Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Highland Sausage Plait   HT   MC  Scottish   75mins plus soaking


Serves 4    Hot   Pork   Game  Dried Fruit   Herbs  Spices  Alcohol  Main Course  Scotland British  Europe



275g/10oz Venison, finely minced

175g/6oz Belly of pork , finely minced

1 Small Onion, very finely chopped

3 tbsp Port

Black Pepper

1/4 teasp Ground Allspice

1 teasp Freshly Chopped Thyme

A few dashes of Worcestershire Sauce

50g/2oz Pitted Prunes (kept whole)

120ml/4fl.oz. Cold Tea

450g/1lb Puff Pastry

Beaten egg to glaze




1. In a large mixing bowl, mix together the minced meats, onion, port, allspice, thyme, black pepper and Worcestershire sauce until very well blended. Cover and leave in a cool place for several hours or overnight to allow the flavours to develop.


2. Place the prunes in a medium sized mixing bowl and cover with cold tea. Leave to soak for several hours.


3. Preheat the oven to 220C, 425F, Gas mark 7 and season the sausagemeat with salt . Set aside.


4. On a lightly floured surface, roll the pastry out to a large rectangle and lay the sausage meat mixture down the centre of the pastry.


5. Arrange the drained prunes on top of the meat then make diagonal cuts about 2.5cm/1inch apart along the uncovered pastry on each side of the roll to in thin 12mm/1/2 inch of the meat. Brush the strips with beaten egg then plait them over the meat. Brush all over with beaten egg.


6. Carefully place the plait on a baking tray and bake for 15 minutes. Reduce the heat to 170C, 325F, Gas mark 3 and continue to cook for a further 35-45 minutes. Serve hot .




More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.  Click here to go to the chart.



Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©