The Butchers Block, York

T: 01904 424708

Sausage Plait Recipe From The Butchers Block

Recipe Ingredients

500g Butchers Block pork sausage meat
1 large onion (diced)
1 teaspoon butter
1 teaspoon olive oil
1 pack ready rolled shortcrust pastry
4 tablespoons English mustard
1 egg yolk
Ground black pepper
Pinch salt (optional)


Pre heat oven to 200c electric fan or equivalent. Lift pastry out of fridge for 15 minutes before unrolling. When ready to use: unroll, leaving on supplied greaseproof cooking sheet and place on flat oven tray. Finely chop onion and soften in a pan with the butter, a pinch of black pepper and salt. Once soften leave to cool. Spread the mustard over the centre of the pastry evenly leaving about 4cm gap around edges. Poor cooled onion along the centre of the pastry in a line. Shape sausage meat into a tube shape and brown in a non stick pan with the olive oil. Once browned on all sides place on top of the onions. Don’t worry if falls apart it will taste just as nice! Crack and separate egg yolk into a cup and mix up using a pastry brush. Fold sides of pastry up and around sausage meat – you can do this anyway you like – in strips, messy or neat it is up to you. Where the pastry overlaps, brush with egg to make it sticky and hold in place. Once finished, brush the egg yolk all over. Pop in oven for 1 hour. Check piping hot and cooked through.