Mary Berry Sausage Plait
A sausage plait is a dish made by encasing seasoned sausage meat in pastry and then baking it to golden perfection. It’s a variation of the classic sausage roll but is typically presented in a braided or woven pattern, giving it a distinctive and visually appealing look. The pastry used can be puff pastry or another type of dough, and the sausage meat is lightly seasoned with thyme leaves salt and pepper for added flavour. Sausage plaits are commonly served as a savoury snack, appetizer, or part of a meal and are enjoyed for their delicious combination of flaky pastry and savoury sausage filling.
Mary Berry’s Sausage Plait has some secret ingredients that will make it taste more special – sun-blushed tomatoes, lemon zest, onion and thyme leaves.
Why you’ll like this Sausage Plait Recipe (Mary Berry)
- Leftover Sausages – Perfect way how to reuse leftover sausages.
- Sausage meat: This isn’t the usual put in a sausage in pastry recipe. Mary Berry’s sausage plait recipe uses real sausage meat plus other interesting ingredients such as the sun-blushed tomatoes, lemon zest, onion and thyme.
- Giant sausage roll version: Experience the giant version of the beloved sausage roll, a sure hit at parties and buffets. Encased in flaky puff pastry, these seasoned sausages bake to a beautiful golden brown, offering a bite-sized delight for all. A real crowd-pleaser!
- Simple and Fun: This recipe is incredibly easy and fun to make, requiring only a few minutes to put together despite its impressive appearance.
Tips
- Use homemade or store-bought pastry.
- Brush the top with milk or eggs before baking.
Variations
- Sausage with Apricot Stuffing: Mix together the sausage meat, finely chopped onion, minced garlic, breadcrumbs, chopped dried apricots, chopped fresh parsley, salt, and pepper until well combined. Otherwise add sausage meat to Mary Berry’s Apricot and Chestnut Stuffing.
- Classic Pork: Season pork sausage meat with salt, pepper, sage, and a hint of nutmeg for a traditional flavor profile.
- Spicy Italian: Mix ground Italian sausage with sautéed onions, garlic, bell peppers, and Italian seasoning for a flavourful kick similar to how we assemble the cudighi sandwich.
- Chicken and Apple: Combine ground chicken with diced apples, caramelized onions, thyme, and a touch of honey for a sweet and savory filling.
- Beef and Mushroom: Ground beef sausage meat with finely chopped mushrooms, onions, Worcestershire sauce, and herbs for a rich and savory filling.
- Vegetarian: Sauté diced vegetables like bell peppers, courgettes, mushrooms, and spinach with garlic and herbs, or use the ingredients of the the filling of my favourite vegetarian crumblez
Storage Tips
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Refrigeration: Refrigerator in an airtight container or wrap it tightly in plastic wrap and store for up to 3-4 days.
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Freezing: Once the plait has cooled completely, put it in a freezer-safe container and freeze for up to 2-3 months. When you’re ready to enjoy the sausage plait let it thaw in the refrigerator overnight.
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Reheating: Reheat the sausage plait in a preheated oven at 180°C (350°F) for about 10-15 minutes.
How to Serve Sausage Plait
- Slice it into portions and arrange them on a platter.
- Serve with a side salad or coleslaw.
- Offer a dipping sauce like ketchup, mustard, or a tangy sauce for dipping.
- Serve alongside roasted veggies or mashed potatoes for a hearty meal.
- Pair with a light mushroom soup or broth for a comforting lunch or dinner option.
Health Info
- Calories: 482.45
- Sugar: 4.27
- Sodium: 907.33
- Fat: 32.06
- Carbohydrates: 34.48
- Fiber: 2.13
- Protein: 15.39
Sausage Plait Recipe Mary Berry
Description
Ingredients
- ½ onion chopped finely
- 1 lb sausage meat
- ½ lemon zest finely grated
- 2 oz sun blushed tomatoes
- 1 tbsp thyme leaves chopped
- 1 packet puffed pastry rolled
- 3 tbsp flour for dusting
- 1 egg beaten
- salt and pepper to taste
Instructions
- Boil or fry the onion for a few minutes until tender, drain and leave aside.
- Preheat the oven at 220°C.
- Place the sausage into a bowl.
- Add the sun blushed tomatoes, thyme, lemon zest, salt and pepper.
- Dust the surface and roll out the puff pastry in a rectangular shape with 16 inches to 8 inches in size.
- Cover a baking sheet with baking paper, then move the puff pastry onto the baking sheet. You can also put the baking sheet in the oven and prepare the sausage plait on the baking sheet.
- Arrange the sausage meat lengthways leaving one third free from each side and 2 inches from the top and bottom.
- Brush the edges with the egg.
- Fold the top and bottom of the pastry onto the sausage meat.
- Cut the edges at the sides into 1/2 inch wide long strips paying attention not to cut too much towards the centre.
- Fold each strip alternative sides onto the centre of the sausage meat forming a plait.
- Brush the top with the egg.
- Slide the sausage plait onto the baking sheet if you still didn’t do it. Otherwise skip this step.
- Bake for around 25-30 minutes or until the top is golden brown.
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