We are ‘zhuzzhing’ up a humble classic- the sausage roll. Our ostrich sausage plaits contain caramelised onions, sautéed mushrooms, and ostrich sausage, of course! It is all enrobed in flaky golden puff pastry and plaited for a bit of extra oomph. Great as an appetiser or a light main meal, they can be made ahead and frozen for convenience.
Boerewors (boere– farmer, wors-sausage) are iconic South African sausages often spiced with coriander and pepper. They are juicy and flavourful; a local favourite for good reason!
This ostrich boerewor pastry is heavily inspired from Paul Hollywood’s sausage plait (see original recipe). He refers to them as either ‘a poor man’s Wellington, or a posh sausage roll’. We are choosing to view them as the latter. They are quick and easy to put together- most of the effort comes in the plaiting. Admittedly, one can simplify this process by folding the pastry around the ingredients for a ‘traditional’ look to the sausage roll. Whichever way, these pastries are sure to delight!
QUESTIONS YOU MAY HAVE ABOUT OUR OSTRICH SAUSAGE PLAITS
Can I use another sausage?
Any one of your choosing!
Do I need to pre-cook the sausage?
No! You can use the the raw sausage meat, in which case, remove the casing before using.
Can I skip the plaiting?
Yes. You can fold them like a traditional sausage roll- layer the filling in the centre of your puff pastry. Lightly wet about 2cm along the long edge of the puff pastry and roll up and gently press enclose the contents. Remember to bake with the seam side down on the tray to avoid unravelling.
How can I make a vegetarian version of these?
Swap out the sausage for a vegetarian one. Alternatively, replace the sausage with slices of brie!
Ostrich sausage plaits
Ingredients
- 1 sheet puff pastry
- 1 tbsp oil
- 1 coil ostrich sausage
- 1 egg lightly beaten
- 1 tbsp sesame seeds
For the caramelised onions
- 1 red onion thinly sliced
- 2 tbsp oil or butter
- 1 tsp brown sugar
For the mushrooms (optional)
- 150 g brown mushrooms
- 1 tbsp oil or butter
Instructions
- In a large pan, heat the oil on medium heat and cook the sausage on both sides (4-5 minutes on each side). When cooked, remove from the pan and reserve. Alternatively grill the sausage on a braai or in the oven. (You can also skip this step and stuff the pastry with the raw sausage meat, removed from the casing).
- In a pan, heat the oil for the caramelised onions to a medium-low heat. Add the onions, a pinch of salt and the sugar. Allow to cook for 15-20 minutes, stirring occasionally until the onions are soft and caramelised.
- Finely chop the mushrooms and sautee in the oil over medium high heat until lightly browned.
- On a lightly floured surface, roll the puff pastry slightly and cut into 11cmx13cm rectangles. Place them in the fridge until needed.
- Working on one rectangle at a time cut approximately 1 cm strips along the edge of the rectangle, leaving roughly 3 cm in the centre for the filling. See image guide. Cut out the greyed out portion and tuck in the pointed ends to make a ‘boat’ for the filling (see video below for guidance).
- Add some of the caramelised onion, a teaspoon of the mushrooms and a piece of the sausage in the centre.
- Cross one strip over the filling from one end, then proceed to another strip from the other and carry on to form a plaited effect. Tuck the ends and trim off any extra strips. Place in the fridge until ready to bake. Alternatively freeze and bake from frozen when needed.
- Pre-heat the oven to 200℃ and line a baking tray with baking paper.
- Brush the plait with the egg wash and sprinkle on the sesame seeds.
- Bake for 18-22 minutes or until the puff pastry is golden brown all over.
- Remove the plaits from the oven and allow to cool on a cooling rack. Enjoy warm or cold with a spicy dip or side salad.