Sausage Plait

5 from 5 votes

This sausage plait is pure comfort food. Sausage meat and veg encased in delicious warm flaky pastry It can also be chopped up and eaten cold on a summers day picnic. Dairy, egg and gluten free options available.

Prep Time25

Cook Time40

Total Time1 5

Course: Dinner, lunch, Main Course, Snack

Cuisine: British

Servings: Servings

Calories: 584kcal

Author: Lauren Woodger

Equipment

Ingredients

1 Sheet puff pastry I used Jus Rol for this recipe - substitute for gluten free pastry if needed.
6 sausages check packaging if gluten is required.
½ medium Carrot grated
½ medium Red Pepper
1 tablespoon Tomato puree
1 teaspoon Dried thyme
1 medium Egg for glazing. Alternative plant based milk can be used
Salt and pepper to season

Metric - Us Customary

Instructions

Take the pastry out of the fridge 15 minutes before using.
Preheat oven to 180 degrees/gas mark 4 and the grill to medium heat.
Slice the pepper into two segments lengthways and grill, skin side up for 15 mins.
Skin the sausages and put the sausage meat into a bowl with the grated carrot, dried thyme, tomato puree and seasoning. Discarding the sausage skin.
Once cool, peel the skin from the cooked peppers, then chop the segments into small pieces and add to the bowl with the other ingredients.
Mix the ingredients together well.
Place the sausage meat mixture down the centre of the pastry, leaving a gap at the top and bottom.
Cut 1.5 cm strips at a 45 degree angle into the pastry down each side of the sausage mixture.
Start folding the pastry strips over the sausage filling, alternating sides to create a braided pattern.
Fold in the top and bottom, cutting any excess pastry from the sides.
Brush the pastry with the egg wash or dairy free milk to glaze.
Bake in the oven for 35-40 minutes until golden brown and sausage meat is cooked through.

Notes

To Make This Recipe Gluten Free

Swap standard puff pastry for a gluten free puff pastry sheet. Check the packaging on the sausages to make sure they don't contain gluten, as some sausages use breadcrumbs as a filler.

To Make This Recipe Egg Free

Instead of using an egg for the eggwash, use cow's milk or a dairy free milk to brush over the pastry. This will give you that gorgeous golden brown finish.

To Make This Recipe Dairy Free

Make sure that the sausages you are using don’t contain milk. Heck sausages are both gluten and dairy free. Use an egg for the egg wash or a dairy free milk alternative instead.

Tips & Tricks

Make sure the oven is pre-heated so that the plait cooks evenly. Turn the oven on before you start prepping the ingredients.

Use a big spatula to help lift the sausage plait on and off the baking tray.

You don’t need to peel the carrots, just give the skin a good scrub with a scourer. A lot of the goodness is found in the skin!

Avoid overloading the plait with filling, as it can lead to leaks during baking and make it difficult to shape the plait neatly.

Allow the sausage plait to cool slightly before slicing. This helps the juices redistribute and prevents the filling from spilling out.

Nutrition