Sausage plait

Sausage plait might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.23 per serving. One portion of this dish contains approximately 22g of protein, 66g of fat, and a total of 804 calories. 160 people have made this recipe and would make it again. If you have roasted red pepper, egg, pork sausages, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Similar recipes are Tex-Mex sausage plait, Garlic & prosciutto plait, and Cheese and onion plait.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

a little oil, for greasing

1 large egg

400g pack pork and apple sausages - about 6 fat sausages

250g ready-made puff pastry

1 roasted red pepper from a jar, patted dry with kitchen paper

baked beans or salad, to serve

2 tbsp tomato purée

Equipment:

oven

pastry brush

bowl

kitchen scissors

rolling pin

baking pan

Cooking instruction summary:

Heat oven to 200C/180C fan/gas 6. Grease a baking traywith oil using a pastry brush,then cover it with baking parchment.Put to one side. Remove the meatfrom the sausage skins by snippingoff the ends, then squeezing thesausagemeat into a bowl (see step 1).Cut the pepper into smallpieces with scissors. Break theegg into the cup, beat witha fork, and save 2 tbsp for glazing.Add the red pepper and remainingegg to the sausagemeat with thechilli flakes, if using, and purée. Mixwell with a fork or clean hands (step 2).Sprinkle some flour onthe work surface. Usinga rolling pin, roll out thepastry into a rough square shape,about 30 x 30cm. Put the pastryon the lined baking tray (step 3).Now spoon the filling downthe middle of the pastry ina sausage shape – leavea little gap at the top and bottom(about 3cm) (step 4).Cut the pastry at a slightdiagonal, on either side ofthe filling, into 1.5cm strips,the same number each side – wecut 12 strips each side. Brush thepastry all over with most of thesaved egg (step 5).Tuck the top and bottomedges of the pastry overthe filling. Starting at the top,lay the pastry strips over the filling,taking one from each side, to crosslike a plait. Now brush the top allover with the last of the egg.Bake for 35-40 mins or untilgolden. Serve hot or cold withbaked beans or salad (step 6).

 

Step by step:


1. Heat oven to 200C/180C fan/gas

2. Grease a baking traywith oil using a pastry brush,then cover it with baking parchment.Put to one side.

3. Remove the meatfrom the sausage skins by snippingoff the ends, then squeezing thesausagemeat into a bowl (see step 1).

4. Cut the pepper into smallpieces with scissors. Break theegg into the cup, beat witha fork, and save 2 tbsp for glazing.

5. Add the red pepper and remainingegg to the sausagemeat with thechilli flakes, if using, and purée.

6. Mixwell with a fork or clean hands (step 2).Sprinkle some flour onthe work surface. Usinga rolling pin, roll out thepastry into a rough square shape,about 30 x 30cm.

7. Put the pastryon the lined baking tray (step 3).Now spoon the filling downthe middle of the pastry ina sausage shape – leavea little gap at the top and bottom(about 3cm) (step 4).

8. Cut the pastry at a slightdiagonal, on either side ofthe filling, into 1.5cm strips,the same number each side – wecut 12 strips each side.

9. Brush thepastry all over with most of thesaved egg (step 5).Tuck the top and bottomedges of the pastry overthe filling. Starting at the top,lay the pastry strips over the filling,taking one from each side, to crosslike a plait. Now brush the top allover with the last of the egg.

10. Bake for 35-40 mins or untilgolden.

11. Serve hot or cold withbaked beans or salad (step 6).


Nutrition Information:

 

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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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