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Sausage Roll Wreath
Sausage rolls are always a hit at a party, so why not make them a little more festive for the holiday season? Mary Berg shares this one-of-a-kind sausage roll wreath that is nice to look at and eat!
YIELDS
8
Ingredients
Sausage Roll Wreath
- 1 sheet frozen puff pastry, thawed
- 50g thinly sliced pancetta, finely diced
- 2 teaspoons butter or oil
- 1 shallot, finely minced
- Salt & pepper
- 1 tablespoon brandy, optional
- 450–500g ground pork
- 1/4 cup breadcrumbs
- 2 garlic cloves, finely minced
- 1 tablespoon finely chopped sage
- 2 teaspoons finely chopped rosemary
- 1/2 teaspoon smoked paprika
- 1 egg
- 1 tablespoon water
- 1 1/2 tablespoons Dijon mustard
Dip
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1–2 teaspoons lemon juice
- Pinch smoked paprika
Directions
Sausage Roll Wreath
- Arrange your oven rack to the lowest position and heat it to 400ºF. Line a sheet pan with parchment paper and set aside.
- Place a skillet over medium heat and add the pancetta, butter or oil, and shallot. Season with salt and pepper and cook until the pancetta is crisp and the shallots are softened about two to three minutes. Deglaze the pan with the brandy and transfer it to a large bowl to cool it to room temperature.
- When cool, add the pork, breadcrumbs, garlic, sage, rosemary, and paprika and season with half a teaspoon of each salt and pepper.
- Unroll the sheet of puff pastry and cut it in half so you have two long rectangles. Mix the egg and water in a small bowl to make an egg wash. Brush a little of the egg wash onto the short end of one of the rectangles and affix the second by slightly overlapping the pastry and pressing to seal.
- Spread the Dijon down the centre of the pastry and, using your hands, mound the pork mixture into a sausage the same length as the puff pastry. Place the sausage on top of the mustard and brush one side of the pie with a little egg wash. Fold and roll the pastry over the link and arrange seam side down on the parchment-lined sheet pan.
- Cut two-thirds of the way through the sausage roll roughly every two inches using a sharp knife, leaving a hinge of pastry along one side. Bring the ends of the roll together to form a circle, pinching the puff pastry together to seal. Brush the top of the pie with egg wash.
- Bake for 25 minutes or until the pastry is deep golden brown and the sausage is cooked.
Dip
- Meanwhile, make the dip by combining the mayonnaise, Dijon, garlic, lemon juice, and smoked paprika to taste in a small serving bowl.
Serve
- Serve the sausage roll wreath on a board with the dip in the centre. Enjoy!
