Char Siu Sausage Plait

This family recipe combines the Chinese flavours of Char Siu with ginger and spring onions, creating a delicious crowd pleasing dish. Serve with baked sweet potato & crisp green salad for a fuss free meal.

Product: Smokey Joe's Char Siu Rub

Serves 6

Effort: Easy

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Gluten-Free Option Available

Ingredients

• 500g pork sausages (skin removed)
• 1 tbsp Char Siu seasoning
• 1 tbsp ginger (fresh or paste)
• 1 tbsp honey
• 1 tbsp soy sauce
• 3-4 spring onions, finely sliced
• ½ tsp salt to season
• 2 sheets frozen puff pastry
• 1 egg, whisked
• Sesame seeds for sprinkling

Instructions

1. Preheat oven to 200°C/180°C fan. Line a baking tray with baking paper and set aside.

2. Remove the meat from the sausage skins by snipping off the ends. Squeeze the sausage meat into a bowl.

3. In a cup, beat the egg with a fork. Set aside 2 tbsp for glazing. Add the remaining egg to the sausage meat along with ginger, Char Siu seasoning, honey, soy sauce, and sliced spring onion. Mix well with a fork or clean hands.

4. Place the puff pastry on the lined baking tray, overlapping by 2cm to form a long rectangle for the sausage plait.

5. Spoon the filling down the middle of the pastry in a sausage shape, leaving a small gap at the top and bottom.

6. Cut the pastry at a slight diagonal on either side of the filling into 1.5cm strips, around 6-8 strips each side. Brush the pastry all over with most of the saved egg.

7. Tuck the top and bottom edges of the pastry over the filling. Starting at the top, lay the pastry strips over the filling, crossing like a plait.

8. Brush the top of the pastry with the remaining egg and sprinkle with sesame seeds.

9. Bake for 35-40 minutes or until golden brown.

Hints & Tips

• Use gluten-free puff pastry & soy sauce to make suitable for a gluten-free diet. 
• Beef or lamb sausages can be used as alternatives to pork for different flavour profiles.
• Shortcrust pastry can also be used if preferred.
• Serve with baked sweet potato and salad or veggies of choice.
• This recipe can be adapted to make individual sausage rolls for picnics or lunch boxes, served with sweet chili sauce.
• Store leftovers in the fridge for 3-4 days.
• Make ahead and freeze the uncooked sausage plait for up to 3 months. Wrap tightly in cling film before freezing, then defrost before cooking according to the instructions above.