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Hairy Bikers Mum's Know Best series -  Yvonne's Sausage plait.

A clever twist on a meatloaf! Sausage meat, centred within rough puff pastry which is then sliced & plaited over the meat, then baked. I have added additional veg & such to Yvonne's original which just had sausage meat and onions...


  • Pastry:

  • 460g plain flour

  • 300g butter (or half butter, half lard)

  • good pinch salt

  • cold water

  • Sausage filling:

  • I used about a kilo of Peppersteak (thin) sausages, casings removed. (Original recipe called for 500g beef or pork sausages).

  • 2 medium brown onions

  • 400g finely chopped mushrooms, finely diced

  • 2 habanero chillies, finely diced

  • 2 large cloves garlic, finely chopped

  • 1 large carrot, finely diced

  • decent splash of Worcestershire sauce

  • fresh thyme (about 4 sprigs)

  • 1/2 cup chopped flat leaf parsley.


  • 1.


  • 2.

    Mix flour, salt and add cold butter/lard cut into small cubes.

  • 3.

    Mix with a broad bladed knife & mix/cut butter into flour. Don't use hands! Use enough ice cold water to bring together into a stiff dough.

  • 4.

    On a floured surface, roll into a long rectangle. Fold each end into the middle, effectively folding the pastry in three.

  • 5.

    Rotate, then roll again & fold again. Repeat twice more.

  • 6.

    Cover and allow to rest for around 15 minutes (while preparing sausage mix!)

  • 7.


  • 8.

    Remove casings from sausages.

  • 9.

    Put sausage meat into a large bowl, use your hands to smoosh the onion, garlic, chillies, carrot and mushrooms & fresh herbs through the mince until well blended.

  • 10.

    Add worcestershire sauce & allow to stand for about 10 minutes, or longer if you can, to allow everything to marinate & get infused.

  • 11.

    Roll the pastry out into a large, wide rectangle.

  • 12.

    Spoon sausage meat/veg into the centre of the rectangle, leaving enough at each short end to flap over top of the end of the sausage mix.

  • 13.

    The width needs to be wide enough so you can fold strips over the mound in a plait formation.

  • 14.

    Cut diagonal strips about an inch apart at 45 degrees to the sausage then fold in one end & commence 'plaiting' the strips down the sausage loaf.

  • 15.

    Brush with egg/water mixture & rest for 30 minutes in the fridge.

  • 16.

    Preheat oven to 200DegC (fan forced) or 220DegC (non fan forced) for around 30 -40 minutes.

  • 17.

    Allow to rest, uncovered, for about 10 minutes, then slice & munch away!


Use good quality sausages - if you prefer more vegetables, reduce the volume of sausage meat and add your choice of veg. In winter I'll probably add potato & carrots & create a Pasty Plait.
You could also make individual ones which would look good.

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Posted by Nicole209Report
looks yummmm like a giant sausage roll!