Turn on the oven to 200º C (400º F).

Roll the dough out into a rectangle.

Cut it down the middle and then across to make 12 smaller equal-sized rectangles.

Halve each rectangle diagonally into triangles.

Spread half a teaspoon of ketchup (or mustard, or chili sauce, etc) on each triangle, or omit.

Cut the sausages into four pieces.

Place a piece of sausage on the wider end, tuck in the sides, and roll it up like a croissant.

Repeat with the remaining sausages.

Beat an egg together in a small bowl.

Brush the sausage rolls with the egg wash.

Arrange the rolls in a circle. It might help to place a bowl in the center (I used 18 rolls for my wreath, so I had some leftover).

Bake in the oven on parchment paper for 10-12 minutes until they are golden brown.

Allow to cool.

Decorate with basil leaves (or rosemary twigs) and a red pepper (or real) bow.