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!

1 packet of Mrs Crimbles Pastry Mix
90g Butter
70ml Water
6 GF sausages, I used Black Farmer in this recipe
1 egg beaten


  1. Make the pastry as directed on the packet and wrap in a bag or film and chill in the fridge for at least 30mins.
  2. (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.
  3. 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.
  4. Add the sausage meat down the centre of the pastry lengthways.
  5. Cut the pastry either side of the sausage meat at a slight downward angle – I made each strip about 2cm thick.
  6. 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?
  7. Brush the plait with the beaten egg and add a touch of salt and cracked pepper.
  8. 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.