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Easy Sausage Plait

Easy Sausage Plait

Oh My word I’ve just rediscovered the most amazing bake – Easy Sausage Plait and here’s the recipe 

Do you know what? I don’t think I’ve made one of these babies for over 25 years.

It was probably when I was at school in home economics? Or was it Domestic Science?

Well it is so easy and I have to tell you better than I ever remembered. 

Why Sausage Plait not Sausage Rolls? 

Ok Ok so  you can’t beat a good sausage roll? Well on reflection I’m not so sure…. 

The beauty of this is you get more sausage meat to pastry ratio, it really is yum – Winning!! 

Try it – please it’s so good …….


So how do you make a Sausage Plait 

Well it really couldn’t be simpler…. 

It’s literally a roll of chilled/ frozen shortcrust pastry or puff pastry. Whichever you prefer really….

I like shortcrust and I’ve now made this recipe 3 times in 2 weeks. Eeeeek! 

So here we go: 

Pastry unrolled and sausages skinned and squished out – as so…. 


Then simply start plaiting….

Make sure you seal the ends with water and use a fork to crimp 

Then simply egg wash the whole thing and bake! 

Sausage Plait - ready for the oven

Pastry for your sausage Plait 

Well you can make your shortcrust pastry or puff pastry from scratch, but quite frankly I have a life – ha ha 

Alternatively just buy the ready made chilled stuff, it really is very good and you use the whole sheet for this 

It’s personal preference on the type if pastry you choose, I tend to choose shortcrust but puff would be great too – next time Clare 


Sausage Meat 

I always buy really good quality sausages and skin them (never sausage meat – not sure why?) 

My fave at the moment are Pork & Leek, however I’ve also used the Pork and caramelised onions ones – yum, slightly sweet!

I was also thinking if you wanted to make it a little more special for Christmas say,  there is no reason why you couldn’t add some caramelised onions on top of the sausage meat.

Or why not some cranberry sauce to indeed fresh cranberries at Christmas time? 

Finished Sausage Plait 


To serve your Easy Sausage Plait 

Well why not warm straight from the oven with a cuppa? Always best…

Or maybe warm with potatoes,  veg and gravey as a meal? 

I’m not sure it will last that long to be honest – but it’s also lovely cold ….

Top Tip

I took one on a picnic for two people 

So instead of baking the whole plait, once I’d made it, I cut it in half and froze half unbaked.

Ready for the next picnic!! Genius! 

Other nibbles 

If you’re looking for nibbles and finger food I think you might like my Smoked Salmon Canapés 

Tasty and cute! 

Smoked Salmon on Rye bread Canapés

Anyway I hope you love this retro bake as much as I do. It will certainly be making an apperance again soon. I won’t be waiting another 25 years that’s for sure 

If you have a go, please let me know how you get on!

Big Love as always  

Clare x


Feeds 6-8

  • 1 packet chilled ready made Shortcrust or puff pastry
  • 6 good quality sausages
  • I egg, beaten

Preparation Method

  1. Preheat your oven 160C fan/ 180C / 350F / Gas Mark 4
  2. Prepare your pastry, basically unroll
  3. Leave the pastry on the paper it was wrapped in as this becomes your baking paper
  4. Skin your sausages and make into a long flat sausage shape and place on top of pastry, see pictures above
  5. Then using a sharp knife, cut chevrons in the pastry, again see pictures above
  6. Then simply plait as shown above, you can use water to stick the edges at the top and bottom of your sausage plait
  7. Crimp the top and bottom with a folk, to seal the edges
  8. Place on a large baking sheet, using the paper to lift it
  9. Finally egg was the whole plait and bake in the centre of the oven for approx 40 minutes, checking after 35 minutes
  10. Once your plait is golden brown and baked through remove and serve
  11. Or leave to cool and then slice


Jenny says:
My 3 year old loved helping me make this, we added black pudding and rosemary. It was yummy!
    Clare x says:
    Oh so fab to hear xx Thank you