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<!DOCTYPE html><html lang="en"><head><meta charset="utf-8"><meta name="viewport" content="width=device-width,initial-scale=1,maximum-scale=1,user-scalable=no,shrink-to-fit=no"><title>Tank Cooks Eggnog and Sausage Wreath</title><link rel="stylesheet" type="text/css" href="https://htlbid.com/v3/app.barstoolsports.com/htlbid.css"><script async src="https://htlbid.com/v3/app.barstoolsports.com/htlbid.js"></script><script>window.htlbid=window.htlbid||{},htlbid.cmd=htlbid.cmd||[],htlbid.cmd.push((function(){htlbid.setTargeting("pagetype","blog"),htlbid.setTargeting("authorId","63331"),htlbid.setTargeting("tags",["sports","tank-cooks","egg-nog","eggnog","christmas","holiday","sausage","sausage-wreath"]),htlbid.setTargeting("Verity_keywords",["time","cup","alcohol","puff pastry","tank","holiday party","sausage log","vanilla","egg yolk","quarter teaspoon","strainer","foamy","top","little bit","little cinnamon","sausage reef","white drain","bon appetit","monga monga bon appetit","allspice","cranberry","goddamn motherfucking bowl","monja monja","breadcrumb","mixture","nice party food","brendan donahue","fucking basket","homemade eggnog","herbs de provence","little thyme","little piece","little lemon","easy egg cracker","timer","thing","sugar","shade","scene","right","puppy","pinch","mixer","light","herbs","alexa","year","side","salt","sage","milk","meal","joel","hell","hand","fuck","foam","bell","way","hit","god","egg","doo","da","half cup","big fan","egg wash","picture","ground pork","high quality","perfect","whole year","herb diseauvon","reefed","recipe","heavy whipping cream","pepper","nutmeg","minute","merry christmas","eighth","eggnog","little cup","fresh ground pepper","ground clove","same mistake","teaspoon","dull simmer","saucepan"]),htlbid.setTargeting("Verity_IABv2",["210","217","222","211","214","216","218"]),htlbid.setTargeting("Verity_IABv3",["210","217","222","211","214","216","218"]),htlbid.setTargeting("Verity_positive","0.14"),htlbid.setTargeting("Verity_neutral","0.83"),htlbid.setTargeting("Verity_negative","0.03"),htlbid.setTargeting("Verity_GGT5_conf","HIGH"),htlbid.setTargeting("Verity_GGT5_risk","MEDIUM"),htlbid.setTargeting("is_testing","no"),htlbid.layout()}))</script><script>var googletag = googletag || {};
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 pbjs.setConfig({ pageUrl: https://www.barstoolsports.com/video/3534274/tank-cooks-eggnog-and-sausage-wreath });</script><script src="https://d9rde3y35j061.cloudfront.net/script.js"></script><script src="https://iframely.barstoolsports.com/embed.js" async></script><style>.union__content{font-family:-apple-system,HelveticaNeue,Roboto,sans-serif;font-weight:400;font-size:18px;color:#5a5b5d;word-wrap:break-word;box-sizing:border-box;padding:0 5px 32px 5px}.union__content p{padding:0;margin:16px 0 0 0}.union__content img{display:block;width:100%!important;height:auto;margin:16px 0 0 0}.union__content video{display:block!important;width:100%!important;height:auto;margin:16px 0 0 0}.union__content .articleAd{text-align:center;margin:16px 0 0 0;background-color:#f5f5f5}.union__content .htlad__container{display:inline-block}.union__content p a{color:#377dc4}.union__content .oembed__wrapper{margin:16px 0 0 0}.union__content blockquote:not(.twitter-video){display:block;margin:16px 0 0 0;padding:4px 12px;border-left:4px solid #77889a;font-style:italic;background:#f0f4f8;text-align:left;border-radius:0 6px 6px 0}.union__content blockquote:not(.twitter-video) p{font-style:italic}.union__content blockquote,q{quotes:none}.union__content iframe{max-width:100%}.union__content .bs-image-hidden{display:none}.union__content div.hq-image{width:fit-content;margin:0 auto}.union__content span.image-attribution,.union__content span.image-attribution a{color:#757575;font-size:12px;font-style:italic;letter-spacing:.1px;line-height:14px;text-decoration:none;padding:0;margin:0}.union__content .bs-videoPlayer .bs-videoPlayer__container,.union__content video-js,.wp-video{width:100%!important;height:0!important;position:relative;padding-bottom:56.25%;overflow:hidden;margin:16px 0 0 0}.wp-video video{width:100%!important;height:100%!important}.hq-image