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
Below are the 3 ingredients needed for this recipe:
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.
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.
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.
How Do You Make A Sausage Plait
Below is a step-by-step guide on how to make a giant sausage roll plait, full recipe instructions are on the recipe card.
Preheat the oven to 180°C (gas mark 4, 350°F) and take the puff pastry out of the fridge to allow it to thaw.
Skin the sausages by removing the meat from the skin and form the meat into a block shape. Make sure the thickness is even throughout so it can cook equally.
Unroll the puff pastry and leave it on the baking sheet that comes with it.
Place the sausage meat block onto the pastry in the centre.
With a sharp knife, make diagonal slits from the bottom corner of the sausage meat all the way to the top corner. Do this to both sides.
Then cut the top and bottom corners of the pastry.
Use an egg wash to coat the pastry.
Take the top and bottom flap and fold it on top of the sausage block.
Begin to layer the strips at a diagonal angle over the sausage meat alternating the sides each time. Gently press down the ends of each strip.
Place the sausage plait (with the baking paper underneath it) onto a baking tray. Brush the egg wash over the pastry.
Bake in the oven for 35 minutes or until golden brown and cooked throughout.
What To Serve With Sausage Plait
This giant sausage roll is best eaten warm and freshly baked but it can also be eaten cold. To make this into a meal, you can serve it with the sides below:
- Skin On Fries
- Homemade Dirty Fries
- Cubed Potatoes
- Roasted Tenderstem Broccoli
- Peppercorn Sauce
- Roasted Carrots And Parsnips
Sausage Plait Recipe Variations
There are so many ways to change this recipe, below are a few suggestions:
- Sausage Meat: Change the flavour of the sausages you use to alter the taste of the sausage roll. Some tasty sausage flavours are sage and onion, caramelised onions and Lincolnshire sausages.
- Add More Ingredients: This is a very simple sausage plait recipe but you can add more ingredients to make it even more interesting. Adding cheese, stuffing or caramelised red onion chutney are tasty additions.
- Make It Vegetarian/Vegan: To make this recipe vegan or vegetarian, simply omit the egg wash and use your favourite vegan or vegetarian sausages. Just Rol pasty is suitable for vegans and vegetarians (double check the label as ingredients can change with time).
How To Freeze Sausage Plait
Make the sausage plait but do not egg wash or bake it! Wrap it in clingfilm or place in an airtight container. Keep in the freezer for up to 3 months.
Defrost overnight in the refrigerator when you are ready to eat it. Coat the sausage plait in egg wash and bake in the oven.
My Top Tips
Make sure the oven is preheated before you put the giant sausage roll in the oven. Baking it at the optimum temperature will help the puff pastry become flaky and crisp.
When plaiting the pastry, try not to stretch the pastry too much as this can tear the pastry or rip it off. Be gentle when making the plait and take your time.
Make sure to take the puff pastry out of the fridge for 15 minutes to allow the pastry to thaw. Otherwise, it can break apart when unravelling it.
More Pastry Recipes
Got left over puff pastry? Try these tasty puff pastry recipes below:
- Cheese Twists
- Puff Pastry Cinnamon Swirls
- Bacon And Cheese Turnovers
- Nutella Puff Pastry Twists
- Chocolate Twists
Sausage Plait Recipe (Giant Sausage Roll)
- 375 g Ready made Puff Pastry 1 Pack
- 8 Sausage (454g)
- 1 Egg
- Preheat the oven to 180°C (gas mark 4, 350°F) and take the puff pastry out of the fridge to allow it to thaw.
- Skin the sausages by removing the meat from the skin and form the meat into a block shape. Make sure the thickness is even throughout so it can cook equally.
- Unroll the puff pastry and leave it on the baking sheet that comes with it. Place the sausage meat block onto the pastry in the centre.
- With a sharp knife, make diagonal slits from the bottom corner of the sausage meat all the way to the top corner. Do this to both sides. Then cut the top and bottom corners of the pastry.(Watch The Video)
- Use an egg wash to coat the pastry.
- Take the top and bottom flap and fold it on top of the sausage block.
- Begin to layer the strips at a diagonal angle over the sausage meat alternating the sides each time. Gently press down the ends of each strip.
- Place the sausage plait (with the baking paper underneath it) onto a baking tray. Brush the egg wash over the pastry.
- Bake in the oven for 35 minutes or until golden brown and cooked throughout.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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