Sausage Plait with Bacon, Apple and Caramelised Onions

This classic British sausage plait recipe, or 'Poor Man's Wellington' is the kind of dish that needs no special occasion - it's perfect on all 365 days of the year! Whether it's for a picnic, a street party or just a satisfying addition to your daily lunch, it's a hit with the whole family, especially the kids who see it as a fun-looking supersized sausage roll.

📝 Ingredients

• 1 large onion
• 1 large eating apple (like bramley, pink lady etc)
• 150 grams (5 oz) smoked bacon, diced
• 400 grams (14 oz) pork sausage meat (or equivalent meat from skinned sausages)
• 40 grams (1 1/2 oz) breadcrumbs (or 4 tablespoons)
• 2 tablespoons finely chopped sage (roughly 10-15 leaves)
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon oil, for frying
• 2 teaspoons sugar
• 2 teaspoons sherry vinegar (or red wine vinegar, balsamic vinegar)
• 320 grams (11 oz) ready-rolled puff pastry
• 1 egg yolk
• 1 tablespoon milk
• sesame or poppy seeds for sprinkling

👨‍🍳 Instructions

1. 1--- Please see step-by-step photo guide in blog post if you get stuck on cutting and plaiting ---
2. 2Slice the onion and dice the apple and the bacon into small cubes.
3. 3In a large bowl, add the pork sausage meat, breadcrumbs, chopped sage, salt and black pepper. Use a fork to break up the sausage meat, loosely combining it with the other ingredients.
4. 4Heat the oil over medium-high heat in a large frying pan. Add the bacon and fry until golden brown and starting to crisp. Remove the bacon, leaving the oil in the pan. Set the bacon aside.
5. 5Reduce the heat to medium-low and add the sliced onions. Cover the pan with a lid and let the onions cook undisturbed for 5 minutes.
6. 6After the initial 5 minutes, remove the lid and continue cooking the onions for an additional 5 minutes over low heat, stirring frequently. Be cautious not to let the onions burn, they should only gently caramelise.
7. 7Add the diced apple to the partially caramelised onions, along with the sugar and sherry vinegar.
8. 8Continuing over low heat, cook the apples with the onions for an additional 8-10 minutes, stirring frequently. The apples should soften slightly and take on a light golden brown colour. Remove the mixture from the heat and let it cool for 2-3 minutes.
9. 9Transfer the caramelised onions and apples to the bowl containing the sausage meat mixture.
10. 10Use your hands to thoroughly mix the ingredients, ensuring everything is evenly combined.
11. 11Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with parchment paper.
12. 12Take the puff pastry out of the box and wrapper, then unroll it on a piece of parchment paper. Use a rolling pin to slightly increase its size to approximately 36cm x 30cm (12" x 14").
13. 13Spread the sausage meat mixture along the length of the pastry, shaping it into a long, rounded sausage shape. Leave about 2.5cm (1") gaps on both ends (this open pastry will be folded over the ends to seal the plait).
14. 14Cut the pastry at a slight diagonal on either side of the filling into 2cm (0.8") strips, ensuring the cuts are aligned and that there is an equal number on each side.
15. 15In a small bowl, whisk together the egg yolk and milk. Using a pastry brush, apply the egg wash to the entire surface around the meat.
16. 16Trim any excess pastry from both ends, leaving a small flap next to the meat to fold over and seal the plait.
17. 17Fold the top and bottom flaps of pastry over the filling.
18. 18Begin at the top, laying the pastry strips over the filling, taking one from each side to form a crossed plait. If necessary, remove the first two 'short' strips of pastry if they interfere with your plaiting process.
19. 19When you reach the end, ensure any loose strips are tucked in underneath the roll or securely pasted down with the egg wash.
20. 20Now, brush the entire top surface with the remaining egg wash.
21. 21Generously sprinkle poppy seeds or sesame seeds over the entire surface and transfer the plait into the prepared baking tray.
22. 22Bake the sausage plait in the preheated oven for 35 minutes or until the top is a deep golden brown, and the pastry is puffed up and flaky.To test for doneness, insert a metal skewer into the centre of the sausage meat, hold it for 5 seconds and then place it against your inside wrist. If you can't hold it for longer than a second before it burns, it's done. If it feels cooler, bake for a few more minutes, but keep a close eye on it.
23. 23Serve hot or cold, sliced into generous portions. Pair it with a green salad, any form of potatoes or classic baked beans.