Venison Sausage Roll Wreath with Mulled Cranberry Sauce
A festive and delicious appetizer that makes a lovely centerpiece!
For the Pastry Wreath:
1 package of puff pastry, thawed if frozen
1 lb of Highland Farm Venison Bangers (or other Highland Farm sausage of your choice), defrosted
1 tbsp sage, finely chopped
1 tbsp rosemary, finely chopped
1/2 cup walnuts, chopped
1 tbsp olive oil
3 shallots, finely diced
2 cloves garlic, finely diced
1/2 cup bread crumbs
1/2 cup milk
1 tsp salt
all purpose flour, for dusting
1 large egg, beaten
For the Dipping Sauce:
1 jar cranberry sauce (or other berry sauce if preferred)
1 orange, zested
3 tbsp red wine (or port)
1 cinnamon stick
1 star anise
Reserve 4 tablespoons of cranberry sauce for later. Put the rest into a small pan with the other sauce ingredients. Bring to a simmer and cook for 3-5 minutes, then leave to cool.
Remove the pastry from the fridge and allow it to come to room temperature.
Heat oil in a large non-stick frying pan over medium heat. Add the shallots, garlic, rosemary and sage and cook until softened. Let cool.
In a large bowl, add breadcrumbs and milk and stir well.
Remove the venison bangers from the casing and add to the bowl along with the cooled herb mixture, walnuts and salt - combine well. Place in the freezer for five minutes to firm up.
Preheat the oven to 425 F. Line a baking tray with parchment paper.
On a floured bench, roll out the puff pastry into a long rectangle. Lay the bacon along the pastry, spread the reserved cranberry sauce over the bacon and then place the sausage mix like a log in a line down the middle.
Whisk an egg and brush the pastry edges with egg wash, then roll to seal closed.
Place the sausage roll onto the baking tray, seam-side down and make into a ring. Join the ends together with egg wash. Cut the pastry into sections taking care not to cut all the way through. Leave the pastry in the middle of the ring intact. Twist each section slightly and place on parchment paper to bake - see photo!
Brush the pastry with the remaining egg wash. Bake for 30-35 minutes until golden and cooked.
Serve with Mulled Cranberry Sauce