The Ultimate British Sausage Plait with Caramelised Onions, Apple & Crispy Bacon

Embark on a delightful culinary journey to the heart of the United Kingdom with our exceptional British sausage plait recipe. Often affectionately referred to as ‘Poor Man’s Wellington,’ this dish transcends mere simplicity, offering a sophisticated flavour profile wrapped in glorious puff pastry. It’s truly a versatile creation, perfect for any of the 365 days of the year, adapting effortlessly to countless occasions and cravings.

Imagine a dish that brings smiles to every face at your table. Whether it’s the star of a vibrant outdoor picnic, a centrepiece for a lively street party, or simply a comforting and satisfying upgrade to your everyday lunch, this sausage plait is a guaranteed crowd-pleaser. Kids especially adore its fun, supersized sausage roll appearance, making it a clever way to introduce them to more complex flavours.

While the traditional British sausage plait is a beloved classic, we’ve taken this humble favourite and elevated it to new gastronomic heights. Our recipe features a luscious filling enriched with slowly caramelised onions, the sweet-tart crunch of fresh apple, and the irresistible savoury crispness of smoked bacon. This isn’t just any ordinary sausage plait; it’s a testament to how simple ingredients, thoughtfully prepared, can create something truly extraordinary. Prepare to be amazed by the depth of flavour and the delightful textures that set this recipe apart.

Despite its fancy, intricate plaited appearance, don’t let it intimidate you. Crafting this stunning sausage plait is far easier than it looks, requiring no advanced pastry-making skills. So, if you’re looking to impress friends and family with what seems like exceptional culinary prowess – even if you secretly know your pastry skills are still developing – this recipe is your secret weapon. It delivers maximum impact with minimal fuss, ensuring you look like a seasoned chef without breaking a sweat.

Why You’ll Adore This Gourmet Sausage Plait

This upgraded British sausage plait isn’t just a meal; it’s an experience waiting to happen. Here’s why this recipe deserves a permanent spot in your culinary repertoire:

1. Effortlessly Impressive: Despite its sophisticated presentation, this recipe is remarkably straightforward to prepare. The result is a truly impressive, gourmet sausage roll that looks like it came from a high-end bakery. You’ll gain accolades for your “exceptional pastry skills” with minimal effort, making it perfect for both novice and experienced cooks.
2. A Quintessentially British Delicacy with a Modern Twist: We honour the rich tradition of British baking while infusing contemporary flavours. The classic sausage plait is reimagined with a modern flair, blending nostalgic comfort with exciting new dimensions of taste. It’s a celebration of heritage, elevated for today’s palate.
3. Elevated Flavour Profile: Forget bland fillings! Our recipe takes the humble sausage plait to unprecedented heights with the inclusion of slow-caramelised onions, offering a deep, sweet foundation. Juicy apples add a delightful tartness and texture, while crispy smoked bacon introduces an irresistible smoky, salty crunch. Each bite is a symphony of harmonious flavours.
4. Incredibly Versatile for Any Occasion: Whether you need a standout dish for a festive picnic, a hearty addition to lunchboxes, an elegant appetizer for a gathering, or a comforting family dinner, this sausage plait fits the bill perfectly. Serve it with a vibrant green salad, a generous helping of creamy mashed potatoes, or our recommended ultimate crispy roast potatoes for a truly satisfying meal that consistently pleases everyone.
5. Fantastic for Meal Prep & Freezing: Life gets busy, and this sausage plait is designed to make it easier. It freezes beautifully, both baked and unbaked, making it an ideal candidate for preparing ahead. Why not double the recipe and make two while you’re at it? You’ll thank yourself later for having a delicious, homemade meal ready to go in the freezer.

Essential Ingredients and Smart Substitutions

To ensure your sausage plait is nothing short of perfection, here’s a closer look at the key ingredients and how to adapt them to your preferences. For the complete list of ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this post.

