About the bake
Is there anything better than a Sausage Plait? This is a crowd pleaser and a really good quick dinner for the family. Make your own rough puff pastry or buy some ready made from the shop. This Sausage Plait recipe is made from sausage meat, apples and a light puff pastry. Getting the plait right is the trickiest bit but really this is a simple recipe for a family dinner. We've added in one of our classic videos to walk you through making your own puff pastry, but if you are short on time you can always use the shop bought stuff.
Method
Step 1:
Place the flour in a bowl. Cut the butter into very small cubes and add to the flour with the salt. Use your fingertips to rub the butter into flakes with the flour, it will be quite coarse and a little lumpy at this stage.
Step 2:
When the cubes of butter have become small pieces, gradually add iced water and mix until it is all incorporated, but don't overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for thirty minutes.
Step 3:
Dust the work surface with flour and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. Wrap the block in cling film and refrigerate it for thirty minutes.
Step 4:
Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using. This will keep for three days in the fridge and for at least four weeks in the freezer.
Step 5:
Preheat the oven to 200°C (fan 180°C, gas mark 6). Run the sausages under a cold tap, slit the skins then remove and discard them. Finely chop the sage and the apples, discarding the core and pips. Mix the sausagemeat, apple and sage together and form into a fat sausage about 7cm x 180cm.
Step 6:
Roll out the pastry on a floured work surface to a rectangle about 260cm x 240cm. Place the sausagemeat down the centre then using a sharp knife, cut 2.5 cm strips at a slant towards you.
Step 7:
Starting furthest away from you, take one strip of pastry and fold it over the sausagemeat. Then, take a strip of pastry from the other side and lay it over, slightly overlapping the first piece. Continue all the way down then tuck the ends of the pastry into the plait. Brush a little beaten egg over the pastry.
Step 8:
Bake the plait for twenty minutes then reduce the oven temperature to 170°C (fan 150°C, gas mark 4) and cook for a further twenty minutes until golden brown and risen with the sausagemeat cooked through. Serve hot or cold.
Ingredients
For the Pastry
- 250g Allinson's Plain White Flour
- 250g Unsalted butter (chilled)
- 1 tsp Salt
- 125ml Water (cold)
- 250g Allinson's Plain White Flour
For the Filling
- 2 Bramley apples
- 650g Sausage meat
- 3 Sage leaves
- 1 Free range medium egg (beaten)
For the Topping
- 1 large pinch Sesame seeds
Utensils
- Mixing bowl
- Rolling pin
- Clingfilm
- Sharp knife
- Pastry brush
- Baking tray
Recipe Reviews
I ran out of space when rolling out the pastry to 260cm x 240cm.!!!
I had bought some delicious sausage meat with chestnut and herbs and spice from Tesco I used it with some finely chopped apples, made the plat with some ready made puff pastry. It turn up brilliant and delicious.
Ingredients
For the Pastry
- 250g Allinson's Plain White Flour
- 250g Unsalted butter (chilled)
- 1 tsp Salt
- 125ml Water (cold)
- 250g Allinson's Plain White Flour
For the Filling
- 2 Bramley apples
- 650g Sausage meat
- 3 Sage leaves
- 1 Free range medium egg (beaten)
For the Topping
- 1 large pinch Sesame seeds
Utensils
- Mixing bowl
- Rolling pin
- Clingfilm
- Sharp knife
- Pastry brush
- Baking tray