Bacon, Apple & Caramelised Onion Sausage Plait Recipe

An epicurean adventure to: The United Kingdom

This classic British sausage plait, often called the ‘Poor Man’s Wellington’, is a comforting, crowd-pleasing dish that works any day of the year.

Great for picnics, street parties or as a hearty lunch, it’s especially popular with children who love its fun, oversized sausage-roll appearance.

We’ve elevated this traditional favourite with slowly caramelised onions, sweet apple and crispy fried smoked bacon. It’s a delicious upgrade on the everyday sausage plait.

Don’t be intimidated by the pastry — you don’t need to be an expert. This recipe is straightforward and gives an impressive result even for novice bakers.

What’s to love about this recipe

1. Simple to prepare yet looks elegant and tastes delicious.
2. Quintessentially British with a modern twist of apple and caramelised onion.
3. Caramelised onions, apple and crispy bacon lift this sausage plait above the ordinary.
4. Perfect for picnics, packed lunches or a cosy family meal served with roast potatoes or a green salad.
5. Freeze baked or unbaked for easy make-ahead meals. Make an extra one to keep for later.

Key ingredient notes and substitutions

See the recipe card below for the full ingredient list.

Sausage meat

Pork sausage meat is traditional and easy to use, but you can remove skins from good-quality sausages and use that instead.

If your sausages already contain sweet inclusions (apple or caramelised onion), reduce the recipe sugar to 1 teaspoon.

For a meat-free version, use plant-based sausage patties (matching the recipe weight of 400g) and swap the smoked bacon for a vegetarian alternative.

Ready-rolled puff pastry

Shop-bought ready-rolled puff pastry is convenient. Look for a buttery puff pastry sheet packaged in an elongated box weighing around 320g; a small weight variation won’t affect the result.

If you buy an unrolled block, roll it to roughly 36cm x 30cm (12″ x 14″). Ensure you choose puff pastry rather than shortcrust.

Smoked bacon

Use diced smoked bacon, lardons or cubed pancetta of similar weight. For vegetarian options, substitute with a meat-free alternative.

Fresh sage

Sage pairs beautifully with pork and works well here, but you can substitute thyme, rosemary or parsley to suit your taste.

Step-by-step instructions

1. Slice the onion and dice the apple and bacon into small cubes.

2. In a large bowl, combine the pork sausage meat, breadcrumbs, chopped sage, salt and black pepper. Break up the sausage meat with a fork and mix lightly.

3. Heat the oil over medium-high heat in a large frying pan. Fry the bacon until golden and crisping, then remove and set aside, leaving the cooking oil in the pan.

4. Reduce heat to medium-low, add the sliced onions, cover and cook undisturbed for 5 minutes.

5. Remove the lid and cook the onions for another 5 minutes over low heat, stirring often, until gently caramelised. Avoid burning them.

6. Add the diced apple, sugar and sherry vinegar to the partially caramelised onions.

7. Cook over low heat for 8–10 minutes until the apples are slightly softened and lightly golden. Remove from the heat and cool for 2–3 minutes.

8. Stir the caramelised onion and apple mixture into the sausage meat bowl, then mix thoroughly by hand until even.

9. Preheat the oven to 180°C (350°F/Gas Mark 4) and line a baking sheet with parchment paper.

11. Unroll the puff pastry on parchment or a lightly floured surface and roll slightly to about 36cm x 30cm (12″ x 14″).

12. Shape the sausage filling into a long, rounded log down the centre of the pastry, leaving roughly 2.5cm (1″) clear at both ends to seal the plait.

13. Cut diagonal strips about 2cm (0.8″) wide along both sides of the filling, keeping the strips aligned for even plaiting.

14. Whisk the egg yolk with the milk and brush the pastry edges around the filling with the egg wash.

15. Trim excess pastry from the ends, leaving a small flap to fold over and seal.

16. Fold the top and bottom flaps over the filling to enclose it.

17. Starting at the top, weave the diagonal strips alternately from each side to form a neat plait. Tuck or secure any short starter strips as needed.

18. Tuck any loose ends under the roll and fix them with a little egg wash.

19. Brush the entire top with the remaining egg wash.

20. Sprinkle sesame or poppy seeds over the top and place the plait on the prepared baking tray.

21. Bake for about 35 minutes until the pastry is deep golden, puffed and flaky. To check, insert a metal skewer into the centre of the filling, hold for 5 seconds and touch it to your wrist—if it’s very hot, the meat is cooked; if not, return to the oven for a few more minutes.

22. Serve hot or cold in generous slices with a green salad, potatoes or baked beans.

Variations

• Use vegetarian sausage alternatives such as Quorn or other plant-based sausages.
• Fold in shredded cheese—cheddar or mozzarella work well.
• Swap or add herbs like thyme, rosemary or parsley.
• Add diced jalapeños or chilli flakes for heat.
• Mix in dried fruit such as apricots or cranberries for a sweet contrast.
• Add sautéed mushrooms or chopped nuts and seeds for texture.
• Brush mustard on the meat before baking for a tangy finish.
• Combine crumbled feta and spinach for a Greek twist.
• Add cubes of black pudding for extra richness.

What to serve with a sausage plait

• A simple green salad or a cold pasta salad complements the richness of the plait.
• Potatoes in any form — roast, baked, chips, wedges or potato salad — are classic accompaniments.
• Baked beans, coleslaw, chutney, mustard or apple sauce all pair nicely.
• For a festive touch, serve with cranberry sauce. It also works well as picnic fare alongside sandwiches and small savoury bites.

Storage, reheating and freezing

Storage

Once cooled, store the sausage plait in an airtight container in the refrigerator for 3–4 days.

Reheating

Reheat in a 180°C (350°F) oven for 10–15 minutes until warmed through. Microwaving individual slices is faster but may soften the pastry.

Freezing

Freeze baked or unbaked plaits wrapped tightly in cling film and foil or in a freezer-safe container. Defrost unbaked plaits thoroughly before baking as directed. Reheat frozen baked slices in the oven until piping hot.

More British recipes with puff pastry

Creamy chicken and leek pies

Easy chicken sausage rolls

Cheese and onion pasties

Mini butter chicken pies

Mini sausage rolls with chorizo