Hi there everybody. I have another easy, dish for you today Sausage Plait With A Twist. What’s the twist? Sundried tomatoes and fresh thyme.
The addition of sundried tomatoes and thyme to pork sausage meat gives this sausage plait a deep savoury flavour. Ideal for a mid week meal, perfect for a buffet and portable for picnics!!
Now I have used a special roller, to create the lattice pattern on the top of the Sausage Plait. I bought it 20+ years ago. I’ve just had a quick peek on Amazon and they sell them for about £5. Which is probably about what I paid all those years ago!!!
If you bake a lot of pies and tarts then I would say this is a good buy. However the diamond effect on the pastry below was achieved by lightly scoring the uncooked pastry, on a slant, one way and then the other. When baked it produced a pretty, diamond effect pattern and I didn’t need a Lattice Roller. This technique would work for the Sausage Plait.
Whichever method you use, your Sausage Plait With A Twist is sure to go down well with everyone who tries it. Served hot or cold, it is completely scrummy!!!
Recipe : Makes 1 Sausage Plait With A Twist.
500g/1lb Block Puff Pastry – defrosted if frozen – I used Just Rol, not the all butter version.
500g/1lb Pork Sausage meat
15 Sundried Tomatoes (drained if in oil)
1 tbsp Fresh Thyme Leaves
1/2 tsp Black Pepper – freshly ground
1 Egg – for egg wash
Chop the sundried tomatoes, roughly, so there are no big pieces. Place into a bowl and add the Thyme, Sausage meat and black pepper. Using your hand, squish (technical term) all the ingredients together until well combined.
On a floured worktop roll out the puff pastry so that it measures 30cm x 35cm (10″x12″). Trim to neaten the edges. Now place the pastry onto a piece of parchment paper – the same size as your baking sheet. This will make transferring the sausage plait MUCH easier. MUCH!!!! I speak from experience!!
Place the sausagemeat mixture evenly down one side of the pastry, leaving a 1 inch (2.5cm) border.
Yep I know!! Bet you’re glad you don’t have to transfer this to a baking sheet now? My mistakes are your gain – sometimes it takes me a while to catch on!!!!
Bake for 40 – 50 minutes, in a preheated oven 190C/170C fan, until golden brown.
Such an easy dish to make, yet super impressive to look at and eat!
I hope you give this recipe a try and let me know what twists you put on your version?
Sammie xShare This