready rolled puff pastry
• 1 tsp gochugaru
• 2 cloves garlic very finely minced
• 1 spring onion finely chopped
• 1 tsp Lee Kum Kee Pure Sesame Oil
• 1 tsp sugar
• 2 pinches black pepper
• 1 egg beaten
• White sesame seeds roasted
• Black sesame seeds roasted
• Green sesame seeds roasted

For the Spicy Mayo

• 3 tbsp mayonnaise
• 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 1 tsp sugar
• Pinch of salt
• Pinch of black pepper

Method

 

Prepare the Filling

1. In a bowl, combine sausage meat, ssamjang, minced garlic, spring onion, gochugaru, sugar, sesame oil, and black pepper. Mix well until fully combined.
2. Transfer the sausage mixture into a piping bag or ziplock bag for easier shaping.

Shape the Wreath

1. Unroll the puff pastry and cut 3 inches off each sheet to create a 12-inch x 6-inch rectangle.
2. With the long edge facing you, cut lengthwise down the centre to create two pastry strips.
3. Pipe a line of sausage filling about 1 inch from one edge of each strip.
4. Roll the pastry over the filling, brush exposed pastry with egg wash, and continue rolling into a neat log with the seam underneath.
5. Mark 8 equal sections along each log and cut incisions two-thirds of the way through, without cutting fully through.
6. Repeat with remaining pastry and filling.
7. Join both logs together on a baking tray and shape into a circle, sealing the ends to form a wreath.
8. Gently twist each section so a little sausage filling faces upwards.

Bake

1. Brush the wreath with beaten egg.
2. Sprinkle generously with roasted sesame seeds.
3. Bake at 180°C fan for 35 minutes until golden and cooked through.

Make the Spicy Mayo

1. In a small bowl, mix mayonnaise, chilli oil, sugar, salt, and pepper until smooth.
2. Serve alongside the warm sausage roll wreath.

Notes

• Keep the pastry cold before shaping for cleaner rolling.
• Ssamjang gives deep savoury flavour, so no extra salt is usually needed in the filling.
• Best served warm when the pastry is crisp.