Sausage and Classique Smoked Puff Pastry Wreath

A golden, crispy puff pastry wreath stuffed with pork sausage and melty Bergeron Classique Smoked cheese, sprinkled with sesame seeds and served with Bergeron blueberry and port confit. A festive appetizer, perfect for sharing!

Cooking :

30 minutes

Preparation :

20 minutes

Servings:

6
Couronne feuilletée aux saucisses et Le Bergeron Classique Fumé

Ingredients and preparation

Ingredients

Preparation

  1. Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  2. Remove the sausage meat from the casings. Unroll the puff pastry on a work surface. Sprinkle the Classique Smoked cheese over the entire surface of the pastry, leaving a border of about 2 cm (¾ in) around the edges.
  3. Using your hands, shape the sausage meat into a long log about 5 cm (2 in) in diameter and place it on the pastry near one long edge. Brush the opposite long edge of the pastry with a little beaten egg.
  4. Starting from the side with the sausage, roll the pastry tightly around the filling to form a long log. Gently press the egg-washed edge to seal. Place the log on the prepared baking sheet, seam-side down. Brush all exposed pastry with beaten egg, then sprinkle with sesame seeds.
  5. Using a sharp knife, make cuts perpendicular to the log at about 2.5 cm (1 in) intervals. Cut almost all the way through the pastry and sausage, but leave about 1.5 cm (½ in) of the log intact along one side so all the slices remain attached.
  6. Gently curve the log into a circle. Bring the two ends together and press to seal the wreath. Gently separate the sausage pieces and angle them all in the same direction to expose some of the cut sides and create the wreath effect.
  7. Bake for 30 to 35 minutes, or until the pastry is puffed and golden and the sausage meat is fully cooked.
  8. Let rest for 5 minutes, then carefully transfer the wreath to a serving platter. If desired,
    decorate with a few rosemary sprigs. Place a small bowl of Bergeron Blueberry and Port Confit in the centre of the wreath and serve warm.
Couronne feuilletée aux saucisses et Le Bergeron Classique Fumé
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