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25 mins
Mini Sausage Wreath Recipe

Mini Sausage Wreath

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

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Christmas isn’t complete without a wreath. So why not make one yourself - one that you can eat, like a Mini Sausage Wreath? This mini sausage wreath is simple and quick to make and makes either a great centrepiece for your table of Christmas hors d’oeuvres, or a lovely way to present your apperitifs. You can vary the size of your wreath by making either 24 or 32 "dogs" to create the wreath. Either way, serve it warm, and it won't last long!

      Preparation Time: 10 Minutes

      Cooking Time: 15 Minutes

Ingredients for Mini Sausage Wreath

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 8 - 10:
24 or 32
mini sausages (or mini dogs)
8 oz
refrigerated crescent rolls (Pillsbury or similar)
3 oz
diced rosemary
8 tablespoons
BBQ Sauce
8 tablespoons
Whole Berry Cranberry Sauce
red bell pepper (sweet pepper)


How to Cook Mini Sausage Wreath

  1. Drain any liquid off of the mini dogs (if that's what you are using). Unroll the crescent dough and separate at the perforations to create 4 large rectangles.
  2. If you are making 24 "dogs", separate the dough into 8 triangles then cut each triangle lengthwise into 3 narrow triangles to make a total of 24 triangles.
  3. If you are making 32 "dogs", press together the diagonal perforation in each of the 4 large rectangles. With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips making a total of 32 strips.
  4. Wrap one strip of dough around each mini sausage (If you have the triangle shapes, start at the base of the triangle). Lay out the dough-wrapped sausages with their sides touching on a greased baking sheet in a circle forming a wreath shape.
  5. Melt the butter and brush the top of the crescent-wrapped sausages. Sprinkle the chopped rosemary on top then bake in a preheated moderately hot oven (Mk 4 - 375ºF - 190ºC) for 12-15 minutes or until golden brown.
  6. Meanwhile, cut the red bell pepper into a bow shape to decorate. Combine the BBQ sauce and cranberry sauce in a small saucepan over a low heat, stirring until heated through.
  7. Transfer the cooked wreath from the baking tray onto a large plate. If you have used a flat baking tray, you'll be able to slide it onto the plate. If not, use fish slices and try to keep it in one piece, but don't worry if not, you can just rest the two halves together. Serve hot or warm with the warm sauce for dipping.

I confess that I sometimes slide a short length of bacon on top of my mini sausages. It just adds an extra dimension!!
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Reviews of Mini Sausage Wreath

Rating 5 out of 5 - Many cooks will make this recipe again December 31 2014
This was amazingly easy to make but you should have seen the family's faces when I put it on the table at Christmas! It was a picture! Croissant pastry and hot dog sausages!!! I couldn't even get the mini dogs so I got normal length and cut them in two. Really effective, very tasty with the dip, and lots of fun. Well done.
(2 reviews)

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