Sausage Plait

4.7/5 - (11 votes)

Having started my little series on making pastry I decided to use the first batch, rough puff pastry, to make a sausage plait.  But I went further, since I wanted to demonstrate that you could also just use shop bought puff pastry and make the same thing.

So, although the recipe below is simply for one sausage plait the pastry element can be either from my rough puff pastry recipe, found here: or shop bought puff pastry in a block or ready rolled. To demonstrate that I made two.

I prefer home-made unless I can be sure to get hold of all butter puff pastry in the stores and that is not always available.

For the sausage plait I used Lincolnshire sausages and took the filling out of the skins.  Lincolnshire sausages are pork with some sage.  But it is also easy to make your own with finely ground/minced pork and a couple of tablespoons of freshly chopped sage.  Then my recipe also calls for Worcestershire Sauce and chilli flakes as well as garlic powder, and tomato paste.  That all comes together into a wonderfully rich flavour that taste great served hot and equally good served in cold slices for lunch. 

Both of mine turned out very well.  My preference is for the one with rough puff pastry, simply because of the rich buttery flavour of the pastry.  But the shop bought puff pastry worked very well too, so either would be good to serve.

Sausage Plaits

Sausage Plait – Video


  • 1 block of rough puff pastry, made in advance, from this recipe:  or 1 pack of shop bought ready rolled puff pastry.
  • 400g sausage meat(or 400g finely ground/minced pork)
  • 1 tsp finely chopped sage(2 tbsp if using ground pork)
  • 100g fresh bread crumbs( I made mine in the immersion blender)
  • 1 small to medium onion
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • ½ tsp chilli flakes
  • ½ tsp powdered garlic
  • ½ a beaten egg(the other half is used for brushing
  • ½ tsp salt


  1. Finely chop the onion and saute until soft, then leave to cool.
  2. In a large bowl mix the sausage meat with the breadcrumbs, onion, chilli flakes, Worcester sauce, tomato paste, garlic powder, salt and half an egg.
  3. Use your hands to make sure everything is mixed well.
  4. Place the mixture on plastic wrap and shape into a log about 9 inches/23cm long and 3 inches wide.
  5. Place in the fridge while you get the pastry ready.
  6. Preheat the oven to 200C/180C Fan/400F
  7. Flour the work surface and place the pastry dough onto it.
  8. Roll the dough out(if not using ready rolled) to an oblong which is about 13 inches long and about 10 inches wide. Have the long side facing you.
  9. Place the sausage meat in the middle, long side facing you.
  10. If necessary roll the sheet of pastry to make it longer, about 13 inches(to have enough for covering the ends).
  11. Trim the pastry so that the ends are just enough to cover the ends of the sausage.
  12. Cut the sides of the pastry in one inch widths at about 45 degrees.
  13. Trim the ends and place them over the end of the sausage by about an inch, wrapping around the sides too.
  14. Trim so that each strand can go just past half way over the sausage.
  15. Brush the ends of the strips with egg.
  16. Take one strip and place it over the sausage, just slightly overlapping the end.
  17. Take the opposing strip and bring up to overlap the first strip, in the middle of the sausage.
  18. Repeat with the remaining strips ensuring that they overlap each other slightly, so there are no gaps on the top.
  19. Place on a parchment lined baking sheet and brush all over with egg.
  20. Bake in the oven for about 40 minutes, until the sausagemeat is fully cooked and the pastry is a nice golden brown colour.
  21. Remove from the oven and leave for a few minutes, then carefully transfer to another tray to cool completely using a wide spatula to lift as it will still be quite soft.
  22. Serve warm or cold, both taste great.


  1. I usually make a Tuna Plait with the shop bought pastry which is good but I must try your recipe for this Sausage Plait. I may also try it with Cumberland sausage which I prefer over the Lincoln.
    It looks so good, thanks for the recipe and I look forward to try a few more of yours.

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