Sweet Chilli Sausage Plait

Sweet Chilli Sausage Plait is a delicious mix of sausage meat, carrot, red onion, green chillies and sweet chilli sauce all wrapped up in a puff pastry plait.

In celebration of British Sausage Week which runs from 2 – 8 November, I decided I wanted to make a sausage plait which became this Sweet Chilli Sausage Plait. I have to admit that I’ve been intrigued by them ever since watching Nanny Pat on The Only Way is Essex as it seems to be her signature dish. (Did I just say that in public?)

So wanting to come up with my own take on the humble sausage plait I decided to give it a makeover tailoring it to my family’s taste. Being big lovers of chilli and not wanting to make it too hot for my daughter, I embarked on a fusion of Asian and British cuisine by making a Sweet Chilli Sausage Plait.

If you like things hotter you could always add the seeds from the green chilli to notch up the heat! To counteract the chilli I added some grated carrot and red onion for sweetness and then finished off with a layer of Thai sweet chilli sauce before wrapping in pastry.

I’m pleased to say this sausage plait went down a storm and has already been repeated. Serve it hot or cold (leftovers taste great and perfect for a picnic)! Enjoy with baked beans or a salad and then sit back and wait for the compliments!

For more British Sausage recipe ideas you might like to check out the following:

• Scrumptious Chipolata Tagliatelle – Fab Food 4 All
• Turkey Meatloaf – Fab Food 4 All
• Boston Baked Beans & British Bangers – Kavey Eats
• Sticky Glazed Honey & Mustard Glazed Sausages – Lovely Appetite
• Slow Cooked Pork Sausage, Cranberry & Green Lentil Stew – Foodie Quine
• Super Sticky Sausages with Creamy Mustard Pasta – Munchies & Munchkins
• Cowboy Stew – The Hedge Combers
• How to make Tagliatelle and a Sausage & Tomato Sauce – The Foodie Couple Blog

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Sweet Chilli Sausage Plait

Sweet Chilli Sausage Plait is a delicious mix of sausage meat, carrot, red onion, green chillies and sweet chilli sauce all wrapped up in a puff pastry plait.

Course Main, picnic

Cuisine British

Keyword pastry, puff pastry, sausagemeat

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 - 5

Author Camilla Hawkins

Ingredients

• 400 – 450g Pack of good quality pork sausages min 90% pork, skinned
• 1 Medium carrot grated
• 1 Medium red onion finely chopped
• 1 Large green chilli finely chopped (seeds removed)
• 1 Clove garlic crushed
• 3 tbsp Dry natural breadcrumbs
• 1 tbsp Thai sweet chilli sauce
• Ready rolled puff pastry sheet cut to 25cm x 30cm
• 1 Egg whisked for egg wash

Instructions

• Pre-heat the oven to 200°C.
• Place the first 6 ingredients into a bowl and mix together thoroughly with your hands.
• Place the pastry sheet onto baking paper on a baking sheet.
• Place sausage meat in the centre and form a brick shape leaving a 3cm gap at either end.
• Spread the Thai sweet chilli sauce over the sausage meat.
• Cut strips measuring 1.5cm at an angle along both sides and trim the two ends to form flaps.
• Fold one end flap over the sausage meat and then fold over the strips in alternate layers to form a plait, moistening the tips with water to secure.
• Finish by tucking in the end flap and brushing the pastry with egg wash.
• Bake in the oven for 35 – 40 minutes until golden brown and sausage meat is cooked.
• Serve hot or cold.