Eating In Savoury

Sausage Plait – Recipe

March 20, 2015

Sausage rolls are like the Alison Holst or Mary Berry of the edible world. Loved by all ages and welcomed with open arms at any occasion, they rebel against food trends and have stood the test of time. I don’t think there has ever been a time I didn’t love a bit of sausage roll- they were always one of my favourites at birthday parties when I was a kid, and now I still make a beeline for them at the office morning tea.

A couple of months ago, on a rather uneventful afternoon I suddenly had a craving for a sausage roll. It had been a while since we were last acquainted (are they not standard fare at the English office morning tea?) and I just wanted to sink my teeth into some porky pastry comfort. I decided to make my own because, how hard can it be? As it turns out, not very, so I thought I would give the old girl a bit of a makeover and voila, how good does she look now?


Sausage PlaitΒ (adapted from a recipe by Chelsea Winter)

  • 500g pork mince
  • Β½ cup couscous, cooked and cooled
  • 4 rashers streaky bacon, chopped into small pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 cup spinach leaves, chopped (or 4-5 frozen spinach cubes, defrosted)
  • 1 tablespoon tomato paste
  • 2 teaspoons Worchester sauce
  • 1 egg
  • 3-4 sprigs of thyme (leaves only, discard the stalk)
  • Generous seasoning of salt and pepper
  • 1 block of puff pastry (500g)

1. Preheat your oven to 200c.

2. Lightly fry off the bacon, onions, garlic and spinach until cooked then leave to cool.

3. In a large mixing bowl place the pork mince, couscous, tomato paste, Worchester sauce, and egg then add the onion mixture. Season with salt and pepper.

4. Mix until well combined- the easiest way is to get in there with your hands.

sausage filling: pork mince, bacon, spinach, onion, garlic, couscous

5. Roll out the pastry into a 30cm by 40cm sheet.

6. Shape your sausage mixture into a log in the middle of the pastry. Leave enough pastry at each end to fold over the end of your log (approximately 5-7cm) and enough pastry at the sides to fold over the sausage mixture.

7. Starting from the top of the sausage mixture, cut diagonal strips down the length of the log approximately 1.5cm apart.

roll out puff pastry, place sausage filling in the middle and cut the pastry.

8. Fold the pastry over each end then starting from the top, fold each pastry strip over the log, alternating from one side to the other.

Fold the alternating strips over the sausage filling to make the plait.

9. Carefully transfer your sausage roll to a baking tray, egg wash if you want, then bake for around 45 minutes until cooked.


I like to serve mine hot, probably because I just cannot wait to taste it but it’ll be just as good once it’s cooled down to room temperature, and always with a side of tomato sauce. This recipe works well for a simple lunch or dinner with a side salad but either way, I guarantee you it’s a crowd pleaser!

Sausage plait out of the oven, pastry nicely browned.


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  • vdaltonbanks

    Connie this looks so good. I didn’t think a sausage roll could look so pretty!

    • Thank you! I was pleasantly surprised by how easy it is to plait so thought it was definitely worth sharing!

  • Oh god this is the most beautiful sausage roll I’ve ever seen. Almost too good to eat. Almost. x

    • Oh shucks, so kind! I’m on a crusade to lift the beauty profile of the once frumpy sausage roll!

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  • Wonderful, Made this today and got so many nice comments about how good it looked even before they tasted it.
    Thanks for sharing, Ian

    • Thanks Ian, really pleased you enjoyed it – hope there were more nice comments after they tasted it too haha!

  • deedee

    hi: i love this – my butcher used to make individual ones, and i made some without your excellent instructions. i’m have friends over for lunch and i planned to make the one you have posted. and now i just discovered one of them is a vegetarian…so i’m planning to make a sort of falafel filling, perhaps with a tahini sauce…what do you think?

    • Hi Deedee, thanks for checking out the recipe! I’ve never made vegetarian ones myself but I think the falafel type filling is a great idea – I actually had one over the weekend (we also had a classic pork one too) which was very similar to that. I would perhaps add a bit more spinach and maybe even more vegetables like mushrooms or grated carrots to help keep it light and moist!
      I’ve also seen recipes where people use lentils in the filling alongside the vegetables so that could work too! Let me know how you get on and I might have to give it a go too.

  • deedee

    I will. I’ll add some parsley, i think – mushrooms are a good idea…just worried that the ‘store-bought’ pastry might have lard in it; am debating whether to use it and keep mum, or make short-crust, using margarine. I meant to say that your illustrations are superb – a good teacher always goes back with his students to the position of knowing nothing – your step-by-step instructions on the plaiting (which after all is the main delight of these dishes) make everything clear.

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