Mary Berry Sausage Plait is a classic British recipe that features a flaky pastry crust filled with seasoned sausage meat, onion, and herbs. It’s easy to make, and you can serve it hot or cold, with a salad or some gravy.
In this article, I’ll show you how to make Mary Berry’s sausage plait recipe from scratch, with step-by-step instructions and tips. You’ll learn how to prepare the pastry, the filling, and the plaiting technique. You’ll also find out how to store and reheat the sausage plait, and some variations you can try.
What is Mary Berry’s Sausage Plait?
Mary Berry’s Sausage Plait is a delightful British dish that combines the richness of sausage meat with the light, flaky texture of puff pastry. This savory pie features a braided pastry exterior, enveloping a seasoned mixture of sausage, onion, and herbs. It’s an elegant twist on the classic sausage roll, presenting a more sophisticated and visually appealing dish that is both satisfying and versatile, suitable for various occasions.
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Why You Love this Recipe
- Simple Ingredients: Uses readily available ingredients, making it convenient to prepare.
- Versatility: Perfect for both formal and casual gatherings, and can be served hot or cold.
- Customizable: Easily adaptable with different herbs, cheeses, or fillings to suit your taste.
- Impressive Presentation: The plaited design offers a visually appealing dish that is sure to impress guests.
- Family-Friendly: A hit with both adults and kids, making it a great family meal option.
Ingredients Needed to Make Mary Berry Sausage Plait?
To make Mary Berry’s sausage plait recipe, you’ll need the following ingredients:
Puff Pastry:
- Option 1: One 500g block of ready-made puff pastry (requires rolling into a rectangle of about 40 x 30 cm).
- Option 2: One 375g sheet of ready-rolled puff pastry (trim to a rectangle of 40 x 30 cm).
Sausage Meat:
- Quantity: 450g of good-quality sausage meat (Choose from beef, chicken, or turkey. Alternatively, use your favorite sausages, removing the skins).
Onion:
- Quantity: One medium onion, finely chopped (Feel free to use white, yellow, or red onions, or substitute with finely chopped leek, spring onion, or shallot).
Herbs and Seasoning:
- Herbs: About 2 tablespoons of chopped fresh herbs or 2 teaspoons of dried herbs. Mary Berry suggests sage, thyme, and parsley, but you can choose others like rosemary, oregano, or basil.
- Additional Seasoning: Salt and pepper to taste, with optional spices like paprika, cumin, or fennel seeds.
Egg (for Glazing):
- Quantity: One egg, beaten. Optionally, mix it with a splash of milk or water to thin it out for easier brushing.
Preparation Notes
- Puff Pastry: If you’re not making your own, ready-made puff pastry is a convenient and time-saving option.
- Sausage Meat: Ensure the sausage meat is well-seasoned for the best flavor.
- Herbs: Fresh herbs add a more vibrant flavor, but dried herbs are a convenient alternative.
Instructions to Make Mary Berry Sausage Plait
To make Mary Berry’s sausage plait recipe, follow these steps:
Step 1: Preheat the Oven and Line a Baking Tray
Preheat your oven to 200°C/180°C fan/gas mark 6, and line a large baking tray with some baking paper. This will prevent the pastry from sticking to the tray, and make it easier to transfer the sausage plait to a serving plate.
Step 2: Prepare the Pastry
If you’re using a block of puff pastry, roll it out on a lightly floured surface into a rectangle of about 40 x 30 cm. If you’re using a sheet of ready-rolled puff pastry, trim it to the same size. Transfer the pastry to the prepared baking tray, and prick it all over with a fork. This will prevent the pastry from puffing up too much in the oven, and create a flatter base for the filling.
Step 3: Prepare the Filling
In a large bowl, mix together the sausage meat, onion, herbs, salt, and pepper, until well combined. You can use your hands or a wooden spoon to do this, but make sure the mixture is evenly distributed and smooth. You don’t want any lumps or gaps in the filling.
Step 4: Shape the Filling
Spoon the filling onto the pastry, and spread it evenly over the middle third of the pastry, leaving a 2 cm border around the edges. You can use a spatula or a knife to do this, but make sure the filling is compact and level. You don’t want any air pockets or unevenness in the filling.
Step 5: Cut the Pastry
Using a sharp knife or a pizza cutter, cut the pastry on either side of the filling into diagonal strips of about 2 cm wide. You should have about 10 to 12 strips on each side, depending on the size of your pastry. Make sure the strips are equal in length and width, and that they reach the edge of the filling.
Step 6: Plait the Pastry
Starting from the top, fold the pastry strips over the filling, alternating from left to right, and overlapping them slightly. This will create a plaited or braided effect over the filling. Tuck the ends of the strips under the filling, and press them lightly to seal. You should have a neat and tidy sausage plait, with no gaps or holes in the pastry.
