Sausage plait
If you’re looking for an easy sausage recipe that’s ideal for family dinners, picnics, or lunchboxes, a sausage plait is a guaranteed winner. Made with shop‑bought puff pastry and your favourite sausages, it delivers maximum flavour with minimal effort. This simple sausage plait is crisp on the outside, juicy in the middle, and ready to customise with herbs, chutneys, or cheese. A great make‑ahead option and perfect for beginners.
Serving Suggestion for Sausage Plait
- Crisp green salad — tossed with lemon vinaigrette or honey‑mustard dressing to cut through the richness.
- Tomato & red onion salad — especially good in summer; add basil and a splash of balsamic.
- Cucumber ribbons with dill yoghurt — cooling, quick, and great for balance.
- Creamy mashed potatoes — perfect for autumn or winter; add wholegrain mustard for a flavour link.
- Roasted new potatoes — crisp edges, soft centres; rosemary works beautifully with sausage.
- Buttered peas or green beans — simple, nostalgic, and always reliable.
- Wholegrain mustard — the classic pairing.
- Caramelised onion chutney — adds sweetness and depth.
- Brown sauce or ketchup — especially if serving to kids or fussy eaters.
- Coleslaw — creamy or vinegar‑based; both work.
- Crisps and cherry tomatoes — easy, no‑fuss lunchbox fillers.
- Pickles — gherkins or pickled onions for sharpness.
Sausage plait
Ingredients
- 320 g shortcrust or puff pastry
- 400 g sausage meat
- ½ onion, finely sliced
- ½ tsp dried sage
- 1 egg, beaten
Instructions
- Preheat the oven to 200°c / gas 6.
- Mix together the sausage meat, onion, sage and seasoning until thoroughly combined.
- Make the sausage meat into a long flat sausage shape and place on top of pastry
- Using a sharp knife, cut chevrons in the pastry, starting at the end nearest to you, fold the pastry alternately over each other just like a plait. Brush the top with beaten egg.
- Transfer to a baking tray and bake in the centre of the oven for 35-40 minutes, until golden brown and baked through.