Description
A festive pull apart sausage roll wreath featuring savory pork sausage wrapped in golden puff pastry, baked to perfection and served with a zesty cranberry apple sauce. This impressive appetizer combines the warm spices of cinnamon and nutmeg in the sauce with the rich flavors of sausage rolls, perfect for holiday gatherings or special occasions.
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 (see note)
- 1 egg beaten with a little milk
- Black and white sesame seeds (optional)
Instructions
- Prepare the Cranberry Apple Sauce: In a pan, add the cranberries, applesauce, ground cinnamon, nutmeg, granulated sugar, and water. Bring to a simmer over medium heat. Once bubbling, reduce heat to low and cook while stirring until all the cranberries have burst and the sauce thickens. If the sauce is too thick, add more water to achieve desired consistency. Taste and adjust the sweetness with more sugar if needed. Remove from heat and set aside.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment or baking paper to prevent sticking and for easy cleanup.
- Roll Out the Puff Pastry: On a clean, lightly floured surface away from raw meat, roll out the defrosted puff pastry into a 4 x 24 inch (10 x 60 cm) rectangle. If the pastry is not large enough, piece together additional pastry to achieve the length.
- Assemble the Sausage Roll: Spread the pork sausage meat evenly along the edge of the pastry closest to you. Carefully roll the edge of the pastry over the sausage meat to form a tight roll, overlapping the pastry slightly. Trim any excess pastry. Press the seam to seal it tightly and transfer the roll seam-side down onto the prepared baking sheet.
- Shape the Wreath and Cut the Pastry: Gently shape the sausage roll into a circle on the baking sheet, sealing the ends together securely. Using a sharp knife or kitchen scissors, cut the top of the pastry every 2 inches (5 cm) along the length of the roll and slightly down the sides to expose the sausage filling.
- Bake: Brush the entire pastry wreath with the beaten egg wash. Sprinkle black and white sesame seeds over the top if desired. Bake in the preheated oven for 30-35 minutes or until the pastry is puffed and golden brown.
- Rest and Serve: Remove the wreath from the oven and allow it to rest for a few minutes before serving. Serve warm with the prepared cranberry apple sauce for dipping or spreading.
Notes
- A simple yet impressive appetizer perfect for holiday parties or special occasions.
- Using fresh cranberries gives the sauce a vibrant tanginess that complements the rich sausage rolls.
- Ensure the puff pastry is fully defrosted for easy handling and proper puffing during baking.
- Slicing the pastry gently without cutting all the way through helps create the signature pull apart effect.
- Oven temperatures may vary; adjust baking time if pastry browns too quickly.
Nutrition
- Serving Size: 1 serving
- 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
