Sausage plait. Tuck the ends of the pastry under the plait, trimming off excess if necessary. Brush the plait with beaten egg and sprinkle with sesame seeds. This is either a monster sausage roll, poor mans beef wellington, or meatloaf wrapped in pastry.

A simple twist on a traditional sausage roll using fresh thyme and rosemary. Sausage plaits aren't nearly as hard to make as they look. Sausage Plait. this link is to an external site that may or may not meet accessibility guidelines. You can have Sausage plait using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sausage plait

You need 1 packet of jus roll puff pastry.
Prepare 2 tbsp of stuffing mix.
It's 250 g of minced pork.
It's 2 tbsp of apple sauce.
It's 1 of egg.

Take each strip separately and plait across the filling alternating each side. Tuck in the ends to neaten! Really simple to make, especially if, like me, you use ready made gluten free pastry! I've added apple for moisture and celery for a little crunch but this meal is so flexible so have fun with it.

Sausage plait instructions

In a bowl add hot water to stuffing mix or crumble up a bit of stuffing leftover from a previous meal. When moist add the pork mince and use hands to mix together..
On baking parchment lay out the pastry. Apply the meat mixture to the central third of the rectangle. Make a small indent down the centre of the meat to put a line of apple sauce in..
Next snip the sides of the pastry into strips about 1.5cm in width. Fold the top and bottom pastry over on the narrow sides. Alternate laying the strips over the meat to create the plait effect..
Brush the plait top with beaten egg and put into a 220°oven for approximately 20 mins..

This fennel-spiced sausage plait is a grown-up take on everyone's favourite picnic snack. Made with an added kick of chilli and mustard with a crunch of sesame, this makes for a comforting midweek meal. Chop thee tomatoes, onion and mushrooms and mix with the sausage meat and the herbs. This is like a giant sausage roll, made with sausage meat and puff pastry and served with gravy, potatoes and peas. Lift onto a baking sheet, and brush the plait with the reserved beaten egg.