Sausage Plait with Bacon, Apple and Caramelised Onions

An epicurean adventure to: The United Kingdom

This classic British sausage plait recipe, or 'Poor Man's Wellington' is the kind of dish that needs no special occasion - it's perfect on all 365 days of the year!

Whether it's for a picnic, a street party or just a satisfying addition to your daily lunch, it's a hit with the whole family, especially the kids who see it as a fun-looking supersized sausage roll.

We've given this traditional favourite a little upgrade with slowly caramelised onions, apple and crispy-fried smoked bacon. Yes, this is no ordinary run-of-the-mill sausage plait and we love it!

While it may look all fancy and complicated, don't be fooled. You don't need to be a pastry whiz to make this sausage plait. So, if you want to impress everyone with your "exceptional pastry skills" when you full well know you don't have any, this recipe is for you!

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Sausage meat

While pork sausage meat is a hassle-free choice, feel free to use your favourite good quality sausages by removing the skins.

If your pork sausages have added sweetness already mixed in, like apple or caramelised onions, you might want to cut the sugar in the recipe to one teaspoon instead of two.

For a meat-free alternative, consider using something like Quorn's sausage patties. Simply match the weight (400g) to the sausage meat quantity in this recipe. Also substitute the smoked bacon with a comparable meat-free alternative.

Ready-rolled puff pastry

Shop-bought, ready-made puff pastry is always a convenient option. When buying, look for the buttery puff pastry in sheet format, tightly rolled in paper and packaged in an elongated box.

In the UK, most standard packets of puff pastry from various brands weigh approximately 320g. Aim for around this weight. A slight variation of a few grams won't make a big difference.

Some popular brands are:

Jus-Rol - United Kingdom

Pampas - Australia

Today - South Africa

Pepperidge Farm - USA.

Just make sure it's puff pastry and not shortcrust pastry.

Alternatively, opt for a block of unrolled puff pastry of similar weight. Roll it out into a rectangle measuring approximately 36cm x 30cm (12" x 14").

Smoked bacon

Can be substituted with bacon lardons or cubed pancetta of similar weight.

For a vegetarian version, substitute the smoked bacon with a comparable meat-free alternative.

Fresh sage

Sage and pork are a heavenly duo, especially around Chrismas time! But, feel free to experiment with your favourite fresh herbs - thyme, rosemary or parsley all work beautifully.

Step-by-step instructions

1. Slice the onion and dice the apple and the bacon into small cubes.

2. In a large bowl, add the pork sausage meat, breadcrumbs, chopped sage, salt and black pepper. Use a fork to break up the sausage meat, loosely combining it with the other ingredients.

3. Heat the oil over medium-high heat in a large frying pan. Add the bacon and fry until golden brown and starting to crisp. Remove the bacon, leaving the oil in the pan. Set the bacon aside.

4. Reduce the heat to medium-low and add the sliced onions. Cover the pan with a lid and let the onions cook undisturbed for 5 minutes.

5. After the initial 5 minutes, remove the lid and continue cooking the onions for an additional 5 minutes over low heat, stirring frequently. Be cautious not to let the onions burn, they should only gently caramelise.

6. Add the diced apple to the partially caramelised onions, along with the sugar and sherry vinegar.

7. Continuing over low heat, cook the apples with the onions for an additional 8-10 minutes, stirring frequently. The apples should soften slightly and take on a light golden brown colour. Remove the mixture from the heat and let it cool for 2-3 minutes.

8. Transfer the caramelised onions and apples to the bowl containing the sausage meat mixture.

9. Use your hands to thoroughly mix the ingredients, ensuring everything is evenly combined.

10. Preheat the oven to 180C/350F/gas mark 4 and line a baking sheet with baking paper.

11. Take the puff pastry sheet out of the box and wrapper, then unroll it on a piece of parchment paper or a lightly floured surface. Use a rolling pin to slightly increase its size to approximately 36cm x 30cm (12" x 14").

