Mon, 18 December 2023
INGREDIENTS:
· 12 pork sausages
· 1 pack ready to roll puff pastry
· Left over stuffing
· 3-4 tbsp cranberry sauce or onion chutney · 1 egg, beaten
· Salt and pepper to taste
To garnish
· Sesame seeds, Sage Leaves or Rosemary, Fresh Cranberries
METHOD:
1. Remove the sausages from the skins into a bowl, then mix in cranberry sauce, stuffing and salt and pepper. Give it a good mix together.
2. Next, roll out the pastry and with the long edge facing you, spread a thin layer of the cranberry or onion chutney, then spoon the sausage mixture over the top, forming it into an even log shape.
3. Brush some of the beaten egg over the exposed pastry, then tightly roll the edge closest to you up and over the filling to enclose it, cut off any excess and press the edges closed with a fork or tuck under for a more round look. You should have one long sausage roll.
4. Pop it on a baking tray and bring the two ends together to make a wreath shape. Brush with the beaten egg to seal the ends together and brush more egg wash all over the top.
5. Sprinkle the sesame seeds all over the top , then make Make large cuts around the wreath in the top of the pastry about 4cm apart and about halfway down into the sausage filling, starting from the join.
6. Pop in to a preheated oven at 200° and Bake for 35-40 mins until the pastry is golden and the sausage filling is cooked through. Leave to cool slightly, and garnish with the rosemary and fresh cranberries for a festive look!
7. Slice and serve or if you are feeling a little bit extra you can pop a baking Brie or Camembert in the middle when you are baking the wreath initially it for a cheesy gooey dunk – amazing.
