Stupidly proud of this sausage plait

[Carrotpuree]

I have made my first sausage plait, am super proud of myself. The children won’t eat the damm thing, but what have you made that you are super proud of? I am going to be your biggest cheerleader 📣

It looks delicious, well done!

That looks yummy. I haven't had/made one in ages. My DC love it with baked beans.

That looks fabulous!! Well done

Ooh I'd kind of forgotten about sausage plaits . Yours looks lovely! I'm always proud of nice soups I've made. Homemade soups always feel like more than the sum of their parts to me - a bit like alchemy .

I'm also always pleased with my cinnamon buns, bakewell tart and plaited loaf (don't make that very often though, as it's so much easier to just use the breadmaker!)

That looks fab! We'll done, you! I'm always proud when I make bread:-)

Looks delicious. I love a sausage plait but no one else in the house would eat it so I would end up eating it all myself.

This is my biggest achievement, cooking wise: Halloween last year. From scratch!

Um, what's a sausage plait?

Arghh - as proud of my dc as I am, I didn’t mean to post those pictures. Have reported my post 🤦🏻‍♀️

I made a stellar toad in the hole for lunch today. I considered taking a photo; it was magnificent.

Um, what's a sausage plait?

It's like a great big sausage roll (which you slice to serve multiple people). Sausagemeat on the inside, puff pastry around the outside, with the edges of the pastry sliced into strips and plaited across the top.

That looks delicious, just add mash and beans.

@iamagenius

Sausage plait - sausage meat, chopped onion, seasoning to taste shaped into a long brick shape. Place on rolled out flaky pastry. Now comes the tricky part. At the top and bottom (shorter ends) cut a flap a little bit wider than the sausage. Down the two long side cut slits through about every cm. Stop them about 1.5cm from the sausage. then, dampen ends of pastry with water. Fold top and bottom flaps in, to enclose sausage meat, then fold over strips alternately to make plait. Glaze with beaten egg, but try not to get too much on the cut pastry edges or pastry won't rise. Place on baking tray and cook at about 200C for about 30mins. Turn heat down if it starts to burn, to cook meat through.

I wish I hadn't clicked on this thread. Now I want a sausage plait. Right now! And I've got a lovely smelling chicken roasting. But all my taste buds want is sausage plait! With chopped onion and apple mixed in with the sausage meat... yum.

I have a toad in the hole cooking - hoping the batter will rise and it looks as good as your sausage plait!

[quote loopylindi]@iamagenius

Sausage plait - sausage meat, chopped onion, seasoning to taste shaped into a long brick shape. Place on rolled out flaky pastry. Now comes the tricky part. At the top and bottom (shorter ends) cut a flap a little bit wider than the sausage. Down the two long side cut slits through about every cm. Stop them about 1.5cm from the sausage. then, dampen ends of pastry with water. Fold top and bottom flaps in, to enclose sausage meat, then fold over strips alternately to make plait. Glaze with beaten egg, but try not to get too much on the cut pastry edges or pastry won't rise. Place on baking tray and cook at about 200C for about 30mins. Turn heat down if it starts to burn, to cook meat through.[/quote]
Thank you so much!!! It sounds delicious. What do you serve it with?

Used to make sausage plait in cooking at school back in the mid seventies.Yours looks fab!

@iamagenius
Well, you've got some carb, so greens/peas/beans and some kind of potato. Mash would be lovely, but I'm into oven baked potato slices at the mo. Especially for old 'new' potatoes that have gone a bit soft

@DreamingOfTheSouthOfFrance
I might have taught you this? Where and when?

@loopylindi I hope it wasn't you as our cookery teacher was a proper old battle-axe In Nuneaton in North Warwickshire from about 1972. To be fair she did a thorough job of teaching us basic skills in a kitchen.

@DreamingOfTheSouthOfFrance. Oh, goodee. Not me then. Time right, place wrong. Thing is, about teaching HEc was that it really was a skill for life, unlike Food Tech which wasn't really, although with all the fuss about UPF there is an argument for making it compulsory in schools again