Step 7: Brush the Pastry
Brush the pastry all over with the beaten egg, making sure to cover the edges and the corners. The egg will help to seal the pastry and give it a nice golden and glossy finish. You can also sprinkle some sesame seeds or poppy seeds over the pastry, for some extra crunch and flavor.
Step 8: Bake the Sausage Plait
Bake the sausage plait in the preheated oven for 25 to 30 minutes, or until the pastry is puffed up, golden, and crisp, and the filling is cooked through. You can check the doneness of the filling by inserting a skewer or a knife into the center and making sure it comes out clean and hot. If the pastry is browning too quickly, you can cover it loosely with some foil, to prevent it from burning.
Step 9: Cool and Serve the Sausage Plait
Remove the sausage plait from the oven, and let it rest on the baking tray for 10 minutes, before transferring it to a serving plate or a cutting board. You can serve the sausage plait hot or cold, with a salad or some gravy, or on its own. You can also cut it into slices or wedges, and serve it as a snack or an appetizer.
What Do I Serve With Mary Berry Sausage Plait
- Salads: A fresh green salad or a tangy coleslaw pairs well for a balanced meal.
- Vegetable Sides: Roasted vegetables or a steamed vegetable medley complement the richness of the sausage plait.
- Sauces: Offer gravy, mustard, or chutney on the side for added flavor.
- Bread: Serve alongside crusty bread or rolls for a hearty meal.
Pro Tips to Make the Perfect Mary Berry Sausage Plait
- Quality Ingredients: Use high-quality sausage meat for the best flavor.
- Even Filling Distribution: Ensure the filling is evenly spread for consistent flavor in every bite.
- Chill the Pastry: Keep the puff pastry chilled until used for easier handling.
- Golden Finish: Brush the pastry with egg wash for a beautiful golden color.
- Don’t Overfill: Avoid overfilling to ensure the pastry cooks evenly and seals properly.
How Do I Store Coronation Chicken Leftovers?
In the Refrigerator:
- Airtight Container: Store in an airtight container to keep it fresh.
- Duration: It can be refrigerated for up to 3 days.
- Serving Suggestion: Serve cold or at room temperature for the best flavor.
In the Freezer:
- Freezer-Safe Container: Use a freezer-safe container to avoid freezer burn.
- Freezing Time: Can be frozen for up to a month.
- Thawing: Thaw in the refrigerator overnight before serving.
How do I reheat Mary Berry Sausage Plait:
Microwave Method:
For a quick reheating option, slice the sausage plait and arrange the pieces on a microwave-safe plate. Cover them with a paper towel to retain moisture. Microwave on high for about 2 to 3 minutes, or until thoroughly heated. If the pastry feels dry, lightly sprinkle water on it before microwaving.
Oven Method:
If you prefer a crispier texture, preheat your oven to 180°C (160°C fan-assisted, or gas mark 4). Place the sausage plait on a baking tray lined with parchment paper. Cover it loosely with aluminum foil to prevent over-browning. Bake for 15 to 20 minutes, or until it’s heated through and the pastry is crisp. For an extra golden finish, you can brush the pastry with a bit of beaten egg before reheating.
Variations of Mary Berry’s sausage plait recipe
You can customize Mary Berry’s sausage plait recipe to suit your taste and preferences, by changing the ingredients or adding some extras.
Here are some ideas you can try:
- Cheese: You can add some grated cheese to the filling, such as cheddar, mozzarella, or parmesan, for some extra flavor and gooeyness. You can also sprinkle some cheese over the pastry, before baking it, for some extra crunch and meltiness.
- Vegetables: You can add some chopped or grated vegetables to the filling, such as carrot, zucchini, mushroom, or spinach, for some extra color and nutrition. You can also use some vegetable stock or tomato paste to moisten the filling if it’s too dry.
- Fruit: You can add some chopped or dried fruit to the filling, such as apple, apricot, cranberry, or raisin, for some extra sweetness and tanginess. You can also use some fruit jam or chutney to glaze the pastry, before baking it, for some extra shine and flavor.
- Nuts: You can add some chopped or ground nuts to the filling, such as walnuts, almonds, or pistachios, for some extra crunch and protein.
Nutrition value (per serving):
- Calories: Approximately 450-500 kcal
- Protein: 20g
- Carbohydrates: 30g
- Fat: 14.4g
- Saturated Fat: 7.4g
- Fiber: 1g
- Sodium: 311mg
- Sugar: 0.7g
Conclusion
Mary Berry’s sausage plait is a perfect dish for any occasion, whether you want to impress your guests, feed your family, or enjoy a tasty snack. It’s easy to make, with ready-made puff pastry and flavorful sausage meat, and it looks stunning with its plaited crust. You can customize it with your favorite herbs, cheese, or other ingredients, and serve it with a variety of sides. It’s also great for leftovers, as you can store it in the fridge or freezer, and reheat it in the microwave or oven. Try this recipe today, and enjoy a slice of British comfort food.