12. Spread the sausage filling along the length of the centre of the pastry, shaping it into a rounded, long sausage shape. Leave about 2.5cm (1") gaps on both ends (this open pastry will be folded over the ends to seal the plait).

13. With a sharp knife, cut the pastry at a slight diagonal on either side of the filling into 2cm (0.8") strips, ensuring the cuts are aligned and that there is an equal number on each side.

14. In a small bowl, whisk together the egg yolk and milk. Using a pastry brush, apply the egg wash to the entire surface around the meat.

15. Trim any excess pastry from both ends, leaving a small flap next to the meat to fold over and seal the plait.

16. Fold the top and bottom flaps of pastry over the filling.

17. Begin at the top, laying the diagonal strips over the filling, taking one from each side to form a crossed plait. If necessary, remove the first two 'short' strips of pastry if they interfere with your plaiting process.

18. When you reach the end, ensure any loose strips are tucked in underneath the roll or securely pasted down with the egg wash.

19. Now, brush the entire top surface with the remaining beaten egg.

20. Generously sprinkle poppy seeds or sesame seeds over the entire surface and transfer the plait into the prepared baking tray.

21. Bake the sausage plait in the preheated oven for 35 minutes or until the top is a deep golden brown and the pastry is puffed up and flaky.
    
    To test for doneness, insert a metal skewer into the centre of the sausage meat, hold it for 5 seconds and then place it against your inside wrist. If you can't hold it for longer than a second before it burns, it's done. If it feels cooler, bake for a few more minutes, but keep a close eye on it.

22. Serve hot or cold, sliced into generous portions. Pair it with a green salad, any form of potatoes or classic baked beans.

Variations

• Replace pork sausage with vegetarian alternatives like Quorn or plant-based sausages.

• Add shredded cheese (cheddar, mozzarella or your favourite) to the sausage meat mixture.

• Experiment with various herbs like thyme, rosemary or parsley.

• Mix in diced jalapeños, red chilli flakes or your preferred spicy ingredient for a fiery version.

• Integrate dried fruits like apricots or cranberries into the sausage mixture.

• Add sautéed mushrooms.

• Add chopped nuts (such as almonds or walnuts) or seeds (like sunflower or pumpkin) for a crunchy texture.

• Brush the top of the meat with Dijon mustard before baking for a tangy finish.

• Combine crumbled feta and spinach with the sausage meat for a Greek-inspired variation.

• Add cubes of black pudding.

What to serve with a sausage plait

• A simple green salad or cold pasta salad like curry noodle salad or pasta fredda.

• Potatoes in any form, like baked potatos, chips, wedges, potato salad, roast potatoes or Parmentier potatoes.

• Baked beans.

• Coleslaw.

• Mustard dip, chutney, a dollop of apple sauce or red onion relish.

• Cranberry sauce for a festive element.

• This plait makes for great picnic food, so serve alongside other appetisers like sausage rolls, sandwiches and mini cakes.

Storage, reheating and freezing

Storage

Once cooled, store the sausage plait in an airtight container in the fridge. It can be refrigerated for up to 3-4 days, maintaining its freshness and flavour.

Reheating

To reheat, preheat your oven to 180°C (350°F) and warm the sausage plait for about 10-15 minutes until heated through. Alternatively, microwave individual slices for a quick warm-up but it will make the pastry soggier.

Freezing

For longer storage, the sausage plait can be frozen. Wrap it securely in cling film or foil or place it in a freezer-safe container.

It can be frozen unbaked or baked.

If unbaked, ensure it is thoroughly defrosted before baking according to the original instructions. Baked sausage plait can be frozen in slices. Reheat from frozen in the oven until piping hot.

More British recipes with puff pastry

Creamy chicken and leek pies

Easy chicken sausage rolls

Cheese and onion pasties

Mini butter chicken pies

Mini sausage rolls with chorizo