- 500g Pork Sausage meat
- 170g Dried Stuffing Mixture
- 2 Cloves Minced Garlic or 2 TSP Jar Very Lazy Garlic
- 1 Diced Yellow Onion
- 375g Ready Rolled Puff Pastry (or Ready Made Block Puff Pastry)
- 1 Beaten Egg (To Glaze)
Preparation Time – 15 Mins
Cooking Time – 1 Hour
30 ‘Til 30 Recipe 6
This recipe is something I have been meaning to post for a while but honestly just kept forgetting about, probably because I stored it away in my recipes folder over Christmas. Sausage plait is one of those recipes that only gets made a couple of times a year in our house and I think this is because when I was growing up it is something my mum only made a couple of times a year, it was and still is only ever made for buffets or as a party food.
Like I have said before I love family recipes which are handed down, and sausage plait is definitely one of those recipes, in fact it is my go to ‘pot luck’ recipe for parties, and is always a huge hit (I usually make 2 because it disappears so quickly), it is definitely the first thing I put on my plate if my mum has a buffet. I remember years ago after I moved out of my parents house, I worked in the same company as my mum and if she made sausage plait for any reason she would make an extra one and bring it to work for me to take home. If you ever have to take a pot luck to a party it is a great thing to take, it is so easy to make and only has a few ingredients.
Preheat your oven to 200°C
In a large bowl, mix the dried stuffing mix with 200ml of boiling water (this is around 2/3 of the amount of water it states to use on the box). Leave this for 10 minutes to soften
Add the garlic and onion to the stuffing and mix well.
Add the sausagemeat to the stuffing mix
Mix the sausagemeat with the stuffing until it is well combined. I find it is easier to do this with your hands rather than a fork or spoon.
Next, roll out your pastry and spoon out your sausagemeat carefully down the middle of the pastry longways so it is kind of like a sausage shape in the middle of the pastry.
Carefully take a sharp knife or pizza cutter and cut from the sausagemeat to the edge of the pastry diagonally in strips around an inch thick. You are just going outwards from the sausagemeat to the edge of the pastry you are not cutting strips so they completely separate from the pastry underneath the sausagemeat.
Take the top right strip and fold it over the sausagemeat, then take the top left strip and fold it over the sausagemeat so it is half overlapping the right strip. Then take the next right strip and fold it over the left so it is starting to look like a plait.
Repeat this all the way down until you have completely covered the sausagemeat. Place the sausage plait onto a baking tray and lightly brush with the eggwash.
Place in the oven and bake for around an hour or until you are sure the sausagemeat is fully cooked.
When the sausage plait is cooked, take it out of the oven and leave to rest for around 20 minutes.
Cut into slices and serve, or wait until cooled and place into a sealed tub and refrigerate. This will last around 3-4 days in the fridge (I would not keep meat for any longer than that).
**This will also last up to 1 month in the freezer. You can also skip the slicing and freeze as a whole when cooled.