Sausage Wreath Roll
For those festive get togethers, this will be a hit for all ages.
Ingredients
400g Lincolnshire sausage meat
2 tsp mixed herbs
4 tbsp whole cranberry sauce (extra for serving)
1 sheet of ready-rolled puff pastry
1 egg (for egg wash)
Mix of poppy and sesame seeds (for sprinkling over)
Salt and pepper
Method
1. Set up indirect cooking on your BBQ at 190°C.
2. Mix the sausage meat, herbs, 2 tbsp of the cranberry sauce, salt and pepper.
3. Roll out the pastry sheet and cut in half lengthways.
4. Arrange half the sausage mix in a line along each half.
5. Spoon over extra cranberry sauce.
6. Brush a line of egg along the long edge of each rectangle and roll into two long sausage roll shapes.
7. Arrange each one in a semi-circle on a lined baking tray and join together to make a wreath. Pinch together to make sure they are joined well.
8. Prick a few air holes around the wreath with a knife, brush with egg wash and then sprinkle with seeds. Add decorative leaves with any leftover pastry (optional).
9. Cook for 25-35mins, until golden and cooked through.
10. Cut into 10-14 pieces and serve with more cranberry sauce for dipping, or, for extra indulgence, serve with a baked Camembert.
More Recipes Ideas from Kelly Bates
Method
1. Set up indirect cooking on your BBQ at 190°C.
2. Mix the sausage meat, herbs, 2 tbsp of the cranberry sauce, salt and pepper.
3. Roll out the pastry sheet and cut in half lengthways.
4. Arrange half the sausage mix in a line along each half.
5. Spoon over extra cranberry sauce.
6. Brush a line of egg along the long edge of each rectangle and roll into two long sausage roll shapes.
7. Arrange each one in a semi-circle on a lined baking tray and join together to make a wreath. Pinch together to make sure they are joined well.
8. Prick a few air holes around the wreath with a knife, brush with egg wash and then sprinkle with seeds. Add decorative leaves with any leftover pastry (optional).
9. Cook for 25-35mins, until golden and cooked through.
10. Cut into 10-14 pieces and serve with more cranberry sauce for dipping, or, for extra indulgence, serve with a baked Camembert.
