Mini Sausage Wreath
A delightful dish featuring golden-brown pastry wrapped around succulent mini sausages, perfect for any gathering.
Servings: 8 servings
Calories: 275kcal
Ingredients
Main Ingredients
- 1 package Shortcrust Dough The soft, flaky pastry for wrapping the sausages.
- 16 pieces Mini Sausages Juicy and flavorful mini sausages.
- 1 large Egg Beaten egg for the egg wash.
- 1 bowl Ketchup For dipping.
- 3-4 sprigs Rosemary Fresh rosemary for garnish.
Instructions
Preparation
- Preheat your oven to 180°C (356°F) to ensure an even bake.
- Roll out the shortcrust dough on a lightly floured surface to about 5mm thickness.
- Cut the dough into triangles, wide at the base and narrow at the tip.
- Wrap each mini sausage in a triangle of dough, rolling from the thick end to the tip.
- Arrange the pastry-wrapped sausages on a baking tray lined with parchment paper.
- Brush the tops with egg wash for a shiny finish.
- Bake for 20-30 minutes, or until the pastry is golden brown.
- Once baked, remove from the oven and let cool slightly.
- Arrange the sausage rolls in a circular shape to form a wreath.
- Place a bowl of ketchup in the center and garnish with fresh rosemary.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 180°C for 10-15 minutes.