Gluten Free Sausage Wreath
A fun gluten free sausage wreath that will be centrepiece to any festive party table this Christmas and New Year. Easy to make gluten free as well as dairy free and even vegan if you source a couple of packs of good quality vegan (and GF) sausages. Enjoy with a selection of dips or on its own - hot or cold.
Servings: 10
Calories: 509kcal
Ingredients
- 560 g Jus-Rol Gluten Free Puff that's equal to 2 packets of 280g Jus-Rol
- 6-8 gluten free sausages
- 100 g dried cranberries optional
- 80 g cranberry sauce/jelly
- 2 tbsp milk or dairy free alternative to brush
- 1 tsp Henderson's Relish you can use GF Worchester Sauce
- salt & pepper to taste
Instructions
To prepare the puff pastry
- Roll out both sheets of ready rolled puff and stick them together long-side with a little overlap and some of the pastry wash (relish and 'milk' mixture).
- Find the biggest saucepan lid or round chopping board you have and cut a large circle with as little waste as possible.
- Take a round cutter (approx. 8 cm) and cut out a circle in the centre of the large circle. This is your pastry wreath base.
To prepare the sausage meat
- break up the sausage (remove skins if necessary) into a bowl and add a couple of handfuls of dried cranberries. Using your hands or a wooden spoon mix to combine.
To add the sausage meat
- take small pieces of sausage meat and place in the centre of the 'donut' shape with an equal amount of pastry overhang either side. Continue until you have a circle of sausage meat.
To add the cranberry jelly
- Using a couple of teaspoons, spoon the cranberry jelly over the top of the sausage circle.
To wrap the sausage meat
- Now make lots of cuts (about the width of your middle finger) away from the sausage meat towards the outside of the pastry circle. Continue to do this all the way around.
- Did you count how many cuts you made? Try to do the same on the inside of the sausage meat circle and cut into the centre of the pastry.TOP TIP: you have less room to make cuts in the centre of the pastry circle so don't worry if you make fewer cuts, it will work out, trust me!
- Now, fold the pastry tabs inside first, then outside overlap. Repeat until you have roughly 'plaited' all your pastry tabs. Gently press down to seal in place.
Decorate your wreath
- Finally you can take a festive cutter of your choice and cut out enough shapes to decorate your sausage wreath. I suggest around 16 shapes so you have enough to overlap the pattern.
- Before adding the decorations, liberally brush the wreath with your relish and 'milk' glaze. Then add the festive shapes. Repeat the glaze on the tops of each shape once decorated.
- All that is left to do is season with lots of cracked salt and pepper and pop into a pre heated oven at 220°C | 200°C fan | 425°F | Gas 7 for 20 minutes or until golden brown.
Notes
TOP TIP - gluten free puff pastry can be very greasy. I tend to remove the sausage wreath half way through baking and drain off the fat then return to the oven for the remaining time.
Nutrition
Calories: 509kcal | Carbohydrates: 37g | Protein: 12g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 466mg | Potassium: 172mg | Fiber: 1g | Sugar: 10g | Vitamin A: 47IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 2mg