Description
This Christmas Sausage Wreath with Cranberry Sauce is a festive centerpiece, perfect for gatherings and celebrations.
Ingredients
Scale
- 500 g Sausage without the skin (Use your favorite type for a tailored taste.)
- 500 g Puff pastry (This makes the wreath buttery and flaky.)
- 0.25 teaspoon Sage (Adds a warm, earthy flavor that compliments the sausage.)
- 0.25 teaspoon Onion powder (Enhances aroma and depth in the filling.)
- 1 piece Egg (For egg wash, use 1 egg + 1 tablespoon of water.)
- Cranberry sauce (Tangy sauce to elevate your Christmas sausage wreath!)
- Rosemary (For garnish, adds aromatic touch.)
Instructions
- Preheat the oven to 400°F (200°C/gas mark 6). This will help your wreath puff up beautifully.
- Mix the sausage, sage, and onion powder in a bowl until well incorporated.
- Roll out the puff pastry into a rectangle. Spread the sausage mixture along one side and roll it into a log. Form it into a circle and cut slits on top.
- Bake the wreath on a parchment-lined tray. Brush with egg wash and bake for about 20 minutes until golden brown and puffed up.
- Serve the wreath with cranberry sauce and garnish with rosemary.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg