British Sausage Week: Italian Sausage Plait.

We are in the fourth day of celebrating British Sausage Week, and today’s recipe comes in the form of our family’s favourite Italian Sausage Plait made with delicious Pork & Sage bangers. Along the lines of a sausage roll – except lengthy and far superior – this crust coated dish is best served with caramelised onion to enhance the sage sausage filling. We understand how busy family and work life is so you can also make the Italian Sausage Plait ahead of time and freeze – by tightly wrapping in cling film – until you are ready to eat. Our recipe below is guaranteed to take the sting away from early dark nights and hungry little ones. Enjoy!

Italian Sausage Plait

Serves 4


1 sheet of puff pastry
1 egg, beaten
1 tbsp oil

Ingredients for the filling:

10 Newlyns Pork & Leek sausages, removed from the skin
4 sundried tomatoes, chopped
3 tbsp pine nuts, chopped
3 lumps of frozen spinach, defrosted and squeezed dry
1 tbsp chopped basil


  1. To make the filling, remove the sausages from the skins and place in a bowl with the remaining ingredients
  2. Season and mix well with hands
  3. Place the sheet of pastry onto a lightly floured table and roll out to about 50p thick
  4. Make cuts either side of the sausage about 1″ apart on both sides
  5. Brush the pastry with beaten egg and then alternatively bring up the strips to cover the pastry
  6. Tidy up the ends and then glaze with some more egg, just on the pastry part
  7. Bake at 180 for about 35-40 minutes




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