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 sausage plait 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 of ready-made pastry, 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!
Really simple to make, especially if, like me, you use ready made gluten free pastry! I've added apple for moisture and celery for a little crunch but this meal is so flexible so have fun with it.
- 1 packet of gluten free puff pastry
- 6 GF sausages
- 1 stick celery
- 1 small carrot
- 1 small eating apple
- 1 egg beaten
Roll out pastry (if in a block) to half a centimetre thickness, otherwise unroll your pastry sheet
(this is the fun bit!) Cut the ends off the sausages and squeeze the meat out of it's skins into a bowl.
Add the finely diced celery, carrot and apple, a pinch or two of parsley and seasoning if you think it necessary.
Add the sausage meat down the centre of the pastry length ways.
Cut the pastry either side of the sausage meat at a slight downward angle - I made each strip about 1-2cm 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 200C 35-40 mins - you may need to cover to prevent over-browning
serve immediately or allow to cool for picnics and ploughman's.
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