Bacon Banger Wreath
Get into the festive spirit this Christmas with this edible wreath. It’s the perfect starter for any Christmas meal using our Farmhouse style sausages and Aussie bacon.
what you need
- 1 pack Three Aussie Farmers Farmhouse Style Sausages
- 6 streaky bacon rashers, diced
- 100g dried cherries
- 1 cup mozzarella cheese, grated
- 1 cup tasty cheese, grated
- 2 puff pastry sheets
- 1 egg, beaten
- Salt flakes
how to make it
- Preheat fan-forced oven to 180°C.
- Squeeze the sausage from its casing into a bowl and mix bacon, cherries, cheese.
- Spread the filling along one edge of the puff pastry sheet, in a line about 5cm wide. Shape the sausage meat into a long log and wrap the pastry around the stuffing. Then transfer to a lined baking tray. Repeat this for the second puff pastry sheet.
- Join the ends of the roll together to form a wreath. Cut half way into the pastry, making 10-12 sections. Carefully twist each section, so the filling side is up. Brush the wreath with the egg. Sprinkle salt flakes on top
- Bake in oven for 25 mins, or until pastry is golden.
- Serve and enjoy!
Three Aussie Farmers Pulled Pork
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
