Mary Berry Sausage Rolls Recipe

These Mary Berry Sausage Rolls are a true British classic—crisp, golden pastry wrapped around a well-seasoned sausage filling that stays juicy and full of flavour. They are simple to prepare, bake beautifully, and suit almost any occasion. Serve them warm for parties, picnics, or afternoon tea, or enjoy them cold as a snack. From start to finish, they take under an hour, making them practical without feeling rushed.

This recipe reflects traditional British baking: reliable ingredients, clear steps, and results you can trust every time.

What are Mary Berry’s sausage rolls?

Mary Berry Sausage Rolls are made using good-quality sausages and ready-rolled puff pastry, shaped into neat rolls and baked until golden and crisp. The focus is on balance—light pastry, well-seasoned filling, and a clean finish. Unlike heavily spiced versions, these sausage rolls highlight the natural flavour of the meat, making them suitable for all ages.

Other Popular Mary Berry Recipes

• Mary Berry Sausage Cassoulet
• Mary Berry Sausage Lasagne
• Mary Berry Sausage Tray Bake

Why This Recipe Is Worth Trying

• Timeless British favourite – Always popular and never out of place.
• Crisp pastry finish – Puff pastry bakes light and flaky.
• Simple preparation – Minimal ingredients and clear steps.
• Perfect for sharing – Ideal for gatherings and lunchboxes.
• Easy to scale up – Make a small batch or feed a crowd.

Essential Ingredients to Make Mary Berry Sausage Rolls

• High-quality sausages (with a high meat content) – 450 g (skins removed)
• Ready-rolled puff pastry – 320 g sheet
• Dijon or English mustard – 1 teaspoon (optional)
• Fresh parsley, finely chopped – 1 tablespoon
• Black pepper – to taste
• Egg – 1, beaten (for glazing)

Each ingredient plays a role, with the sausages providing flavour and the pastry delivering that classic crisp bite.

Handy Kitchen Tools for Best Results

• Baking tray
• Parchment paper
• Sharp knife
• Mixing bowl
• Pastry brush

Step-by-Step Guide to Making Mary Berry Sausage Rolls

• Prepare the filling – Remove sausage skins and mix the meat with parsley, mustard, and black pepper.
• Roll out the pastry – Lay the puff pastry flat on a lightly floured surface.
• Shape the filling – Spoon sausage meat in a neat line along one edge of the pastry.
• Seal the rolls – Brush the edge with beaten egg and roll tightly to enclose the filling.
• Cut into pieces – Slice into even lengths using a sharp knife.
• Glaze the tops – Brush each roll lightly with beaten egg.
• Bake until golden – Cook at 200°C (180°C fan) for 20–25 minutes until crisp and puffed.

Allow the sausage rolls to cool slightly before serving so the filling settles.

What I Got Wrong (And How I Fixed It)

• Overfilled the pastry – Using less filling helped prevent splitting.
• Did not chill before baking – Chilling for 10 minutes improved the shape and rise.
• Skipped egg wash on edges – Brushing the seam ensured a tight seal.
• Cut with a blunt knife – A sharp blade gave cleaner edges.

Small adjustments lead to noticeably better results.

Healthier Version of Mary Berry Sausage Rolls

• Choose lean sausages – Reduces fat without losing structure.
• Use smaller portions – Mini rolls feel lighter and bake evenly.
• Add herbs instead of salt – Boosts flavour naturally.
• Serve with salad – Balances richness at mealtime.

This keeps the indulgence controlled and satisfying.

Ingredient Substitutions for Mary Berry Sausage Rolls

• Chicken or turkey sausages – A lighter alternative.
• Plant-based sausages – Suitable for vegetarian versions.
• Wholegrain puff pastry – Adds texture and fibre.
• Fresh thyme instead of parsley – Creates a warmer flavour note.

Substitutions allow flexibility without changing the core recipe.

Pairing Ideas: What to Serve With Mary Berry Sausage Rolls

• Classic tomato ketchup – Simple and familiar.
• Grainy mustard dip – Adds sharp contrast.
• Fresh green salad – Lightens the plate.
• Pickles or chutney – Brings sweetness and acidity.

These sides complement the pastry without overpowering it.

Expert Tips to Make Perfect Mary Berry Sausage Rolls

• Keep pastry cold – Helps achieve maximum puff.
• Avoid overworking the meat – Keeps the filling tender.
• Seal edges properly – Prevents filling leakage.
• Score lightly on top – Allows steam to escape neatly.
• Use baking paper – Stops sticking and ensures even browning.
• Rest briefly after baking – Improves texture and handling.

These tips help deliver consistent, bakery-style results.

Creative Ways to Customize Mary Berry Sausage Rolls

• Add caramelised onions – Introduces gentle sweetness.
• Mix in grated cheese – Adds richness and depth.
• Sprinkle sesame seeds on top – Creates extra crunch.
• Add a pinch of paprika – Brings subtle warmth.

Custom touches keep the recipe interesting and adaptable.

Storing Mary Berry Sausage Rolls the Right Way

• Cool fully before storing – Prevents sogginess.
• Refrigerate in an airtight container – Keeps fresh for up to two days.
• Freeze before baking – Ideal for make-ahead batches.
• Label portions clearly – Helps with quick reheating later.

Proper storage preserves texture and flavour.

How to Reheat Mary Berry Sausage Rolls (If Needed)

• Oven reheating – Warm at 180°C for 8–10 minutes.
• Air fryer option – Reheat quickly with crisp results.
• From frozen – Bake straight from frozen, adding extra time.

Avoid microwaving if possible, as it softens the pastry.

Nutritional Breakdown (Per Serving)

• Calories: ~320 kcal
• Carbohydrates: ~22 g
• Protein: ~14 g
• Fat: ~20 g
• Sugar: ~1 g

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FAQs

Should sausage rolls be chilled before baking?

Yes, chilling sausage rolls for 10–15 minutes before baking helps the pastry hold its shape and puff evenly. Cold pastry reacts better in a hot oven, giving a lighter, crisper finish.

How do you stop sausage rolls from splitting in the oven?

Splitting usually happens when the rolls are overfilled or not sealed properly. Use a modest amount of filling, seal the pastry edge with egg wash, and place the seam side down on the tray.

Can I prepare sausage rolls in advance?

Sausage rolls can be assembled a day ahead and kept covered in the fridge. You can also freeze them unbaked, then bake straight from frozen, adding a few extra minutes to the cooking time.

How do I know when sausage rolls are fully cooked?

They are ready when the pastry is puffed and deep golden, and the base feels firm. If unsure, cut one open—the filling should be hot and fully cooked with no pink remaining.

Wrapping It Up

These Mary Berry Sausage Rolls are dependable, simple, and always well received. Crisp pastry, well-seasoned filling, and a straightforward method make them a recipe worth keeping on hand. If you enjoy traditional British baking that delivers consistent results without fuss, these sausage rolls are a reliable choice for both everyday and special occasions.