Sausage Roll Garland
1 quantity of puff pastry (homemade or shop-bought)
Pack of 8 good quality pork sausages
1 egg, beaten
Chutney/pickle of choice
(at Christmas time, I like to use homemade cranberry sauce)
Sea salt flakes
Preheat the oven to 180C fan.
Roll out the pastry, into a long think rectangle roughly 16 x 8 inches.
Spoon a think layer of chutney/pickle along the centre length of the pastry.
Remove the sausage meat from the skins and lay on top of the chutney/pickle.
Egg wash one side of the pastry and roll up the rectangle, bring both ends together to meet making a circle, squash the pastry together to join.
Transfer the sausage roll onto a baking tray and make cuts equally, but don't cut right through the roll. Once cut twist each section. Egg wash and sprinkle with sea salt flakes.
Bake for 18-20 mins, until the pastry to a golden brown and the meat, is cooked through.