Moving Mountains® Christmas Sausage Wreath

Serves: 4 – 6

Prep Time: 15 mins

Cooking Time: 1 h

Ingredients:

6 Moving Mountains Sausages

1 sheet of puff pastry (325g)

3 tbsp cranberry sauce

Nigella seeds for decoration

Dried herbs for decoration

1 vegan camembert

For the pesto:

Handful of parsley, roughly chopped

50g baby spinach

40g walnuts or sunflower seeds

60g olive oil

½ lemon, juiced

Salt, pepper

Handful of dried cranberries

Method:

1. First, cook the Moving Mountains Sausages. Preheat the oven to 180 C and cook the Moving Mountains Sausages following the on-pack instructions. Take the sausages out and turn the oven heat up to 200 °C Cut each sausage into three equal size chunks.
2. Prepare the pesto. Add all the ingredients into a food processor bowl and pulse until the pesto is smooth and spreadable.
3. Roll out the pastry sheet on a piece of baking paper. Spread the pesto over the bottom third of the pastry. Line the sausages in a row over the pesto and add the cranberries. Roll the pastry over the sausages. Shape the roll into a wreath and connect both ends by pinching the pastry together. The whole inside the wreath will shrink slightly during cooking make sure there is enough space for the camembert.
4. In a small bowl mix the cranberry sauce with a splash of water. Brush it over the pastry. Make a few scores (cuts) on the pastry and sprinkle the dried herbs and seeds over it.
5. Bake for 30 min, until light brown. Add the cheese and bake for a further 10 minutes.
6. Enjoy!