Click here if you’re looking for custom cookies for your event, party or wedding?
11
August
Sausage and Apple Plait
The sausage plait is an old fashioned dish that can be made simply with sausage meat and puff pastry. The recipe can also stand a little updating and with the addition of some fresh herbs and an apple, this family favourite becomes a dish worthy of company.
Sausage and Apple Plait
Print recipe
| Serves | 6 |
| From book | Complete Traditional Recipe Book |
Ingredients
- 450g Puff Pastry
- 450g Pork Sausage Meat
- 1 Medium Onion (finely chopped)
- 1 Leek (chopped)
- 1 Dessert Apple (peeled and chopped)
- 1 tablespoon Fresh Herbs (sage, thyme, and parsley finely chopped)
- 1 tablespoon Tomato Puree
- 2 teaspoons Worcestershire Sauce
- 1 Free-range Egg Yolk (mixed with a little milk)
Directions
| 1. | Pre-heat the oven to Gas Mark 7 / 210°C / 425°F |
| 2. | Roll the puff pastry into a rectangle approximately 20cm x 30cm (8" x 12") |
| 3. | Mix the sausage meat with the chopped onion, leek, apple, herbs, tomato puree and Worcestershire sauce |
| 4. | Form it roughly into a sausage and lay it on the pastry leave a border of at least 5cm each side |
| 5. | Brush the edges of the pastry with the egg and milk mixture, then make downwards diagonal cuts along the length of each side |
| 6. | Weave the resulting strips of pastry into a plait on top of the sausage filling |
| 7. | Seal the ends and brush with the egg wash. Place on a baking tray and bake for 30 minutes |
Note
Can be served hot or cold.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave me a comment...