You saw it here first! The great Kiwi sausage roll reinvented as a Christmas Wreath. This is an easy and great idea maybe for Christmas Eve when you don’t know who is going to turn up and at what time. You can even make this a couple of weeks ahead and freeze – either cooked or uncooked. I have used a dozen breakfast sized sausages for this one but you can make it whatever size you want and get really creative with the bow.
You will need the following:
4 sheets of flaky pastry defrosted
12 breakfast Sausages
1 beaten egg for washing.
- Place one sheet of pastry onto oven tray. Use baking paper underneath to make it easier to plate up. Using a suitable sized plate, mark out a circle and cut around it. I used a 23cm pie dish for this which was the exact size. Then use a cup or similar to make a circle in the middle. You can either take that out or leave in. Use as a guide for placing sausages.
- Cut another sheet length into 3 even size strips. Then cut straight down the middle so you have 6 pieces of pastry.
- Roll each sausage up in its own blanket of pastry. Repeat with the next sheet of pastry and next 6 sausages. Brush the ring of pastry with the egg wash and arrange sausages in a ring around the outer part of the circle.
- Cut the final sheet of pastry in half. On one side, cut 2 lengths in the shape of a ribbon bow. Cut the remaining piece into a bow. Use a final bit to loop round the middle of the bow.
- Brush with egg wash. If you are going to cook now, pop the whole tray into the fridge while you preheat the oven to 200C. Cook for about 20 mins or until well puffed up and golden.Serve with your family’s favourite sauce.