Sausage Roll Wreath
Impress your guests with this fun holiday Sausage Roll Wreath!
Ingredients
- 1 1/2 lbs ground pork, 680 grams
- 1 tsp salt, 5ml
- 1 tsp freshly ground black pepper, 5ml
- 1/2 cup fine fresh breadcrumbs, 125ml
- 1/8 tsp ground allspice, small pinch
- 1/8 tsp ground cloves, small pinch
- 1 tsp dried savory, 5ml
- 1/2 tsp dried ground sage, 3ml
- 1 large sheet puff pastry (thawed but still chilled)
Instructions
- Preheat oven to 375 F (190 C).
- Mix ground pork with seasonings and breadcrumbs in a large bowl. Really get in there with your hands or even a dough hook on a stand mixer. The trick is to break up the fat a bit so that it becomes a bit stringy and the mixture clings together.
- Lay the puff pastry out on a cool surface (leave it on the plastic sheet for now).
- With your hands, take half or one third of the pork mixture and roll it into a 2-inch wide log. Place it along the long end of the pastry sheet closest to you.
- Repeat with remaining mixture until you have one continuous log of sausage meat along the bottom of the pastry.
- Roll the puff pastry up so that it surrounds the meat and brush a bit of beaten egg to seal the pastry seam.
- Roll the log over so that it is seam side down. Use a sharp knife to cut the log into twelve equal pieces, stopping before going through the bottom layer of pastry.
- Beginning with the middle pieces, gently twist each cut piece so that it is angled slightly upward. Work your way out from the centre, gradually forming a circle that meets at the top.
- Brush the puff pastry with beaten egg. Bake for 20 minutes until pastry is puffed and golden.
- Remove from oven, garnish with rosemary and fresh cranberries. Serve immediately or freeze and reheat before serving.