Giant Sausage Roll Plait Recipe

How to make a Giant Sausage Roll Plait

Method

  1. Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with foil. Lightly sprayed with olive oil.
  2. In a moderate frypan, sauté the onion and garlic in the oil until softened but not browned. Add the rosemary to pan and stir in, leave for one minute. Stir again and remove from the heat.
  3. Break up the bread into chunks and place in a blender or food processor. Whizz until crumbs are formed.
  4. Use a small, sharp knife to slit the sausage skins lengthways and remove the meat, discarding the skins.
  5. Add the sausage meat to the onion mixture, into a large mixing bowl. Add the breadcrumbs. Season with freshly ground salt and black pepper and mix well.
  6. Reserve around 1 tablespoon of beaten egg for glazing and add the remainder to the sausage meat filling.
  7. Then join 2 of the pastry sheets together, by carefully pressing the edges together with your fingers. Place the filling down the centre ⅓ of the pastry, leaving around 3cm pastry free at the top and bottom.
  8. To make the plait, cut the pastry on either side of the filling, at a slight diagonal, at approximately 1.5cm intervals.
  9. Use half the reserved egg to brush over the pastry.
  10. Fold over the pastry at the top and bottom and then, starting at the top, take pastry strips from alternate sides and overlap to cross like a plait.
  11. Brush with the remaining egg.
  12. Place on a baking tray and cook in oven for around 35-40 minutes until cooked through and golden brown.