Sausage Roll Wreath Recipe

The perfect sharer for the festive period and it's such an easy sausage roll recipe!

Laffe Barbecue Sauce

£5.50

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Ingredients

• 500g Puff Pastry

• 6tbsp Laffe Barbecue Sauce

• 500g Sausage Meat

• 1 Egg

• 1/2 tsp Smoked Paprika (optional)

• 1/2 tsp Sesame Seeds (optional)

Lets make it

1. Start by rolling out the puff pastry on a lightly floured surface. Roll the pastry to approximately 70x17cm.

2. Brush the barbecue sauce evenly over the pastry.

3. Evenly place the sausage meat down the middle of the pastry, along the length.

4. Fold the pastry over the sausage meat to create one very long sausage roll.

5. Line a large plate with baking paper and then place the unbaked sausage roll around the edge of the plate to create a circular sausage roll. Make cuts from the outside edge of the circle towards the centre but leave about 2cm uncut pastry at the inner edge of the circle. Repeat this cut along the outside edge of the sausage roll every 2-3cm.

6. 

   Twist each section so that the sausage meat filling is facing upwards and then place in the fridge for 30minutes.

7. While the roll is in the fridge, preheat the oven to 210C/200C fan. Beat one egg in a bowl ready for the egg wash.

8. Once the sausage roll wreath has been in the fridge for 30 minutes brush the pastry with a thin layer of the beaten egg. Sprinkle over some smoked paprika and sesame seeds and then, lifting the baking paper, transfer the wreath to a baking tray.

9. Bake for 25 minutes and then turn the tray around and bake for a further 10 minutes or until dark golden brown.

10. Once baked, allow to fully cool and place a little dish of sauce in the middle of the wreath (I chose cranberry sauce!) and decorate with fresh herbs. Enjoy!