Sausage Crown

Method

Step one

Heat the oven to 200°C, 400°F, Gas mark 6.

Step two

To make the filling, add the boiling water to the Paxo Sage and Onion Stuffing Mix, then leave to cool.

Step three

Add the sausage meat, onions, cranberries, and grated apple and mix with your hands until well combined.

Step four

On a floured work surface, roll out the pastry to a long rectangle, measuring about 30 x 45cm.

Step five

Mould the sausage meat into a long cylinder and lay it on top of the pastry.

Step six

Using the beaten egg, brush down one side of the pastry. Fold the non-egg-washed side up and over the sausage meat, then fold the egg washed side over the pastry and seal. Turn the giant sausage roll over, so that the seal is underneath. Transfer onto the lined baking sheet.

Step seven

Cut two thirds of the way though the sausage roll, roughly every 3–4cm along its length, to make 12 sections. Then, join the two ends together to form a wreath. Seal with egg wash.

Step eight

Gently twist each piece of sausage roll over, so that it is turned filling-side upwards. Brush the edges of the cut pastry with egg wash, and sprinkle all over with sesame seeds. Bake for 40–50 minutes, until the pastry is dark golden brown, and the sausage meat is cooked through. Transfer to a serving plate, then leave to cool for 5–10 minutes before serving.