Sausage Wreath in Dough

Ingredients:

• 4 chicken sausages with apples
• 2 jars of chilled croissant dough (220g each)
• 1 large egg, lightly beaten
• 1 cup sour cream
• 0.5 cup finely grated Parmesan
• 3 tbsp. grainy mustard
• 2 tbsp chopped chives

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper and place a 20cm cake pan in the center to use as a template for the wreath.
2. Cut each sausage in half lengthwise, then cut each half into thirds. Cut the croissant dough in half, from the tip of the triangle to the middle of the bottom (see note). Wrap each sausage piece in a piece of dough. Arrange the sausages in the dough around the pan, flat sides down, touching each other. Remove the pan. Brush the sausages in the dough with beaten egg to help them stick together.
   
   Note
   
   You won't need all the dough; set the rest aside for another use.
3. Bake the wreath until puffy and deep golden, 20-25 minutes. Let cool slightly.
4. Meanwhile, prepare the mustard sauce with Parmesan cheese.In a small bowl, combine the sour cream, Parmesan, mustard, and chives. Season with salt and pepper to taste. Carefully slide the sausage wreath from the parchment paper onto a serving platter. Serve with the sauce in the center.