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Mary Berry Sausage Rolls

Flaky all-butter puff pastry wrapped around perfectly seasoned sausage meat. Ready in under an hour, freezer-friendly, and genuinely better than anything shop-bought.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 22 Sausage Rolls
Course: baking, party food, Snack
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • For the filling:
  • 500 g good quality sausage meat or 6-8 pork sausages, skins removed
  • 1 small onion very finely chopped
  • 2 garlic cloves crushed
  • 1 tbsp fresh parsley chopped (or 1 tsp dried)
  • 1 tsp fresh thyme leaves
  • 1 tbsp Dijon mustard
  • Salt and black pepper to taste
  • For the pastry:
  • 375 g ready-rolled all-butter puff pastry
  • For the glaze:
  • 1 large egg beaten

Method
 

  1. Preheat your oven to 200°C (180°C fan / Gas 6) and line a large baking tray with baking parchment.
  2. In a large bowl, combine the sausage meat, onion, garlic, parsley, thyme, and mustard. Season generously with salt and pepper and mix with your hands until evenly combined.
  3. Unroll the puff pastry on a lightly floured surface and cut it in half lengthways to give you two long strips.
  4. Divide the sausage mixture in half and shape each portion into a long log down the centre of each pastry strip, leaving a 2cm border along one long edge.
  5. Brush the exposed border with beaten egg, then fold the pastry over the filling and press firmly to seal. Crimp the edges with a fork.
  6. Cut each long roll into 10-12 pieces, roughly 3-4cm wide, and place on the prepared baking tray with a little space between each one.
  7. Brush the tops generously with beaten egg.
  8. Chill the tray in the fridge for 10-15 minutes.
  9. Bake for 20-25 minutes until the pastry is deep golden brown and the filling is cooked through. Cool on the tray for 5 minutes before serving.

Notes

  • For the best flavour, use Cumberland or Lincolnshire sausages with at least 70% pork content.
  • The filling can be made the night before and refrigerated. The flavour improves noticeably overnight.
  • To freeze unbaked: arrange on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen at 200°C for 30-35 minutes.
  • To reheat baked rolls: oven at 180°C for 8-10 minutes, or air fryer at 180°C for 5-6 minutes for extra crispy pastry.
  • Makes mini party rolls by cutting to 2cm wide. Reduce baking time and check after 15 minutes.