Recipes
Sausage roll wreath
This savoury spectacular is perfect for a Boxing Day supper or make it the main attraction at a seasonal buffet
This savoury spectacular is perfect for a Boxing Day supper or make it the main attraction at a seasonal buffet
(37 votes)
Cook: 1 Hour 5 Mins
Serves: 20
Price: 34p per serving
Nutritional Information
Each 72g serving contains
Energy
886kj
212kcal
886kj
212kcal
11%
Fat
14.2g
14.2g
Med
20%
20%
Saturates
5.9g
5.9g
Med
30%
30%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
0.89g
0.89g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
1230kj/294kcal
Typical energy values per 100g:
1230kj/294kcal
Ingredients
2 x 400g packs Extra Special Armagh Bramley Apple Pork Sausages
25g chopped mixed nuts
25g dried apricots (finely chopped)
1tbsp chopped parsley
Finely grated zest 1 orange
500g Jus-Rol Puff Pastry Block
Flour (for dusting)
1 egg (beaten)
Rosemary sprigs
Redcurrants
25g cranberries (finely chopped)
½tbsp chopped rosemary
½tbsp chopped sage
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Slit the sausage skins with a sharp knife and peel away the casings. Stir together the sausage meat, nuts, fruit, mixed herbs and rind. Season with a pinch of salt and pepper.
3
Cut a 1cm-wide strip off the short end of the pastry block and set aside. On a lightly floured surface, roll out the rest to a 40cm square. Halve the pastry lengthways and lay the strips end-to-end, overlapping slightly and pressing to seal.
4
Shape the meat into a sausage and arrange down the centre of the pastry. Brush the edges with the egg, draw up and over the meat and pinch together down the length.
5
Lift onto the baking tray, seam-side down, and bend into a ring. Pinch the ends together to seal.
6
Roll out the remaining pastry, cut out holly leaves and arrange on the wreath. Glaze with the remaining egg. Bake for 25 mins until well risen and golden, then cover with foil and cook for 15 mins. Top with rosemary and redcurrants. Serve hot or cold.