Sausage Plait Recipe Jamie Oliver Recipes

COMFORTING SAUSAGE BAKE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
• Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
• Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
• Roast for 45 minutes, or until everything is golden, bubbling and delicious.

SAUSAGE CASSEROLE

Steps:

• Place the sausages in a large non-stick casserole pan on a medium-high heat with 1 tablespoon of olive oil and brown for 10 minutes, turning regularly, then remove to a plate, leaving the pan on the heat. Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, then drain and leave to steam dry. Mash well with half the mustard, then season to perfection. Trim, wash and chop the carrots and leeks into 2cm chunks. Stir into the fat in the pan and cook for 15 minutes, or until softened, stirring regularly, and adding a splash of water, if needed. Stir the HP sauce and remaining mustard into the veg, then pour in the beans, juice and all. Add the tomatoes, breaking them up with the spoon, then stir in 1 tin's worth of water. Bring to the boil and cook for another 10 minutes, then season to perfection.
• Preheat the grill to high. Score the sausages at ½cm intervals and sit them cut side up in the stew. As soon as the mash is cool enough to handle, divide it into four compact balls, push them into the stew and brush with 2 tablespoons of oil. Grill on the top shelf of the oven for 15 minutes, or until golden and bubbling.

SAUSAGE PLAIT

Steps:

• Heat oven to 200C/180C fan/ gas 6. Grease a baking tray with oil using a pastry brush, then cover it with baking parchment. Put to one side. Remove the meat from the sausage skins by snipping off the ends, then squeezing the sausagemeat into a bowl (see step 1).
• Cut the pepper into small pieces with scissors. Break the egg into the cup, beat with a fork, and save 2 tbsp for glazing. Add the red pepper and remaining egg to the sausagemeat with the chilli flakes, if using, and purée. Mix well with a fork or clean hands (step 2).
• Sprinkle some flour on the work surface. Using a rolling pin, roll out the pastry into a rough square shape, about 30 x 30cm. Put the pastry on the lined baking tray (step 3).
• Now spoon the filling down the middle of the pastry in a sausage shape - leave a little gap at the top and bottom (about 3cm) (step 4).
• Cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side - we cut 12 strips each side. Brush the pastry all over with most of the saved egg (step 5).
• Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Now brush the top all over with the last of the egg. Bake for 35-40 mins or until golden. Serve hot or cold with baked beans or salad (step 6).