Mary Berry Sausage Rolls​ Recipe

This savory Mary Berry Sausage Rolls recipe is made with a sheet of ready-rolled puff pastry, rich pork sausages, and a hint of fresh parsley. The result is a classic and flaky British favorite that is comforting and golden brown. This recipe is a perfect party appetizer or a simple weeknight dinner and serves enough for 4-6 people.

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Mary Berry Sausage Rolls Ingredients

• 1 x 375g (13oz) sheet ready-rolled puff pastry
• 6-8 good quality pork sausages
• 1 tbsp fresh parsley, finely chopped
• 1 egg, beaten
• Flour, for dusting

How To Make Mary Berry Sausage Rolls

1. Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 7. Line a large baking sheet with parchment paper.
2. Prepare the sausage filling: Remove the sausage meat from the skins and place it in a mixing bowl. Add the chopped parsley and mix everything together with your hands until well combined.
3. Assemble the rolls: Lightly flour your work surface and unroll the puff pastry sheet. Divide the sausage mixture into two equal portions. Form each portion into a long log and place it lengthwise on the pastry sheet.
4. Fold and seal: Brush a little bit of the beaten egg along one long edge of the pastry. Fold the other long edge of the pastry over the sausage log to completely enclose it. Press down firmly with your fingers to seal the edges, then use a fork to crimp the seam for a neat finish. Repeat with the second sausage log.
5. Cut and bake: Brush the top of each long roll with the remaining beaten egg. Cut each long roll into smaller, individual sausage rolls. For party-sized rolls, aim for about 2-3 inches long. Place the rolls seam-side down on your prepared baking sheet.
6. Bake until golden: Bake for 25-30 minutes, or until the pastry is puffed up, golden brown, and crisp. Let them cool slightly on the baking sheet before serving.

Recipe Tips

• Use good quality sausages: The flavor of your sausage rolls is dependent on the quality of the sausage meat. Choose a good quality pork sausage with a high meat content for the best result.
• Don’t over-mix the filling: Mixing the sausage meat and herbs with your hands is the best way to ensure everything is evenly combined without overworking the meat, which can make it tough.
• For a perfect golden finish: The egg wash is key to getting that beautiful, shiny, golden-brown crust. Make sure to brush the tops of the rolls generously.
• Crimp the edges: Crimping the edges of the pastry with a fork not only creates a classic sausage roll look but also helps to seal the pastry tightly so the filling doesn’t leak out during baking.

What To Serve Sausage Rolls

These classic sausage rolls are perfect on their own, but they are also excellent with a variety of dips. Serve them with a simple tomato ketchup, a spicy brown mustard, or a tangy chutney. For a full meal, pair them with a simple side salad, some roasted vegetables, or a creamy potato salad. They also make a fantastic addition to any picnic or party platter alongside other British classics like scotch eggs and pork pies.

How To Store Sausage Rolls Leftovers

• Refrigerate: Store any leftover sausage rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a warm oven for a few minutes to crisp up the pastry again.
• Freeze: You can freeze these sausage rolls baked or unbaked. To freeze unbaked, place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time. To freeze baked rolls, let them cool completely, then store them in a freezer-safe container for up to 1 month.

Mary Berry Sausage Rolls Nutrition Facts

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 650mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 12g

Frequently Asked Questions

• Can I use a different type of sausage? Yes, you can substitute the pork sausages for other types of sausage meat, such as chicken, beef, or even a vegetarian variety. Keep in mind that the flavor profile and fat content will change, so you may need to adjust the cooking time slightly.
• How do I prevent the pastry from going soggy? To avoid a soggy bottom, make sure your oven is properly preheated and use a baking sheet lined with parchment paper. Baking the sausage rolls on a wire rack can also help air circulate, ensuring a crispy bottom.
• Can I add other ingredients to the filling? Absolutely. You can customize the filling to your liking. Try adding finely diced onion or apple for a sweeter flavor, or a pinch of dried herbs like sage or thyme to complement the pork. Just be sure not to add too much moisture, which could make the pastry soggy.

Try More Recipes:

• Mary Berry Asparagus Quiche​ Recipe
• Mary Berry Leek And Stilton Quiche​ Recipe
• Mary Berry Courgette Quiche​ Recipe