Sausage Plait

Standard

IMG_20150814_095445[1] 14/08/2015

Here is a really good recipe to prepare ahead. It can be served hot, warm or cold and packed as a picnic item or plated up with salad or vegetables, potatoes and gravy as a winter warmer.

Play around with the flavourings you like in the sausage mix. Add different sausage meat such as Toulouse, Cumberland or Linconshire. Add fresh herbs, spices, berries, dried fruits, apple, nuts, chestnuts, mustard, bacon… anything!

The addition of lean pork with the sausage makes the plait a little less greasy than a standard sausage roll and takes on the added flavours well.

Serves 6

Ingredients:

  • 2 eggs, divided
  • 1 tablespoon water
  • 6 pork sausages of your choice, skinned
  • 200g lean pork mince
  • 1/2 cup bread crumbs
  • Salt and freshly ground black pepper
  • 1 red onion, finely chopped
  • 1 teaspoon dried rosemary
  • ½ teaspoon ground cinnamon
  • 1 teaspoon fennel seeds, toasted and ground
  • 1 block frozen puff pastry, thawed according to package instructions

Method:

  1. Preheat oven to 180C. Line a baking tray with greaseproof paper. Beat 1 of the eggs and water in a small bowl. Set aside.
  2. Mix remaining egg, sausage, pork mince, bread crumbs, onion, rosemary, fennel and cinnamon with seasoning in a large bowl until well blended.
  3. Carefully roll the puff pastry out and place on lightly floured work surface. Cut lengthwise into 2 rectangles. Create strips by making 1½-inch long cuts 1 inch apart down both long sides of each pastry rectangle.
  4. Spoon ½ of the sausage mixture down the centre of each pastry rectangle.
  5. Dampen the edges of the pastry strips then fold 1 pastry strip at a time over the sausage mixture, alternating sides, overlapping the prior strip to enclose the sausage mixture. Place on the prepared baking tray.
  6. Lightly brush the braided pastry with the beaten egg and water mixture.
  7. Bake for 35 minutes or until the pastry is golden brown and the sausage meat is cooked through. Cool on the baking sheet for 5 minutes. Cut each pastry into 3 pieces to serve.

IMG_20150814_095533[1]

  1. the sausage meat is cooked through. Cool on the baking sheet for 5 minutes. Cut each pastry into 3 pieces to serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s