Please see step-by-step photo guide in blog post if you get stuck on cutting and plaiting

• Slice the onion and dice the apple and the bacon into small cubes.
  1 large onion, 1 large eating apple, 150 grams (5 oz) smoked bacon, diced
• 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.
  400 grams (14 oz) pork sausage meat, 40 grams (1½ oz) breadcrumbs, 2 tablespoons finely chopped sage, ¼ teaspoon salt, ½ teaspoon black pepper
• 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.
  1 tablespoon oil, for frying
• 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.
• 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.
• Add the diced apple to the partially caramelised onions, along with the sugar and sherry vinegar.
  2 teaspoons sugar, 2 teaspoons sherry vinegar
• 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.
• Transfer the caramelised onions and apples to the bowl containing the sausage meat mixture.
• Use your hands to thoroughly mix the ingredients, ensuring everything is evenly combined.
• Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with parchment paper.
• Take the puff pastry out of the box and wrapper, then unroll it on a piece of parchment paper. Use a rolling pin to slightly increase its size to approximately 36cm x 30cm (12" x 14").
  320 grams (11 oz) ready-rolled puff pastry
• Spread the sausage meat mixture along the length of the pastry, shaping it into a long, rounded sausage shape. Leave about 2.5cm (1") gaps on both ends (this open pastry will be folded over the ends to seal the plait).
• 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.
• 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.
  1 egg yolk, 1 tablespoon milk
• Trim any excess pastry from both ends, leaving a small flap next to the meat to fold over and seal the plait.
• Fold the top and bottom flaps of pastry over the filling.
• Begin at the top, laying the pastry 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.
• When you reach the end, ensure any loose strips are tucked in underneath the roll or securely pasted down with the egg wash.
• Now, brush the entire top surface with the remaining egg wash.
• Generously sprinkle poppy seeds or sesame seeds over the entire surface and transfer the plait into the prepared baking tray.
  sesame or poppy seeds for sprinkling
• 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.
• Serve hot or cold, sliced into generous portions. Pair it with a green salad, any form of potatoes or classic baked beans.