Mini Sausage Wreath
A delightful dish of tender mini sausages wrapped in flaky shortcrust dough, perfect for gatherings and celebrations.
Ingredients
For the Wreath
- 500 g Shortcrust Dough Flaky and buttery base for the dish.
- 300 g Mini Sausages Juicy and bite-sized.
- 1 large Egg Used for egg wash.
- to taste Ketchup For dipping.
- few sprigs Rosemary For garnish.
Instructions
Preparation
- Preheat your oven to 180°C (356°F).
- On a floured surface, roll out the shortcrust dough to a thickness of about 5mm.
- Cut the rolled dough into triangles using a sharp knife or pizza cutter.
- Wrap each triangle of dough around a mini sausage, ensuring it overlaps.
- Arrange the wrapped sausages on a baking tray lined with parchment paper.
- Brush the tops with egg wash for a glossy finish.
Baking
- Bake in the preheated oven for 20-30 minutes until golden brown.
- Carefully arrange the baked sausages in a circular shape on a serving platter.
- Garnish with ketchup and fresh rosemary sprigs.
Notes
Ensure your shortcrust dough is well-chilled before rolling it out. Keep mini sausages evenly spaced for even cooking.