1 pack puff pastry (370g)
12 Westaway’s honey roast sausages, skinned
1 red onion, finely diced
1 red apple, grated
1 tsp mixed spice
¼ whole nutmeg, grated
1 satsuma, zest
Splash of rapeseed oil
1 tsp onion seed
Egg wash, egg yolk and salt
500g fresh cranberries
1tsp mixed spice
Splash West Country Cider
Splash of ruby port
1 Bramley apple, finely diced
150g caster sugar
To make the cranberry sauce, place all the ingredients in a wide saucepan and add a splash of port and cider.
Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened.
Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
Place into sterilized kilner jars. Once opened, store in the fridge.
To make the sausage wreath, start by sweating off diced onion until soft, then allow to cool.
Add onion, grated apple, mixed spice, zest and nutmeg.
Lay the ready rolled puff pastry out on a clean surface and place sausage meat down the middle. Egg wash the sides and neatly roll.
Make into a round wreath shape and using a sharp knife, make 12 equally portioned slits.
Egg wash and sprinkle with onion seeds.
Leave to rest in the fridge for 20 minutes.
Bake at 170’C for 40 minutes.
Top tip: Allow to stand for 10 minutes. Don’t place this on your front door or Santa will scoff it!