Sausage Plait Recipe - Allrecipes.com

Sausage Plait

Recipe by  

"Irish savory pastry."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. In a large bowl, mix flour, margarine and water to a firm dough, and knead until smooth and silky. Roll dough out to a 12 inch square, and place on a greased cookie sheet.
  3. Mix meat, ketchup and herbs. Place filling in the center of pastry, and spread so that there are 4 inches of dough on each side.
  4. Place tomatoes, chopped onion and eggs on top of the filling. Cut 1 inch strips from the sides of the pastry, and lace over the top. bake 30 to 40 minutes at 375 degrees F (190 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2004

Since I don't eat pork, I substituted Turkey Sausage, stirring in about 1T crisco. Because I really wanted to try this, but was feeling lazy after work, and because I happened to have puff pastry in my freezer, I used that as my dough, brushed with a beaten egg before baking. The tastes are wonderful! I will be serving this often. Thanks for the recipe Syd

 
Most Helpful Critical Review
Mar 23, 2006

Tasty but recipe instructions need clarification. I removed the casing from the sausage and mixed meat by hand with ketchup and seasonings. Layed uncooked meat filling down the center of pastry, taking up approximately one third. Pastry strips should be cut at an angle and folded criss-cross fashion over filling to resemble a braid. An egg wash turned the pastry a pretty golden brown. Baked at 400 for 15 minutes then reduced to 375.

 

9 Ratings

Jan 08, 2007

This recipe is easy and the flavor is scrumptious! We love it! My only trouble is that the pastry ends up all "melty" on the bottom b/c of the oils from the sausage...anyone have better ideas?

 
Nov 11, 2003

delicious blend of flavors!

 
Mar 13, 2006

Where did it say pre-cook the sausage? This was an excellent treat! Thanks for the recipe

 
Mar 28, 2005

This tasted good but was a bit too labor-intensive for me. Hard boiling the eggs,pre-cooking the sausage and making, rolling and cutting the dough took a lot of time, made quite a mess and left me with a lot of dirty pans and utensils.

 
May 03, 2007

The dough for this was good. Not sure we liked the filling too much. I seemed like more dough was needed to cover the meat and it was a little too soft to work with. Edible but we probably won't make it again.

 

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Nutrition

  • Calories
  • 759 kcal
  • 38%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 239 mg
  • 80%
  • Fat
  • 65.7 g
  • 101%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 884 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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