Sausage Plait

[@gee3883]

Cheers I remember cooking this in school when I was about 10 years old so I thought I would try it again, it's only taken me 45 years to get round to it.

[@geoffsbakingblog]

Hi Graham. I hope you enjoyed it as much this time.

[@gee3883]

@@geoffsbakingblog Just finished eating it it was amazing cheers.

[@geoffsbakingblog]

@@gee3883 Oh that's great. I am glad you enjoyed it.

[@trevorhogan-k2x]

me too

[@tastewithtiffany]

This is a great video, very clear! I’ve been wanting to make one of these for ages and now I know how. Thank you!

[@geoffsbakingblog]

HI ginandjuicing. That's great I am glad you will find it useful.

[@janetpike4034]

Just off to the kitchen to make one. Thanks for making it so easy.

[@geoffsbakingblog]

Hi Janet. I do hope you enjoy it.

[@mnb1290]

I just discovered you channel, Mr. Geoff! Great recipes, very traditional! Greets from Serbia!

[@geoffsbakingblog]

HI MNB1290. Welcome to the channel to you, and all in Serbia.

[@pbains1967]

Thanks, Geoff, and guess what my family's having for tea night...Nice one and so simple to make with ready-bought puff pastry and a pack of sausages to make a real meal out of them!!!!

[@geoffsbakingblog]

Hi Paula, that's great. I hope everyone enjoys it.

[@pbains1967]

Geoff Cooper I’ll let you know outcome once made! Hope you and family safe & well during this covid-19 lockdown and keeping your recipes flowing on online for us all to enjoy! Many thanks. Paula :0)))

[@geoffsbakingblog]

@@pbains1967 All is good here, thus far, thankfully. I hope the same for you too, and look forward to hearing how your family enjoyed the sausage plait.

[@nancykerswill7190]

Thank you Geoff really enjoyed making this.

[@geoffsbakingblog]

Hi Nancy. That's great. I am glad you enjoyed it.

[@wilso8644]

Great recipe! Thanks Geoff! You’re the man!

[@geoffsbakingblog]

Hi Ben, thanks very much.

[@lindahalford1691]

Hello Geoff, Have made this one several times now, what a lovely tasty recipe again from you. Always log into you to follow your relaxing video although I think by now I could make this one blindfolded thanks to you. Good health xxx

[@geoffsbakingblog]

HI Linda. That's great. I am glad you enjoy the recipe enough to make it more than once. I will hopefully have some more recipes that you might like to try.

[@pixelfu623]

Gosh that looks mighty yummy! I have some sausage meat hanging about in the freezer so thank you for the inspiration.

[@geoffsbakingblog]

HI Pixel Fu. You are very welcome. I hope you enjoy yours, if you make it.

[@mikesakhalin]

Very good mate. Cheers

[@geoffsbakingblog]

HI Mike, thanks very much.

[@jojocool555]

Nice video, I shall have a go at this. Thanks Geoff, x x

[@geoffsbakingblog]

Hi Jo, that's great. I hope you enjoy the making and the eating.

[@1963Jellybean]

Thank you for your video. I really appreciate that you give both ingredient measurements. I’m an American and we use cups. I’ve tried converting measurements on other channel recipes and the measurements never come out quite right. I just subscribed. l’m looking forward to making your rough pastry for this recipe. I would also, like to try making Stromboli too.

[@geoffsbakingblog]

HI 1963Jellybean. You are very welcome. I hope you enjoy making the pastry.

[@1904say]

Love this . I happen to have a package of frozen all butter Puff Pastry ( shop bought ), that I had planned to use for sausage rolls , but I like this idea better . You make it look so easy ! Thanks for the detailed step by step process .

[@geoffsbakingblog]

HI 1904say. It is quite easy to make and it tastes so good. I hope you enjoy it. I have just been making my own puff pastry which, if it turns out right I shall use to make some cheese straws.

[@Christine-nl1ok]

Thank you so much for this! I have just put into the oven! Very excited to try, hoping one the whole family will enjoy! Really clear instructions all the way through :)

[@geoffsbakingblog]

Hi Christine, you are most welcome. Please let me know what your family thought of it. I do hope they all enjoy it, especially as it was made from scratch.

