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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.
Servings 8
Calories 788 kcal
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins

Ingredients
 

  • 500 g puff pastry
  • 2 tbsp vegetable oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, chopped
  • 100 g chorizo pieces (you can buy chopped ready to cook)
  • 500 g sausage meat
  • 150 g chopped semi dried prunes
  • 150 g semi dried cranberries
  • 1 tsp allspice, level
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cumin
  • finely grated zest of 1 large lemon
  • ground pepper
  • 1 egg, beaten
  • 8 tbsp dried breadcrumbs

Instructions
 

  • 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 with the cooled chorizo and onion mix.
  • Add fruit and spices, then add the lemon zest, pepper, egg and breadcrumbs mix really 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, fold over the un egged side to cover the meat, 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 it 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.
  • 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, fold over the un egged side to cover the meat, 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 a 2cm gap between each one.
  • Top each one with some dried cranberries and 2 pecan halves, press in slightly.
  • Egg any pastry that is showing and bake for 45-50 minutes.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Sausage Wreath
Amount per Serving
Calories
788
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
17
g
106
%
Cholesterol
 
166
mg
55
%
Sodium
 
821
mg
36
%
Potassium
 
405
mg
12
%
Carbohydrates
 
64
g
21
%
Fiber
 
4
g
17
%
Sugar
 
21
g
23
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword sausage
Course Nibbles
Cuisine Autumn, ITV This Morning, Winter
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