Sausage Bread Crown

The smell that fills the kitchen when this sausage bread crown is baking feels like a slow Sunday morning, even if it’s Tuesday night. There’s something about the way the cheese melts into the sausage, the crust puffing golden at the edges, and that cranberry sauce—sticky and tart, kind of messy but exactly the right kind of mess—that just pulls people toward the oven. Friends lean over to peek, pretending they’re checking on how you’re doing—but really, they want to know when it’s ready. And truthfully, who could blame them?

Why You’ll Crave It

• It’s stunning – totally has that “you spent hours” look (nobody needs to know it didn’t take that long).
• Warm, savory sausage and gooey cheese wrapped in crusty dough – comforting in all the best ways.
• The cranberry sauce adds this unexpected, slightly sweet zing that balances everything out.
• Only five ingredients, most of them very forgiving. You can swap, stretch, or eyeball.
• It slices like a dream, making it perfect for sharing, or for hoarding your favorite piece.

The first time I made this, people actually clapped a little when I brought it to the table. I laughed, but… it did feel nice.

What You’ll Need

• Pre-made dough: 1 package, store-bought is perfectly fine — pizza or crescent roll dough both work well
• Sausages: 4 to 6 links, fully cooked and preferably with a little bite (I like a mix of sweet and spicy sausages)
• Cheese: 1 cup shredded — mozzarella is safe, but a sharp cheddar adds personality
• Cranberry sauce: 1/2 cup — jarred works, or homemade if you have the time and inclination
• Parsley: Just a sprinkle, chopped fresh if possible, mostly for color and a hint of green freshness

Easy How-To

Gather + breathe

I like to start by laying everything out—really just makes me feel more relaxed. No need to rush, you’ve got this.

Heat that oven

Preheat the oven to 180°C (that’s 350°F). Don’t skip this step… warm ovens = even baking.

Shape the dough

Roll out your dough gently and form a rough ring on a parchment-lined baking tray. Doesn’t need to be perfect—rustic is stylish too. Pinch ends together to make a closed circle, like a crown. Or at least a wreath-y shape.

Brown the sausage

In a skillet, cook the sausages over medium heat until gloriously golden and piping hot. Let them cool a moment after—burned fingers are no badge of honor.

Build the crown

Place those sausages inside the dough ring. Snuggle them in. Sprinkle cheese all around and in between. It gets melty and wonderful later, you’ll see.

Add the cranberry surprise

Spoon the cranberry sauce over everything—gently. It shouldn’t drown anything… just a glossy drape here and there. It looks like a bit much going on now, I know, but trust it.

Bake to golden

Slide your sausage bread crown into the oven and bake for about 15 minutes. You’ll know it’s ready when the bread is golden and the cheese smells so good it’s kind of unfair to the rest of the kitchen.

Cool just a little

Once out of the oven, let it sit for a few minutes (if you can bear it). Then garnish with the parsley and slice to share.

Good to Know

• If the dough tears while you shape it – just patch it. Cheese will cover a multitude of handmade sins.
• Tastes even better the next day, eaten cold from the fridge when no one’s looking. Just saying.
• You can totally add caramelized onions or thin apple slices if you’re feeling gently fancy.

Serving Ideas

• Serve with a big leafy green salad with a sharp vinaigrette for balance. Or with nothing at all, honestly. It carries itself pretty confidently.

Top Tricks

• If baking on parchment, lift with the edges to avoid a floppy mess when transferring. That crown shape likes to shift.

Frequently Asked Questions

Can I use different types of sausage?

Definitely. I love mixing flavors—like mild Italian with something smoky. Just go with your gut (and your fridge).

How can I store leftovers?

Pop them in a sealed container in the fridge. They’ll be good for about three days… if you don’t nibble them all first.

Can I make this recipe ahead of time?

Yes, you can prep the dough circle and cooked sausage earlier in the day, then assemble and bake when ready to serve. Wait to add the cranberry until just before baking though.

What can I substitute for cranberry sauce?

Fig jam, onion chutney, or a smear of honey mustard whip up a nice twist. It just needs a little sweet acidity—get creative.

Is this recipe suitable for freezing?

Yes, before baking works best. Assemble everything, freeze on a tray, then transfer to a bag. Bake straight from frozen (just add a few extra minutes).