Sausage plait
Sausage plait might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.23 per serving. One portion of this dish contains approximately 22g of protein, 66g of fat, and a total of 804 calories. 160 people have made this recipe and would make it again. If you have roasted red pepper, egg, pork sausages, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Similar recipes are Tex-Mex sausage plait, Garlic & prosciutto plait, and Cheese and onion plait.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
a little oil, for greasing
1 large egg
400g pack pork and apple sausages - about 6 fat sausages
250g ready-made puff pastry
1 roasted red pepper from a jar, patted dry with kitchen paper
baked beans or salad, to serve
2 tbsp tomato purée
Equipment:
oven
pastry brush
bowl
kitchen scissors
rolling pin
baking pan
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6. Grease a baking traywith oil using a pastry brush,then cover it with baking parchment.Put to one side. Remove the meatfrom the sausage skins by snippingoff the ends, then squeezing thesausagemeat into a bowl (see step 1).Cut the pepper into smallpieces with scissors. Break theegg into the cup, beat witha fork, and save 2 tbsp for glazing.Add the red pepper and remainingegg to the sausagemeat with thechilli flakes, if using, and purée. Mixwell with a fork or clean hands (step 2).Sprinkle some flour onthe work surface. Usinga rolling pin, roll out thepastry into a rough square shape,about 30 x 30cm. Put the pastryon the lined baking tray (step 3).Now spoon the filling downthe middle of the pastry ina sausage shape – leavea little gap at the top and bottom(about 3cm) (step 4).Cut the pastry at a slightdiagonal, on either side ofthe filling, into 1.5cm strips,the same number each side – wecut 12 strips each side. Brush thepastry all over with most of thesaved egg (step 5).Tuck the top and bottomedges of the pastry overthe filling. Starting at the top,lay the pastry strips over the filling,taking one from each side, to crosslike a plait. Now brush the top allover with the last of the egg.Bake for 35-40 mins or untilgolden. Serve hot or cold withbaked beans or salad (step 6).
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Grease a baking traywith oil using a pastry brush,then cover it with baking parchment.Put to one side.
3. Remove the meatfrom the sausage skins by snippingoff the ends, then squeezing thesausagemeat into a bowl (see step 1).
4. Cut the pepper into smallpieces with scissors. Break theegg into the cup, beat witha fork, and save 2 tbsp for glazing.
5. Add the red pepper and remainingegg to the sausagemeat with thechilli flakes, if using, and purée.
6. Mixwell with a fork or clean hands (step 2).Sprinkle some flour onthe work surface. Usinga rolling pin, roll out thepastry into a rough square shape,about 30 x 30cm.
7. Put the pastryon the lined baking tray (step 3).Now spoon the filling downthe middle of the pastry ina sausage shape – leavea little gap at the top and bottom(about 3cm) (step 4).
8. Cut the pastry at a slightdiagonal, on either side ofthe filling, into 1.5cm strips,the same number each side – wecut 12 strips each side.
9. Brush thepastry all over with most of thesaved egg (step 5).Tuck the top and bottomedges of the pastry overthe filling. Starting at the top,lay the pastry strips over the filling,taking one from each side, to crosslike a plait. Now brush the top allover with the last of the egg.
10. Bake for 35-40 mins or untilgolden.
11. Serve hot or cold withbaked beans or salad (step 6).
Nutrition Information:
