Sausage Plait

There are certain processes in the kitchen I find to be inherently therapeutic. Usually these are repetitive, methodical simple steps of a recipe that allow you to zone out Stirring a risotto is the most well-known – letting your mind wander as you add stock, stir and repeat for twenty minutes. Rolling meatballs, stamping out shortbread and dicing cucumber are more of my favourites. But the one I probably do the most would have to be plaiting pastry for this, one of my favourite go-to dinners.

Sausage Plait

Admittedly, plaiting the pastry here doesn’t take as long as stirring a whole risotto, but it is just as satisfying to do. So satisfying and simple in fact, that it became a very frequent staple of my family’s dinner rotation. Every time we make it, we end up making several more to last us the next few days. Eventually we have to go on a temporary Sausage Plait Ban to ensure we don’t have it for the sixth day in a row. This always lasts for a while, until there is some puff pastry and leftover sausages that need using up in the fridge…and then it is back to square one.

Sausage Plait

Serves 4

  • 450g sausage meat (or six sausages, removed from their skins
  • 1 apple, cored and diced
  • 1 onion, finely diced
  • 375g ready rolled puff pastry
  • 1 egg, beaten

Preheat the oven to 220’C.

Mix together the apple, onion and sausage meat. Unroll the pastry and lay on a baking tray. Shape the sausage meat into a long rectangle down the centre third. Use a sharp knife to cut the pastry on either side of the sausage meat into horizontal strips 1cm wide. Lay these over the sausage meat, one from each side at a time to form a plait style. Tuck the pastry at each end up over the sausage meat.

Brush the beaten egg all over the pastry. Bake for 25-30 minutes until the pastry is golden and crisp.

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