Mary Berry Sausage Rolls British Recipe

This is a recipe I’d make again in a heartbeat. Once you taste these warm, flaky, well-seasoned sausage rolls, you’ll understand why I can’t stop praising it!

Sausage rolls take me back to my school days, where I learned to bake a variety of classic British treats, including rock buns, raspberry buns, and sausage rolls. These have become a Sunday favourite in my home, and Mary Berry’s recipe, in particular, is one I come back to time and again.

Why you’ll like it

For this recipe, I was inspired by watching Mary Berry’s Quick Cooking video, where she showed how to make delicious food with simple yet effective ingredients. While most of us may never face the challenge of preparing hundreds of meals on a tight budget and schedule as she did in the episode, this recipe works well cause: 

• It’s an often-overlooked English and Irish staple that is both smart and satisfying.
• You can make small sausage rolls or turn them into longer pieces for an appetiser. They pack nicely in a lunch box or picnic basket and are perfect for a buffet or a standup English party.

Tip: For something a bit more impressive, try a Sausage Plait  – it offers the same flavours but with a beautifully braided pastry, ideal for a special occasion.

For The Perfect Traditional British Sausage Roll

• The quality of simple recipes lies in the ingredients – As Jamie Oliver says, “real food doesn’t have ingredients, real food is ingredients.” You can read the “What You Need” section to choose the BEST ingredients for you.
• Make a big batch and freeze them—Sausage Rolls are so quick and easy to make, and they freeze beautifully!
• If you’re out of pastry or looking for a simpler alternative, making mini Toad in the Hole could be a quick and satisfying option, wrapping Yorkshire pudding batter around sausages instead of using puff pastry.
• Looking for something heartier? Try a British Sausage Casserole with Cumberland sausage.

What You Need

For the classic Mary Berry Sausage Rolls, you’ll need just 5 ingredients:

• Sausage meat: For a British sausage roll use 8 oz Cumberland or Lincolnshire sausage meat. The latter is traditionally herby and you might need to omit the thyme if you’re using it.  For an Aussie or American flair check the variations below.
• Cheese: Use 1/3 cup (2 oz) mature cheddar cheese. Cheddar pairs well with different types of sausage meat.
• Herbs: Mary Berry’s recipe goes with 2 teaspoons thyme but can be swapped with sage which is popular with Brits. Aussies love to add fennel or just add panko breadcrumbs to the sausage meat. 
• Eggs: Mary Berry uses one beaten egg.
• Puff pastry: 1 sheet rolled puff pastry. You can also use shortcrust pastry if you prefer. Americans love to use crescent roll dough for their version of pigs in blankets. You can try that too with sausage meat! 

Sausage Meat Variations

• Aussie Friendly: Use a simple pork sausage mince adding some panko breadcrumbs omitting the cheddar if you prefer a more classic version. Avoid adding vegetables to the sausage meat, as this can make the rolls soggy.
• American Friendly: Opt for pork sausage with mild seasoning or breakfast sausage. You could even try a mix of pork and beef for a heartier bite.

Making The Sausage Rolls In A Few Steps

1. Preheat and Prepare: Preheat the oven to 200°C (180°C fan/gas mark 6) and line a large baking sheet with baking paper to prevent sticking.

2. Prepare the Filling: Remove the sausage meat from the skins (if using whole sausages) and place it in a mixing bowl. Add the cheddar cheese and thyme, season with salt and pepper, and mash together with a fork until well combined.

3. Roll and Cut the Pastry: On a floured surface, unroll the puff pastry and roll it out to a size of 25x48cm (10x19in). Divide the pastry into 6 rectangles, each measuring 8x25cm (3x10in).

4. Assemble the Rolls: Shape the sausage filling into 6 long portions and place each portion along one edge of the pastry rectangles, leaving a 1cm (½in) border. Brush the edges with beaten egg, fold over the pastry to encase the filling, seal, and crimp the edges with a fork. Optionally, chill the rolls in the fridge for 10 minutes.

5. Bake and Serve: Slice each roll diagonally into 5-6 pieces, brush the tops with the remaining beaten egg, and place them on the prepared baking sheet. Bake for 25-30 minutes, or until golden brown and crisp. Serve warm or cold as desired.

Saving The Sausage Rolls For Later

• Refrigerate: Allow them to cool completely, then place them in an airtight container or sealable plastic bag for up to 3-4 days.
• Freezing: For the best result, freeze your sausage rolls before they have been cooked. Nevertheless, you can also freeze cooked sausage rolls too after letting them cool. Wrap them tightly in a plastic wrap and freeze for up to 2-3 months.
• Reheating: When ready to eat, reheat them in the oven until heated through.
• Make ahead: For party prep, refrigerate the assembled sausage rolls for a few hours before baking. Alternatively, freeze them preferably not baked if planning a few days before. Leave them to thaw in the refrigerator overnight before baking them the next day.

How to Serve Sausage Rolls?

Sausage rolls can be eaten for breakfast or brunch, as an appetizer on a buffet table, as a starter, or as a quick lunch accompanied by salad. Here are some hints on how to serve:

• Serve bite-sized sausage rolls on a platter so that they’re easy to grab.
• Serve with dipping sauce such as sweet chilli sauce, mustard, BBQ sauce or with this coleslaw with sweet chilli sauce.
• For kids, a side of chips and a milkshake is always a favourite pairing.
• Like Australians: Serve sausage rolls with a classic tomato sauce (ketchup) for dipping. They also pair well with a side of crispy potato wedges or a fresh garden salad.
• Like Americans: Try serving sausage rolls with ranch dressing or barbecue sauce. They make a great addition to game day snacks, served alongside sliders and a ranch cheese ball.

Health Info

• Calories: 298.37
• Sugar: 1.05
• Sodium: 537.13
• Fat: 21.42
• Carbohydrates: 16.44
• Fiber: 1.02
• Protein: 9.99