Fennel sausage plait with caramelised onions, roasted peppers and prosciutto
The British Menu
The British Menu
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  • 400 g fennel
  • 320 g sheet of ready
  • 4 sage leaves finely chopped
  • 1 tsp Fresh
  • thyme leaves
  • 100 g prosciutto
  • 6-8 slices
  • ½ tsp fennel seeds
  • ½ tsp yellow mustard seeds
  • 2 tbsp
  • 1 tbsp
  • Salt and freshly ground black pepper
  • 1 whole egg
  • 1 egg yolk
  • Knob of butter
  • 1 tbsp olive oil
  • 2. Now take your fennel sausages and remove the skins, place in a bowl and mix with the chopped sage, thyme a good pinch of pepper and a little salt
  • sausage
  • 4 prosciutto
  • prosciutto
  • 3 inch clear border
  • 3. Now take half of your cooled onions and spread along the length of the sausage
  • 4. Now to make the distinctive plait pattern, take a knife and cut strips either side of the pastry at an angle, each about an inch wide. Cut the excess off each end of the plait but leave enough to cover, then fold in each end neatly. Now take 1 strip and fold over the top of the sausage, dab with a little water to help it stick then do the same with the strip on the other side and repeat until you have a nice plaited effect all over. Whisk the egg and egg yolk together with a tsp of the same mustard then brush over the top of the plait fully. Finally mix together the fennel and mustard seeds and sprinkle over the top. Bake in the oven for approximately 30



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