Sheena Nicholson made this North Yorkshire favourite on There's No Taste Like Home, on every weekday at 4pm on ITV1.
Ingredients
- 350 g12¼ oz all butter puff pastry
- 1 medium red onion, chopped
- 125 g4½ oz mushrooms
- 300 g10½ oz good quality pork sausage meat
- 25 g1 oz butter
- 75 g2¾ oz black pudding, according to taste
- 80 g2¾ oz Wensleydale cheese
- Salt and black pepper, to taste
- 1 tbsp dried sage
- 1 egg for egg wash
- Milk for egg wash
For accompanying sauce (optional):
- ¼ bottle of red wine
- 1 tbsp redcurrant jelly
- 1 tbsp gravy granules
- Salt and pepper, to taste
Method: How to make Great Grandma Connie’s sausage plait
Roll out the puff pastry approximately 26cm wide by 30cm long.
Sauté the chopped onion and mushroom in butter and place down the centre of pastry.
Crumble the black pudding and place on top.
Make the sausage meat into a long sausage shape and place on top.
Crumble over the Wensleydale cheese then sprinkle on the chopped sage.
Cut a one inch strip all the way down the pastry at either side and egg wash horizontally to the sausage meat.
Bring one strip over the other into a plait tucking pastry ends over and cover with egg wash all over.
Bake at 200C for 30 minutes until golden brown.
For the sauce:
Reduce a quarter of a bottle of red wine and add the redcurrant jelly and stir till melted. Add the gravy granules and season with salt and pepper.
