This Mary Berry Sausage Rolls recipe is a flaky and easy recipe, which is made with savory sausage meat and all-butter puff pastry. It’s the perfect party food, a classic, foolproof recipe that’s ready in about 40 minutes.
Mary Berry Sausage Rolls Ingredients
A simple, classic list for the ultimate savory pastry.
- 375g sheet of ready-made all-butter puff pastry
- 400g good-quality pork sausage meat
- 1 small onion, finely chopped
- 1 tablespoon fresh sage or parsley, finely chopped
- 1 large egg, beaten
- Sea salt and freshly ground black pepper
- Plain flour, for dusting
How To Make Mary Berry Sausage Rolls
A step-by-step guide to these classic, crowd-pleasing bites.
- Prep the Oven and Filling: Preheat your oven to 200°C (180°C Fan/Gas Mark 6). In a large bowl, combine the sausage meat, finely chopped onion, and fresh herbs. Season well with salt and pepper and mix everything together with your hands until just combined.
- Assemble the Rolls: Unroll the puff pastry sheet on a lightly floured surface. Cut the sheet in half lengthwise to create two long rectangles. Divide the sausage meat mixture in two and shape each half into a long sausage shape down the center of each pastry rectangle.
- Seal and Chill: Brush the beaten egg along one of the long edges of each pastry rectangle. Tightly roll the pastry around the sausage meat, finishing with the egg-washed edge to seal it.
- Cut and Glaze: Press the sealed edge firmly with a fork. Cut each long roll into 8 or 10 smaller, bite-sized sausage rolls. Arrange them on a baking sheet lined with parchment paper.
- Bake to Perfection: Brush the tops of all the sausage rolls with the remaining beaten egg. You can also snip a couple of small cuts into the top of each one with scissors. Bake for 20-25 minutes, until the pastry is puffed up, golden-brown, and the filling is cooked through.
Recipe Tips
For the flakiest, most delicious sausage rolls every time.
- How do I prevent a “soggy bottom”? The most important trick is to make sure your pastry is very cold. After assembling and cutting the rolls, placing the baking sheet in the refrigerator or freezer for 15 minutes before baking will help the pastry to become extra flaky and prevent the bottom from becoming soggy.
- How to get the most golden, shiny pastry? A thorough brushing with beaten egg wash is the secret. It gives the sausage rolls a beautiful, glossy, professional-looking finish.
- Can I make these ahead of time? Yes, sausage rolls are perfect for making ahead. You can prepare them completely up to the point of baking, then open-freeze them on a baking sheet. Once solid, transfer them to a freezer bag. They can be baked directly from frozen; just add an extra 10-15 minutes to the cooking time.
- What is the best sausage meat to use? For the most flavorful and juicy result, use good-quality pork sausage meat with a decent fat content (at least 20%). You can also buy your favorite sausages and squeeze the meat out of the casings.
What To Serve With Sausage Rolls
Classic accompaniments for this perfect party food.
Sausage rolls are a British party and picnic staple. They are fantastic served either hot or cold with:
- A variety of dipping sauces like tomato ketchup, brown sauce, or a good English mustard
- A tangy chutney, like an apple or onion chutney
- As part of a larger buffet spread
How To Store Sausage Rolls
Keeping your savory pastries fresh.
- Refrigerate: Once completely cooled, store the sausage rolls in an airtight container in the refrigerator for up to 3 days. They are delicious eaten cold.
- Reheat: To serve leftovers warm and re-crisp the pastry, place them on a baking sheet in a 180°C/350°F oven for about 10 minutes.
Mary Berry Sausage Rolls Nutrition Facts
An estimated guide per sausage roll.
- Calories: 180 kcal
- Carbohydrates: 10 g
- Protein: 8 g
- Fat: 11 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use shortcrust pastry for a different texture. The result will be a sturdier, more crumbly pastry rather than the light, flaky layers of puff pastry.
Absolutely. You can substitute the pork sausage meat with a good-quality vegetarian sausage or a filling made from lentils, mushrooms, and breadcrumbs, seasoned with the same herbs and spices.
Yes, the filling is wonderfully versatile. A little bit of finely chopped apple, a spoonful of onion or apple chutney, or a sprinkle of fennel seeds are all classic and delicious additions to the sausage meat mixture.
Try More Recipes:
- Mary Berry Smoked Salmon Quiche Recipe
- Mary Berry Salmon and Asparagus Quiche Recipe
- Mary Berry Asparagus Quiche Recipe
Mary Berry Sausage Rolls Recipe
Description
The ultimate classic British snack, these easy sausage rolls from Mary Berry feature a savory, herby pork filling wrapped in a flaky, all-butter puff pastry and baked until golden.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan).
- In a bowl, mix the sausage meat with the chopped onion, herbs, salt, and pepper.
- Unroll the puff pastry and cut it in half lengthwise. Form the sausage mixture into two long logs down the center of each pastry rectangle.
- Brush one long edge of each pastry piece with beaten egg. Roll the pastry tightly around the filling to seal.
- Press the sealed edge with a fork and cut each long roll into 8-10 individual sausage rolls.
- Place on a lined baking sheet, brush the tops with more beaten egg, and chill for 15 minutes.
- Bake for 20-25 minutes until puffed up and deep golden brown.
Notes
- Using a good quality, all-butter puff pastry will give you the best flavor and the flakiest result.
- Chilling the assembled sausage rolls before baking is the secret to an extra-flaky pastry and helps prevent a “soggy bottom.”
- These are perfect for making in a large batch and freezing (unbaked) for a quick and easy party snack.
- Feel free to customize the filling with a spoonful of your favorite chutney or a little finely chopped apple.
