Sausages crown

60 mins of preparation + 35 cooking time 6-8 servings
Couronne aux saucisses


  • 1 puff pastry, about 500 g

  • Meat from 5 DuBreton Toulouse sausages

  • 1 finely chopped onion

  • A few leaves of thyme, chopped

  • A few leaves of oregano, chopped

  • 45 ml (3 tbsp) Dijon mustard

  • 1 beaten egg

  • 10 ml (2 tsp) sesame seeds

  • 250 ml (1 cup) fresh or frozen cranberries

  • 60 ml (1/4 cup) brown sugar

  • 60 ml (1/4 cup) water


  1. Preheat the oven to 400°F.

  2. In a pan over medium heat, add a dash of olive oil. Add the onions, season with salt and pepper. Cook for 5-6 minutes. Add the herbs and cook for another 1-2 minutes. Let it cool slightly.

  3. Place the sausage meat in a bowl. Add the onion mixture and mix well.

  4. Roll out the puff pastry on a floured surface to create a large rectangle, approximately 30 x 45 cm. Place the mustard in the middle of the pastry and spread the sausage mixture over the mustard.

  5. Fold the two edges of the pastry over the sausage mixture. Seal well. Using a knife, make 16 cuts in the pastry roll without cutting all the way through. Bring one end to the other to form the crown.

  6. Place the crown on a baking sheet. Slightly turn the pastry cuts outward to expose the filling. Brush with the beaten egg. Sprinkle with sesame seeds. Bake for 30-35 minutes.

  7. In a saucepan over medium heat, add the cranberries, brown sugar, and water. Bring to a boil and lightly crush the cranberries. Reduce the heat and cook for 5-6 minutes. Season with salt and pepper.

  8. Serve the sausage crown with the cranberry sauce.