pork sausage plaitOn the kitchen countertop, I have a cubby hole (of sorts) where I stash recipe clippings or where scraps of paper with my scribbled recipes rest.  Every once and a while I do a clearout.  The other day I was tidying the countertop space when I saw my scribbled note on pork sausage plait. Don’t ask me how long I’ve had it sitting there waiting to come to life!  A few months ago, possibly longer, I was watching a BBC production, Escape to the Country, and the couple on this particular episode was looking to move to Yorkshire.  The couple was shown how to make pork sausage plait with black pudding and Wensleydale cheese; a dish that was being revived.  And, of course, the quantities never came up.  However, it looked too good not to try, at least once!

In case you’re wondering, in the UK a braid is called a plait (pronounced plat).  Some cooks call the pork sausage plait a poor man’s Wellington or a posh sausage roll.  This dish fondly reminded me of the amazing pork pies I’ve eaten whilst in England.

serves 4 to 6 as an appetizer
puff pastry
1 small red onion, finely chopped
2 cups of mushrooms, sliced
400g your favourite sausage (roughly 4 sausages)
100g black pudding (optional)
1 cup Wensleydale cheese, grated (can use aged cheddar)
fresh sage leaves

Preheat oven to 400f.

onion and mushroom base

Cook onions until soft and add to a bowl. In the same pan cook mushrooms and add to the bowl. Combine onions and mushrooms and cool to room temperature.  Place the puff pastry sheet on a parchment-lined baking tray and add mushroom mixture down the middle. Remove casings from sausage meat, break up and place on top of the mushroom mixture.  If adding black pudding, break it up and place it on top of the mushroom mixture.  Top meat with cheese followed by sage leaves.

Using a knife, cut the pastry into one-inch strips on either side of the meat mixture.  Brush edges with an egg wash.  To make the plait, bring one pastry strip over and do the same for the opposite side. Repeat until the end. Tuck in the top and bottom.  You may need to trim any excess pastry if it looks too thick.  Brush all over with egg wash and pop into the oven for 30 to 40 minutes.  When golden brown, remove from oven and let rest 10 minutes before serving.  Slice and serve.

pork sausage plaitThe Culinary Chase’s Note:  The sausage plait should be eaten warm and tastes, believe it or not, even better cold.  Enjoy!