Smoked Sausage Wreath Recipe
The Smoked Sausage Wreath is a stunning holiday appetizer that’s as delicious as it is festive. Juicy sausage wrapped in buttery, flaky puff pastry is shaped into a wreath and baked to golden perfection. Topped with cheese and paired with tangy cranberry sauce, it’s a guaranteed crowd-pleaser!
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Calories: 320kcal
Servings: 8
Equipment
- Medium Saucepan
- Mixing Spoon
- Pastry Brush
- Sharp Knife
Ingredients
- 2 cups Fresh or frozen cranberries
- ½ cup Sugar
- ½ cup Orange juice
- 1 cup Water
- 16 ozs. Smoked kielbasa cut into 1 ½” pieces
- 1 sheet Frozen puff pastry thawed, cut into 3 equal strips
- 2 Tbsp. Seedless raspberry preserves
- 1 ½ cups shredded Sargento
- 1 lg. Egg beaten
Instructions
- Preheat oven to 375°F. Prepare a baking sheet lined with parchment paper.
- In a saucepan, combine cranberries, water, orange juice, and sugar. Simmer for 20 minutes, stirring occasionally, then chill for 1 hour.
- Lay puff pastry strips side by side and press ends together. Brush with raspberry jam, leaving a ¼” border, and brush edges with egg.
- Sprinkle cheese down the center, then place sausage slices in a single line on top. Seal edges by pressing together.
- Transfer to the baking sheet, seam side down, and shape into a ring. Press ends together to form a wreath.
- Cut between each sausage ¾ of the way through, twisting each section to reveal the sausage.
- Brush with egg and bake for 25 minutes until golden. Sprinkle remaining cheese on top and bake 5-10 minutes more until melted.
- Serve warm with the cranberry sauce.
Nutrition
Calories: 320kcal | Carbohydrates: 27g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 580mg | Potassium: 120mg | Fiber: 1g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg