Festive Sausage Roll Wreath

A sausage roll wreath so perfect you could hang it on your door.

25 minutes prep

25 minutes cook

Serves 8-10

Nell Carter

Ingredients

800gsausage meat

handfulfinely chopped sage, thyme, and rosemary

zestone orange

handfulroughly chopped dried cranberries

150gcooked sage & onion stuffing

2pre-rolled puff pastry sheet

1 beaten egg, to glaze

nigella seeds, to garnish

1whole Camembert

1 tbspcranberry sauce

salt & pepper

A flaky puff-pastry sausage roll wreath filled with sage, orange zest, cranberries and a layer of stuffing, baked until golden with a whole molten Camembert nestled in the centre, perfect for dunking.

Method

Make your sausage mixture with sage, orange zest, cranberries, salt and pepper.

Lay out each puff pastry sheet and cut each one lengthways into two long strips (4 strips total).

Add a line of sausage meat down one long side of each strip, then sprinkle stuffing evenly on top of the sausage.

Brush the opposite long edge with beaten egg and roll up to seal, crimping the seam with a fork.

Place each roll seam-side down and cut lengthways almost all the way through on the opposite edge, so the filling is exposed.

Arrange two rolls into a large circle on a lined tray, and two into a smaller circle inside, ends touching.

Twist the cut edges slightly upwards so the filling shows.

Brush the whole wreath with egg wash, sprinkle over nigella seeds, and bake at 200°C (180°C fan) for about 15 minutes.

Slide a whole Camembert into the centre and continue baking for another 10–12 minutes until golden and melted. Gently remove the top 'skin' of the Camembert to reveal the molten centre, and swirl a tablespoon of cranberry sauce over the top. Tear off your sausage rolls, dunk and enjoy!