Lincolnshire Sausage, Oak Smoked Bacon and Davidstow Cheddar Cheese Plait Recipe

Lincolnshire Sausage Oak Smoked Bacon Davidstow Cheddar Cheese Plait

So having come to the end of my 12 week challenge I wanted to spoil Rob with a really hearty meal. Partly to say thanks for putting up with me while I’ve been dieting and partly because I’ve been absolutely itching to get back to baking and cooking!

I went around and around in circles looking for a recipe that was just a little bit special and something a bit different and finally settled on the comforting stodginess of a sausage plait.

I couldn’t find a recipe that sung to me so I used the basic idea from various sausage plait recipes and combined them to make this glorious sumptuous beast of a main course.

Though you could use any sausage meat or cheddar, I find Davidstow Cheddar to be a gorgeously mature cheddar with a real creamy base and a tangy kick which makes it a perfect accompaniment to the herbed Lincolnshire sausage meat!

For this recipe I picked up some oak smoked bacon and sausage meat from Redhill Farm – and I was delighted with the outcome!

A word of warning… this calorific joy is not for the faint hearted and should probably be reserved for special occasions ;-).


  • 450g (1lb) of Lincolnshire Sausagemeat
  • 500g of Puff Pastry
  • 200g of Davidstow Cheddar Cheese
  • 3 Rashers of Oak Smoked Bacon
  • 150g of Mushrooms
  • 2 Medium Red Onions
  • 1 Tbsp of Sunflower Oil
  • 25g of Unsalted Butter
  • 2 Tbsp of Soft Brown Sugar
  • 1 Tbsp of Sherry Vinegar
  • 1 Egg (Beaten)
  • 1 Sprig of Thyme
  • 1 Sprig of Rosemary

Serves 4 to 6


  1. Preheat oven to 200C/400F/Gas 6.

  2. Line a baking tray with greaseproof paper.

  3. Take your mushrooms, thyme and rosemary and place them in a blender, give them a good blitz until they are finely chopped.

  4. Put a dry frying pan on a high heat and add your mushrooms and a little salt and pepper (no oil or fats required). You want to evaporate as much of the water out of the mushrooms as possible – this may take anywhere between 10 to 15 minutes.

  5. While you’re waiting for your mushrooms dice your onions. Place another frying pan on the hob and add the butter, oil, and diced onions. Keep the heat on low and add your sugar to caramelise your onions.

  6. Your mushrooms should now be done so take these off the heat and place on a plate to cool down.

  7. While your onions are caramelising, take your chilled pastry and roll out in to a rectangle, you want to aim for around 4mm thickness and about 10 inches by 12 inches in size.

  8. Take your onions off the heat and add your sherry vinegar.

  9. Take your cooled mushrooms and place within the center of your plait leaving around 2 inches either end for folding.

  10. Grate your cheese and roughly chop your bacon in to 1cm squares. Set aside to separate small handfuls of cheese and bacon for later to garnish. Combine your remaining cheese, sausagemeat and bacon in a bowl.

  11. Once thoroughly combined mould your sausagemeat in to an oblong shape on top of your mushrooms and pastry.

  12. Take your caramelised onions and distribute them on top of the sausagemeat.

  13. You’re now ready to lattice your plait, so take one egg and beat it in a small bowl.

  14. Cut diagonal strips down your pastry around an inch thick. Take each strip and wrap them over the top of the pastry in an alternating fashion.

  15. Fold up and secure your ends with plenty of egg wash.

  16. Take your remaining bacon, sprinkle across the top of your lattice and press in to your pastry then egg wash the entire lattice.

  17. Bake for 30 minutes or until the pastry is golden-brown, pull out of the oven and sprinkle with your remaining cheese. Bake for a further 5 minutes, then remove from the oven and leave to cool for 10 minutes.

  18. Finally serve and enjoy!

The bonus of this dish is it tastes just as good hot as it does cold so no need for any leftovers to go to waste 😉


Lincolnshire Sausage Oak Smoked Bacon Davidstow Cheddar Cheese Plait