Sausage Wreath
Sargento
Sargento
Recipe - Lyndale Liquor
Sausage Wreath
Prep Time30 Minutes
Servings6
Cook Time25 Minutes
Ingredients
2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup orange juice
1 cup water
16 oz. smoked kielbasa, cut into 1 1/2” pieces
1 sheet frozen puff pastry, thawed, cut into 3 equal strips
2 tablespoon seedless raspberry preserves
1 ½ cups shredded Sargento® Mild Cheddar
1 egg, beaten
Directions
- Pre-heat oven to 375 degrees. In a medium saucepan, combine cranberries, water, orange juice and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Transfer to a container, cover and refrigerate for 1 hour or until chilled.
- Place puff pastry strips side by side and attach ends by pressing dough together. Brush top of the long pastry strip with raspberry jam to within ¼” of the edges. Brush edges with egg. Sprinkle a thin line of cheese down center of pastry.
- Place sausage slices side by side down center of pastry strip. Bring edges together and seal by pressing together.
- Transfer sausage stuffed pastry to a large baking sheet lined with parchment paper, seam side down. Form into a ring and press ends together. Cut in between each sausage ¾ way through and twist each piece so the sausage is visible.
- Brush pastry with egg. Bake for 25 minutes or until lightly browned. Remove from oven and sprinkle remaining cheese on top. Bake an additional 5-10 minutes or until cheese has melted. Remove from oven, transfer to a platter and serve with reserved sauce.
30 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Pre-heat oven to 375 degrees. In a medium saucepan, combine cranberries, water, orange juice and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Transfer to a container, cover and refrigerate for 1 hour or until chilled.
- Place puff pastry strips side by side and attach ends by pressing dough together. Brush top of the long pastry strip with raspberry jam to within ¼” of the edges. Brush edges with egg. Sprinkle a thin line of cheese down center of pastry.
- Place sausage slices side by side down center of pastry strip. Bring edges together and seal by pressing together.
- Transfer sausage stuffed pastry to a large baking sheet lined with parchment paper, seam side down. Form into a ring and press ends together. Cut in between each sausage ¾ way through and twist each piece so the sausage is visible.
- Brush pastry with egg. Bake for 25 minutes or until lightly browned. Remove from oven and sprinkle remaining cheese on top. Bake an additional 5-10 minutes or until cheese has melted. Remove from oven, transfer to a platter and serve with reserved sauce.