Abby Hocking

Keep your pantry stocked with these 12 staples—some basic, some surprising—and feeding friends and family something surprising and delightful will never feel like a chore.

Justin Chapple and Danica Lo
October 24, 2018

encased in crisp puff pastry forms a festive, edible wreath that’s perfect for holiday entertaining. A layer of lingonberry jam lends a sweet-tart flavor that balances the smoky sausage. Crispy fried herbs—bay leaves, thyme, and rosemary—tucked decoratively into the baked wreath are an outstanding, and delicious, garnish.

Get the recipe: Smoked Sausage Wreath

Here's how to cook a DIY wreath with :

Step 1: Roll out two sheets of puff pastry to 9-by-14-inch rectangles. Using large and medium bowls as guides, cut a half ring out of each rectangle to form the two halves of the wreath.

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Step 2: Cut the pastry scraps into 2-by-4-inch strips. Transfer all of the pastry to parchment paper-lined baking sheets and freeze until chilled.

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Step 3: Form the wreath base on a parchment paper-lined un-rimmed baking sheet, then press the ends together to seal. Spread lingonberry jam in the center of the wreath base.

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Step 4: Arrange smoked sausage pieces on the jam to form a circle.

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Step 5: Lightly brush the inner and outer edges of the wreath with egg wash. Lay the pastry strips over the sausage, leaving space to allow steam to escape.

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Step 6: Flatten the inner and outer edges of the pastry with your fingers, then decoratively pinch the edges to seal. Freeze until chilled.

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Step 7: Brush the smoked sausage wreath with egg wash, then season with sea salt and black pepper. Bake at 400° for 25 to 30 minutes, until the pastry is golden and puffed.

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Step 8: Decoratively tuck fried bay leaves, and thyme and rosemary sprigs into the wreath. Serve with mustard or additional lingonberry jam.

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Looking for more easy entertaining ideas? Keep your pantry stocked with these items—perfect for feeding a crowd.

Polenta: Crispy polenta bites with arugula tapenade

Olives: Warm olives with rosemary garlic and lemon

Macaroni: Three-cheese mini-macs

Nuts and seeds: Toasted pumpkin seeds

Anna Williams

Popcorn, with a twist: Popcorn with sesame-glazed pistachios

© John Kernick

Anchovies: Olives stuffed with almonds, anchovies, and peppers

Peanut butter: Peanut butter and jelly sandwich cookies

© John Kernick

Dried fruit: Riesling pate de fruit

Justin Walker

Sardines: Rye crisps, tomatoes and sardines

CON POULOS

Shredded Coconut: Spicy coconut shrimp

© Con Poulos

Refried Beans: Taco dip

Abby Hocking / mkgallery

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