video{width:100%!important;height:100%!important}.union__content .bs-videoPlayer__container>iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:none}@media (prefers-color-scheme:dark){.union__content,body,html{background:#1c1c1c;color:#f1f1f1}.union__content blockquote:not(.twitter-video){border-left:4px solid #367dc4;background:#272c35}}</style><script>window.addEventListener("applicationDidBecomeActive",(()=>{document.querySelectorAll(".hq-image video[autoplay]").forEach((e=>e.play()))}))</script></head><body class="union__content">Merry Christmas from Tank Cooks Sausage Wreath recipe sent by Brendan Donahue Send recipe ideas to NJTank99@gmail.com. Eggnog Ingredients: <ul><li style="font-weight:700">6 large egg yolks</li><li style="font-weight:700"> 1/2 cup granulated sugar </li><li style="font-weight:700">1 cup heavy whipping cream</li><li style="font-weight:700"> 2 cups milk </li><li style="font-weight:700">1/2 teaspoon ground nutmeg pinch of salt </li><li style="font-weight:700">1/4 teaspoon vanilla extract ground cinnamon for topping </li><li style="font-weight:700">alcohol optional </li></ul>Directions:<ol><li style="font-weight:700">Whisk the egg yolks and sugar together in a medium bowl until light and creamy. </li><li style="font-weight:700">Combine the cream, milk, nutmeg, and salt in a saucepan over medium-high heat. Stir often until the mixture reaches a bare simmer. </li><li style="font-weight:700">Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time to temper the eggs. </li><li style="font-weight:700">Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. </li><li style="font-weight:700">Whisk constantly for a minute or so until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools. </li><li style="font-weight:700">Remove from heat and stir in the vanilla and alcohol (optional). </li><li style="font-weight:700">Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. </li><li style="font-weight:700">Refrigerate until chilled. It will thicken as it cools. If you want a thinner, smooth consistency, add the mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. </li><li style="font-weight:700">If desired, serve with a sprinkle of cinnamon or nutmeg and fresh whipped cream. </li><li style="font-weight:700">Store homemade eggnog in the fridge for up to one week.</li></ol>Sausage Wreath<ul><li>Ingredients 1 1/2 lbs ground pork</li><li> 1 teaspoon salt</li><li> 1 teaspoon freshly ground black pepper </li><li>½ cup fine fresh breadcrumbs </li><li>1/8 teaspoon ground allspice</li><li> 1/8 teaspoon ground cloves </li><li>1 teaspoon dried savory </li><li>½ teaspoon dried ground sage </li><li>1 large sheet puff pastry (thawed but still chilled)</li></ul>Directions<ol><li style="font-weight:700">Preheat oven to 375 F. </li><li style="font-weight:700">Mix ground pork with seasonings and breadcrumbs in a large bowl. </li><li style="font-weight:700">Get in there with your hands or even a dough hook on a stand mixer. The trick is to break up the fat so it becomes a bit stringy and the mixture clings together. 3. Lay the puff pastry on a cool surface (leave it on the plastic sheeting for now). </li><li style="font-weight:700">Take half or one-third of the pork mixture with your hands and roll it into a 2-inch wide log. Place it along the long end of the pastry sheet closest to you. </li><li style="font-weight:700">Repeat with the remaining mixture until you have one continuous log of sausage meat along the bottom of the pastry. </li><li style="font-weight:700">Roll the puff pastry up to surround the meat and brush a bit of beaten egg to seal the pastry seam. </li><li style="font-weight:700">Roll the log over so that it is seam-side down. Use a sharp knife to cut the log into twelve equal pieces, stopping before going through the bottom layer of pastry. </li><li style="font-weight:700">Beginning with the middle pieces, gently twist each cut piece to be angled slightly upward. Start on one side before you work on the other, gradually working the pieces into a circle that meets at the top.</li><li style="font-weight:700">Brush the puff pastry with beaten egg. </li><li style="font-weight:700">Bake at 375 F for 20 minutes until the pastry is puffed and golden. </li><li style="font-weight:700">Remove from oven, garnish with rosemary and fresh cranberries. Serve immediately or freeze and reheat before serving.</li></ol></body></html>

