Posh Sausage Plait

DSC01042

Who on earth buys sausage meat these days said the chef at work… Turns out I do. Or at least I did 6 months ago on a whim with good intentions of making sausage rolls. Sadly, the pub and a bottle or three of rosé called on whichever night it was that I was planning on making them so it went into the freezer to be pushed aside and forgotten about. Until yesterday when I was so excited about the response from my first blog post in six months that I needed to make something.

And who doesn’t love a posh sausage roll. Don’t get me wrong – I love my spiralizer for healthy courgetti and the uber healthy, carbless, gluten free, dairy free and virtually fat free cauliflower rice I did earlier this week was also awesome. But, sometimes, comforting nursery food is where it’s at. Puff pastry and sausages are something us Brits have been enjoying for decades – whether it was at your 5th birthday party, curing the most monumental hangover or at the organic mega trendy market stall you’ve queued for 5 hours to get served at. Sausage rolls are still cool!

There’s one more thing. This will be my last few lines waxing lyrical about sausage rolls, I promise. What I love most, is that they can be posh or plain, so, these days as half of my friends have sprogs they can do this for the kids too…. If you’re making the below recipe for the kids – split the sausage meat and put all the exciting, rich, non-child friendly bits in one bowl and keep the other plain. Put them in the same pastry – but you have grown up sausage plait one end and child-friendly at the other. You are welcome.

DSC01039

Serves 4 (as a main course)

1 x packet sausage meat
2 x spring onions, finely chopped
1 x small red onion, diced
1 x small clove of garlic, crushed
1 x heaped teaspoon of dried sage
1/2 teaspoon ginger paste or freshly grated ginger
2 x tablespoons of mango chutney
4 x pommodoro tomatoes finely diced
2 x teaspoons of tomato purée
1 x egg
1 x pack of pre-rolled puff pastry
Black pepper

  • Pre-heat the oven to 190 degrees and take  the puff pastry out of the fridge (the say it’s best if it is not fridge temp when it goes in the oven)
  • Finely dice the red onion and place in a small saucepan with some water. Bring it to the boil and let it bubble for 5 mins, this reduces some of the strength of the flavour in the onions. This  step isn’t completely necessary, I just wanted a milder taste – if you love your onions don’t bother with this bit.
  • In a bowl combine all the ingredients except the egg and the pastry. Mush them all up together – your hand is the best tool for this, it’s a bit wierd and sqiudgy but it works best I promise
  • Drain any excess water from the onions and once they are a bit cooler add them to the bowl and mix them through
  • Turn a cooling rack upside down so the little feet are up and place the puff pastry onto the rack – KEEP IT ON THE PAPER IT COMES ON. It’s fine in the oven I promise and it makes life SO much easier.
  • Down each side of the pastry cut strips of at an angle – these will form the plait bits of your sausage plait

  • Place the sausage meat down the middle of he pastry and gently fold the strips over the meat alternating each side
  • Squidge the ends so the plait is sealed at the ends.

    

  • Roughly scrunch up the corners and sides of the paper – nothing too accurate. The plait will leak in the oven and this will stop it making a mess of the oven
  • Whisk an egg and brush the pastry with the egg mix and pop in the oven for 45 minutes

  • Serve immediately with a salad. I did a gorgeous salad of peashoots, sliced radishes and par-boiled asparagus drizzled with posh olive oil and a bit of salt

DSC01042 DSC01033

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s