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Sausage Plait

Sausage Plait

Syd

Syd

Irish savory pastry.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jeannette
24

Jeannette

3/23/2006

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.

SOXYINMO
19

SOXYINMO

10/2/2004

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

arrow1
15

arrow1

1/8/2007

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?

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