Sausage Plait

The origins of this recipe are from a 1980's Hamlyn Colour Cookbook that my husband was given when he was a carefree batchelor. It has been tweeked over the years but it remains one of his most popular recipes and hauled out at every festive occasion, normally to great acclaim. It's a simple recipe and you can either make one large plait, or several two-person sized ones. Luckily for me I particularly like the end slices which are normally cut off before serving (cut off and filed straight into my tum!) Great for a buffet and loved by kids and adults alike and it's wonderful hot from the oven, (though I personally prefer it cold).


Sausage Plait
Serves 6

INGREDIENTS
Approx half kilo of sausage meat
1 large onion (finely chopped)
Heaped desert spoon mango chutney
125 grms strong cheddar in small cubes (optional)
Salt & pepper
Approx half kilo puff pastry (frozen or fresh but ALWAYS pre-made, life is too short for puff pastry)
1 egg (beaten for glaze)

METHOD

1. Mix all the filling items thoroughly in a large bowl (I have used a processor at times in the past but think its better mixed by hand as you finish up with larger bits of onion, cheese etc).
2. Roll out the pastry to approximately 25x35cm.
3. Spread filling down centre of pastry
4. Cut short slots down either side running away from the filling.
5. Fold up the sides and overlap on top.
6. Glaze with the egg.
7. Place on a mesh.
8. Cook on gas mk7 for approximately 40 minutes.
9. Cool on a rack until ready to eat

This brings back so many memories of birthdays, christenings, Christmasses and just about every other kind of bash were people bring their 'trademark' contribution for the meal. A memory in every bite.