Quality Sausage Meat

The foundation of a great sausage plait lies in excellent sausage meat. While high-quality pork sausage meat offers a convenient and flavourful base, don’t hesitate to use your favourite sausages. Simply remove the casings from approximately 5-6 good quality sausages (depending on their size) to get the equivalent amount of meat. This allows you to control the flavour profile, choosing anything from classic Cumberland to herby or slightly spicy varieties.

A note on sweetness: Some gourmet sausages already contain sweet elements like apple or caramelised onions. If you opt for such a sausage, we recommend reducing the added sugar in this recipe to just one teaspoon instead of two to maintain a balanced flavour and prevent it from becoming overly sweet.

For a fantastic meat-free alternative: Quorn sausage patties or other plant-based sausage equivalents work wonderfully. Ensure you match the weight (400g or 14 oz) to the quantity specified for pork sausage meat in the recipe. Remember to also substitute the smoked bacon with a comparable meat-free alternative to keep the dish entirely vegetarian.

Ready-Rolled Puff Pastry: Your Time-Saving Secret

Using shop-bought, ready-made puff pastry is undoubtedly a time-saving marvel that doesn’t compromise on quality. When making your selection, look for ‘all-butter’ puff pastry sheets, which offer a richer flavour and flakier texture compared to standard versions. These are typically tightly rolled in parchment paper and sold in elongated boxes in the chilled section of your supermarket.

In the UK, most popular brands provide standard packets of puff pastry weighing around 320g (approximately 11 oz). Aim for this weight; a slight variation of a few grams will not significantly impact the outcome of your plait. Renowned brands include Jus-Rol (United Kingdom), Pampas (Australia), Today (South Africa), and Pepperidge Farm (USA). Always double-check that you’re purchasing puff pastry and not shortcrust pastry, as the latter will not yield the desired light and flaky results.

Should you prefer to use a block of unrolled puff pastry of similar weight, simply roll it out on a lightly floured surface or between two sheets of baking parchment. Aim for a rectangular shape measuring approximately 36cm x 30cm (12″ x 14″) to accommodate the filling perfectly.

Smoked Bacon: Adding Depth and Texture

The crispy smoked bacon introduces a wonderful layer of salty, umami flavour and a delightful textural contrast to the soft sausage and pastry. For convenience, you can substitute diced smoked bacon with bacon lardons or cubed pancetta, ensuring you use a similar weight. These alternatives will deliver a comparable depth of flavour and texture.

For a vegetarian twist: Replace the smoked bacon with a plant-based bacon alternative that crisps up well, or simply omit it and add a pinch of smoked paprika to the onion and apple mixture for a subtle smoky hint.

Fresh Sage: The Perfect Herbaceous Touch

Sage and pork are a match made in culinary heaven, a flavour pairing that is particularly cherished around festive seasons. Its earthy, slightly peppery notes complement the richness of the sausage beautifully. However, feel free to experiment with your favourite fresh herbs to customise the flavour. Thyme, with its delicate, earthy aroma, rosemary for a more pungent, piney note, or fresh parsley for a lighter, brighter finish, all work wonderfully in this recipe. Choose the herb that best suits your palate or the occasion.

Easy Step-by-Step Guide to Crafting Your Sausage Plait

Follow these detailed instructions to create a visually stunning and incredibly delicious sausage plait. We’ve included tips to ensure success at every stage.

1. Prepare Your Aromatics: Begin by thinly slicing the large onion. Next, dice the apple and the smoked bacon into small, even cubes. Uniformity in size helps them cook evenly and meld beautifully into the filling.

2. Combine Sausage Filling Base: In a spacious mixing bowl, combine the pork sausage meat, breadcrumbs, finely chopped fresh sage, salt, and black pepper. Use a fork to gently break up the sausage meat and loosely incorporate all the ingredients. This initial mixing ensures a uniform distribution of seasonings.

3. Cook the Bacon: Heat one tablespoon of oil in a large frying pan over medium-high heat. Add the diced bacon and fry, stirring occasionally, until it turns a beautiful golden brown and begins to crisp up. This step renders out some fat and develops deep flavour. Carefully remove the crispy bacon from the pan with a slotted spoon, leaving the rendered fat and oil behind. Set the bacon aside; it will be added to the mixture later to retain its crispness.

