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Sausage meat plait

Sausage meat plait

This is a classic British dish that's like a giant sausage roll. Serve with greens and mustard for a traditional dinner for two

Preparation time: 10 minutes
Cooking time: 40 minutes
Calories per portion: 885 Kcal
Fat per portion: 59g of which saturated 21.4g
Serves: 2
Suitable for freezing

What you need:

  • Pork sausages 4, skinned (approximately 250g/9oz)
  • Onion 1 small, peeled and finely chopped
  • Cooking apple 1 peeled, cored and chopped
  • Chopped sage 1tbsp or 1 tsp dried
  • Salt and freshly ground pepper
  • Puff pastry ½ x 500g pack
  • Vegetable oil for greasing
  • Egg 1, beaten for glaze

What you do:

  1. Preheat the oven to 200˚C/400˚F/Gas 6. Mix together the sausage meat with the onion, apple and sage for seasoning.
  2. Roll out the pastry on a lightly floured surface to a 30cm (12in) square. Cut around the edges to neaten them. Then make 5-6cm (2-2 ½ in) long cits on the opposite sides of the pastry, at a slightly downward angle and about 2.5cm (1in) apart -but not opposite each other, alternate them instead. Brush water around the edges.
  3. Place the sausage meat mixture in the centre of the pastry. Fold down the pastry top, then bring up the cut sides, alternatively overlapping them to give a plaited effect, folding up the bottom edge of the pastry before bringing over the final side strip. Press the pastry together well at the ends to seal it. Slide the plait onto a lightly greased baking sheet, then brush the pastry with the egg glaze.
  4. Bake the plait in the centre of the oven for 30-40minutes, or until the pastry has rise and is golden. Remove from the oven and serve either hot or cold.

Handy cook's tip:

Ensure the baking sheet is large enough to take the plait before it's made. If it's not, make the plait shorter, but slightly wider.

Handy shopper's tip:

Look out for all-butter puff pastry for the best flavour, and vary the recipe by using different types of sausages.

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