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Preheat oven to 400F. Line a large baking sheet with parchment paper.
To make chutney:
Place onion soup mix, cranberries, water, brown sugar blend and mustard in a small saucepan. Bring to a boil, reduce to simmer stirring occasionally until cranberries have burst and chutney has thickened, about 10 minutes. Set aside to cool.
To make sausage roll:
In a large mixing bowl, add sausage, goat’s milk cheese, sage and cornstarch. Work through with hands until well mixed.
On a lightly floured surface, roll pastry into a 6-inch wide by 25-inch long rectangle. Form sausage mixture into an even log along length of rolled pastry. Brush top seam lightly with egg. Roll pastry over sausage log beginning at bottom. Overlap pastry 1-inch to seal and let roll rest with seam on the bottom.
Carefully transfer roll to prepared baking sheet, connecting ends into an 11-inch circle. With kitchen shears, cut 1-inch thick rounds through pastry and sausage but leaving bottom pastry intact. Brush egg lightly over pastry and sprinkle with everything bagel seasoning. Bake 30-40 minutes or until pastry is golden brown.
Transfer sausage wreath to a large serving platter and garnish with bay leaves, sage leaves and cranberries. Serve with onion cranberry chutney.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.