- Grease the can and wrap some baking parchment around it. Place in the centre of the springform tin and pack the stuffing around it to make a wreath shape.
- Mix together the cranberry and Worcestershire sauces.
- Pinch each chipolata in the centre, twist and cut to make mini chipolatas. Cut the streaky bacon rashers in half.
- Brush the chipolatas with the cranberry sauce and Worcestershire sauce. Wrap the bacon rashers around the chipolatas. Arrange them around the can on top of the stuffing. Cover, then chill. At this point, your sausage stuffing wreath can be frozen.
- To serve, defrost overnight in the fridge, if frozen. Heat the oven to 200°C/400°F/Gas Mark 6 and cook for 30 minutes, until the sausages are a nice golden brown. Remove from the springform tin and garnish with some bay leaves. Serve with the cranberry sauce in the can in the centre of the wreath.
Tips
This is a meaty dish, but if you want a vegetarian-friendly version, swap the chipolatas for miniature Quorn sausages. Omit the Worcestershire sauce (which contains anchovies) and instead make a cranberry glaze by heating 2tbsp cranberry sauce gently on the hob with 1-2 tbsp water. Drizzle over the sausages before baking. Just before serving, top with some caramelised, sliced onions.
