Showstopping Sausage Roll Wreath

1.) Preheat the oven to 200°C (180°C fan). Remove the sausages from their skins and place the meat into a mixing bowl. Spoon in the Sage & Onion Stuffing Peanut Butter and mix until beautifully combined and packed with festive flavour.

2.) Unroll the puff pastry onto a lined baking tray. Shape the sausage mixture into a long, even log, positioning it about a third of the way in from the edge of the pastry.

3.) Brush the pastry edge furthest from the filling with beaten egg, then roll it up nice and tight around the sausage to create a generous sausage roll. Seal well with the egg wash.

4.) Cut into the pastry at 3cm intervals, taking care not to slice all the way through. Gently curve the sausage roll into a wreath, bring the ends together and seal with a little extra egg wash. Twist each section 90 degrees so the sausage meat peeks upwards.

5.) Brush your sausage roll masterpiece generously with egg wash for a glossy finish. Bake for 25–30 minutes until puffed, crisp and gloriously golden.

6.) Allow to cool slightly, then fill the centre with a festive dip of your choice. Cranberry sauce is a classic, but chutneys, gravy or piccalilli all take this showstopper to the next level.