Sausage plaits recipe

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makes: 6
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min
(may need an extra 5 mins)
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  • These sausage rolls aren’t nearly as hard to make as they look. Pop a little onion jam and a sausage onto shop-bought pastry and plait.


    • 6 chunky pork and tomato sausages, skins removed
    • 500g all-butter puff pastry
    • 1 x jar onion jam  or fruit chutney
    • 1 egg, beaten with a little milk


    • Preheat the oven to 200ºC/400ºF/Gas Mark 6 and line a baking sheet with baking parchment.

    • Cut the pastry in half lengthways. Roll out on a lightly-floured surface to about 30cm x 10cm.

    • With the longest length of the pastry closest to you, place 3 separate tsp full of jam or chutney, straight onto each pastry half, spacing out evenly, and allowing space between each tsp of jam.

    • Put a skinless sausage on each tsp of jam, vertically.

    • Cut the pastry between the sausages creating 3 sausage pastries from each pastry half.

    • Now cut parallel, diagonal slits either side of the sausages in the pastry about 1cm apart.

    • Lightly brush the pastries with water and then plait/fold the strips alternately over one another to create sausage plaits.

    • Place the sausage plaits on the lined baking sheet and bake in a preheated oven for about 15-20 mins until the pastries are risen and golden.

    • Serve hot or cold with seasonal salad.

    Top tip for making Sausage plaits

    Try this recipe with our apple chutney in place of the onion jam.

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