Sausage Plait recipe

There’s a certain kind of magic reserved for British comfort food, a category in which the humble sausage roll reigns supreme. But for those moments when you want something a little more special, a dish that says both “cozy weeknight dinner” and “I’m the star of the potluck,” you bring out its magnificent, elegant older sibling: the Sausage Plait. The first time I made one, I felt like a true kitchen wizard. I had guests coming for a casual Sunday lunch and wanted to serve something hearty and impressive without spending the entire morning chained to the stove. I laid out a sheet of golden puff pastry, spread it with a rich, herby sausage filling flecked with sweet, caramelized onion, and then came the fun part—the plaiting. With a few simple, diagonal cuts and a bit of folding, a flat rectangle of pastry was transformed into a beautiful, woven centerpiece. As it baked, the house filled with the most incredible aroma of savory pork, thyme, and buttery pastry. When I pulled that golden, burnished lattice from the oven, steaming and perfect, I knew I had a winner. It sliced beautifully, revealing the juicy filling, and was devoured with appreciative murmurs. It’s now my go-to recipe for everything from family suppers to holiday buffets, a guaranteed showstopper that is secretly, wonderfully, almost embarrassingly easy to make.

The Ultimate Sausage Plait: A Showstopping Savory Bake

Welcome to your new favorite centerpiece recipe. The Sausage Plait, sometimes known as a sausage lattice, is a masterpiece of savory baking that takes the beloved flavors of a sausage roll and elevates them to a whole new level of elegance and flavor. It’s a dish that looks like it requires hours of intricate work, yet comes together with surprising ease thanks to the convenience of store-bought puff pastry and a simple, flavor-packed filling.

At its heart, a sausage plait is a log of seasoned sausage meat and aromatic vegetables wrapped in puff pastry. But instead of a simple roll, the pastry is artfully cut and folded over the filling to create a beautiful woven or “plaited” effect. This isn’t just for looks; the lattice design allows steam to escape, ensuring the pastry becomes incredibly crisp and golden, while the filling stays wonderfully moist and succulent.

This guide is your complete roadmap to creating the perfect sausage plait. We will cover the ideal ingredients for a rich and flavorful filling, a step-by-step tutorial on the simple plaiting technique (no braiding skills required!), and tips for ensuring a crisp, golden crust with no soggy bottom. This recipe is perfect for a satisfying family dinner, a standout contribution to a buffet, or even sliced cold for picnics and lunchboxes. Prepare to impress yourself and anyone lucky enough to share it with you.

What is a Sausage Plait and Why Will You Love It?

Before we get to the recipe, let’s break down what makes this dish so special. Think of it as the sophisticated cousin to the sausage roll.

• Visually Stunning: The lattice top is simply beautiful. It has a rustic yet elegant look that instantly elevates your dinner table or party spread. It’s a dish that gets an audible “wow” when you bring it out.
• Incredible Flavor and Texture: The combination of rich, savory sausage meat, sweet caramelized onions, fresh herbs, and a hint of mustard is a classic for a reason. All of this is encased in layer upon layer of shatteringly crisp, buttery puff pastry. Every bite is a perfect harmony of flavors and textures.
• Surprisingly Simple: Despite its impressive appearance, the plaiting technique is incredibly straightforward. It involves making a series of diagonal cuts and then simply folding them over. It’s a high-impact, low-effort technique.
• Versatile and Crowd-Pleasing: This is a true culinary chameleon. Serve it hot with mashed potatoes and gravy for a comforting winter meal. Serve it warm with a crisp green salad for a lovely lunch. Or serve it cold, sliced into thick chunks, as part of a picnic or buffet. It’s a guaranteed crowd-pleaser for all ages.

Complete Ingredients for the Perfect Sausage Plait

The key to a truly memorable sausage plait is using high-quality ingredients. This recipe creates a rich, moist, and deeply flavorful filling that perfectly complements the flaky pastry.

For the Filling:

• Sausage Meat: 1 lb (about 450g) of high-quality pork sausage meat. If you can’t find loose sausage meat, simply buy good-quality pork sausages (like Cumberland or Lincolnshire) and squeeze the meat out of the casings.
• Onion: 1 large yellow onion, finely chopped.
• Apple (optional, but recommended): 1 small apple (like a Braeburn or Granny Smith), peeled, cored, and finely chopped. The apple adds a wonderful sweetness and moisture that cuts through the richness of the pork.
• Olive Oil or Butter: 1 tablespoon, for sautéing.
• Fresh Sage or Thyme: 1 tablespoon of finely chopped fresh sage or thyme. Dried herbs can be used in a pinch (use 1 teaspoon). Sage is the classic, peppery pairing for pork.
• Dijon Mustard: 1 tablespoon. This adds a tangy depth of flavor.
• Breadcrumbs: ¼ cup of plain or panko breadcrumbs. These help bind the filling and absorb excess moisture, preventing a soggy pastry.
• Salt and Black Pepper: To taste. Be mindful that sausage meat is already seasoned.

