Easy Sausage Plait Recipes

EASY SAUSAGE PLAIT

Steps:

• Preheat your oven 160C fan/ 180C / 350F / Gas Mark 4
• Prepare your pastry, basically unroll the sheet
• Leave the pastry on the paper it was wrapped in as this becomes your baking paper
• Skin your sausages and make into a long flat sausage shape and place on top of pastry, see pictures above
• Then using a sharp knife, cut chevrons in the pastry, again see pictures above
• Then simply plait as shown above, you can use water to stick the edges at the top and bottom of your sausage plait
• Crimp the top and bottom with a folk, to seal the edges
• Place on a large baking sheet, using the paper to lift it
• Finally egg was the whole plait and bake in the centre of the oven for approx 40 minutes, checking after 35 minutes
• Once your plait is golden brown and baked through remove and serve
• Or leave to cool and then slice

SAUSAGE PLAIT

Steps:

• Heat oven to 200C/180C fan/ gas 6. Grease a baking tray with oil using a pastry brush, then cover it with baking parchment. Put to one side. Remove the meat from the sausage skins by snipping off the ends, then squeezing the sausagemeat into a bowl (see step 1).
• Cut the pepper into small pieces with scissors. Break the egg into the cup, beat with a fork, and save 2 tbsp for glazing. Add the red pepper and remaining egg to the sausagemeat with the chilli flakes, if using, and purée. Mix well with a fork or clean hands (step 2).
• Sprinkle some flour on the work surface. Using a rolling pin, roll out the pastry into a rough square shape, about 30 x 30cm. Put the pastry on the lined baking tray (step 3).
• Now spoon the filling down the middle of the pastry in a sausage shape - leave a little gap at the top and bottom (about 3cm) (step 4).
• Cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side - we cut 12 strips each side. Brush the pastry all over with most of the saved egg (step 5).
• Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg. Bake for 35-40 mins or until golden. Serve hot or cold with baked beans or salad (step 6).