Pull-Apart Sausage Roll Wreath

A simple, but impressive appetizer of pork sausage wrapped in puff pastry, served with a cranberry apple sauce. Fun to share with friends at your Christmas or New Year’s Eve party

For the sauce:
2 cups (200 grams) fresh cranberries, rinsed
1 cup (250 grams) unsweetened applesauce
1/2 teaspoon ground cinnamon
Small pinch nutmeg
2 tablespoons granulated sugar
4 tablespoons water

For the sausage rolls:
10 ounces (285 grams) pork sausage meat (removed from casing)
Puff pastry, defrosted * see note
1 egg beaten with a little milk
Black and white sesame seeds (optional)

• For the sauce: Add the cranberries, applesauce, cinnamon, nutmeg, sugar and water in a pan
• Bring to a simmer over medium heat
• When bubbling, turn down to low and cook, stirring until all the cranberries pop. 
• If it is too thick, add more water until you reach your desired consistency. 
• Taste and add more sugar if needed. 
• Remove from the heat and set aside.
• For the sausage roll: Preheat oven to 400°F/200°C. 
• Cover a large baking sheet with parchment/baking paper.
• Dust a clean work surfacet with flour 
• Roll out the puff pastry to a 4 x 24 inch (10 x 60 cm) rectangle, with the long edges closest to you. Depending on the size of your pastry, you may need to cut and piece the pastry together to make it longer
• Place the sausage meat down the length of the pastry at the edge closest to you 
• Take the edge closest to you and roll over the meat to create a nice roll
• Don’t overlap the pastry too much, just a little and trim off the rest. 
• Press the seam to seal and make sure it is on the bottom. 
• Transfer the roll to the baking sheet with the edge of the pastry on the bottom 
• Shape into a circle, sealing the ends together as best you can.
• With a sharp knife or kitchen shears, cut the pastry every 2-inches (5 cm) along on the top and a little down the sides of the entire length of the roll, just to reveal the meat.
• Brush with the rest of the egg wash all over the pastry
• Sprinkle with sesame seeds. 
• Bake for 30-35 minutes until the pastry is golden brown.
• When removed from the oven allow to rest before serving.

Recipe: Culinary Ginger