This is one of the quick recipes prepared by Mary Berry when she joined the Navy on board the HMS Defender helping to prepare hundreds of meals on a tight schedule and budget. Picture flaky pastry wrapping your favourite British succulent sausage meat plus the cheddar cheese and aromatic thyme. Mary Berry Sausage Rolls are a gourmet delight that goes beyond the usual – simply delicious!
Prep: 10 mins Total: 40 mins Yields: 6
This is the kind of recipe I would do again in a heartbeat. Once you try a bite of these warm, flaky, well-seasoned old-fashioned sausage rolls, you’ll understand what I mean!
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Why you’ll like it
The sausage roll is an old English and Irish staple that’s easy to forget just how smart it is. You can make small sausage rolls for an appetizer and turn them up into long pieces. They pack nicely in a lunch box, or picnic basket and are perfect for a buffet or a standup English party. So often overlooked, it’s time once again to celebrate the British sausage roll.
What are these British Classic Mary Berry Sausage Rolls?
This Mary Berry Sausage Rolls recipe is a simple but 100% authentic British recipe for sausage rolls. You need 5 ingredients: Puff pastry, Sausage Meat, Cheddar Cheese, Thyme, and an Egg. Any other recipe with fancier ingredients is just an imitation but don’t get fooled. Just give it a try and you’ll understand why this is the real deal.
Here are some tips to turn this recipe into a great flavoursome meal!
Ingredients
- 8 oz British sausage meat
- 1/3 cup / 2 oz mature cheddar cheese
- 2 tsp thyme
- 1 egg beaten
- 1 sheet puff pastry, rolled
How to make Mary Berry Sausage Rolls?
- Preheat the oven to 200°C.
- Line a large baking sheet with baking sheet paper.
- Prepare the filling. If you’re using sausages, first remove the sausage meat from the skins. Add the sausage meat to a mixing bowl.
- Combine the sausage meat with the cheddar cheese and thyme.
- Unroll the puff pastry sheet and roll out the pastry on a floured work surface.
- Divide the pastry into 6 rectangles and brush the pastry with the beaten egg.
- Divide the filling into 6 and place it lengthways on each of the rectangles Fold over the pastry encasing the sausage meat filling and press to seal.
- Place the sausage rolls on the baking sheet and brush the top with the remaining beaten egg.
- Freeze the sausage rolls now if you want to preserve them for another day. Then remember to thaw completely before baking.
- Bake in the oven for around 30 minutes or until golden brown.
- Serve and enjoy!
Tips
Tip 1: Choose your Sausage Meat well
So what is special about this recipe? The distinctive characteristic of a good old-fashioned sausage roll full of flavour lies in using good quality sausage meat. If you can’t find good meat, then buy your favourite English sausages squeeze the meat and throw the skin off. This method is also a great way to create fillings for your sausage rolls by choosing different meats. There are so many styles and flavours available; the choices are endless. The choice is plenty and depends on your taste or will to experiment with different sausages:
- Cumberland sausage: a flavoursome sausage, spiced with pepper and an excellent all-rounder
- Gloucester sausage: made with Gloucester Old Spot Pork and flavoured with sage.
- Lincolnshire sausage: It’s herby and meaty with sage and thyme. If you use this consider not adding any thyme to your Mary Berry Sausage rolls.
- Manchester sausage: A spicy sausage made with cloves, ginger, nutmeg, mace, and white pepper.
- Marylebone sausage: A traditional London sausage making use of mace, sage, and ginger.
- Oxford sausage: A refined sausage using both pork and veal. It’s also spiced up with sage, marjoram, and a little lemon.
- Pork and apple sausage: A pork sausage with apple and cider.
- Square slicing sausage: Also made from a mixture of pork and beef and is often used in sandwiches and/or for breakfast.
- Suffolk sausage: This coarse sausage is similar to Lincolnshire.
- Tomato sausage: has a distinctive red colour and light tomato flavour, probably everyone’s favourite as a child.
- Yorkshire sausage: A spicy sausage with cayenne, nutmeg, white pepper, and mace.
Tip 2: Puff Pastry or Shortcrust
Which puff or shortcrust pastry to use for the rolls is a raging debate, though puff pastry is often the one used; the butter flakes and seasoned sausage meat work so well together.
Tip 3: Make a big batch & freeze
Sausage rolls are so quick and easy to make and freeze well, so why not make a big batch?
Mary Berry Sausage Rolls
Ingredients
- 8 ounces sausage meat
- 1/3 cup 2 ounces mature cheddar cheese
- 2 teaspoons thyme
- 1 egg beaten
- 1 sheet rolled puff pastry
Instructions
- Preheat the oven to 200°C.
- Line a large baking sheet with baking sheet paper.
- Prepare the filling. If you’re using sausages, first remove the sausage meat from the skins. Add the sausage meat in a mixing bowl.
- Combine the sausage meat together with the cheddar cheese and thyme.
- Unroll the puff pastry sheet and roll out the pastry on a floured work surface.
- Divide the pastry into 6 rectangles and brush the pastry with the beaten egg.
- Divide the filling into 6 and place it lengthways on each of the rectangles Fold over the pastry encasing the sausage meat filling and press to seal.
- Place the sausage rolls on the baking sheet and brush the top with the remaining beaten egg.
- Freeze the sausage rolls now if you want to preserve them for another day. Then remember to thaw completely before baking.
- Bake in the oven for around 30 minutes or until golden brown.
- Serve and enjoy!
Well done yet again Mary 👏 they were as lovely as you 👍 x
So true! She’s a queen.