4. Start Caramelising Onions: Reduce the heat to medium-low. Add the sliced onions to the pan, utilising the flavourful bacon fat. Cover the pan with a lid and let the onions cook undisturbed for 5 minutes. This gentle steaming helps them soften quickly without browning prematurely.

5. Continue Caramelising: After the initial 5 minutes, remove the lid. Continue cooking the onions for an additional 5 minutes over low heat, stirring frequently to prevent sticking and ensure even caramelisation. The goal is for them to become soft, translucent, and just beginning to turn golden, not burnt. Slow cooking develops their natural sweetness.

6. Add Apple and Seasonings: Introduce the diced apple to the partially caramelised onions. Stir in the sugar and sherry vinegar. The sugar aids in caramelisation, while the vinegar adds a crucial touch of acidity to balance the sweetness of the onions and apples, enhancing the overall flavour profile.

7. Finish Cooking Apple & Onion Mixture: Continue cooking the apples and onions over low heat for another 8-10 minutes, stirring frequently. The apples should soften slightly but still retain a little bite, and the mixture should take on a light golden-brown hue. Once cooked, remove the pan from the heat and allow the mixture to cool for 2-3 minutes before combining with the sausage meat.

8. Combine All Filling Ingredients: Transfer the cooled caramelised onions, apples, and the reserved crispy bacon into the large bowl containing the sausage meat and breadcrumb mixture.

9. Thoroughly Mix the Filling: Using your hands, thoroughly mix all the ingredients together. This is the most effective way to ensure everything is evenly combined, distributing the flavours and textures throughout the sausage meat.

10. Preheat Oven & Prepare Tray: Preheat your oven to 180°C (350°F/Gas Mark 4). Line a baking sheet with baking paper or parchment paper to prevent sticking and aid in easy cleanup.

11. Prepare the Puff Pastry: Carefully unroll the ready-rolled puff pastry sheet onto your prepared baking paper or a lightly floured surface. Use a rolling pin to gently increase its size slightly, aiming for a rectangle approximately 36cm x 30cm (12″ x 14″). This provides a good surface area for the filling and plaiting.

12. Shape the Sausage Filling: Spoon the sausage mixture along the centre length of the puff pastry. Shape it into a neat, rounded, long sausage-like log. Ensure you leave a clear border of about 2.5cm (1 inch) of pastry uncovered on both short ends. These end flaps will be folded over to seal the plait securely.

13. Cut the Pastry Strips: Using a sharp knife or a pastry wheel, cut diagonal strips from the pastry on either side of the sausage filling. Each strip should be approximately 2cm (0.8 inches) wide. Make sure the cuts are evenly aligned and that you have an equal number of strips on both sides for a symmetrical plait.

14. Apply Egg Wash: In a small bowl, whisk together the egg yolk and milk to create an egg wash. Using a pastry brush, lightly brush the egg wash over the entire exposed pastry surface around the sausage meat. This helps the strips adhere and creates a beautiful golden sheen during baking.

15. Trim and Prepare Ends: If necessary, trim any excess pastry from the very ends of your rectangle, leaving just enough of a small flap next to the meat on both short ends. These flaps are crucial for sealing the plait.

16. Seal the Ends: Gently fold the top and bottom small flaps of pastry over the ends of the sausage filling. Press lightly to seal them, preventing the filling from escaping during baking.

17. Begin Plaiting: Starting from one end, take one diagonal strip from each side of the filling and bring them across the top, overlapping them slightly to form a crossed pattern, resembling a braid. Continue this process, alternating strips from left to right, ensuring they are snug but not stretched. If the very first two ‘short’ strips feel awkward or interfere with your plaiting, you can carefully remove them.

18. Finish the Plait: Continue plaiting until you reach the opposite end of the sausage roll. Ensure any remaining loose strips are neatly tucked underneath the roll or firmly pressed down and sealed with a dab of egg wash. The goal is a securely enclosed, beautifully braided pastry.

