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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