Merry Christmas from Tank Cooks Sausage Wreath recipe sent by Brendan Donahue Send recipe ideas to NJTank99@gmail.com. Eggnog Ingredients: <ul><li style="font-weight:700">6 large egg yolks</li><li style="font-weight:700"> 1/2 cup granulated sugar </li><li style="font-weight:700">1 cup heavy whipping cream</li><li style="font-weight:700"> 2 cups milk </li><li style="font-weight:700">1/2 teaspoon ground nutmeg pinch of salt </li><li style="font-weight:700">1/4 teaspoon vanilla extract ground cinnamon for topping </li><li style="font-weight:700">alcohol optional </li></ul>Directions:<ol><li style="font-weight:700">Whisk the egg yolks and sugar together in a medium bowl until light and creamy. </li><li style="font-weight:700">Combine the cream, milk, nutmeg, and salt in a saucepan over medium-high heat. Stir often until the mixture reaches a bare simmer. </li><li style="font-weight:700">Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time to temper the eggs. </li><li style="font-weight:700">Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. </li><li style="font-weight:700">Whisk constantly for a minute or so until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools. </li><li style="font-weight:700">Remove from heat and stir in the vanilla and alcohol (optional). </li><li style="font-weight:700">Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. </li><li style="font-weight:700">Refrigerate until chilled. It will thicken as it cools. If you want a thinner, smooth consistency, add the mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. </li><li style="font-weight:700">If desired, serve with a sprinkle of cinnamon or nutmeg and fresh whipped cream. </li><li style="font-weight:700">Store homemade eggnog in the fridge for up to one week.</li></ol>Sausage Wreath<ul><li>Ingredients 1 1/2 lbs ground pork</li><li> 1 teaspoon salt</li><li> 1 teaspoon freshly ground black pepper </li><li>½ cup fine fresh breadcrumbs </li><li>1/8 teaspoon ground allspice</li><li> 1/8 teaspoon ground cloves </li><li>1 teaspoon dried savory </li><li>½ teaspoon dried ground sage </li><li>1 large sheet puff pastry (thawed but still chilled)</li></ul>Directions<ol><li style="font-weight:700">Preheat oven to 375 F. </li><li style="font-weight:700">Mix ground pork with seasonings and breadcrumbs in a large bowl. </li><li style="font-weight:700">Get in there with your hands or even a dough hook on a stand mixer. The trick is to break up the fat so it becomes a bit stringy and the mixture clings together. 3. Lay the puff pastry on a cool surface (leave it on the plastic sheeting for now). </li><li style="font-weight:700">Take half or one-third of the pork mixture with your hands and roll it into a 2-inch wide log. Place it along the long end of the pastry sheet closest to you. </li><li style="font-weight:700">Repeat with the remaining mixture until you have one continuous log of sausage meat along the bottom of the pastry. </li><li style="font-weight:700">Roll the puff pastry up to surround the meat and brush a bit of beaten egg to seal the pastry seam. </li><li style="font-weight:700">Roll the log over so that it is seam-side down. Use a sharp knife to cut the log into twelve equal pieces, stopping before going through the bottom layer of pastry. </li><li style="font-weight:700">Beginning with the middle pieces, gently twist each cut piece to be angled slightly upward. Start on one side before you work on the other, gradually working the pieces into a circle that meets at the top.</li><li style="font-weight:700">Brush the puff pastry with beaten egg. </li><li style="font-weight:700">Bake at 375 F for 20 minutes until the pastry is puffed and golden. </li><li style="font-weight:700">Remove from oven, garnish with rosemary and fresh cranberries. Serve immediately or freeze and reheat before serving.</li></ol>

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Tank Cooks Eggnog and Sausage Wreath