This Puff Pastry Sausage Plait is a family size sausage roll which is ideal for slicing and serving as part of a main meal or including on a buffet or picnic spread. With simple step by step instructions and just 3 ingredients, this showstopper sausage plait is a breeze to make!
Turn the oven to 160c Fan | 170c | 340f. Line a baking tray with parchment paper or a thin layer of oil.
Roll out 375g Puff Pastry into a roughly 35cm x 25cm rectangle. Or unroll a ready rolled sheet of puff pastry onto a board.
Skin enough sausages to get 1kg Sausage Meat.
Form the sausage meat into a block ¾ of the width of the pastry. Try to make it as even as possible so the ends are the same thickness as the middle. This will make sure everyone gets an even slice when it is cut and it will cook more evenly.
Place the sausage meat block onto the pastry. Position it a little further towards the bottom edge than the top. Try to make sure it is pretty central.
Use a sharp knife to make slits from the top corner of the sausage block to the outside of the pastry. Cut at a slight angle. Repeat until you reach the bottom corner. I found that 6 strips was ideal. Repeat on the opposite side. Make sure to cut the same number of strips. Cut each of the top corners off.
Fold the top of the pastry up and around the top edge of the sausage meat. Repeat with the bottom edge.
Use the cut off corners to cover over the top and bottom edges for extra coverage and to reduce waste.
Start laying the strips over the top of the sausage meat. Alternate the sides and angle them down slightly. Press down the ends of each strip a little.
Move the plait onto the lined baking tray.
Beat 1 Egg in a small bowl and use a pastry brush to wash over all the pastry.
Bake the plait in the oven for 50 to 60 minutes until golden brown and the sausage meat is cooked the whole way through. You may need to stick a metal skewer right into the middle and make sure it is hot to the touch.