Sausage Roll Wreath

Preheat the oven to 180°C, then line a large baking tray with a sheet of non-stick baking paper.

Carefully cut the skin of the sausages, and squeeze out the sausage meat into a bowl.

Add the sage, garlic, and onion, then season to taste with salt and pepper. Mix well.

Unroll the pastry sheet, leaving it on its packing paper.

Working lengthways, with the short edge facing you, spread the cranberry sauce evenly over the centre-third of the pastry. Spoon the sausage meat on top of the cranberry, spreading it about 2 inches wide.

Brush the right-hand side of the pastry with the egg, then fold the left-hand side over the sausage meat. Continue to roll onto the egg wash side of the pastry, leaving the seam underneath to create one large sausage roll.

Carefully lift the large sausage roll off the paper and onto the lined baking tray.

Shape the large roll into a ring. Then where the ends meet, gently press together to seal and complete the ring.

Using a sharp knife, make 14 cuts around the edge — leaving a 2cm gap towards the centre, so as not to cut all the way through.

Gently twist each of the sections, so that the sausage meat is now facing upwards. Brush with egg to glaze. If using, sprinkle over the sesame seeds and add the rosemary sprigs in-between the sausage rolls.

Cook for 45 minutes, until crisp and golden brown. Transfer to a serving plate and serve on its own, or with a pot of extra cranberry sauce in the centre.