Italian-inspired sausage plait
Serves: 8 on a picnic (6 as a main meal)
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Italian-inspired sausage plait
Think of this as a giant sausage roll infused with Sicilian flavours. Serve at room temperature, or hot as a main meal, with salad and new potatoes
Serves: 8 on a picnic (6 as a main meal)
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
551Kcal
Fat
40gr
Saturates
17gr
Carbs
27gr
Sugars
6gr
Fibre
3gr
Protein
20gr
Salt
2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 medium onions, diced
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 3 tsp fennel seeds
- ¼ tsp chilli flakes
- ½ tsp dried rosemary
- 2 x 400g packs sausage meat
- 1 x 500g block puff pastry (use dairy-free puff pastry, such as Jus-Rol, if required)
- 1 x 450g jar roasted peppers
- 1 egg, beaten, to glaze
Step by step
Get ahead
Keeps for up to 2 days in the fridge.
- Soften the onions in the oil in a medium pan for 6-8 minutes. Add the garlic, 2 teaspoons of fennel seeds, the chilli flakes and rosemary, and cook for 1-2 minutes. Tip into a shallow dish, spread out and leave to cool.
- When cool, mix in the sausage meat, making sure that the flavourings are evenly distributed.
- On a lightly floured surface, roll out the pastry to roughly a 35cm x 40cm rectangle. Transfer to a lined baking tray and preheat the oven to 220°C, fan 200°C, gas 7.
- Drain and slice the peppers; pat dry on kitchen paper. Put half of them down the centre of the pastry, then mound the sausagemeat on top, to cover only the centre third of the pastry. Top with the remaining peppers.
- Use a small knife to make diagonal cuts in the pastry down either side of the sausage filling, spaced 1.5-2cm apart. Fold in alternately to create a plaited look, and seal the ends. Brush with beaten egg and sprinkle with the remaining fennel seeds. Bake for 35-45 minutes until crisp and piping hot. Good with mustard.
