Mary Berry Sausage Rolls Recipe

These classic sausage rolls are crisp, golden, and generously filled with well seasoned sausage meat wrapped in flaky puff pastry. They are rich but not heavy, with a buttery crunch giving way to a juicy, savoury centre. The recipe is straightforward and suitable for confident beginners, with results that feel special enough for entertaining. From start to finish, they are ready in about 45 minutes.

Ingredients

For the pastry

• 500g ready rolled puff pastry, all butter if possible
• Plain flour, for dusting

For the filling

• 500g good quality pork sausage meat
• 1 small onion, very finely chopped
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves or dried thyme
• 1 tsp sage, finely chopped or dried
• Freshly ground black pepper, to taste
• Salt, only if needed

For glazing and finishing

• 1 large egg, beaten
• 1 tbsp milk
• Sesame seeds or poppy seeds, optional

How to Make Mary Berry Sausage Rolls

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line two large baking trays with baking parchment and place a shelf in the middle of the oven so the rolls bake evenly.
• Make the filling: Put the sausage meat into a large bowl. Add the finely chopped onion, garlic, thyme, sage, and a good grinding of black pepper. Mix gently with your hands until just combined. Avoid overworking the mixture as this can make the filling dense.
• Prepare the pastry: Lightly flour the work surface and unroll the puff pastry. Cut it lengthways into two long strips. If the pastry feels very soft, chill it for 10 minutes to make shaping easier.
• Fill and shape: Divide the sausage meat evenly and shape into two long logs. Place one along the centre of each pastry strip. Brush one long edge of the pastry with beaten egg mixed with milk, then roll the pastry over the filling to enclose it. Press gently to seal.
• Cut and glaze: Turn the rolls seam side down and cut each into bite sized pieces or longer rolls as you prefer. Arrange on the prepared trays, leaving space between them. Brush generously with the egg glaze and sprinkle with seeds if using.
• Bake: Bake for 25 to 30 minutes until the pastry is puffed, crisp, and deep golden, and the filling is cooked through.
• Cool slightly: Remove from the oven and leave to cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips

How do I stop the pastry from becoming soggy?

Make sure the oven is fully preheated and bake the rolls on the middle shelf. Using cold pastry and not overfilling also helps the base stay crisp.

Can I make the filling more flavoursome?

Fresh herbs make a big difference. A small pinch of mustard powder or a spoon of caramelised onion can also add depth without overpowering the sausage.

Why did my sausage rolls burst open?

This usually happens if the filling is packed too tightly or the pastry is stretched. Roll gently and leave a little room for the filling to expand.

Serving Suggestions

• Serve warm with English mustard or tomato chutney
• Add to a picnic or buffet spread
• Enjoy with a simple green salad for lunch

Storage

Room temperature

Sausage rolls can be kept at room temperature for up to 6 hours once cooled, making them ideal for parties.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven for 8 to 10 minutes to restore crispness.

Freezing

Freeze baked or unbaked sausage rolls for up to 3 months. Bake from frozen, adding 10 to 15 minutes to the cooking time.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 24g
• Protein: 11g
• Fat: 22g
• Saturated Fat: 9g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Sausage Rolls Recipe

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, golden puff pastry sausage rolls filled with well seasoned sausage meat. A classic British favourite for parties and picnics.

Ingredients

• 500g puff pastry

• 500g pork sausage meat

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 tsp thyme

• 1 tsp sage

• Black pepper

• 1 egg, beaten

• 1 tbsp milk

• Sesame or poppy seeds

• Flour, for dusting

Directions

• Preheat the oven to 200°C or 180°C fan and line baking trays.
• Mix sausage meat with onion, garlic, herbs, and pepper.
• Cut puff pastry into long strips.
• Place filling along pastry and roll up.
• Cut into rolls and brush with egg glaze.
• Bake for 25 to 30 minutes until golden.

Notes

• Use cold pastry for best results.
• Do not overfill the rolls.
• Can be frozen before or after baking.