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Sausage roll holiday wreath with onion cranberry chutney
2023-10-25
https://www.metro.ca/userfiles/image/recipes/friands-saucissse-fete-chutney-canneberges-oignons-12228.JPG
PT30M
PT35M
PT1H05M
Preheat oven to 400F. Line a large baking sheet with parchment paper.To make chutney:Place onion soup mix, cranberries, water, brown sugar blend and mustard in a small saucepan. Bring to a boil, reduce to simmer stirring occasionally until cranberries have burst and chutney has thickened, about 10 minutes. Set aside to cool.To make sausage roll:In a large mixing bowl, add sausage, goat’s milk cheese, sage and cornstarch. Work through with hands until well mixed.On a lightly floured surface, roll pastry into a 6-inch wide by 25-inch long rectangle. Form sausage mixture into an even log along length of rolled pastry. Brush top seam lightly with egg. Roll pastry over sausage log beginning at bottom. Overlap pastry 1-inch to seal and let roll rest with seam on the bottom.Carefully transfer roll to prepared baking sheet, connecting ends into an 11-inch circle. With kitchen shears, cut 1-inch thick rounds through pastry and sausage but leaving bottom pastry intact. Brush egg lightly over pastry and sprinkle with everything bagel seasoning. Bake 30-40 minutes or until pastry is golden brown.Transfer sausage wreath to a large serving platter and garnish with bay leaves, sage leaves and cranberries. Serve with onion cranberry chutney.
12-14
Metro
0
0
0
0
Onion Cranberry chutney
1 sachet (28 g) Selection onion soup mix
1 1/2 cups (375 mL) Irresistibles frozen cranberries
1/2 cup (125 mL) water
1/3 cup (75 mL) Reduced Sugar brown sugar blend, like Splenda
1 tablespoon (15 mL) Selection stone ground Dijon prepared mustard
sausage Roll :
900 g Store made hot italian sausage, about 8, casings removed
250 g Irresistibles Artisan cranberry goat's milk cheese
1/4 cup (60 mL) Chopped fresh sage
2 tablespoons (30 mL) Selection cornstarch
400 g Selection frozen unrolled puff pastry, thawed
1 egg, whisked
Sotre bought everything bagel seasoning or poppy seeds
For garnish:
bay leaves, sage and cranberries
Sausage roll holiday wreath with onion cranberry chutney
12-14
Appetizers
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
Onion Cranberry chutney
-
1 sachet
(28 g)Selection onion soup mix
-
1 1/2 cups
(375 mL)Irresistibles frozen cranberries
-
1/2 cup
(125 mL)water
-
1/3 cup
(75 mL)Reduced Sugar brown sugar blend, like Splenda
-
1 tablespoon
(15 mL)Selection stone ground Dijon prepared mustard
-
sausage Roll :
-
900 g
Store made hot italian sausage, about 8, casings removed
-
250 g
Irresistibles Artisan cranberry goat's milk cheese
-
1/4 cup
(60 mL)Chopped fresh sage
-
2 tablespoons
(30 mL)Selection cornstarch
-
400 g
Selection frozen unrolled puff pastry, thawed
-
1
egg, whisked
-
Sotre bought everything bagel seasoning or poppy seeds
-
For garnish:
-
bay leaves, sage and cranberries
Preparation
Preheat oven to 400F. Line a large baking sheet with parchment paper.
To make chutney:
Place onion soup mix, cranberries, water, brown sugar blend and mustard in a small saucepan. Bring to a boil, reduce to simmer stirring occasionally until cranberries have burst and chutney has thickened, about 10 minutes. Set aside to cool.
To make sausage roll:
In a large mixing bowl, add sausage, goat’s milk cheese, sage and cornstarch. Work through with hands until well mixed.
On a lightly floured surface, roll pastry into a 6-inch wide by 25-inch long rectangle. Form sausage mixture into an even log along length of rolled pastry. Brush top seam lightly with egg. Roll pastry over sausage log beginning at bottom. Overlap pastry 1-inch to seal and let roll rest with seam on the bottom.
Carefully transfer roll to prepared baking sheet, connecting ends into an 11-inch circle. With kitchen shears, cut 1-inch thick rounds through pastry and sausage but leaving bottom pastry intact. Brush egg lightly over pastry and sprinkle with everything bagel seasoning. Bake 30-40 minutes or until pastry is golden brown.
Transfer sausage wreath to a large serving platter and garnish with bay leaves, sage leaves and cranberries. Serve with onion cranberry chutney.
Source :
Metro
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