For the Pastry and Assembly:

• Puff Pastry: 1 sheet (approx. 11-14 ounces or 320-375g) of ready-rolled all-butter puff pastry. All-butter pastry provides the best flavor.
• Egg: 1 large egg, beaten. This is for the egg wash, which gives the plait its beautiful golden shine.
• Sesame Seeds or Poppy Seeds (optional): 1 tablespoon, for sprinkling on top.

Step-by-Step Instructions

This recipe is broken down into two simple parts: creating the delicious filling and assembling the showstopping plait.

Part 1: Prepare the Flavorful Filling

1. Sauté the Aromatics: Heat the olive oil or butter in a medium frying pan over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
2. Add the Apple and Herbs: If using, add the finely chopped apple to the pan with the onions. Continue to cook for another 3-4 minutes until the apple has softened. Stir in the chopped fresh sage or thyme and cook for one more minute until fragrant.
3. Cool Completely: Remove the pan from the heat and transfer the onion and apple mixture to a large mixing bowl. It is crucial to let this mixture cool down completely to room temperature. Adding hot filling to the sausage meat can affect its texture, and putting warm filling onto puff pastry will cause it to melt and become greasy.
4. Combine the Filling Ingredients: Once the onion mixture is cool, add the sausage meat, Dijon mustard, and breadcrumbs to the bowl. Season with a small pinch of salt and a generous amount of freshly ground black pepper.
5. Mix Gently: Using your hands or a fork, gently mix all the ingredients together until they are just combined. Be careful not to overwork the mixture, as this can make the final filling tough.

Part 2: Assemble and Plait the Pastry

1. Preheat and Prepare: Preheat your oven to 400°F (200°C / 180°C Fan). Line a large baking sheet with parchment paper.
2. Lay Out the Pastry: Unroll your sheet of puff pastry onto the parchment-lined baking sheet. Position it so one of the longer sides is facing you.
3. Shape the Filling: Spoon the prepared sausage filling down the center third of the pastry, forming it into a neat, even log. Leave about a 1-inch border at the top and bottom ends.
4. Cut the Plait Strips: Now for the fun part. Using a sharp knife or a pizza cutter, make diagonal cuts into the pastry on both sides of the filling. The cuts should be about 1-inch apart, running from the edge of the filling out to the edge of the pastry.
5. Fold the Ends: Fold the 1-inch pastry border at the top and bottom of the log over the filling to enclose the ends.
6. Create the Plait: Begin to fold the pastry strips over the filling. Start with a strip from one side, folding it over the filling at a slight angle. Then, take a strip from the opposite side and fold it over the first one. Continue this process, alternating from left to right, until all the strips have been folded over and the entire filling is encased in a beautiful lattice pattern. Gently press the final strips to seal.
7. Egg Wash and Garnish: In a small bowl, beat the egg to create an egg wash. Using a pastry brush, generously brush the entire surface of the plait with the beaten egg. This is the key to a deep, golden-brown, shiny finish. If desired, sprinkle the top evenly with sesame seeds or poppy seeds.
8. Bake to Perfection: Bake in the preheated oven for 30-35 minutes, or until the pastry is deeply golden, puffed up, and crisp. A good way to check for doneness is to ensure the internal temperature of the sausage filling has reached at least 165°F (74°C) on a meat thermometer.
9. Rest and Serve: Let the sausage plait rest on the baking sheet for 10 minutes before slicing and serving. This allows the juices in the filling to redistribute, ensuring a moist and flavorful result.

Nutrition Facts

Please note that these are approximate values and can vary based on the specific brands of sausage meat and puff pastry used.