19. Final Egg Wash: Once the plait is complete, brush the entire top surface generously with the remaining beaten egg wash. This will give your sausage plait that coveted golden-brown, shiny finish.

20. Add Topping: Generously sprinkle poppy seeds or sesame seeds over the entire top surface of the plait. These add a lovely visual appeal and a subtle textural crunch. Carefully transfer the plaited sausage onto your prepared baking tray.

21. Bake to Perfection: Place the sausage plait in the preheated oven and bake for approximately 35 minutes. It’s ready when the pastry is deeply golden brown, beautifully puffed up, and visibly flaky. The sausage meat inside should be thoroughly cooked. To confirm doneness, you can insert a metal skewer into the centre of the sausage meat, hold it for 5 seconds, and then quickly touch it to your inside wrist. If it’s too hot to hold for more than a second, the meat is cooked. If it feels cooler, return it to the oven for a few more minutes, keeping a close eye on the pastry to prevent over-browning.

22. Serve and Enjoy: Allow the sausage plait to rest for a few minutes out of the oven before slicing it into generous portions. Serve it warm or cold. It pairs beautifully with a fresh green salad, any style of potatoes (from classic chips to roast potatoes), or even a side of traditional baked beans for a comforting meal.

Creative Variations to Customise Your Sausage Plait

This recipe provides a fantastic base, but don’t be afraid to get creative and tailor it to your taste. Here are some exciting variations to inspire your next culinary adventure:

• Vegetarian & Vegan Friendly: Easily adapt this recipe by replacing pork sausage with quality vegetarian or plant-based sausages (like Quorn or other meat-free mince alternatives). Remember to also substitute the smoked bacon with a suitable plant-based alternative or a sprinkle of smoked paprika.
• Cheesy Indulgence: For a richer, more indulgent filling, mix 50-70g (approx. ½ cup) of your favourite shredded cheese (such as mature cheddar, mozzarella, or Gruyère) into the sausage meat mixture before shaping. The cheese will melt beautifully, adding extra flavour and gooeyness.
• Aromatic Herb Blends: Beyond sage, explore other fresh herbs. Thyme offers a subtle, earthy note, rosemary provides a more pungent, piney flavour, and fresh parsley adds a vibrant, fresh finish. A blend of herbs can also create a unique and complex taste.
• Spicy Kick: If you love a bit of heat, finely dice a fresh jalapeño or a red chilli and mix it into the filling. Alternatively, a pinch of red chilli flakes or a dash of your favourite hot sauce can infuse a fiery twist.
• Sweet & Savoury Dried Fruits: Introduce a delightful sweet-and-savoury contrast by adding 30-50g of finely chopped dried fruits such as apricots, cranberries, or even prunes to the sausage mixture. These pair exceptionally well with pork.
• Earthy Sautéed Mushrooms: Sauté finely chopped mushrooms (cremini or button) until golden brown and their liquid has evaporated. Add them to the filling for an earthy depth and extra texture.
• Nutty Crunch & Seeds: For an additional layer of texture, mix in 2-3 tablespoons of chopped nuts like almonds or walnuts, or seeds such as sunflower or pumpkin seeds. Toast them lightly beforehand to enhance their flavour.
• Tangy Mustard Finish: Before laying down your pastry strips, brush the top surface of the sausage meat filling with a thin layer of Dijon mustard. This adds a delightful tangy kick that beautifully complements the rich flavours of the plait.
• Mediterranean Inspired: For a Greek-inspired twist, combine crumbled feta cheese and a handful of wilted, chopped spinach with the sausage meat. A hint of oregano would complete this delicious variation.
• Hearty Black Pudding Addition: For a truly traditional and robust British flavour, crumble in 50-70g of cooked black pudding into the sausage mixture. This adds a rich, savoury depth that is highly prized in UK cuisine.

