Ingredients

• 150g Onion
• 1 Apple
• 30g Fresh Sage
• 30g Fresh Parsley
• 1 Lemon
• 4 slices Smoked Bacon
• 50g Unsalted Butter
• 500g Sausage Meat
• 120g Breadcrumbs
• ¾ teaspoon Fine Sea Salt
• 8 Mini Chipolata Sausages
• 2 tablespoons Cranberry Sauce
• 2 tablespoons Water
• 8 sprigs Fresh Rosemary

Tools

• Oven
• Parchment paper
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Work surface
• Small bowl

Method

1. Attach the Stir Tool and Stir Assist Clip
2. Add unsalted butter to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted - 2 min, 110°C, Speed OFF
5. Then add onion to the Cooking Chef XL Bowl
6. Cook with splashguard fitted - 5 min, 110°C, Stir 2
7. Let cool - 15 min
8. Pre-heat oven - 180°C
9. Line a clean baking tray with parchment paper
10. Remove the Stir Tool and Stir Assist Clip
11. Add sausage meat, breadcrumbs, apple, fresh sage, fresh parsley, lemon and fine sea salt to the Cooking Chef XL Bowl
12. Attach the K-Beater
13. Mix with splashguard fitted until combined - 30 sec, Speed 1
14. Place a tin in the centre of the prepared baking tray
15. Transfer content of Cooking Chef XL Bowl to baking tray
16. Shape the stuffing mixture around the tin into a circular wreath shape and then remove the tin
17. Place mini chipolata sausage on a clean work surface
18. Wrap with smoked bacon
19. Gently pushed each wrapped sausage into the stuffing wreath, spacing them out evenly
20. Add cranberry sauce and water to a clean small bowl
21. Mix until combined
22. Brush the mixture over the wreath
23. Bake until cooked through - 40 min, 180°C
24. Remove from oven and let cool
25. Garnish with fresh rosemary
26. Serve

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