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Christmas sausage roll wreath
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Total Time:
2 hours 15 minutes
Festive wreath made of savory sausage and cheesy veggie rolls, bursting with flavors of perfectly seasoned sausage and vibrant squash. A fun and delicious Christmas treat that brings joy with every bite.
Ingredients:
  • ½ a cinnamon stick
  • 1 teaspoon coriander seeds
  • 1 pinch of dried chilli flakes
  • 1.2 kg squash
  • 10-12 vac-packed cooked chestnuts
  • 1 small handful of dried cranberries
  • 80 g Cheddar cheese
  • 2 x 375 g packets of ready-rolled all-butter puff pastry
  • plain flour for dusting
  • 6 higher-welfare Cumberland sausages (400g total)
  • 1 large free-range egg
  • 1 heaped teaspoon English mustard
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds
  • 2 sprigs of fresh rosemary
  • 5 fresh bay leaves
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Crush cinnamon stick, coriander seeds, chili flakes, and black pepper in a pestle and mortar until fine. 3. Scrub, halve, and deseed squash. Cut into pieces, then drizzle with 2 tablespoons of olive oil, sprinkle with seasoning, and roast for 45 minutes to 1 hour until soft. 4. Set aside half of the roasted squash for later use. 5. Mash remaining squash in tray, add chestnuts, cranberries, and 30g of Cheddar. Mix. 6. Unroll puff pastry, cut into halves, place squash mixture down the middle of one piece. 7. Remove sausage meat from skins, shape down the middle of other pastry halves. 8. Beat egg and mustard, brush over pastry, fold over fillings, seal edges, and crimp. 9. Cut rolls and line them on baking trays. Brush with remaining egg, sprinkle with seeds, and add herbs. 10. Weave remaining pastry with Cheddar into plaits. Form into circles and place on tray. 11. Bake both trays for 30-35 minutes until golden and crisp. 12. Decorate with ribbon or baubles before serving.

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