Connect with us

Beef Recipes

Sausage plait



Sausage plait

This is either a poor man’s Wellington, or a posh sausage roll, depending on how you look at it. It’s certainly good enough for a special meal. The sausage filling is spiked with black pudding, enhanced with a savoury mushroom base and topped with caramelised onions. Wrapped in crisp, buttery ‘plaited’ pastry, it looks really impressive but is easy to make.



For the puff pastry

  • 100g/3½oz strong white bread flour
  • 100g/3½oz plain flour
  • pinch of salt
  • 165g/5¾oz chilled unsalted butter

For the filling

  • 300g/10½oz chestnut mushrooms, trimmed
  • salt and pepper
  • 2 tbsp thyme leaves
  • 1 tbsp sunflower oil
  • 25g/1oz unsalted butter
  • 2 red onions, thinly sliced
  • 2 tsp soft brown sugar
  • 1 tbsp sherry vinegar
  • 300g/10½oz top-quality sausagemeat (or skinned butcher’s sausages)
  • 100g/3½oz black pudding, cut into 1–2cm/½-¾in pieces
  • 1 free-range egg, lightly beaten, to glaze
  • 1 tsp sesame seeds



Sausage plait

Sausage plait

Copyright © 2017 Zox News Theme. Theme by MVP Themes, powered by WordPress.