Sausage, Haggis and Black Pudding Plait
Sausage, Haggis and Black Pudding Plait

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, sausage, haggis and black pudding plait. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sausage, Haggis and Black Pudding Plait is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Sausage, Haggis and Black Pudding Plait is something that I have loved my whole life. They are nice and they look fantastic.

Mix the sausage meat, haggis and black pudding together and mould into a long sausage shape that will fit on top of the mushroom paste and place on top of the paste. Spread the onion mixture on top of this. Mix the sausagemeat with the black pudding, mould into a long sausage shape that will fit on top of the mushroom paste and place it on the paste. Spread the caramelised onions on top of it.

To begin with this particular recipe, we must prepare a few components. You can have sausage, haggis and black pudding plait using 20 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Sausage, Haggis and Black Pudding Plait:
  1. Get Puff Pastry
  2. Get 100 g Strong white bread flour
  3. Get 100 g plain flour
  4. Get Pinch fine salt
  5. Get 75-100 ml very cold water
  6. Take 165 g cold unsalted butter
  7. Get 1 medium egg beaten, to glaze
  8. Prepare For the Filling
  9. Take 300 g chestnut mushrooms
  10. Make ready 2 TBSP thyme leaves
  11. Take 1 TBSP oil
  12. Prepare 20 g unsalted butter
  13. Take 2 red onions, thinly sliced
  14. Prepare 1 TBSP sherry vinegar
  15. Take 2 tsp soft brown sugar
  16. Get 150 g high-quality sausage meat (or skinned butchers sausages)
  17. Get 150 g High-quality haggis
  18. Get 100 g black pudding, cut into 1-2cm pieces
  19. Take 1 TBSP sesame seeds
  20. Take Salt & Pepper

It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages. Chicken Sausage Seasonings; Gluten Free Sausage Mixes & Seasonings; Organic Sausage Seasonings ; Boerewors & Biltong ; Complete Sausage Mixes; Black Pudding & Haggis Making; Pork Pie Seasoning and Cures; Kebab Making Welcome to Stornoway Black Pudding Online This is the place to buy Stornoway Black Pudding online. We have a great selection of fine traditional Scottish Food including Haggis, White Pudding, Fruit Pudding and Lorne Square Sausage.

Steps to make Sausage, Haggis and Black Pudding Plait:
  1. First, make the puff pastry. Combine the flours and salt in a large mixing bowl. Mix in enough water to form a reasonably tight but still kneadable dough. Turn out onto a lightly floured surface and knead for 5-10 minutes until nice and smooth. You can also do this in a free-standing mixer with a dough hook attachment. Form the dough into a rough rectangle, wrap in clingfilm and place in the fridge overnight.
  2. Pop some baking parchment over the top and underneath the butter and bash using a rolling pin to flatten it to a rectangle, 20cm long and just less than 12cm wide. Wrap this in cling film and chill in the fridge.
  3. Roll out the chilled dough to a rectangle 12 x 30cm. Lay the chilled butter on the dough so that it covers the bottom two thirds. Make sure it's positioned neatly and comes almost to the edges of the dough.
  4. Lift the exposed dough at the top and fold down over the half of the butter. Fold the butter-covered bottom half of dough over the top. You will now have a sandwich of two layers of butter and three of dough. Seal the edges by pressing or pinching them together. Place in a plastic food bag/wrap in cling film and chill in the fridge for an hour.
  5. Remove the dough and turn it 90 degrees so you have a short end towards you, then roll it into a long rectangle. Fold the top quarter down and the bottom quarter up so they meet in the middle. Then fold the dough in half along the centre line and press/pinch the edges together to seal. Return to the bag/cling film and chill for another hour.
  6. Remove the dough, turn it 90 degrees so a short end is facing you and roll it into a long rectangle. Fold one-third down, then fold the bottom third up over the top. Press/pinch the edges to seal. Return to the fridge for another hour. Repeat this last stage of rolling, folding and chilling once more. Once you have returned the dough to the fridge for the final time, prepare the filling.
  7. Place your mushrooms into a food processor along with salt and pepper and whizz until reduced to a rough paste. Add the thyme leaves and give it a final whizz. Transfer to a dry frying pan and cook over a medium-high heat, stirring often, until all the liquid has evaporated from the mushrooms. Remove from the pan and set aside to cool.
  8. Heat the oil and butter in a wide frying pan on a medium-low heat. Add the onions with the sugar and cook slowly until soft and lightly caramelised. This will take around 20 minutes minimum. Stir in the sherry vinegar and then set aside to cool.
  9. Pre-heat your oven to 200 degrees and line a large lipped baking sheet with baking parchment. Butter will leak out of the pastry (this is normal!)
  10. Roll out your pastry to a rectangle, about 26 x 30cm. Spread the cooled mushroom paste down the middle third of the pastry, leaving a 5cm gap at the bottom.
  11. Mix the sausage meat, haggis and black pudding together and mould into a long sausage shape that will fit on top of the mushroom paste and place on top of the paste. Spread the onion mixture on top of this.
  12. Cut slits on the diagonal all the way down the pastry on each side of the filling at 2cm intervals. Brush lightly with egg. Take one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if needed. Use a large palette knife to carefully lift onto the prepared baking sheet.
  13. Brush the plait with beaten egg and sprinkle with the sesame seeds. Bake for 30 minutes or until the pastry is golden brown. Drain away any leakage as soon as you can after removing from the oven to avoid it soaking through the pastry as it cools. Leave it to settle for 10 minutes or so, then serve hot (but its also delish cold!).

Chicken Sausage Seasonings; Gluten Free Sausage Mixes & Seasonings; Organic Sausage Seasonings ; Boerewors & Biltong ; Complete Sausage Mixes; Black Pudding & Haggis Making; Pork Pie Seasoning and Cures; Kebab Making Welcome to Stornoway Black Pudding Online This is the place to buy Stornoway Black Pudding online. We have a great selection of fine traditional Scottish Food including Haggis, White Pudding, Fruit Pudding and Lorne Square Sausage. Remove haggis from casing, chop into pieces and place in a microwaveable bowl. Back Sausage, Bacon & Gammon Black Pudding, Haggis & Stuffing. For the puff pastry, combine the flours and salt in a bowl.

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