Serves 6-8

450g/1lb villagers sausages, skinned (ie: Pork, Apple & Calvados)
flour for dusting
1x375g/13oz pack ready-rolled puff pastry
beaten egg to glaze

1. Preheat the oven to 220C/425F/Gas7.
Remove the skin from the sausage meat or sausages and break up the meat with a fork.
3. Unroll the pastry on a surface lightly dusted with flour and then transfer onto a large baking sheet. Lay the sausage mixture down the centre of the pastry, shaping it into a fat sausage.
4. Use a knife to make 1 Quarter 14cm/Half 12in wide and 5cm/2in long cuts at 45 degree angle down either side of the sausage. Brush the edges with beaten egg. Fold the two ends of the pastry over the sausage then weave the cut edges together, overlapping each side to make a plaited pattern.
5. Brush with more egg and bake for 25 mins or until golden and crisp.
6. Cool for 5 mins on a baking sheet before transferring to a serving plate. Serve warm or cold and cut into slices.