Odlums’ Sausage Roll Wreath
- Recipe by Adrian Martin -
INGREDIENTS
500g puff pastry
500g sausage meat
A sprinkle of Odlums Cream plain flour, for dusting
One large egg, beaten
A handful of sesame seeds
For the cranberry sauce
One pack of fresh cranberries
Juice of half an orange
200mls of crème de cassis
One cinnamon stick
Two star anise
METHOD
Preheat the oven to 180C and line a large baking tray with parchment paper.
Start by rolling out the puff pastry into a nice large rectangular shape with a good dusting of flour. The pastry should be very thin so it goes nice and crispy.
Pipe the sausage meat evenly all along the centre of the rolled out pastry. Now roll over one edge of the sausage meat and then tuck the pastry in over it.
Egg wash the other end of the pastry with a pastry brush and then roll the pastry the rest of the way over until you get a nice large log shape.
Cut two-thirds of the way though the sausage roll, roughly every 4cm, to make 10 to 12 sections, then join the two ends.
Place it onto the lined tray with parchment and form the wreath shape.
Gently twist each piece of sausage roll over, without tearing it from the main body, so it is filling-side up. Brush the pastry with the remaining egg wash.
Bake for 35-40 mins until it becomes nice and crispy.
To make the cranberry sauce place all the ingredients into a sauce pan on a medium heat and stew until the liquid reduces and the cranberries soften. This can take around 10-15 minutes.
Serve the wreath on a large bord or platter with the bowl of cranberry sauce in the middle. Tear and share. Enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
His latest cook book is ‘Create Beautiful Food at Home’ and he runs the Mayflower restaurants in Dublin and Camden, London.
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