Baking · Main Meals

Sleeping Beauty’s Sausage Plait

Imagine you are a Disney princess, something I’m sure many of us female readers did A LOT when we were younger. After having your finger pricked on an enchanted spindle, falling asleep for thousands of years and finally waking up to find some stranger kissing you, I would assume you’d want some pretty solid food! Not to mention the fact that you have to struggle through centuries worth of thorns growing around the castle, just to get out!

This is my take on Sleeping Beauty’s first meal – a substantial delicious and warming (abandoned for thousands of years, it’s going to get a bit chilly in there!) sausage plait. Quick to rustle up (particularly if you use the cheat suggestions provided, this will give her enough energy to sort out her life, in what I would assume is now some sort of futuristic dystopia that would make Enchanted look like a piece of cake, whilst the pastry thorn branches remind her that yes, it did just happen!

Sausage Plait whole

There are two ways of doing this: complicated and cheat. In the complex way, you make you own puff pastry and sausagemeat filling. In the cheats way, you use shop-bought puff pastry and remove the skins from a nice packet of good-quality sausages. This is the cheats way but can be easily adapted, including adding your choice of vegetarian stuffings.

Sausage plait detail

Sleeping Beauty’s Sausage Plait 

Ingredients:

  • 1 sheet of puff pastry (recipe here)
  • 1 pack good quality sausages, skins removed
  • 1 small onion, finely chopped
  • A handful of parsley, finely chopped
  • Salt and pepper to taste
  • 1 egg, beaten.

Instructions:

Saute the onions in a small pan until softened. Mix the onions and sausagemeat together and season with salt and pepper. Add the chopped parsley and stir well to combine.

Line a baking tray with parchment paper and roll out the puff pastry to form a long rectangular sheet. Shape the sausage meat filling into a long roll and place in the middle of the pastry. Cut the edges of the pastry into strips and use these to form a basic plait, crimping any gaps with your fingers to ensure that there are no holes from which the juices could leak out. Use the remaining scraps to cut out leaves and stems to decorate the top with.

Brush with the beaten egg and bake for 30 minutes at Gas Mark 6 until golden brown and crispy If it starts to burn, cover with foil.

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