Description
Pull Apart Sausage Roll Wreath is a festive and delicious appetizer featuring seasoned pork sausage meat wrapped in flaky puff pastry, baked to golden perfection, and served with a tangy cranberry apple sauce. Perfect for holiday gatherings or entertaining guests.
Ingredients
Scale
For the Sauce:
- 2 cups (200 grams) fresh cranberries, rinsed
- 1 cup (250 grams) unsweetened applesauce
- 1/2 teaspoon ground cinnamon
- Small pinch nutmeg
- 2 tablespoons granulated sugar
- 4 tablespoons water
For the Sausage Rolls:
- 10 ounces (285 grams) pork sausage meat, removed from casing
- Puff pastry, defrosted (enough to roll out to approximately 4 x 24 inches / 10 x 60 cm)
- 1 egg, beaten with a little milk
- Black and white sesame seeds (optional, for sprinkling)
Instructions
- Make the Sauce: In a pan, combine cranberries, applesauce, cinnamon, nutmeg, sugar, and water. Bring to a simmer over medium heat, then reduce to low and cook, stirring occasionally until all the cranberries have popped. If sauce becomes too thick, add additional water until desired consistency is reached. Taste and adjust sugar if needed. Remove from heat and set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment or baking paper.
- Roll Out Puff Pastry: On a clean, floured surface, roll the defrosted puff pastry into a rectangle approximately 4 x 24 inches (10 x 60 cm), with the long edges closest to you. If needed, cut and piece pastry together to reach the desired length.
- Assemble Sausage Roll: Spread the sausage meat evenly along the edge of the pastry closest to you. Roll the pastry over the meat, overlapping slightly, and trim any excess. Press the seam to seal and ensure it lies on the bottom to avoid opening during baking. Transfer the roll seam-side down onto the prepared baking sheet and shape into a circle, sealing the ends together carefully.
- Cut the Roll: Using a sharp knife or kitchen shears, make cuts every 2 inches (5 cm) along the top and slightly down the sides of the pastry roll, just enough to reveal the meat inside.
- Brush and Sprinkle: Brush the entire pastry surface with the egg wash, then sprinkle with black and white sesame seeds if using.
- Bake: Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and cooked through.
- Rest and Serve: Remove from oven and let rest for a few minutes before serving with the cranberry apple sauce on the side.
Notes
- This dish makes a simple yet impressive appetizer, featuring savory pork sausage wrapped in flaky puff pastry.
- The cranberry apple sauce adds a tangy and sweet complement to the rich sausage rolls.
- Using kitchen shears makes it easier to cut the pastry without crushing the roll.
- Adjust the sweetness of the sauce to your preference by adding more sugar if desired.
- Serve warm for the best flavor and texture.
Nutrition
- Serving Size: 1 piece
- Calories: 305
- Sugar: 6 grams
- Sodium: 594 milligrams
- Fat: 24 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 13 grams
- Cholesterol: 70 milligrams
