Sausage Plait | Giant Sausage Roll Recipe

sausage meat

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry is healthier and homemade can be more cost-effective.

Get the sausage meat into a bowl.

Add fresh parsley, salt, pepper, garlic powder, onion powder, and half of the panko breadcrumbs to the bowl.

Add 1 tablespoon of tomato puri to the mixture.

Mix everything together using your hands until well combined.

Add the remaining half of the breadcrumbs and mix again until combined.

Shape the mixture into a cylindrical log shape.

Take the puff pastry out of the fridge and let it sit for 15-20 minutes before rolling out.

Roll out the puff pastry on a floured surface.

Place the sausage meat log in the center of the pastry, leaving gaps at the top and bottom.

Cut slits in the pastry at the bottom and top to allow it to flap over the sausage meat.

Trim excess pastry from the sides to maintain a balance between sausage meat and pastry.

Make diagonal slits on each side of the pastry for a plaited effect.

Overlap the slits to create the plaited appearance on top of the sausage roll.

Transfer the sausage roll onto a flat oven tray.

Glaze the pastry with 1 beaten egg and 1 egg yolk using a brush.

Bake in the oven for about 30 minutes at 200°C (400°F) or Gas Mark 6.

If the pastry gets too dark, cover it with foil halfway through baking.

Let the sausage roll cool for about an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary