For British Sausage Week
, why not try a fusion of cuisines? Camilla shows how simple it is to make a sweet chilli sausage plait.
In celebration of British Sausage Week which runs from 4 – 10 November, I decided I wanted to make a sausage plait. I have to admit that I’ve been intrigued by them ever since watching Nanny Pat on The Only Way is Essex
as it seems to be her signature dish. (Did I just say that in public?)
So wanting to come up with my own take on the humble sausage plait I decided to give it a makeover tailoring it to my family’s taste. Being big lovers of chilli and not wanting to make it too hot for my daughter, I embarked on a fusion of Asian and British cuisine by making a Sweet Chilli Sausage Plait. If you like things hotter you could always add the seeds from the green chilli to notch up the heat! To counteract the chilli I added some grated carrot and red onion for sweetness and then finished off with a layer of Thai sweet chilli sauce before wrapping in pastry.
I’m pleased to say this dish went down a storm and has already been repeated. Serve it hot or cold with baked beans or a salad and then sit back and wait for the compliments!
Sweet Chilli Sausage Plait
Makes 4 servings
400 – 450g pack of good quality pork sausages (min 90% pork), skinned
1 Medium carrot, grated
1 Medium red onion, finely chopped
1 Large green chilli, finely chopped (seeds removed)
1 Clove garlic, crushed
3 tbsp Dry natural breadcrumbs
1 tbsp Thai sweet chilli sauce
Ready rolled puff pastry sheet, cut to 25cm x 30cm
1 Egg, whisked for egg wash
Pre-heat the oven to 200°C.
Place the first 6 ingredients into a bowl and mix together thoroughly with your hands.
Place the pastry sheet onto baking paper on a baking sheet.
Place sausage meat in the centre and form a brick shape leaving a 3cm gap at either end.
Spread the Thai sweet chilli sauce over the sausage meat.
Cut strips measuring 1.5cm at an angle along both sides and trim the two ends to form flaps.
Fold one end flap over the sausage meat and then fold over the strips in alternate layers to form a plait, moistening the tips with water to secure.
Finish by tucking in the end flap and brushing the pastry with egg wash.
Bake in the oven for 35 – 40 minutes until golden brown and sausage meat is cooked.
Serve hot or cold.
Inspired? For more delicious sausage recipes visit Great British Chefs collection.
Thank you Danielle, happy plaiting:-)
6 November 2013
Looks so yummy - thanks for the pictures too as I wouldn't have a clue how to do the plaiting! Have got all the ingredients in so will have a go this week! xxx
5 November 2013
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