Pastry and black pudding wreath with cranberry sauce in the middle on a bed of lettuce surrounded by festive decorations

Clonakilty Blackpudding & pear sausage roll pull-apart wreath

Clonakilty Blackpudding & pear sausage roll pull-apart wreath

Pastry and black pudding wreath with cranberry sauce in the middle on a bed of lettuce surrounded by festive decorations

Serves: 8-10 • Prep Time: 15 mins • Cook Time: 30 mins

Wow your guests this festive season with a show-stopping Clonakilty Blackpudding & Pear Sausage Roll Pull-Apart Wreath! The golden pastry, savory Clonkailty Blackpudding and Sausages and sweet pear come together in a deliciously unique twist on a holiday classic. Perfect for sharing and guaranteed to be the centerpiece of your Christmas table.

Ingredients

500g Clonakilty Sausages, casing removed

200g Clonakilty Blackpudding, casing removed

1 tbsp fresh parsley, finely chopped

1 tbsp fresh thyme, finely chopped

1  pear, peeled and grated

1 tsp salt

½ tsp black pepper

2 eggs, each beaten separately

1 tbsp milk

500g block of puff pastry

Method

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4, and line a large baking tray with parchment paper.
  2. In a medium bowl, mix the Clonakilty Sausage meat, thyme, parsley, Clonakilty Blackpudding, grated pear, one beaten egg, salt and pepper together to combine.
  3. To make the egg wash, in another bowl, beat the other egg and milk together. Set aside.
  4. Roll the puff pastry out onto a floured surface, creating a 30cm x 45cm rectangle. If you’re using puff pastry sheets, you can easily pinch these together to make the desired shape.
  5. Shape your sausage filling into a long log and place it in the middle of the pastry. On one side of the sausage meat, brush the pastry with the egg wash. Fold the other side of the pastry on top of the sausage meat, tucking it in underneath. Then, fold the egg-washed pastry side over the top, sealing the edges with your fingertips. Roll the whole thing over so that the edges are underneath. You should be left with one giant sausage roll.
  6. Cut the roll into 12 even sections (you may need to get the ruler out). Transfer to the lined baking tray.
  7. Gently twist the sausage roll so that the two ends are touching, then use a little bit of the egg wash to make it stick. Continue to gently twist the individual sausage rolls, so the filling is showing, making sure not to tear the pastry. Brush the remaining egg wash all over the pastry.
  8. Bake in the oven for 30 minutes. The meat should be fully cooked and pastry should be golden brown.
  9. Serve with dip of your choice.