Posted by: Stephlechef | July 6, 2012

Sausage plait

I’m not very fashionable. Or, it would appear, very seasonal, as this is not exactly a summer dinner. But to my credit, I did make it a while ago, and the weather is sucky anyway. So go traditional and have a comforting massive sausage roll for tea!

It really doesn’t require a recipe to make – get some sausagemeat, or if you can’t find any, be disgusting and squeeze out the innards of some sausages… chop up some onion and mix it in. Herbs and seasoning should be fine as sausagemeat is already ready, as it were… then shape it into a sausage. Roll out some puff pastry to about 1/2cm thick (this thing really is not cooking from scratch stuff…), into a big square, and make cuts where I’ve drawn dotty lines 🙂

Image

Take away the top and bottom corner pieces of pastry. Then lay the sausagemeat down the bottom. Then use strips of pastry from each side to make a plait pattern, like this:

Then brush with milk, bung in the oven and cook for about 25-30 minutes in a hot oven until it’s really golden brown and cooked all the way through. Serve with veg and gravy, num nums!

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