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Sausage roll wreath

Sausage roll wreath cut into segments

Sausage roll wreath

Name: Sausage roll wreath
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 12 pork sausages; 8 sage leaves sliced; 1 small red onion finely chopped; 500g block puff pastry; plain flour for dusting; 3 tbsp red onion chutney; 1 egg beaten; 1 tbsp nigella seeds (optional)

Samuel Goldsmith

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Serves 8 - 10

Easy

Prep: 45 mins

Cook: 45 mins

plus chilling

A star rating of 4.9 out of 5.11 ratingsRate

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Bring a festive theme to the buffet table with a sausage roll wreath. It's a great sharing dish at Christmas when you have a friends and family over

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Ingredients

Nutrition

Units:

MetricUS

12 pork sausages
8 sage leaves

sliced
1 small red onion

finely chopped
500g block puff pastry
plain flour

for dusting
3 tbsp red onion chutney
1 egg

beaten
1 tbsp nigella seeds

(optional)

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Nutrition: Per serving (10)

kcal369
fat26g
saturates11g
carbs24g
sugars5g
fibre3g
protein9g
salt1.1g

Method

step 1

Line a large baking tray (one that will fit in your fridge) with baking parchment. Squeeze the sausagemeat from the skins into a bowl, then mix in the sage, red onion and a good pinch each of salt and pepper. Combine using your hands, then chill until needed.
step 2

Roll out the pastry on a lightly floured surface into a roughly 65 x 25cm rectangle that’s ½ cm thick. With a long edge facing you, thinly spread the chutney in a horizontal line over the middle of the rectangle, then spoon the sausage mixture over the top, gently forming it into an even log shape. Brush some of the beaten egg over the exposed pastry, then tightly roll the edge closest to you up and over the filling to enclose it, tucking it under if needed. Continue rolling until you have a long, large sausage roll. Carefully lift onto the prepared tray and gently bring the two ends together to make a wreath shape. Use a little of the beaten egg to seal the ends together. Put the tray in the fridge and chill for 30 mins.
step 3

Heat the oven to 200C/180C fan/gas 6. Remove the sausage roll wreath from the fridge, brush with the remaining beaten egg and scatter over the nigella seeds, if using. Make slashes around the wreath in the top of the pastry, 4cm apart and about halfway down into the sausage filling, starting from the join. Bake for 35-40 mins until the pastry is golden and the sausage filling is cooked through. Leave to cool slightly, then slice into wedges to serve. Will keep chilled for up to two days.

Recipe from Good Food magazine, December 2022

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A star rating of 4.9 out of 5.11 ratings

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