‘Tis the season for festive parties! I’m making a sausage plait paired with a gorgeous French Merlot packaged in Matisse.
For my plait
Step 1: begin by sautéing onion, garlic, thyme and rosemary, then add diced chestnuts.
Step 2: add to sausage meat, mix and season.
Step 3: roll out the puff pastry on a floured surface, and spread cranberry sauce down the middle.
Step 4: place the sausage meat in the middle leaving a gap at either end.
Step 5: cut diagonal strips in the pastry an inch apart, tuck in the end and carefully fold the pastry like a plait.
Step 6: brush with a beaten egg and cook at 160°C fan for 40 minutes, top yourself up in the meantime.
And there you have it, a sausage plait perfect for a party to serve alongside this fab boxed merlot with juicy berry fruit and plush tannins
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