Giant Sausage Roll Wreath

A fun serving idea – we guarantee this will be popular! Decorate with whatever shapes you like.

By The Good Housekeeping Cookery TeamPublished: 22 December 2021

This pastry wrapped sausage meat is a delicious alternative to turkey this Christmas Day, or even an addition to your festive table!

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Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 35 mins

Cal/Serv:

461

Ingredients

1/2 Tbsp.
olive oil
2
red onions, finely sliced
2 Tbsp.
balsamic vinegar
1 Tbsp.
caster sugar
600 g
sausage meat
Handful fresh sage leaves, finely chopped
2
garlic cloves, crushed
2
x 320g packs ready-rolled puff pastry sheets
2 Tbsp.
English mustard
1
medium egg, beaten
3/4 tsp.
poppy seeds

You will also need

A couple of star cutters in different sizes

Directions

1. Step 1Heat oil in a medium pan over medium heat and cook the onions for 15min, stirring occasionally, until softened. Add the vinegar and sugar and stir until sugar dissolves. Cook for 4min, or until onions become sticky and caramelised. Empty into a large bowl; cool.
2. Step 2Stir the sausage meat, sage, garlic and plenty of seasoning into the onion bowl.
3. Step 3Lay a long sheet (about 70cm) of baking parchment in front of you, with a long edge closet to you. Unroll a sheet of pastry on to the parchment, again with a long edge closet to you. Trim off a rough 25 x 8cm thin pastry rectangle from one short side, place on a plate, cover and chill.
4. Step 4Lay the second unrolled sheet of pastry next to the first, with a short edge overlapping by 2cm (press to stick), to create one large rectangle about 25 x 62cm. Brush with the mustard.
5. Step 5Arrange the filling in a sausage along the length, just below the centre. Fold the top pastry down over the filling and press the long edges to seal, working out any air bubbles. Trim any excess pastry and press along the seal with a fork. Carefully bend the length into a ring, pressing and sealing the 2 edges together. Transfer to a large baking sheet on its baking parchment, then trim the parchment to fit. Chill for 30min.
6. Step 6Preheat oven to 200°C (180°C fan) mark 6. Stamp out stars from the reserved pastry rectangle. Brush the sausage ring with a little egg to glaze, stick the stars on top and brush with more egg. Sprinkle over poppy seeds and cook for 40-45min, until pastry is deep golden brown. Transfer to a large serving plate or board and serve hot, or at room temperature, in slices.