Perfect Pairings: What to Serve with Your Sausage Plait

A delicious sausage plait can be the centrepiece of a meal or a wonderful addition to a spread. Here are some fantastic serving suggestions to complete your culinary experience:

• Fresh Salads: Keep it light and vibrant with a simple green salad, dressed with a zesty vinaigrette. For a more substantial side, a cold pasta salad like our curry noodle salad or creamy Italian pasta salad offers a delightful contrast in textures and flavours.
• Potato Perfection: Potatoes in any form are a classic accompaniment. Think fluffy baked potatoes, crispy chips or wedges, creamy potato salad, our signature ultimate crispy roast potatoes, or elegant Parmentier potatoes.
• Classic Baked Beans: For a truly British experience, a generous serving of warm baked beans provides a sweet and savoury counterpoint that is incredibly comforting.
• Creamy Coleslaw: The crisp, fresh crunch and creamy dressing of a good coleslaw offer a refreshing balance to the rich sausage plait, especially when served cold for picnics.
• Flavourful Dips & Relishes: Elevate each bite with a dollop of your favourite condiment. A tangy mustard dip, a sweet and spicy mango chutney, a homemade apple sauce, or a rich red onion relish are all excellent choices.
• Seasonal Cranberry Sauce: For a festive touch, particularly during the autumn and winter months, a vibrant cranberry sauce adds a wonderful tart sweetness that beautifully complements the pork and apple.
• The Ultimate Picnic Food: This plait is inherently fantastic picnic fare. Serve it alongside other delightful appetisers like mini sausage rolls, classic club sandwiches, and an assortment of mini cakes or fruit for a quintessential British outdoor meal.

Storage, Reheating, and Freezing Guidelines

Planning ahead or enjoying leftovers is easy with this versatile sausage plait. Here’s how to properly store, reheat, and freeze your creation to maintain its deliciousness.

Storage

Once your sausage plait has completely cooled to room temperature, transfer it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days. This ensures it remains fresh, flavourful, and ready for a quick snack or meal.

Reheating

To bring your chilled sausage plait back to its crispy best, preheat your oven to 180°C (350°F). Place the plait (whole or in slices) on a baking sheet and warm for about 10-15 minutes, or until it’s heated through and the pastry has regained its crispness. If reheating individual slices, you may opt for a microwave for a quicker warm-up, but be aware that this method often results in a softer, less crispy pastry.

Freezing

This sausage plait is an excellent candidate for freezing, making it ideal for future meals. Wrap it securely in several layers of cling film or aluminium foil, or place it in a freezer-safe container to protect it from freezer burn. It can be frozen for up to 3 months.

You have the option to freeze it either unbaked or baked. If freezing unbaked, ensure it is thoroughly defrosted in the refrigerator overnight before baking according to the original instructions. Baked sausage plait can be frozen whole or in individual slices. To reheat from frozen, place it directly into a preheated oven (typically 160-170°C / 325-340°F) and bake until piping hot in the centre, which may take 20-30 minutes for slices and longer for a whole plait.

Discover More British Puff Pastry Delights

If you’ve fallen in love with the versatility and deliciousness of puff pastry, explore these other fantastic British-inspired recipes that utilise this wonderful ingredient:

Creamy Chicken and Leek Pies

Easy Chicken Sausage Rolls

Classic Cheese and Onion Pasties

Mini Butter Chicken Pies

Savoury Mini Sausage Rolls with Chorizo

Frequently Asked Questions About Sausage Plait

What kind of apples are best for this sausage plait?

For this recipe, we recommend using a firm eating apple that offers a balance of sweetness and tartness, and holds its shape well when cooked. Varieties like Bramley (if you enjoy more tartness, reduce added sugar), Pink Lady, Honeycrisp, or even Granny Smith (again, adjust sugar) are excellent choices. They provide a pleasant texture and a lovely fruity flavour that complements the rich sausage and caramelised onions without turning mushy.

Can I prepare the sausage plait filling ahead of time?

Absolutely! The sausage plait filling can be prepared up to 24 hours in advance. Simply mix all the ingredients as directed in the recipe, cover the bowl tightly, and refrigerate. This makes assembly much quicker on the day you plan to bake, allowing the flavours to meld beautifully overnight for an even richer taste.

How do I prevent the pastry from getting soggy?

