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- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
- Digital scales to weigh everything out super accurately
- A tray big enough for your wreath! Here is the round one we used!
Directions0/0 steps made
- Mix together the sausage meat and stuffing and roll into sausages
- Wrap sausages in streaky bacon – 1 slice per sausage
- Fry off in a frying pan so that the sides of the bacon are coloured and beginning to crisp
- Cut each sheet of pastry into 8 rectangles
- Place sausages at the centre of the rectangles
- Brush pastry on one edge with egg wash
- Fold over pastry and press together to form a sausage roll
- Arrange on a baking tray lined with greaseproof paper, with the wheel of camembert in the middle
- Brush the tops of the sausage rolls with egg and sprinkle with sage
- Stick cloves of garlic and sprigs of rosemary into the camembert
- Bake at 200°C fan for 30 minutes – until cheese is melted and pastry golden and crispy
- To serve, remove ‘lid’ from the camembert and dunk sausage rolls in!
- We just used dried packet mix stuffing, mixed with water and not baked yet – but you can make your own or buy premade stuffing too!
- It’s important to fry off the sausages before putting them into the pastry or your bacon will be soggy, not crispy, and nobody wants that!
- If you can’t get sausage meat on its own, you can just get your favourite sausages and discard the skin