Sausage roll wreath

Sausage roll wreath
  • Serves icon Makes 20 rolls (serves 8-10 as part of a buffet)
  • Time icon Hands-on time 20 min, plus 30-35 min oven time

Pair a sausage roll wreath with tangy tomato chutney for an irresistible Christmas buffet dish. The filling includes cranberries, red onion and ras el hanout for extra flavour.

Have you seen our cheddar and red onion mini sausage rolls?

Nutrition: per serving

Calories
191kcals
Fat
12.3g (5.1g saturated)
Protein
5.4g
Carbohydrates
13.7g (3.5g sugars)
Fibre
1.7g
Salt
0.6g
Calories
191kcals
Fat
12.3g (5.1g saturated)
Protein
5.4g
Carbohydrates
13.7g (3.5g sugars)
Fibre
1.7g
Salt
0.6g

Ingredients

  • 12 good quality pork sausages, skins removed
  • 1 tsp ras el hanout (see Know How)
  • 1 red onion, chopped
  • 1 tbsp chopped rosemary, plus extra sprigs to garnish
  • 2 tbsp chopped flatleaf parsley
  • 50g breadcrumbs
  • 50g dried cranberries
  • 375g pack ready-rolled puff pastry
  • 2 tbsp caramelised onion and tomato chutney (we used The Bay Tree, from Ocado and good delis), plus extra to serve
  • 1 medium free-range egg, beaten, for glazing
  • Nigella seeds for sprinkling
  • Bay leaves for garnishing

Method

  1. Heat the oven to 180ºC fan/gas 6. Put the sausagemeat in a bowl with the ras el hanout, onion, herbs, breadcrumbs, cranberries and a good grind of black pepper. Mix well.
  2. Unroll the pastry, cut in half lengthways to make 2 long rectangles, then dampen the edge of a short side and join the rectangles to make one very long rectangle. Spoon the chutney down one half of the rectangle, then shape the sausagemeat mix into a roll the length of the pastry and lay it on top of the chutney. Brush the exposed pastry with beaten egg.
  3. Roll up the pastry to seal in the sausagemeat, then arrange in a circle on a baking tray lined with baking paper. Make 20 cuts two thirds of the way through the sausage roll, then gently twist each piece to face upwards to help it stay separate.
  4. Brush the pastry with beaten egg wash, sprinkle with nigella seeds, then bake for 30-35 minutes until the pastry and sausagemeat are cooked through. Sprinkle with rosemary sprigs and bay leaves, then serve with extra chutney.

delicious. tips

  1. Bake the wreath up to a day ahead, cover and chill. Warm in a hot oven to serve. Or make the wreath to the end of step 3, glaze with the egg wash and sprinkle with nigella seeds, then wrap well and freeze for up to 1 month. Cook from frozen, adding an extra 10 minutes to the cooking time.

  2. Ras el hanout is a spice mix of North African origin, commonly used in tagines. Made from spices including cinnamon, coriander, cardamom and nutmeg – and, usually, dried rose petals – it’s now available in supermarkets.

Recipe By

Jen Bedloe

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