Recipes
Egg, cranberry and sausage plait
This giant sausage roll with egg in the middle is great for a picnic or for serving up at a buffet.
This giant sausage roll with egg in the middle is great for a picnic or for serving up at a buffet.
(57 votes)
Cook: 1 Hour
Serves: 8
Price: 88p per serving
Nutritional Information
Each 174g serving contains
Energy
1917kj
458kcal
1917kj
458kcal
23%
Fat
33.1g
33.1g
High
47%
47%
Saturates
13.7g
13.7g
Med
69%
69%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
1.39g
1.39g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
1102kj/263kcal
Typical energy values per 100g:
1102kj/263kcal
Ingredients
8 chunky pork sausages, skins removed
500g all-butter puff pastry
30ml cranberry sauce
5 happy eggs, hard boiled
1 happy egg
Milk, a dash of
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6.
2
Roll out the pastry on a floured board to about the size of a large baking tray (32cm x 38cm). The centre 10cm of the pastry is for the filling and each side of this will be the plait area.
3
Spoon the cranberry sauce onto the centre area of pastry and spread out, allowing space for the 'plaits'. Top the sauce with half of the sausagemeat, roughly spreading out, using clean hands.
4
Place the hard boiled eggs along the sausagemeat to the end. Using the remaining sausagemeat roughly cover each egg with a little sausagemeat.
5
Now cut parallel, diagonal slits either side of the sausage in the pastry about 1cm apart.
6
Lightly brush with egg wash, by mixing the 1 remaining egg with the milk, and then plait/fold the strips alternatively over one another, covering the eggs and sausage. Seal at the top and bottom by tucking and pinching the pastry. Brush the finished plait liberally with the egg wash.
7
Place on a baking sheet lined with non-stick baking paper. Bake in a pre-heated oven for about 35-40 mins until the pastry is risen and golden.
8
Serve hot or cold in a picnic or as a snack with heaps of seasonal salad.