Description
A delightful Pull Apart Sausage Roll Wreath featuring savory pork sausage encased in flaky puff pastry, served with a homemade cranberry apple sauce that combines tart cranberries and sweet apples for a perfect balance of flavors. This impressive appetizer is easy to make and ideal for gatherings and festive 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 (approx. enough to roll out to 4 x 24 inches / 10 x 60 cm)
- 1 egg beaten with a little milk (for egg wash)
- Black and white sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce: In a pan, combine the cranberries, applesauce, ground cinnamon, nutmeg, granulated sugar, and water. Bring the mixture to a simmer over medium heat. Once bubbling, reduce the heat to low and cook while stirring occasionally until all the cranberries have burst and the sauce thickens. If the sauce becomes too thick, add additional water gradually until your desired consistency is reached. Taste and adjust sugar as needed. Remove from heat and set aside.
- Preheat 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 ease cleanup.
- Roll Out Puff Pastry: On a clean surface lightly dusted with flour, roll out the defrosted puff pastry into a rectangle approximately 4 inches by 24 inches (10 x 60 cm), with the longer edges closest to you. If the pastry is too small, cut and piece it together to extend its length as necessary.
- Form the Sausage Roll: Spread the pork sausage meat evenly along the edge of the pastry nearest you. Carefully roll the pastry over the meat, creating a tight roll without overlapping the pastry excessively. Trim any excess pastry edges and press the seam firmly to seal, positioning the seam side down on the baking sheet. Shape the roll into a circle and seal the ends together as well as possible.
- Cut the Sausage Roll: Using a sharp knife or kitchen shears, make cuts every 2 inches (5 cm) along the top and slightly down the sides of the pastry roll to partially reveal the sausage meat inside, but do not cut all the way through.
- Apply Egg Wash and Garnish: Brush the entire pastry surface generously with the beaten egg wash. Sprinkle black and white sesame seeds over the top if desired for added texture and visual appeal.
- Bake: Place the baking sheet with the sausage roll wreath in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and cooked through.
- Rest and Serve: Remove from the oven and let the sausage roll wreath rest for a few minutes to set before serving with the prepared cranberry apple sauce.
Notes
- This appetizer combines savory pork sausage with a sweet and tangy cranberry apple sauce, offering an impressive and crowd-pleasing option for parties and festive occasions.
- If you cannot find puff pastry large enough, it’s perfectly fine to piece smaller sheets together carefully to achieve the required size.
- Be sure to rest the baked product slightly before serving to ensure the juices settle and the roll holds together when pulled apart.
Nutrition
- Serving Size: 1 piece
- 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
