Lamb and Chorizo Sausage Plait

, from Issue #85. June, 2014
Photography by Kate Battersby.
Lamb and Chorizo Sausage Plait

Serve this hearty, family-sized ‘sausage roll’ with a big bowl of creamy mashed potato and tomato chutney.


Serves: 6


450 grams lamb sausages, skins removed
450 grams raw chorizo sausages, skins removed 
½ cup panko breadcrumbs
1 large egg, size 7
2 cloves garlic, crushed
1½ teaspoons 
smoked paprika
1 small apple, grated 
with skin on
good handful parsley, chopped
sea salt and ground pepper
To assemble
500 grams puff pastry, thawed if frozen
1 egg, lightly beaten
½ teaspoon each black and white sesame seeds



Preheat the oven to 180°C fan bake and place a flat baking tray in the oven to preheat. 

Filling: Place the sausages and all the remaining ingredients in a large bowl, season generously and mix thoroughly to combine well.

To assemble: Place the pastry on a large piece of baking paper and roll out so it’s slightly larger and thinner. Spoon the mixture along the middle to form a sausage shape about 10cm wide, leaving a 3cm gap at each end. Brush the border with beaten egg. 

Have the pastry with the shorter end facing you and, using a sharp knife, cut 2cm-wide strips, on the diagonal, down the length of the pastry.

Fold up the two short ends and plait alternate strips of the pastry to neatly cover the filling. Trim off any excess pastry then brush all over with beaten egg and scatter over the sesame seeds. 

Slide the preheated baking tray under the baking paper and bake the plait for about 40 minutes, or until the filling is fully cooked and the pastry is golden and puffed.