[@Christine-nl1ok]

@@geoffsbakingblog They all loved it thank you! Even a hit with my 18 month old (I left out the chilli flakes), but still had loads of flavour! Will definitely make again, a nice change from a Sunday Roast. :) Thanks again!

[@geoffsbakingblog]

@@Christine-nl1ok Hi Christine, that's great. I am so glad everyone enjoyed it. Thanks for letting me know.

[@nillykitchen5618]

Nice thanks for sharing it

[@geoffsbakingblog]

Hi Nilly. You are very welcome.

[@francesmunro9666]

Need to try this thank you x👍👍

[@geoffsbakingblog]

HI Frances, you are welcome.

[@jasperpickering4044]

cheers, will be making this later in the week

[@geoffsbakingblog]

Hi Jasper. I hope you enjoy it.

[@heikemaier7076]

Doing them just now! Can`t wait to take a bite... 😍

[@geoffsbakingblog]

Hi Heike. That's great. I do hope you enjoy them. Please let me know.

[@heikemaier7076]

Hi Geoff, they were absolutely delicious! 😍 Thanks for the great recipe. 😍

[@geoffsbakingblog]

@@heikemaier7076 I am so pleased that you enjoyed them.

[@parivaar1077]

Great....job ! sir plz some more recipes. Sabiha

[@geoffsbakingblog]

HI Sabiha. There are many things that can use rough puff pastry, such as Apple Turnovers, or even just roll out the pastry and cut into 4 inch squares and prick the centre three inches and then place thin slices of apple, or peach, and sprinkle with sugar and cinnamon. Brush with egg around the edges and bake for 25 mins at 200c.

[@parivaar1077]

Inshallah next week I shall tryout. Sabiha

[@geoffsbakingblog]

That's great.

[@karenkimberley241]

Great Geoff they look so tasty and am sure they taste delicious compared to shop bought 😊

[@geoffsbakingblog]

Hi Karen, thanks. I must say they are delicious.

[@janetpike4034]

It was delicious. My only comment was that next time I will make two small ones rather than one big one . Thank you

[@geoffsbakingblog]

Hi Janet, I am so glad that you enjoyed it. It is a good idea to make them the size that suits you.

[@littlemissmakeup87]

Wow looks amazing

[@geoffsbakingblog]

Hi, Thaksl very much.

[@nillykitchen5618]

Very delicious I liked it

[@geoffsbakingblog]

HI Nilly Kitchen. That's great. I am glad you enjoyed it.

[@thatperson4441]

Thank you so much, I’m making this for my y11 mock exam!

[@geoffsbakingblog]

Hi Okay Hoover. You are welcome. I hope it turns out well for you.

[@ronsajan610]

superb video delicious

[@geoffsbakingblog]

Hi Ron. Thanks very much.

[@suziefab9532]

Hi very nice I’ll be making one of these next time I go to visit my daughter at Easter

[@geoffsbakingblog]

Hi Suzie. That's great I hope you all enjoy it.

[@coolerkin]

Hiya Geoff... Another fantastic recipe, could I put some boiled eggs in the middle then bake it??

[@geoffsbakingblog]

Hi Coolerkin. Yes you could put some hard boiled eggs in, wrapped in the sausage meat. Rather like you would do for Gala Pie. It would make the plait larger, so you would need slightly larger pastry sheets.

[@coolerkin]

@@geoffsbakingblog thanks for the speedy reply... Love ALL you old school bakers out there that show traditional recipes... Sorry forgot to ask is there much difference between Parchment Paper that you used and Greaseproof Paper?? Keep up the Great work

[@geoffsbakingblog]

@@coolerkin Thanks, except that I am quite a young school baker who, tragically, looks very old. According to Bacofoil Parchment/Baking paper is siliconized on both sides of the paper, which stops food from sticking, making it ideal for cooking & baking. Greaseproof Paper is not siliconized, so if you intend on cooking with it, coat it well with oil to ensure that food does not stick. We recommend that Greaseproof paper is used for wrapping, presenting & storing.

