There’s nothing more satisfying than a Sausage Plait on a cold summers day in August – eh?
You heard me, it’s ridiculously cold for this time of year so I craved a hearty autumnal meal… Ok, I started to write this last week when I’d all but given up hope of having a British summer, as I type this now it’s 10am and the heat must already be 20C outside!
Still this was a yummy unexpected treat to have in August so I’m sharing it with you, you’ll notice I’ve gone for the easy option and used a packet mix, I’m ashamed to say I’ve still not plucked up the courage to make my own pastry after a few historical disasters, watch this space though, I will do it!
- Make the pastry as directed on the packet and wrap in a bag or film and chill in the fridge for at least 30mins.
- (this is the fun bit!) Cut the ends off the sausages and squeeze the meat out of it’s skins. I left them sausage(ish) shape but I recommend squashing them up into more of a sausage meat ball.
- On a well floured surface roll the pastry to approx the size of a laptop (it was the only visual aid I had handy!) transfer to a prepared baking tray.
- Add the sausage meat down the centre of the pastry lengthways.
- Cut the pastry either side of the sausage meat at a slight downward angle – I made each strip about 2cm thick.
- From the top overlap a strip on each side – right to left, left to right and so on until you’ve reached the bottom. No need to seal ends unless you want to make it prettier?
- Brush the plait with the beaten egg and add a touch of salt and cracked pepper.
- Cook on middle shelf at Gas 5/190C/375F for 35-40mins – you may need to cover to prevent over-browning
This plait serves 4 and each portion is 50g Carb.