Odlums

Sausage Roll Wreath

Oven Time : 35-40 mins

www.odlums.ie /recipes/sausage-roll-wreath/

What you need:

1 x 500g puff pastry (please see croissants recipe for pastry)

1 x 500g sausage meat

A sprinkle of Odlums Cream plain flour, for dusting

1 large egg, beaten

A handful of sesame seeds

For the cranberry sauce

1 x pack of fresh cranberries

Juice of half an orange

200mls of crème de cassis

1 cinnamon stick

2 star anise

How to:

  • Preheat the oven to 180C and line a large baking tray with parchment paper.

 

  • Start by rolling out the puff pastry into a nice large rectangular shape with a good dusting of flour. The pastry should be very thin so it goes nice and crispy.

 

  • Pipe the sausage meat evenly all along the centre of the rolled out pastry. Now roll over one edge of the sausage meat and then tuck the pastry in over it.

 

  • Egg wash the other end of the pastry with a pastry brush and then roll the pastry the rest of the way over until you get a nice large log shape.

 

  • Cut two-thirds of the way through the sausage roll, roughly every 4cm, to make 10 to 12 sections, then join the two ends.

 

  • Place it onto the lined tray with parchment and form the wreath shape.

 

  • Gently twist each piece of sausage roll over, without tearing it from the main body, so it is filling-side up. Brush the pastry with the remaining egg wash and sprinkle with the sesame seeds.

 

  • Bake for 35-40 mins until it becomes nice and crispy.

 

  • To make the cranberry sauce, place all the ingredients into a saucepan on medium heat and stew until the liquid reduces and the cranberries soften. This can take around 10-15 minutes.

 

  • Serve the wreath on a large board or platter with a bowl of cranberry sauce in the middle. Tear and share. Enjoy.
Odlums

Behind Every Bake

Sausage Roll Wreath

CATEGORY: Weekly Recipe
COOK TIME: 35-40 mins

What you need:

1 x 500g puff pastry (please see croissants recipe for pastry)

1 x 500g sausage meat

A sprinkle of Odlums Cream plain flour, for dusting

1 large egg, beaten

A handful of sesame seeds

For the cranberry sauce

1 x pack of fresh cranberries

Juice of half an orange

200mls of crème de cassis

1 cinnamon stick

2 star anise

How to:

  • Preheat the oven to 180C and line a large baking tray with parchment paper.

 

  • Start by rolling out the puff pastry into a nice large rectangular shape with a good dusting of flour. The pastry should be very thin so it goes nice and crispy.

 

  • Pipe the sausage meat evenly all along the centre of the rolled out pastry. Now roll over one edge of the sausage meat and then tuck the pastry in over it.

 

  • Egg wash the other end of the pastry with a pastry brush and then roll the pastry the rest of the way over until you get a nice large log shape.

 

  • Cut two-thirds of the way through the sausage roll, roughly every 4cm, to make 10 to 12 sections, then join the two ends.

 

  • Place it onto the lined tray with parchment and form the wreath shape.

 

  • Gently twist each piece of sausage roll over, without tearing it from the main body, so it is filling-side up. Brush the pastry with the remaining egg wash and sprinkle with the sesame seeds.

 

  • Bake for 35-40 mins until it becomes nice and crispy.

 

  • To make the cranberry sauce, place all the ingredients into a saucepan on medium heat and stew until the liquid reduces and the cranberries soften. This can take around 10-15 minutes.

 

  • Serve the wreath on a large board or platter with a bowl of cranberry sauce in the middle. Tear and share. Enjoy.

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