[@gayesabularse9736]

Looks yummy👌😊

[@geoffsbakingblog]

HI Gaye Sabularse. Thanks very much.

[@keithanderson8834]

I am so excited to make this recipe! Once it has been plaited, can it be refrigerated for baking at a later time?

[@geoffsbakingblog]

Hi Keith, yes it can be refrigerated to bake later. The only constraint is how long the meat will keep.

[@gayesabularse9736]

I end up watching this vlog and subscribed as I am going to cook for my lovely residents on Saturday😊👌❤️ They will love this recipe, Geoff any suggestion please, what will goes with it if I serve it on the plate♥️ Thank u

[@geoffsbakingblog]

HI Gaye. I hope your residents will enjoy this. When I had mine I just steamed some vegetables, broccoli, carrots, green beans and peas. But my niece and her husband, who had the other one, just had theirs with chips(french fries) and baked beans. Really you can serve it with whatever you wish.

[@gayesabularse9736]

@@geoffsbakingblog thank you😊❤️ yes as it will be supper I could serve it with baked beans and chips 👌 and maybe coleslaw .

[@gayesabularse9736]

@@geoffsbakingblog Im sure they will enjoy this♥️😊

[@geoffsbakingblog]

@@gayesabularse9736 Yes that would be good.

[@bella123439]

Hi Geoff i like you i love chillies that recipe is going to be tried this week ATB Geoff

[@geoffsbakingblog]

Hi Stephen, actually I am not a great one for very spicy food but in this recipe the chilli flakes make a big difference. Let me know what you think when you try it.

[@Roxy-ch4gv]

Sort of a sausage meatloaf in pastry. Yummy

[@geoffsbakingblog]

Hi Roxy7777777, Yes it is, and very tasty too.

[@neesargon3497]

At last! A man with a 9" x 3" sausage.

[@Dunstire]

And he can plait the excess.Showoff

[@pbains1967]

​@@Dunstire Was just thinking the very same thing and was laughing to myself...Glad I am not the only one with a bit of a dirty mind!!! Lol :0)))

[@henriettahenson]

Ahhhh !now i get the pastry recipe ...i love this ....( i don' t think i can use my spam for this ) dos' nt have the same ring "spam plait" or dos it !!!

[@geoffsbakingblog]

HI Gillian. No I don't think Spam would be good plaited. Best to stick with sausage meat, or a mushroom and nut combo or some such.

[@henriettahenson]

Geoff Cooper oh yes i like the idea of a veggie one i surpose you have got to wa tch that its not too soggy though ?

[@magdalenaem5627]

:-)great work like always

[@geoffsbakingblog]

Hi Magdalena, thanks very much.

[@brucebowen100]

Thanks for the video. If I was naming this, I would call it "Baked Mummy", but, I suppose that name might turn some people off . . . . . stick with the name you used .

[@sumerarizwan97]

Please make puff pastry.

[@geoffsbakingblog]

Hi Sumera, I have done several recipes with my own puff pastry, such as in my Danish Pastries video which you can see here: geoffsbakingblog.blogspot.com/2016/12/danish-pastries.html

[@susanfryer1616]

Thankyou delicious Thankyou going to be busy

[@geoffsbakingblog]

HI Susan, thanks very much. This is one of those recipes that I keep returning to.

[@jasonlyon77]

Great vid.. Gonna make this tonight for the family. But.. maybe ya had a cold or otherwise please see a doctor about ya breathing.

[@geoffsbakingblog]

Oh that was a while ago, so I cannot remember. I see too much of my doctor already. As far as he is concerned if I am breathing at all I am ok. I hope you enjoy the sausage plait.

[@peterpreen752]

come on Geoff ! make your own pastry ! it's not really hand made otherwise .other than that it was good

[@geoffsbakingblog]

Maybe you should watch my other videos, where you will see I make my own pastry. But sometimes it is good to show others, who may not have time to make puff pastry, how they can do it with shop bought.