Sausage Wreath

2.5/5 rating (27 votes)
  • Serves: 8
  • Prep Time: 35 mins
  • Ready in: 45 mins
  • Difficulty: Easy
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Sausage Wreath

A must-have recipe for Christmas gatherings, this sausage wreath is simple and quick to make and is a marvellous centrepiece for your table of Christmas hors d’oeuvres.

Ingredients

  • 500g puff pastry

  • 2 tbsp any oil
  • 2 small onions, finely chopped
  • 2 cloves garlic, chopped
  • 100g chorizo pieces (you can buy chopped ready to cook)

  • 500g sausage meat
  • 150g chopped semi dried prunes
  • 150g semi dries cranberries
  • 1 level tsp allspice
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • finely grated zest from 1 large lemon 
  • ground pepper

  • 1 egg, beaten
  • 8 tbsp dried breadcrumbs


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Method

  • Pre-heat the oven to 180C, gas 4
  • Roll out the pastry to a 30cm x 45 ish rectangle, then chill.
  • Melt the oil in a frying pan, add the onion, garlic and chorizo pieces and cook gently for about 10 minutes until softened. Leave to cool.
  • Place the sausage meat into a bowl along with the cooled chorizo and onion mix.
  • Add fruit and spices, the add the lemon zest, pepper, egg and breadcrumbs.
  • Really mix well.
  • Remove the pastry from the fridge and lay on baking parchment on a tray to fit, Place the mix down the middle of the pastry.
  • Egg one side, then fold over the un egged side to cover the meat, the fold over the egged side and roll up and seal well.
  • Make slits halfway through one side of the roll at regular intervals.
  • Open and tease round until you form a circle, and open slightly, twisting slightly upwards.
  • Egg the top of the wreath to stick together.
  • Bake for 40 -50 minutes or until well browned and cooked through.
  • Decorate with holly and place a nice bowl of Cumberland sauce in the centre of the wreath.

For a plait

  • Roll out the pastry 20cm wide and 40cm long roughly.
  • Place the mix down the centre of the pastry.
  • Cut 5cm cuts towards the centre of the plait and at 2cm intervals both sides of the sausage meat in the centre of the pastry.
  • Now start at the top and lay over one strip from one side and one from the other (you can twist if you want) dot with egg and press down slightly to seal.
  • Go all the way down and tuck the ends under.
  • Egg all over to seal and then bake for 45-50 minutes at 180C gas 4.

For the Chelsea/Danish pastry look

  • Remove the pastry from the fridge and lay on baking parchment on a tray to fit, Place the mix down the middle of the pastry.
  • Egg one side, then fold over the un egged side to cover the meat, the fold over the egged side and roll up and seal well.
  • Cut into 5cm pieces and place tightly together on a parchment lined pizza tray, so there is roughly 2cm gap between each one.
  • Top each one with some dried cranberries and 2 pecan halves, press in slightly.
  • Egg any pastry that’s showing and bake for 45-50 minutes.

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