Description
This Sausage Roll Wreath with Cranberry Sauce is a festive and flavorful appetizer or snack perfect for gatherings and holidays. A savory pork sausage is encased in flaky puff pastry, shaped into a beautiful wreath, and baked until golden. It is served with a tangy homemade cranberry apple sauce that complements the rich sausage flavor wonderfully.
Ingredients
Scale
Cranberry Apple Sauce
- 2 cups (200 grams) fresh cranberries, rinsed
- 1 cup (250 grams) unsweetened applesauce
- 1/2 teaspoon ground cinnamon
- Small pinch nutmeg
- 2 tablespoons granulated sugar
- 4 tablespoons water
Sausage Roll
- 10 ounces (285 grams) pork sausage meat (removed from casing)
- Puff pastry, defrosted (enough to roll out to 4 x 24 inches or piece together)
- 1 egg, beaten with a little milk (for egg wash)
- Black and white sesame seeds (optional, for sprinkling)
Instructions
- Prepare the Cranberry Apple Sauce: In a medium pan, combine the cranberries, applesauce, ground cinnamon, nutmeg, granulated sugar, and water. Bring the mixture to a simmer over medium heat. Once bubbling, reduce the heat to low and cook, stirring occasionally, until most cranberries burst and the sauce thickens to a jam-like consistency. If it becomes too thick, add a bit more water to loosen it. Taste and adjust sweetness if necessary. Remove from heat and set aside to cool.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or baking paper to prevent sticking and ease cleanup.
- Roll Out the Puff Pastry: On a clean, lightly floured surface away from raw meat, roll out the defrosted puff pastry into a 4 x 24 inch (10 x 60 cm) rectangle. If the puff pastry is not large enough, carefully piece together extra pastry to reach the required length for the roll.
- Assemble the Sausage Roll: Evenly spread the pork sausage meat along the edge of the pastry closest to you. Carefully roll the pastry edge over the sausage meat, creating a tight roll and slightly overlapping the pastry edge. Trim any excess pastry to make a neat edge. Press down the seam firmly to seal the roll. Transfer the roll seam-side down onto the lined baking sheet.
- Shape the Wreath and Cut the Pastry: Gently form the sausage roll into a circle on the baking sheet, joining the ends securely by pressing them together. Using a sharp knife or kitchen scissors, cut the top of the pastry every 2 inches (5 cm) along the length of the roll and slightly down the sides, exposing the sausage filling beneath.
- Bake: Brush the entire pastry wreath with the beaten egg wash to give it a shiny golden color when baked. Sprinkle black and white sesame seeds over the top if desired. Place in the preheated oven and bake for 30 to 35 minutes until the puff pastry is puffed up and golden brown.
- Rest and Serve: Remove the wreath from the oven and let it rest for a few minutes to allow the pastry to set. Serve warm alongside the prepared cranberry apple sauce for dipping or spreading.
Notes
- Ensure the sausage meat is spread evenly and rolled tightly to prevent gaps.
- If puff pastry is not large enough, join two pieces by overlapping and sealing the seam well.
- The cranberry sauce can be made ahead and refrigerated, served warm or at room temperature.
- For a vegetarian option, substitute pork sausage with a vegetarian sausage alternative.
- Make sure the pastry roll is sealed well to avoid leakage during baking.
- Leftover cranberry sauce can be used as a condiment for other dishes or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
