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How To Bake A Christmas Sausage Roll Wreath

How To Bake A Christmas Sausage Roll Wreath


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


A Christmas family favourite.

Method:

  1. Preheat the oven to 180°C fan assisted or 200°C without a fan.
  2. Roll the pastry out to approximately 5mm thick into a rectangle approximately 30cm x 40cm.
  3. Brush the pastry with mustard across the centre where the sausage meat will sit, the edges of the pastry with the egg wash, then place the filling lengthways just past the centre of the pastry.
  4. Carefully fold the pastry to fully cover the sausage meat then roll over so the seal is on the base.
  5. Place onto baking tray then make cuts every 4cm 2/3 way through the sausage roll.
  6. Now being careful pull the two ends together to make a circle sealing the pastry together then twist each section to show the sausage meat on top.
  7. Egg wash the pastry & sprinkle with Nigella seeds, chill for 30 minutes before baking.
  8. Bake in centre of the oven for 45 minutes until fully cooked with a core temperature of minimum 70°C.

Serve with your favourite Christmas chutney.

  • The Ingredients
  • • 450g farmhouse Sausagemeat or use any of our festive Sausagemeat stuffings
  • • 1 tbls. English mustard
  • • 500 g ready made puff pastry
  • • Nigella seeds to garnish (optional)
  • • 1 egg (yolk only mixed with a splash of milk)

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