My gluten free, dairy free and vegetarian sausage roll wreath is a great festive take on classic sausage rolls, filled with cranberry sauce and vegetarian sausages! It makes for a great Christmas party centrepiece, and is something everyone will enjoy. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
8veggie sausages (if frozen, make sure they are defrosted)
3tablespoonscranberry sauce (plus extra for serving)
1rolJus Rol Gluten Free Pastry
1 egg(for an egg wash, can also use dairy free milk to make it vegan)
Pre heat oven to 180°C and line a large circular baking tray with baking paper.
Unroll the pastry and cut in half lengthways so you have 2 long rectangles. Using a pastry brush, brush the edge of the short sides of the rectangles to join the 2 pieces together and make one large rectangle.
Spoon the cranberry sauce down one side of the rectangle then press the veggie sausages on top of the cranberry sauce.
Brush the exposed pastry with beaten egg and carefully roll the pastry into a long sausage roll shape. Arrange into a circle on the lined baking tray by joining the 2 edges together.
Make around 15 slits (around two thirds of the way through the sausage roll) to create the wreath. Brush with beaten egg and bake in the oven for around 30-35 minutes, until golden brown and the sausage meat is cooked through.
Remove from the oven and serve with extra cranberry sauce.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice