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November 16, 2014 / mintcustard

Sausage plait

Warm and comforting sausage plait.

Warm and comforting sausage plait.

Sausage plait is one of those dishes I can’t remember first having. Not a staple in our house but one that cropped up every so often. And then they taught us to make it at school too. These days the quality of the sausagemeat is better, the flavours and seasoning added into the dish more varied and the pastry is home made but the fun of makeing and the delight ineating a sausage plasit is just the same as ever.

We all know a sausage plait is simply a super sized and somewhat pimped sausage roll but still, a delicious weekend meal. If you are lucky you might even have a little leftover for your lunchbox in the week.

I’m sorry about the lack of photos, but despite what the other members of the household think I don’t photograph everything I eat. I wasn’t going to blog this sausage plait recipe but instagram went mad for my only photo yesterday so I thought I’d share.

Sausage plait

Either 1 pack good quality shortcrust pastry or make your own with 250 g flour, 125g butter and lard mix.

2 packs good quality sausages, skinned

1 small onion finely chopped

1 small pepper finely chopped

3 mushrooms finely chopped

tomato puree


worcester sauce

salt and pepper

beaten egg to egg wash the plait.

How to …

  • Make the pastry if using home made and pop into the fridge to rest.
  • Preheat the oven to 200c
  • In a small frying pan cook the onion, peppers and mushrooms until softened. If you want to add some garlic you can do this too. Leave to cool.
  • Place the sausage meat into a big bowl, add in the cooled vegetables, a squeeze of puree, a dollop of mustard and a good shake of Worcester sauce. Season with salt and pepper here too.
  • Roll out the pastry until it is a rectangle, 12″ by 15′ and about the thickness of a pound coin.
  • Trim the edges to neaten a little.
  • Lay the sausage meat down the middle of the pastry.
  • You can wrap this like a conventional sausage roll or look on YouTube to find a video of the plaiting method for sausage plaits.
  • Place on a baking tray line with baking parchment.
  • Egg wash the pastry.
  • Bake for 35 to 40 minutes until the pastry is golden brown and the filling is cooked through.

Serve this with a big green salad and a glass of cold white wine.



One Comment

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  1. petra08 / Nov 19 2014 9:29 pm

    Hello Becky,
    great to meet you at Terroni & Sons the other night 🙂 I love your sausage plaits and that you used sausage meat from sausages, it looks great!

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