Mary Berry Sausage Plait Recipe

Mary Berry Sausage Plait is a golden and savory pastry popular for its decorative braided appearance and juicy herbed pork filling. Ideally, the puff pastry should be kept chilled until the very last moment to ensure it puffs up into crisp, distinct layers in the oven.

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Mary Berry Sausage Plait Ingredients

For the Filling

• 450g (1lb) high-quality sausage meat (or sausages, skins removed)
• 1 small onion, peeled and finely chopped
• 1 small apple (e.g., Cox or Granny Smith), peeled, cored, and grated
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

For the Pastry

• 1 x 375g (13oz) block ready-made puff pastry (or ready-rolled sheet)
• 1 egg, beaten (for glazing)
• 1 tsp sesame seeds or poppy seeds (optional)

How To Make Mary Berry Sausage Plait

1. Prepare the filling: In a large bowl, combine the sausage meat, chopped onion, grated apple, sage, parsley, salt, and pepper. Use your hands to mix everything together thoroughly until the apple and onion are evenly distributed throughout the meat.
2. Roll the pastry: Preheat the oven to 200°C (180°C Fan/Gas 6). On a lightly floured surface, roll out the puff pastry block into a rectangle measuring approximately 30 x 35cm (12 x 14in). If using a ready-rolled sheet, unroll it.
3. Position the meat: Place the pastry on a baking sheet lined with baking parchment. Mould the sausage meat mixture into a long sausage shape down the center of the pastry rectangle, leaving a border of about 8cm (3in) of pastry clear on either side and 2cm at the top and bottom.
4. Cut the strips: Using a sharp knife, make diagonal cuts in the pastry on both sides of the sausage meat, spacing them about 2cm apart. Cut from the meat outwards to the edge of the pastry.
5. Plait the pastry: Brush the pastry strips and the top/bottom edges lightly with the beaten egg. Fold the top and bottom ends of the pastry over the ends of the meat to seal. Then, alternately fold the pastry strips over the filling, crossing them over each other to create a plait or braid effect down the length of the roll.
6. Glaze and bake: Brush the entire plait generously with the remaining beaten egg. Sprinkle with sesame seeds if using. Bake in the preheated oven for 35–40 minutes until the pastry is puffed and deep golden brown, and the sausage meat is cooked through.
7. Cool: Allow the plait to cool on the baking tray for 5–10 minutes before slicing. It can be served warm or cold.

Recipe Tips

• The Apple: Adding grated apple is a classic Mary Berry touch. It adds moisture and a subtle sweetness that complements the pork beautifully, keeping the filling juicy.
• Sausage meat: Buy the best quality sausage meat you can afford, or buy premium pork sausages and skin them. Cheaper meat often releases a lot of water and fat, which can make the pastry base soggy.
• Tight Plaiting: When braiding the pastry strips, pull them slightly taut over the meat so there are no large gaps. This keeps the juices inside the pastry.
• Checking doneness: If the pastry is browning too fast before the 35 minutes are up, cover the plait loosely with foil to prevent burning while the meat finishes cooking.

What To Serve With Mary Berry Sausage Plait

This versatile dish works for lunch, dinner, or picnics.

• Piccalilli or Chutney: The vinegar cuts through the rich pork.
• Coleslaw: A creamy, crunchy side.
• Green Salad: Simple leaves with a vinaigrette.
• Potato Salad: Makes for a hearty picnic spread.

How To Store Mary Berry Sausage Plait

• Refrigerate: Store the cooled plait in foil or an airtight container in the refrigerator for up to 3 days.
• Freeze (Unbaked): Assemble the plait, wrap in cling film, and freeze for up to 3 months. Glaze and bake from frozen (add 10–15 minutes to cooking time).
• Freeze (Baked): Freeze cooked slices. Thaw at room temperature.
• Reheat: To re-crisp the pastry, warm in a 180°C oven for 10–15 minutes. Avoid microwaving.

Mary Berry Sausage Plait Nutrition Facts

• Calories: 480kcal
• Protein: 14g
• Carbohydrates: 32g
• Fat: 34g
• Saturates: 12g
• Sugar: 2g
• Salt: 1.4g

Nutrition information is estimated per slice (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Sausage Cassoulet Recipe
• Mary Berry Sausage Lasagna Recipe
• Mary Berry Sausage Supper Recipe