Sausage and marmalade plait recipe
One of Danny Kingston's fantastically weird combinations: sausage and marmalade. Here he makes a stylish plait from the pair.
You can read all about Danny and his 'Peculiar Pairs' series here.
Ingredients
- 750 g pork sausage meat
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 sprigs of thyme, leaves picked and chopped
- 4 or 5 tsps of marmalade
- 1 pack of ready rolled puff pastry (375g)
- 1 egg, beaten
- 1 tsp of poppy seeds
- 1 pinch salt and pepper, to season
- 1 splash of oil or knob of butter, for frying
- 26.5 oz pork sausage meat
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 sprigs of thyme, leaves picked and chopped
- 4 or 5 tsps of marmalade
- 1 pack of ready rolled puff pastry (375g)
- 1 egg, beaten
- 1 tsp of poppy seeds
- 1 pinch salt and pepper, to season
- 1 splash of oil or knob of butter, for frying
- 26.5 oz pork sausage meat
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 sprigs of thyme, leaves picked and chopped
- 4 or 5 tsps of marmalade
- 1 pack of ready rolled puff pastry (375g)
- 1 egg, beaten
- 1 tsp of poppy seeds
- 1 pinch salt and pepper, to season
- 1 splash of oil or knob of butter, for frying
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- First preheat your oven to 200C and then place a frying pan on the hob over a medium heat, add your oil or butter and then add the onion and garlic. Saute until soft and take off the heat and leave to cool.
- Once cool, place the onion and garlic into a bowl, along with the sausage meat and thyme and season well with salt and pepper. Mix by hand; making sure everything is incorporated well.
- Take a large baking tray and unroll the puff pastry over it. Along the long length of the pastry, place the sausage meat mix evenly in the middle, leaving a gap at either end. Then using a knife, carve a gully in the centre of the meat. This is for the marmalade so spoon an even amount in and then carefully press the meat together.
- Again with a knife, make slits in the pastry approximately 2 cms apart on either side of the meat and then starting at one end, fold each flap over, creating a plait effect and seal at both ends. Brush the egg wash all over and scatter the poppy seeds over after that.
- Place in the hot oven for 40 – 45 minutes until the pastry puffs up and browns.
- Serve hot or cold.
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