Festive Sausage Roll Wreath With Honey Mustard Glaze

• Meat

  • 5 Pork sausages, thick

• Produce

  • 1 Bay leaves, fresh
  • 1 Cranberries, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 2 heaped tbsp Cranberry sauce
  • 1 Cranberry sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Poppy seeds

• Bread & Baked Goods

  • 1 320g (11oz pack Ready rolled puff pastry

Found on kitchensanctuary.com

Description

Ingredients

• 320g (11oz) pack ready-rolled puff pastry
• 5 thick pork sausages
• 2 heaped tbsp cranberry sauce
• 1 egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp poppy seeds
• To Decorate:
• Cranberry sauce
• Fresh bay leaves
• Fresh cranberries

Directions

• Preheat the oven to 200c/400f/gas mark 6 (CircoTherm® 200°C if you have a Neff oven). Line a large baking tray with non-stick parchment or a silicone mat.
• Remove the skins from the sausages and unroll the pasty.
• Slice the pastry in half lengthways so you have two long lengths.
• Line up two and a half sausages along the middle of one of the lengths of pastry. You may need to stretch the sausages slightly to get right to the ends. Repeat with the other lengthy of pastry.
• Spread the cranberry sauce along the top of each long sausage.
• Brush the top length of each of the two pastry pieces with egg wash and roll up the sausages rolls from the bottom. The egg should help the pastry to seal.
• Turn the sausage rolls over and press the seams shut using the prongs of a fork.
• Place one long sausage roll onto the baking tray, seam-side-down and shape into a semi-circle. Place the other long sausage roll into a semi-circle – lining it up so you have a sausage roll ring. Seal the ends together using your fingers, plus a little egg wash as the ‘glue’.
• Cut into the pastry at 3cm intervals to make small sausage rolls - cutting from the outside towards the middle, but don’t cut all the way through. The inside part of the pastry needs to remain intact.
• Twist each of the sausage rolls 90 degrees so the sausage meat is facing upwards. It’s easier to go round the whole wreath once to twist each sausage roll, then go round it a second time to make sure everything looks neat.
• Brush all of the visible pastry with egg wash. Then mix together the Dijon mustard and honey. Brush a little of this mixture on the outside edge of the pastry for each sausage roll.
• Press a pinch of poppy seeds onto the outside edge of each sausage roll.
• Place the wreath in the oven for 18-25 minutes - until the pastry is golden brown.
• Take out of the oven and leave to cool slightly (or cool completely if serving the sausage rolls cold). Transfer to a serving plate. Place a small bowl of cranberry sauce in the middle and decorate the inside of the wreath with bay leaves and fresh cranberries.