Sausage plait

Sausage plait

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A step-by-step recipe for kids from CBeebies series 'i can cook'- the roll contains peppers and chilli and teaches pastry skills

Nutrition and extra info

Additional info

  • Uncooked
Nutrition info

Nutrition per serving

kcalories
562
protein
18g
carbs
36g
fat
16g
saturates
2g
fibre
8g
sugar
0g
salt
1.6g

Ingredients

  • a little oil, for greasing
  • 400g pack pork and apple sausages - about 6 fat sausages
  • 1 roasted red pepper from a jar, patted dry with kitchen paper
  • 1 large egg
  • ½ tsp chilli flakes (optional)
  • 2 tbsp tomato purée
  • flour, for dusting
  • 250g ready-made puff pastry
  • baked beans or salad, to serve

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Method

  1. 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).
  2. 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).
  3. 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).
  4. 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).
  5. 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).
  6. 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).

Recipe from Good Food magazine, November 2012

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Comments

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Annie17's picture

Easy to make and looks great! I slightly altered the recipe - just used sausage meat, onion and dried sage for the filling and it was lovely.

mother_ship's picture

I used some raw green pepper and leftover sweetcorn and tomato ketchup instead of puree. I also chucked in a handful of breadcrumbs and used reduced fat, ready rolled puff pastry. The result was very tasty and the kids ate it without complaint.

HappyCook29's picture

Quick & Easy to do. I used spicy sausages then lay sliced beef tomatoes on top of the sausagemeat before crossing over the pastry. Lovely served cold. Makes nice alternative to sausage rolls

aussiemeg's picture
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I made this dish with my school cookery club (10 and 11 year olds). They loved making it and they all loved the taste - most left the peppers out though! They thought it would be good to add sweetcorn or diced tomatoes. I have tried it with a small tub of coleslaw mixed with the sausages - like a pasty filling! Delicious.

jackrusselsrule's picture
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It was more by luck than anything that I found this recipe and having tried it last week, I can't believe it doesn't have more ratings! 
I too didn't have pork and apple sausages so I just used plain ones, and I used a reduced fat sheet of puff pastry. The chilli flakes give this a lovely 'kick' and I wouldn't want to leave them out. 
This recipe worked beautifully and the filling was so tasty. We will definitely be having this again. 

debbiemills's picture

The saturated fat content of this recipe (2g) seems very low considering that the recipe contains sausages and puff pastry. Is it correct?

littlecooks's picture
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this recipe reallly surprised me, it is really tasty & very simple. I roated a pepper instead of buying in a jar & didn't have pork sausages with apple so added an eating apple. This is one for the binder for when I am totally stuck for time & inspiration. I think I am also going to try it with different meats.

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