With the nights getting darker and Summer officially on its way out, a sausage plait is the perfect recipe for this time of year. Not only is it comforting, hearty and delicious, but if you are lucky enough to catch a few rays of sunshine then this makes great picnic food when cold. These days we are fortunate to be spoilt for choice when it comes to super market sausages, as they are regularly stocked with some really fab quality and affordable varieties. Because of this, my top-tip when making sausage plait would be to buy some decent quality sausages rather than a pack of sausage meat, which I often find can be a little cheap and flavourless. I used pork and apple sausages for this recipe, and they worked a treat!
- 450g sausage meat – I used pork and apple sausages, just squeezed out the meat from the skins
- 70g ham – roughly chopped
- 1 white onion – finely sliced
- Splash oil – for frying
- 2 cloves garlic – crushed and chopped
- 2 small carrots – grated
- 1 tbsp white wine vinegar
- 2 tbsp tomato puree
- 70g Applewood smoked cheese – grated
- Small handful sage leaves – roughly chopped
- Salt and pepper
- 375g sheet puff pastry
- 1 egg – beaten
Pre-heat the oven to 180’C
Heat the oil in a frying pan and gently fry the onions until soft
Add the garlic for a couple of minutes and then remove from the heat
In a large bowl mix together the sausage meat, onions, carrot, vinegar, puree, cheese, sage and a good twist of salt and pepper. Mash these together with a fork or your hands until the mixture is well combined.
Lay out your sheet of pasty onto a floured worktop (if it doesn’t come with attached baking paper)
Spoon the filling down the centre of the pastry and form into a sausage shape, leaving a 3cm gap at the top and bottom.
Cut the pastry into 1.5cm strips either side of the filling – making sure you have the same number of strips each side.
Brush the pastry with the egg so that it’s well coated.
Starting at the top, lay the pastry strips over the filling, taking one from each side to cross like a plait.
Once you have worked your way to the bottom brush the top all over with some more of the egg and bake in the oven for 35-40 minutes, until golden.
Serves with heaps of salad or fresh veg, some potatoes and some good onion chutney (or whatever tickles your fancy).