Sausage Plait

Sausage Plait is a dish that has been a life saver. When times are hard, this works as a main dish, side dish and a substantial snack. This is so easy to make and so cheap it fills tummies and doesn’t hit the purse. Using Sausage meat, onion and apple are all readily available. Slicing the puff pastry into strips creates a lovely display of what’s to come.

Amongst homemade British traditions, few dishes rival the hearty satisfaction of a well-crafted sausage plait. A culinary masterpiece that combines flaky pastry with savoury sausage meat, this classic dish takes on a delightful twist with the addition of English mustard, sweet apple, brown sugar, and onion.

At its core, the sausage plait embodies simplicity and versatility, making it a beloved favourite for gatherings, picnics, or cosy nights in. But when infused with the bold flavours of English mustard and the subtle sweetness of apple and brown sugar, this humble creation transforms into a culinary sensation that tantalises the taste buds and leaves a lasting impression.

The journey begins with a sheet of buttery puff pastry, rolled out to perfection and generously slathered with tangy English mustard. This golden canvas sets the stage for the star ingredients: succulent sausage meat mixed with finely diced onion, creating a flavourful base that promises to satisfy even the most discerning palate.

But it’s the addition of crisp apple slices and a sprinkle of brown sugar that elevates the sausage plait to new heights. The sweetness of the apple harmonises with the savoury sausage, while the brown sugar caramelises during baking, infusing the dish with a tantalising sweetness that perfectly balances the robust flavours.

As the sausage plait bakes to golden perfection in the oven, the aromas of buttery pastry, savoury sausage, and fragrant spices fill the air, heightening anticipation for the culinary masterpiece about to emerge.

Once baked to a crispy, golden finish, the sausage plait is ready to be sliced and served, revealing layers of flaky pastry enveloping a hearty filling bursting with flavour. Each bite is a symphony of textures and tastes, with the tang of mustard, the sweetness of apple, and the richness of sausage dancing on the palate.

Serve on its own or alongside a crisp green salad or creamy mashed potatoes, the sausage plait with mustard, apple, and onion is a true testament to the magic of British comfort food. It has and continues to prove that simple ingredients can come together to create culinary brilliance.

Sausage Plait

Was given this recipe by a fiend as it is easy, tasty and cheap. Perfect and lovely hot and cold.

4.73 from 65 votes

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Course: Main Dish, Side Dish, Snacks

Cuisine: British

Keyword: Apple, Bake, Pastry, Sausage, Sausage Plait, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 People

Calories: 360kcal

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Ingredients

 

MetricImperial

• 400 g sausage meat
• 1 block puff pastry or shortcrust
• 1 large onion sliced
• ½ large apple peeled and sliced
• 1 tsp. English mustard or other strong mustard
• 1 large eggs beaten free range
• 2 tsp dark brown sugar
• salt
• black pepper

Instructions

• Peel and slice the onion.
  1 large onion
• Gently fry in a little oil (or butter) and a pinch of salt and the dark brown sugar.
  salt, 2 tsp dark brown sugar
• Allow the cooked onion to cool
• Peel, core and slice ½ an eating apple
  ½ large apple
• Roll out the pastry in an oblong to fit an oblong baking try.
  1 block puff pastry
• Place a sheet of grease proof paper on the baking tray (avoid pastry sticking)
• Press the sausage meat into an oblong shape and place down the centre of the puff pastry, leaving enough pastry either side to wrap up and over the sausage meat. Add a pinch of pepper.
  400 g sausage meat, black pepper
• Spread a teaspoon of made English mustard over the sausage meat
  1 tsp. English mustard
• Place the onion slices, once cooled on top of the mustard and then place the apple slices on top of the onion.
• Make diagonal cuts in the pastry either side of the sausage meat.
• Brush beaten egg along the sides to help them stick and plait the pastry over the sausage meat
  1 large eggs
  
• Bake in oven Gas 6 – 7 / 200 C for approx. 30 mins

Nutrition

Calories: 360kcal | Carbohydrates: 9g | Protein: 17g | Fat: 28g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 670mg | Potassium: 354mg | Fiber: 1g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg