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Cranberry and brie sausage roll wreath recipe

Cranberry and brie sausage roll wreath recipe

7 ratings

Created by The Tesco Real Food team

This gorgeous sausage roll wreath is a great centrepiece for your Boxing Day buffet table. Top the pastry with brie and serve with a pot of cranberry sauce in the middle for festive flavours. See method

  • Makes 10-12
  • Takes 1 hr
  • 169 calories / serving

Ingredients

  • 350g pack Tesco Finest pork sausage meat
  • 1 tbsp fresh thyme leaves
  • ¼ tsp ground nutmeg
  • 280g pack gluten-free ready rolled puff pastry
  • 1 tbsp gluten-free flour, for dusting
  • 220g jar Tesco Finest cranberry sauce
  • 50g Brie, sliced
  • 1 egg, beaten
  • 1 tsp nigella seeds
  • fresh rosemary sprigs (optional)

Each serving contains

  • Energy

    705kj
    169kcal     8%

  • Fat

    11g 15%

  • Saturates

    5g 23%

  • Sugars

    1g 1%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 12.2g Protein 5.9g Fibre 1.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking sheet with baking paper. Mix the sausage meat, thyme and nutmeg together with a little seasoning in a bowl, then set aside in the fridge until ready to use.
  2. Unroll the pastry on a lightly dusted work surface and roll the pastry until 40cm in length. With the long edge facing you, spread 2 tbsp of the cranberry sauce in a horizontal line down the middle of the pastry. Spoon the sausage meat over the sauce, forming into an even log shape as you go. Lay the Brie slices over the top.
  3. Brush the exposed pastry with a little of the beaten egg, then tightly roll the pastry up over the sausage meat to create a large log shape. Lift onto the prepared baking sheet, making sure the pastry seal is on the underside. Brush with more beaten egg and sprinkle over the nigella seeds. Starting from one end, make 10-12 cuts, 3-4 cm apart, halfway through the pastry and into the sausage meat, then gently twist each piece to face upwards. This will help to keep them separate.
  4. Bake in the oven for 35-40 mins, until the pastry is golden and the sausage meat is cooked through. Transfer to a serving plate and place the remaining cranberry sauce in a ramekin in the centre. Garnish with fresh rosemary sprigs, if you like.

Tip: You can make the sausage meat mix 24 hours in advance. The sausage rolls can be frozen just before baking. When ready to use, bake for an extra 5-10 mins until piping hot throughout.

See more Gluten-free Christmas recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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