This is fantastic winter food, warm, hearty and of course sausage. The caramelized onion adds a lovely subtle sweetness and makes the sausage meat have more than just a meaty flavour.
What should I serve with
With this being mainly a winter dish, some roasted vegetables.
If you’re having this in the summer months, then a salad with the plait, either hot or cold.
Storage Tips
I recommend slicing the plait into smaller pieces and wrapping individually in clingwrap and then in an airtight container, The plait then can be kept for up to 3 months.
Please use your judgement, this is only a guide
Yield: 4
Sausage and caramelized red onion plait
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
A caramelized red onion and sausage plait recipe is easy and quick to prepare and tastes great with mashed potatoes, salad or chips.
Ingredients
- 8 sausages, pork with herbs, works best I've found
- 5 tablespoons caramelized onions
- 1 sheet puff pastry
- 1 large egg for egg wash
- 1 small onion, finely diced
Instructions
- Dice the small red onion
- Remove the meat from the sausages and dispose of the skins, placing the extracted meat into a mixing bowl
- Mix the sausages and diced onions in the mixing bowl, adding salt and pepper if you require it.
- Lay the pastry out on the baking tray.
- Spoon the sausage and onion mixture in the centre of the pastry in a sausage shape, leaving about 2” at either end to allow plaiting.
- Spoon on the top of the sausage some caramelized onions.
- Slice the pastry in “slight” diagonal lines away from the meat to the edges of the pastry.
- Plait the pastry over the top of the sausage meat.
- Using a pastry brush, give the pastry an egg and milk wash to make the pastry golden.
- Cook in the preheated oven at 150c (Fan)/ 180c / Gas mark 4 for 40 minutes, test with a metal skewer, hold the tip in the sausage plait for 4sec then remove. If you are unable to touch the hot tip for less than 1 second, the Sausage Plait is cooked.
- Serve with salad or chips.
