Ingredients:

• 4 Old English Sausages from Johnsons of Old Hurst
• 300g turkey mince
• 1 tsp dried sage
• ½ tsp salt
• ½ tsp ground pepper
• 10 cranberries, quartered
• 2 tbsp cranberry sauce
• 1 egg, beaten
• 1 pack puff pastry

Method:

1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
2. Remove the sausage meat from the casings and mix together in a bowl with the turkey mince.
3. Season the meat mixture and add the dried sage and chopped cranberries and combine. 
4. Unroll the pastry sheet and cut into two, lengthways. Join the short ends together so it creates a long pastry sheet.
5. Spread cranberry sauce down the middle of the pastry.
6. Roll the sausage meat mixture into a long sausage shape and place it on top of the cranberry sauce. 
7. Brush the beaten egg down the pastry either side of the sausage meat. 
8. Roll the pastry over the sausage meat and all the way round the other eggwashed pastry until the sausage meat is completely sealed. Fork the seal of the pastry on the underside of the sausage roll. 
9. On a sheet of baking paper, gently position the sausage roll into a circular shape, joining up the two open ends and carefully seal them together. 
10. Using a knife, cut sections about 1 inch wide, 2/3rds way into the sausage roll, all the way around the sausage roll. 
11. Take each cut section and gently twist it, keeping it attached to the main section, so that the sausage meat is visible on each section, facing up. Repeat until every cut section has been twisted. 
12. Eggwash the finished sausage roll wreath and bake it in the oven for 40-50 minutes until golden.