Sausage & Herb Plait

Great Britain

A family favourite, this Sausage Plait with Sage and Onion is not only great picnic food but makes a tasty family supper dish as well as being perfect for high tea. Try to use high quality, high meat content sausages and if fresh sage is not available then use 1 teaspoon of dried sage in its place. (This can be frozen at the pre-baked stage.)


  • 1 teaspoon vegetable oil
  • 1 medium onion, peeled and diced
  • 50 g fresh white breadcrumbs
  • 10 fresh sage leaves, finely chopped
  • Salt and pepper
  • 450 g high meat-content sausages, skinned or sausagemeat
  • 350 g ready-made puff pastry


  1. Fry the diced onion in the oil until softened. Tip into a bowl and add the breadcrumbs and fresh sage, mix well, season and allow to cool.
  2. Pre-heat the oven to 180°C/350°F/Gas mark 6. Mix the sausage meat with the sage and onion breadcrumb mix. Roll out the pastry to a 35cm x 30cm rectangle and place it on a baking tray lined with baking parchment.
  3. Form the meat mixture into a long sausage shape and place in the centre of the pastry, leaving 2cm at each end. Cut 1.5cm strips along the length of the pastry on each side. Fold the ends over and then fold alternate strips of the pastry up and over the sausage meat, crossing over each other neatly so you have a plait. Trim the excess pastry and glaze with milk if desired.
  4. Bake for 35 minutes until crisp and golden. Serve warm or cold, cut into slices with salad, pickles, chutney, mustard or as a family meal with seasonal vegetables and potatoes.