I've tried to make a large sausage plait but it didn't taste as good as it should, how can I spice it up?

Wendy Gallagher, Ulverston

A sausage plait can be a difficult dish to get right, but I hoping this recipe and method will take some of the difficulty out of the dish. Finely diced 1 small red onion and crush 1 clove of garlic, cook in a little olive oil until soft. Add 1 diced red pepper and a small amount of freshly chopped parsley. Add this mixture to 400g of sausage meat. Season with salt and pepper. Break one large egg into a bowl, give a good whisk, add half to the sausage meat and reserve the rest for glazing your plait. Using a rolling pin, roll out some ready made puff pastry into a 30cm by 30cm square. Spoon the filling down the middle of the pastry in a sausage shape, leaving a gap at the top and the bottom. Cut the edges of the pastry, at slight angles, into 1.5cm wide strips, it will be about 12 for each side. Brush the pastry strips with some of the reserved beaten egg. Tuck the bottom and top edges over the filling. Starting at the top, lay the pastry strips over the filling, taking one from each side, to cross like a plait. Brush the top with the remaining egg and bake for about 30-40 minutes at 180C. The pastry should be golden brown and crisp when it is removed from the oven.