Sausage and marmalade plait

food, sausage and marmalade plait

This crowd pleaser will keep well for a couple of days in the fridge so you can get ahead this Christmas. You can also assemble in advance and freeze.

This Christmas crowd pleasing sausage and marmalade plait is really easy to make and only costs 84p per portion!

A zesty, sweet marmalade works well here and pairs nicely with the savoury sausage meat and wholegrain mustard. Plus, the puff pastry gives the whole dish a light yet moreish finish.

Think of it as a fancy sausage roll with festive flair and what’s better, once baked, it will keep well for a few days in the fridge.

Feel free to serve chilled or at room temperature and if you’re planning on getting ahead this Christmas then you can assemble ahead of time and freeze it.

If you’re looking for more Christmas inspiration we have our best homemade edible gifts, best cocktail recipes, or why not try making a gingerbread house for a fun challenge.

Yields: 8

Prep Time: 25 mins

Process Time: 1 hour

Total Time: 1 hour 25 mins

Calories per Serving: 390


  • 1 tbsp.

    olive oil

  • 1

    red onion, finely sliced

  • 600 g

    sausage meat

  • 1 tbsp.

    wholegrain mustard

  • 1 tsp.

    dried mixed herbs

  • 320 g

    sheet ready rolled puff pastry, roughly 23 x 36cm, we used Jus-Rol

  • 1

    large egg, beaten

  • 75 g


  • 1 tsp.

    nigella seeds, optional


  1. Heat the oil in a medium pan over medium heat and cook the onion for 10min, until softened. Tip into a large bowl; cool completely. Add the sausage meat, mustard, dried herbs and plenty of seasoning and mix well.
  2. Unroll the pastry, keeping it on its baking parchment. Slide on to a baking sheet and arrange so the pastry is lengthways in front of you, with a short edge closest to you. Brush the top of the pastry with beaten egg.
  3. Spread the marmalade lengthways down the centre of the pastry, in a roughly 7cm wide rectangle. Shape the sausage meat mixture into a neat log, about 7cm wide, and lay on top of the marmalade.
  4. With a sharp knife, cut 2cm-wide slits in the pastry either side of the log, slanting the slits slightly towards you. Starting at the end furthest from you, fold the pastry strips over the sausage meat, alternating sides to give a plait effect. Trim ends to neaten.
  5. Brush pastry all over with beaten egg, then sprinkle the nigella seeds on top, if using. Chill for 30min (don’t worry if a little liquid leaks out during chilling).
  6. Preheat oven to 200°C (180°C fan) mark 6. Cook the plait for 50min, or until the pastry is deep golden. Serve warm or at room temperature in slices.


Prepare to end of step 4 up to a day ahead. Loosely cover and chill. Complete recipe to serve. Alternatively, once chilled, wrap well and freeze for up to a month. To serve, unwrap and place on a lined baking sheet and cook from frozen in an oven preheated to 200°C (180°C fan) mark 6 for 1hr, or until golden and piping hot.

Per serving:

  • Calories: 390
  • Protein: 14g
  • Fat: 27g
  • Saturates: 11g
  • Carbs: 22g
  • Total sugars: 9g
  • Fibre: 2g

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