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Sausage roll wreath with mulled wine cranberry relish


Serves: 10-12
timePrep time: 25 mins
timeTotal time:
Sausage roll wreath with mulled wine cranberry relish
Recipe photograph by Rob Streeter

Sausage roll wreath with mulled wine cranberry relish

Everyone loves a sausage roll, and this tear-and-share version makes a great party centrepiece. Decorate with your choice of bay leaves, rosemary, thyme and sage sprigs

Serves: 10-12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
361Kcal
Fat
21gr
Saturates
9gr
Carbs
32gr
Sugars
10gr
Fibre
1gr
Protein
11gr
Salt
1.2gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 x 500g block puff pastry
  • 1 x 500g pack British pork sausage meat
  • 2 tbsp finely chopped sage
  • ¼ tsp ground cloves
  • ¼ tsp ground mace
  • a sprinkle of plain flour, for dusting
  • 1 large egg, beaten
For the relish
  • 1 x 250ml jar cranberry sauce
  • zest of 1 orange, pared
  • 3 tbsp red wine (or port)
  • 1 cinnamon stick
  • 1 star anise

Step by step

Get ahead

Make the relish up to 3 days ahead and keep in the fridge. Prepare the wreath up to the end of step 6 a few hours ahead, cover and chill, or freeze for up to 1 month. Bake from frozen, for 55 minutes.

  1. Reserve 4 tablespoons of cranberry sauce for later, then put the rest into a small pan with the remaining relish ingredients. Bring to a simmer and cook for 2-3 minutes, then leave to cool. Remove the pastry from the fridge about 10 minutes before you need to roll it out.

  2. Mix the sausage meat, sage, ground cloves, mace, and some salt and pepper with your hands in a bowl. Preheat the oven to 200°C, fan 180°C, gas 6.

  3. On a floured surface, roll the pastry to a long rectangle, about 30cm x 45cm. Spread the reserved 4 tablespoons of cranberry sauce lengthways down the middle of the pastry, in a line about 5cm wide. Mould the sausage meat into a long log and lay it on top of the cranberry sauce.

  4. Use the beaten egg to brush down one side of the pastry. Fold the other side over the meat, then the eggwashed side over this to seal. Turn over, so the seal is at the bottom, to look like a giant sausage roll. Transfer to a baking sheet lined with baking paper.

  5. Cut two-thirds of the way though the sausage roll roughly every 3.5-4cm, to make 10 to 12 sections, then join the two ends (uncut side in the middle) together with a little more egg wash, to form a wreath.

  6. Gently twist each piece of sausage roll over, without tearing it from the main body, so it is filling-side up. Brush any exposed pastry with the remaining egg wash.

  7. Bake for 40-50 minutes until the pastry is golden and puffed, and the sausage meat is cooked through.

  8. Serve with the relish in a small bowl in the centre for dipping (remove the whole spices and zest first, if you like), and tuck in the herbs for presentation, if using.

    Watch our video below to see how to cut and form your wreath. 

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