• Servings: 6-8 slices
• Calories per serving (assuming 8 slices): Approximately 450-500 calories

Preparation Time

• Prep Time: 20 minutes (plus 15 minutes for filling to cool)
• Cook Time: 30-35 minutes
• Total Time: Approximately 1 hour 10 minutes

How to Serve Your Sausage Plait

This versatile dish can be the star of many different meals. Here are some of the best ways to serve it:

• As a Hearty Main Course:
  • Serve a warm, thick slice alongside creamy mashed potatoes and a rich onion gravy.
  • Pair it with a side of roasted root vegetables like carrots and parsnips.
  • It’s wonderful with a simple side of steamed green beans or mushy peas for a classic British meal.
• For a Lighter Lunch or Supper:
  • Serve with a crisp, fresh green salad with a sharp vinaigrette dressing to cut through the richness.
  • It’s delicious accompanied by a tangy coleslaw or a simple potato salad.
• On a Party Buffet or as an Appetizer:
  • Let the plait cool completely, then slice it into 1-inch thick pieces.
  • Arrange the slices on a platter with a selection of mustards and chutneys for dipping. Excellent choices include:
    • Caramelized onion chutney
    • Spicy apple chutney
    • Grainy mustard
    • Honey mustard
• For a Picnic or Lunchbox:
  • The sausage plait is fantastic when eaten cold. Its sturdy structure makes it perfect for transporting.
  • Pack thick slices alongside cherry tomatoes, cheese cubes, and fruit for a perfect portable feast.

Additional Tips for a Perfect Plait Every Time

1. Keep Your Pastry Cold: This is the golden rule of working with puff pastry. Cold pastry equals flaky layers. If your kitchen is warm or the pastry starts to feel soft and sticky at any point, place the whole baking sheet back in the refrigerator for 10-15 minutes to firm up before continuing.
2. Don’t Make the Filling Too Wet: Ensure your sautéed onion and apple mixture isn’t watery. The breadcrumbs are there to help, but starting with a relatively dry filling is the best way to prevent the dreaded “soggy bottom.”
3. The Pre-Bake Chill: For an extra-crisp and well-defined plait, you can place the fully assembled but unbaked plait (on its baking sheet) into the refrigerator for 15-20 minutes before it goes into the oven. Chilling the pastry ensures the butter is very cold, leading to maximum puff and flakiness when it hits the hot oven.
4. Use a Hot Baking Sheet: For another layer of soggy-bottom insurance, place your empty baking sheet in the oven while it preheats. Carefully slide the parchment paper with the assembled plait onto the hot sheet just before baking. This immediate blast of heat to the underside helps the bottom pastry cook quickly and crisp up beautifully.
5. Don’t Be Afraid to Get a Deep Golden Brown Color: A pale, anemic-looking plait is a sad sight. The egg wash will help it brown, but don’t be afraid to let it bake until it’s a deep, rich, burnished gold. This indicates that the pastry is cooked through and will be wonderfully crisp, not doughy.

Frequently Asked Questions (FAQ)

1. Can I make the sausage plait ahead of time?
Yes, absolutely! You can prepare it up to the point of baking. Assemble the plait completely (but don’t apply the egg wash), cover it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours. When ready to bake, brush with the egg wash and bake as directed, adding 5-10 minutes to the cooking time since it’s starting from cold.

2. Can I freeze a sausage plait?
Yes, it freezes beautifully both baked and unbaked.

• Unbaked: Assemble the plait, freeze it solid on its baking sheet, then wrap it tightly in a double layer of plastic wrap and foil. It can be frozen for up to 3 months. Bake directly from frozen, adding about 15-20 minutes to the total baking time.
• Baked: Let the baked plait cool completely, then wrap it well and freeze. To reheat, let it thaw in the refrigerator and then warm it in a 350°F (175°C) oven for 15-20 minutes until heated through and crisp.

3. How do I guarantee I won’t have a soggy bottom?
This is the most common fear in savory baking! Here is a summary of the best tips: ensure your filling isn’t wet, use breadcrumbs to absorb moisture, make sure your oven is fully preheated, and try the hot baking sheet trick mentioned in the tips section. These steps combined will give you a crisp, golden base.

4. Can I use different fillings?
Of course! This recipe is a fantastic template. Try these variations:

• Spicy Chorizo: Swap half the pork sausage meat with crumbled cooking chorizo and add some chopped red pepper to the onion mix.
• Festive Twist: Add ½ cup of chopped cooked chestnuts and ½ cup of dried cranberries to the sausage filling for a festive version perfect for the holidays.
• Vegetarian: Create a filling with sautéed mushrooms, lentils, walnuts, carrots, and herbs. Bind it with breadcrumbs and a little cream cheese.

5. I don’t have ready-rolled pastry, can I use a block?
Yes. Allow the block of puff pastry to thaw according to the package directions. On a lightly floured surface, roll it out into a large rectangle, roughly 10×14 inches (25×35 cm) and about ⅛-inch (3mm) thick. Then, proceed with the recipe as written.

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