Have you heard of a sausage plait? I had never heard of one prior to a friend introducing me to this beautiful AND easy meal! Honestly I didn’t even make the connection that “plait” means braid (I guess being a boy mom limited my braid-related vocabulary). But that’s exactly what this meal is, a braided pastry filled with a delicious sausage and apple mixture! It’s so simple to create yet I promise the results will make you look like an expert in the kitchen. When you pull this baby from the oven it will appear like you slaved away baking this showstopper! This lovely meal resembles a mummy of pastry dough which also makes it a perfect entree to serve at a haunted dinner party. I promised I’d share the main event from my spooky soiree…and here is the simple tutorial for creating it!
braided beauty~sausage plait!
the braid definitely creates a mummified appearance…but this yummy meal is also elegant enough for the upcoming holidays! in fact, i served this last year for Christmas!
here’s how you make it…
grab the printable recipe at the end of the post
what you need to get started:
Italian sausage
onion & apple
sage & thyme
puff pastry sheets
milk & pastry brush
parchment paper
kitchen scissors
let’s cook!
saute the chopped onion and apple in some butter until it’s cooked and translucent.
chop your fresh herbs while the onion and apple mixture cools slightly…
put the sausage, herbs & saute in a large bowl…
with your hands, mix all the ingredients until they’re well blended and set aside.
place your thawed puff pastry sheet on a board or a sheet of parchment. it already has a flour coating so i found adding more for rolling wasn’t necessary.
roll the sheet to make a 10 x 11 inch size. (not much bigger than it already is) if you didn’t use parchment for rolling, carefully lift the dough and place it on a parchment-lined jelly roll pan or any pan with sides…
cut slits down both sides of the pastry. i used the creases in the dough as my guide. i didn’t cut beyond that mark…
make a tube of meat mixture down the center of the pastry. press it slightly to keep it in a tidy shape. then trim off some of the excess strips of dough at each end…
this next step might seem tricky but truly once it’s baked it looks great no matter! tuck in the ends of the dough and begin wrapping and cris-crossing the pastry along the meat…
tuck the opposite end in and make sure the strips are secure by pressing them gently. no need to use water or egg to keep them in place.
now we’ll give it a bath…
a milk bath will make the pastry nice and golden brown when it bakes! just give it a light brushing…
and bake in a hot oven for literally 25 minutes! it’s helpful to use a thermometer. when it comes out it looks like this…
once it cools just enough to pick up the parchment, lift the paper from the tray and carefully slide the plait to your serving platter. you can wipe up any excess brown bits or grease before serving!
add some fresh sprigs of herbs to the platter…and serve up the savory goodness!!
serve a sausage plait this holiday!
grab the printable recipe~
- 1 sheet puff pastry dough
- 1 1-2 lb package mild Italian sausage
- 1 small onion chopped
- 1 honey crisp apple peeled, cored and chopped
- 1 Tablespoon fresh sage chopped
- 1 Tablespoon fresh thyme chopped
- pinch of salt
- milk glaze
- Saute apple and onion in a tablespoon of butter until cooked and translucent. Set aside.
- In a mixing bowl, add sausage, herbs and onion mix and stir or mix with your hands until blended.
- Roll pastry dough into a rectangle, slightly larger than it's actual size. Lay the pastry on a parchment lined baking tray with sides.
- Trim sides into strips. Then add the sausage to the center of the dough (between the strips) creating a log.
- Cross the strips over one another across the sausage into a braid, tucking the excess dough under. You can also cut some of the excess off.
- Brush with milk glaze. Bake at 425 degrees for 30 minutes or until it reaches 165 degrees.
pin for later~
Natalie Mayhew
October 25
So many memories, my mom used to make these! I never got to learn all her recipes before I lost her. I’m really looking forward to trying this out. Thank you!
Lori
October 26
Oh this one is super easy!! Every time I make it everyone thinks I bought it somewhere!! 🙂 I hope you love it! xoxo
Sprinkles & Confetti
October 29
Looks like this would have tons of flavor, keeping this easy one for next time we entertain!
Lori
October 31
Oh it’s really so good and easy too! It’s so quick so it’s perfect for entertaining!
Holly Hulke
November 3
I’ve never had one, but all of the ingredients look so good! Would be a great holiday breakfast or appetizer item!
Lori
November 4
It’s so pretty for the holidays! And My friend who shared her recipe said she has halved the recipe and made two skinny ones for appetizers! I want to try that sometime!
Partieswithacause
November 4
This is such a gorgeous dinner idea! I love mummy tie in but I can totally see it being served any time of the year. Thank you for the suggestion
Lori
November 4
Yes! We actually ate it for Christmas last year! It’s so easy to make that we often have it for an everyday meal!
Beth
November 15
Yum! Reminds me of a calzone, but fancier! Can’t wait to make this for our gathering the night before Thanksgiving !
Lori
November 18
Oh it’s such a good recipe and so easy!! Makes me look like I know what I’m doing in the kitchen!
Press Print Party!
November 20
Oh! That looks so good! And easy to make too. I love sausage!
Lori
November 25
It’s one of my favorite go-to meals now! It’s so easy and it looks so special!
Susan- SugarPartiesLA
November 24
This looks so delicious Lori ! I have to try this recipe
Lori
November 25
Oh I hope you do! It’s sooo easy and it looks so pretty!