Sausage roll wreath
- 2 x 400g packs Extra Special Armagh Bramley Apple Pork Sausages
- 25g chopped mixed nuts
- 50g dried apricots and cranberries, finely chopped
- 2tbsp chopped mixed parsley, rosemary and sage
- Finely grated zest 1 orange
- 500g Jus-Rol Puff Pastry Block
- Flour, for dusting
- 1 egg, beaten
- Rosemary sprigs and redcurrants, to garnish
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Slit the sausage skins with a sharp knife and peel away the casings. Stir together the sausage meat, nuts, fruit, herbs and rind. Season with a pinch of salt and pepper.
Cut a 1cm-wide strip off the short end of the pastry block and set aside. On a lightly floured surface, roll out the rest to a 40cm square. Halve the pastry lengthways and lay the strips end-to-end, overlapping slightly and pressing to seal.
Shape the meat into a sausage and arrange down the centre of the pastry. Brush the edges with the egg, draw up and over the meat and pinch together down the length.
Lift onto the baking tray, seam-side down, and bend into a ring. Pinch the ends together to seal.
Roll out the remaining pastry, cut out holly leaves and arrange on the wreath. Glaze with the remaining egg. Bake for 25 mins until well risen and golden, then cover with foil and cook for 15 mins. Top with rosemary and redcurrants. Serve hot or cold.