To prevent a soggy bottom, there are a few key tips: ensure your caramelised onion and apple mixture has cooled completely before mixing it with the sausage meat. Excess heat or moisture can make the pastry soft. Also, bake your plait on parchment paper, which helps create a barrier and promotes even browning on the underside. Ensure your oven is fully preheated to the correct temperature, and don’t open the oven door too frequently during baking.

Can I use shortcrust pastry instead of puff pastry?

While you technically *could* use shortcrust pastry, the result would be significantly different. Puff pastry is essential for achieving the characteristic light, airy, and flaky texture that makes a sausage plait so appealing. Shortcrust pastry would yield a denser, more crumbly crust, transforming the dish into more of a savoury pie or pasty rather than a traditional plait. For the best experience, we highly recommend sticking with puff pastry.

Sausage Plait with Bacon, Apple and Caramelised Onions Recipe

This classic British sausage plait recipe, affectionately known as ‘Poor Man’s Wellington,’ is a versatile dish perfect for any occasion. Enriched with slow-caramelised onions, crisp apple, and smoky bacon, it’s a family favourite that looks impressive but is surprisingly easy to make. Enjoy it for picnics, parties, or a delightful lunch!

Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: British
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4 to 6 people
Calories: 1032 kcal
Author: Maretha Corbett

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 (1½ oz) breadcrumbs (or 4 tablespoons)
• 2 tablespoons finely chopped sage (roughly 10-15 leaves)
• ¼ teaspoon salt
• ½ 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

(Please refer to the detailed step-by-step photo guide above in the blog post if you need assistance with cutting and plaiting the pastry.)

1. Slice the onion and dice the apple and the bacon into small cubes.
2. In 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.
3. Heat 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.
4. Reduce 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.
5. After 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.
6. Add the diced apple to the partially caramelised onions, along with the sugar and sherry vinegar.
7. Continuing 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.
8. Transfer the caramelised onions and apples to the bowl containing the sausage meat mixture.
9. Use your hands to thoroughly mix the ingredients, ensuring everything is evenly combined.
10. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a baking tray with parchment paper.
11. Take 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″).
12. Spread 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).
13. Cut 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.
14. In 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.
15. Trim any excess pastry from both ends, leaving a small flap next to the meat to fold over and seal the plait.
16. Fold the top and bottom flaps of pastry over the filling.
17. Begin 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.
18. When you reach the end, ensure any loose strips are tucked in underneath the roll or securely pasted down with the egg wash.
19. Now, brush the entire top surface with the remaining egg wash.
20. Generously sprinkle poppy seeds or sesame seeds over the entire surface and transfer the plait into the prepared baking tray.
21. Bake 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.

22. Serve hot or cold, sliced into generous portions. Pair it with a green salad, any form of potatoes, or classic baked beans.

Nutritional Data Disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee its complete accuracy. We strive to offer the most precise information possible, but we do not take responsibility for any potential errors. Furthermore, the nutritional value of this recipe may vary depending on the exact brands and products you choose to use. We strongly recommend consulting with a qualified healthcare professional or a registered dietitian for personalised advice regarding your specific dietary needs.

Nutrition

Calories: 1032kcal | Carbohydrates: 58g | Protein: 28g | Fat: 76g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 38g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 1308mg | Potassium: 528mg | Fiber: 4g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 4mg

Concluding Thoughts: Your Next Culinary Triumph

This gourmet British sausage plait isn’t just a recipe; it’s an invitation to create something truly special in your kitchen. By combining the comforting familiarity of a classic with elevated flavours of caramelised onions, sweet apple, and crispy bacon, we’ve crafted a dish that is both sophisticated and incredibly approachable. It’s the perfect testament to the idea that impressive results don’t always require complicated techniques.

Whether you’re aiming to impress guests, delight your family, or simply treat yourself to a delicious and satisfying meal, this sausage plait delivers on all fronts. Its versatility, ease of preparation, and remarkable flavour make it a recipe you’ll return to again and again. So roll up your sleeves, embrace the joy of British baking, and prepare to savour every single flaky, flavour-packed bite of your homemade culinary masterpiece!