Sausage Braid with Bacon, Apple and Caramelized Onions

An epicurean adventure to: The United Kingdom

This classic British sausage plait — often nicknamed the “Poor Man’s Wellington” — is a reliably delicious dish for any day of the year. Crisp puff pastry wrapped around a savoury sausage filling makes it ideal for family meals, picnics or street parties. Children love its playful, oversized sausage-roll look, and adults appreciate the comforting, hearty flavours.

This version elevates the traditional recipe with slowly caramelised onions, sweet-tart apple and smoky fried bacon for extra depth. It looks impressive on the table but is straightforward to make: no advanced pastry skills required.

What’s to love about this recipe

1. Simple to prepare yet striking in presentation — an elegant alternative to ordinary sausage rolls.
2. Comfortingly British: a familiar flavour profile with a contemporary twist.
3. Slowly caramelised onions, apple and crispy smoked bacon add layers of sweetness, acidity and smokiness.
4. Perfect for picnics, packed lunches or a relaxed family supper served with roast or mashed potatoes.
5. Freezes well, both baked and unbaked, making it convenient to prepare ahead.

Key ingredient notes and substitutions

Please see the recipe card below for the full ingredient list and quantities.

Sausage meat

Pork sausage meat is traditional and convenient. If you prefer, remove the skins from good-quality sausages and use the meat instead. If your sausages already contain sweet additions (apple or onion), reduce added sugar in the filling.

For a vegetarian alternative use plant-based sausage mince or vegetarian sausage patties in an equivalent weight (about 400 g). Replace smoked bacon with a suitable vegetarian bacon substitute.

Ready-rolled puff pastry

Shop-bought puff pastry sheets are the quickest option — look for a butter-style puff pastry in sheet form. In many markets a standard sheet is about 320 g, which works well for this recipe. If you buy an unrolled block, roll it to roughly 36 cm x 30 cm (12″ x 14″).

Smoked bacon

Smoked bacon can be replaced with bacon lardons or diced pancetta of similar weight. For a vegetarian version select an appropriate plant-based bacon alternative.

Fresh sage

Sage pairs beautifully with pork, but you can swap it for thyme, rosemary or parsley depending on preference.

Step-by-step instructions

1. Slice one large onion and dice a large eating apple and the smoked bacon into small cubes.

2. Combine 400 g pork sausage meat (or skinned sausage meat), 40 g breadcrumbs, 2 tablespoons finely chopped sage, ¼ teaspoon salt and ½ teaspoon black pepper in a large bowl. Break up and mix the meat loosely with a fork.

3. Heat 1 tablespoon oil in a frying pan over medium-high heat. Fry the diced bacon until golden and slightly crisp. Remove the bacon but leave the rendered oil in the pan.

4. Reduce heat to medium-low, add the sliced onions and cover the pan. Let them sweat for 5 minutes without stirring.
5. Remove the lid, lower the heat to low and cook for a further 5 minutes, stirring often, until the onions are gently caramelised. Avoid burning.

6. Add the diced apple to the pan with 2 teaspoons sugar and 2 teaspoons sherry vinegar (or red wine/balsamic vinegar). Cook on low for 8–10 minutes until the apple is softened and lightly golden. Remove from heat and cool for 2–3 minutes.

7. Stir the caramelised onion and apple mixture and the fried bacon into the sausage meat mixture. Mix thoroughly by hand until evenly combined.

10. Preheat the oven to 180°C (350°F / gas mark 4). Line a baking sheet with parchment paper.

11. Unroll a 320 g sheet of puff pastry on parchment and roll gently to about 36 cm x 30 cm (12″ x 14″).
12. Shape the sausage mixture into a long log down the centre of the pastry, leaving about 2.5 cm (1″) at both ends. Cut diagonal strips about 2 cm wide along each side of the filling.

13. Mix 1 egg yolk with 1 tablespoon milk and brush the edges of the pastry around the filling. Trim any excess pastry, leaving small flaps to seal the ends.

15. Fold the top and bottom flaps over the filling, then cross the diagonal strips from each side alternately to form a neat plait. Tuck in loose ends and press with a little egg wash to seal.

18. Brush the top with the remaining egg wash and sprinkle generously with poppy or sesame seeds. Transfer to the prepared tray.
19. Bake for about 35 minutes, until the pastry is deeply golden and puffed. To check the filling, insert a metal skewer into the centre; if the skewer is very hot to the touch after a few seconds, the meat is cooked through.
20. Allow to rest briefly, then slice and serve either hot or cold with a green salad, potatoes or baked beans.

Variations

• Use plant-based sausage alternatives for a vegetarian version.
• Fold shredded cheese (cheddar or mozzarella) into the sausage mixture.
• Swap sage for thyme, rosemary or parsley to change the herb profile.
• Add diced jalapeños or chilli flakes for heat.
• Fold in dried fruits such as apricots or cranberries for a sweet-savory contrast.
• Add sautéed mushrooms, chopped nuts or seeds for extra texture.
• Brush the filling with Dijon mustard before sealing for a tangy note.
• Stir crumbled feta and spinach into the meat for a Mediterranean twist.
• Add small cubes of black pudding if you like a traditional British touch.

What to serve with a sausage plait

• A crisp green salad or a cold pasta salad.
• Potatoes in any form: roast, mashed, wedges, chips or potato salad.
• Baked beans or classic coleslaw.
• Condiments such as mustard, chutney, apple sauce or red onion relish.
• Cranberry sauce for a festive touch; the plait also works well as picnic fare alongside other finger foods and sandwiches.

Storage, reheating and freezing

Storage

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

Reheating

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

Freezing

You can freeze the plait either unbaked or baked. Wrap tightly in cling film and foil or place in a freezer-safe container. If frozen unbaked, fully defrost before baking. Reheat baked slices from frozen 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