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Easy Sausage Plait Recipe (Giant Sausage Roll)
A 3-ingredient giant sausage roll with a decorative plait made from puff pastry. It’s simple to make and the perfect quick recipe for a family dinner or picnic.
We all love a sausage roll but this right here is the giant version of a classic. It’s a real crowd-pleaser featured in many parties and buffets.
The flaky puff pastry is stuffed with seasoned pork sausages and baked until beautifully golden brown.
This recipe is so simple, fun and incredibly easy to make. The sausage plait looks amazing but only takes a few minutes to put together.
In contrast to a standard sausage roll, this giant-sized roll is the best combination of buttery pastry and sausage meat.
A Giant Christmas Sausage Roll
Not only is this sausage plait a great recipe for family meals and parties, but it also makes a great Christmas dinner centrepiece.
Instead of going back for more sausage rolls (because who can stop at one!), you can make a huge sausage plait that will sit proudly on your dinner table.
The decorative plait looks very eye-catching but, it’s very simple to make. I’ve made a video and step-by-step guide so you can see how I made it.
Watch How To Make It
Recipe Ingredients
Below are the 3 ingredients needed for this recipe:
Puff Pastry
You can always make your own homemade puff pastry, but I used shop brought pastry. This recipe is meant to be quick and simple so using readymade pastry helps me achieve this.
Make sure to buy rolled-out puff pastry, it comes with baking paper attached to it. If you buy the block version, then you’ll have to roll it out evenly yourself.
Sausagemeat
To make the sausage plait, you simply need a pack of sausages! Remove the skin of each sausage and you’re left with sausage meat.
I used a pack of pork sausages, make sure to buy good quality pork sausages for better texture and flavour.
You can choose whichever flavoured sausages you like, sage and onion is a popular sausage plait flavour.
Egg Wash
An egg wash is used to coat the pastry, when baked the pastry will come out golden brown in colour. It gives the sausage plait an iconic sausage roll colour which looks very appealing.
It’s also used to help stick the plait together, the pastry is coated in the egg wash before starting the plait.
Use a sharp knife to cut approximately 3cm diagonal slits apart that are half a centimetre away from the sausage meat. Brush the pastry with an egg wash and begin to plait the pastry until the sausage meat is completely covered.
Yes, you can reheat a sausage plait but it’s best eaten on the day. If you reheat the pastry in the microwave, the puff pastry will soften and will not be as flaky and crispy as it was freshly baked. Reheat in the oven to help the puff pastry maintain its crispiness.
Shortcrust Pastry Or Puff Pastry?
Puff pastry every time! Puff pastry is light, flaky and buttery, which are characteristic of a traditional sausage roll. If you like shortcrust pastry, then you can use it. But I find shortcrust pastry makes the sausage roll quite heavy.
Puff pastry is a must for making Gregg’s copycat sausage rolls like in this recipe – so delicious. However, I also like making sausage rolls with shortcrust pastry