Via BBC Good Food

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

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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