Fennel-spiced sausage plait
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 6 good herby or pork sausages, skinned
- 1 tsp fennel seeds, toasted and crushed
- a pinch (optional) chilli flakes
- a handful flat-leaf parsley, finely chopped
- 1 x 350g sheet puff pastry
- 1 tbsp wholegrain mustard or red onion chutney
- 1 egg, beaten
- to finish sesame or poppy seeds
- to serve watercress
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Mix the sausagemeat with the spices and parsley. Unroll the pastry, and lay it on a baking sheet. Brush the middle, lengthways, with mustard or chutney. Form the sausage mix into a big sausage and lay it on top.
- STEP 2
Make diagonal cuts, 1-2 cm apart, in the pastry either side of the sausage, then bring the strips up and over the top alternately to make a plait.
- STEP 3
Brush with egg and scatter with seeds. Bake for 25-30 minutes until puffed and golden. Serve with watercress.
