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Mary Berry Sausage Plait

Flavorful and tasty as our popular Mary Berry Sausage Roll recipe, this Mary Berry Sausage Plait recipe is both delicious and pleasing to the eye. It’s not as difficult as it seems once you try it once and get the handle of it. Lately, I’m starting to appreciate this recipe more because while it has a little pastry accompanying perfectly the taste of the sausage but then you still have more filling than pastry than a standard sausage roll!


Mary Berry Sausage Plait
Mary Berry Sausage Plait
Prep: 10 mins Total: 40 mins Yields: 6

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Why you’ll like it

  • Magnified Classic: Experience the giant version of the beloved sausage roll, a sure hit at parties and buffets.
  • Flaky Perfection: Indulge in flaky puff pastry encasing seasoned pork sausages, baked to a beautiful golden brown.
  • Simple and Fun: This recipe is incredibly easy and fun to make, requiring only a few minutes to put together despite its impressive appearance.
  • Crowd-Pleaser: A real crowd-pleaser, the giant sausage roll combines the best of buttery pastry and flavorful sausage meat.
  • Elevated Experience: Unlike standard sausage rolls, this giant-sized creation offers the perfect harmony of pastry and sausage, taking your sausage roll enjoyment to new heights
sausage plait

Mary Berry Sausage Plait Recipe

What is the 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, with the specified ingredients, brings a unique twist to the standard version. The key differences lie in the onion, lemon zest, sun-blushed tomatoes and thyme leaves. The inclusion of sun-blushed tomatoes in particular brings a sweet and tangy note, contributing to a more complex taste.

Ingredients

  • Onion – 1/2 onion, chopped finely
  • Sausage meat – 1 lb sausage meat
  • Lemon zest – 1/2 lemon zest, finely grated
  • Sun-blushed tomatoes – 2 oz sun-blushed tomatoes
  • Thyme leaves – 1 tbsp thyme leaves, chopped
  • Puffed pastry – 1 packet, puffed pastry, rolled
  • Flour – 3 tbsp flour, for dusting
  • Egg – 1 egg, beaten
  • Salt and pepper to taste

How to make Mary Berry Sausage Plait

  1. Boil or fry the onion for a few minutes until tender, drain and leave aside.
  2. Preheat the oven to 220°C.
  3. Place the sausage into a bowl.
  4. Add the sun-blushed tomatoes, thyme, lemon zest, salt and pepper.
  5. Dust the surface and roll out the puff pastry in a rectangular shape with 16 inches to 8 inches in size.
  6. 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.
  7. Arrange the sausage meat lengthways leaving one-third free from each side and 2 inches from the top and bottom.
  8. Brush the edges with the egg.
  9. Fold the top and bottom of the pastry onto the sausage meat.
  10. Cut the edges at the sides forming 1/2 inch wide long strips paying attention not to cut too much towards the centre.
  11. Fold each strip alternative sides onto the centre of the sausage meat forming a plait.
  12. Brush the top with the egg.
  13. Slide the sausage plait onto the baking sheet if you still didn’t do it. Otherwise, skip this step.
  14. Bake for around 25-30 minutes or until the top is golden brown.

You might like more…

sausage plait

Mary Berry Sausage & Herb Plait

Caroline Sciberras
Flavorful and tasty as our popular Mary Berry Sausage Roll recipe, this Mary Berry Sausage Plait recipe is both delicious and pleasing to the eye. It's not as difficult as it seems once you try it once and get the handle of it. 
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 40 minutes
Course Appetizer, Dinner, Snack
Cuisine British
Servings 6 persons
Calories 482.45 kcal

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.
Keyword Sausage Plait

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