You could make your own dough for this but I just used ready rolled pastry from the supermarket. Roll it out onto your counter in a long rectangle. Line up your sausages in little rows and columns, leaving enough pastry to the right to wrap them.
Cut along the bottom line and left edges of the sausages to make mini rectangles out of the pastry.
Roll each sausage into it's rectangle,
Cover a baking sheet in parchment and arrange the sausages in a semi circle.
Use a sharp knife to score the top of each sausage roll three times.
Repeat for the remaining pastry and sausages to create the second half of your wreath.
Beat an egg and brush the tops of the sausage rolls using a pastry brush.
Season with salt and pepper and sprinkle with dried herbs.
Bake at 220'C for 15 minutes.
Arrange your wreath on a large plate, eating any extra that don't fit.
Cut Quorn Scotch eggs in half and arrange along the top of your wreath to look like baubles.
Decorate with some fresh dill and cranberries for colour.
Pick a delicious centrepiece for the middle, we chose Camembert, and serve!