Mary Berry Sausage Rolls British Recipe
Traditional Mary Berry Sausage Rolls with 100% British sausage seasoned, cheddar, and thyme, wrapped in buttery puff pastry.
Ingredients
- 8 ounces (225g) sausage meat
- 1¾ oz (50g) mature cheddar cheese
- 2 tsp thyme
- 1 egg beaten
- 1 sheet (350g) rolled puff pastry measuring (25x48cm/10x19in)
- salt and pepper to taste
- 2 tbsp flour to roll out pastry
Instructions
- Preheat the oven to 200°C (180°C fan/gas mark 6).
- Line a large baking sheet with baking paper to prevent the sausage rolls from sticking.
- Remove the sausage meat from the skins and place it in a mixing bowl. Add the cheddar cheese and thyme to the sausage meat. Season with salt and pepper to taste, then mash everything together with a fork until combined.
- On a floured work surface, unroll the puff pastry sheet and gently roll it out so that it measures 25x48cm (10x19in). This ensures the pastry is thin and crisp once baked.
- Divide the rolled pastry into 6 rectangles, each measuring 8x25cm (3x10in). This will ensure even-sized sausage rolls.
- Divide the sausage filling into 6 portions and shape each into a long sausage. Place each portion lengthways on one side of each pastry rectangle, leaving a 1cm (½in) border along the edge.
- Brush the long edges of the pastry with beaten egg, then fold the pastry over the sausage filling to encase it. Press the edges together to seal, trimming the edges if necessary. Crimp the edges with the back of a fork for a decorative finish.
- Chill the rolls (optional): Place the assembled sausage rolls in the fridge for around 10 minutes. This step helps the pastry firm up, resulting in flakier rolls.
- Freeze the sausage rolls (optional): Just remember to thaw them completely before baking.
- Using a sharp knife, slice each roll diagonally into 5-6 smaller pieces.
- Place the sausage rolls on the prepared baking sheet and brush the tops with the remaining beaten egg for a golden finish.
- Bake: Bake the sausage rolls in the preheated oven for 25-30 minutes, or until they are golden brown and the pastry is crisp.
- Serve and enjoy! Serve the sausage rolls warm or cold as desired.
Notes
Recipe Notes
- Pastry: Roll the puff pastry thin for a crispier finish. Aim for a 25x48cm (10x19in) rectangle and divide it into 6 portions, each 8x25cm (3x10in), to hold the sausage filling.
- Sausage Meat: For a more herby flavour, try Cumberland sausage meat with added thyme and sage. Lincolnshire sausages already contain herbs, so additional thyme might not be necessary. For Australian or American versions, adjust the type of sausage and seasoning. For example, use panko breadcrumbs for Aussies or pork breakfast sausage for Americans.
- Herbs: You can substitute thyme with sage for an earthier flavour or add fennel seeds to the sausage meat, a popular addition in Australian sausage rolls.
- Before Baking:
- Crimp the Edges: After folding the pastry over the filling, seal the edges by pressing them with a fork for a decorative crimp. This ensures the filling stays intact during baking.
- Chill the Sausage Rolls: If time allows, refrigerate the sausage rolls for 10 minutes before baking to firm up the pastry, resulting in a flakier texture and preventing shrinking.
- Finish for Baking: Use a sharp knife to slice each roll diagonally into 5-6 smaller pieces. Place the rolls on a baking sheet and brush the tops with beaten egg for a golden finish.
- Freezing Tips: Freeze sausage rolls before baking by wrapping them tightly in plastic wrap. They can be stored for 2-3 months. Be sure to thaw them thoroughly before baking.
- Reheating Tips: To reheat sausage rolls, preheat the oven to 180°C and bake for 10-12 minutes or until warmed through.
- Serving Suggestions: Sausage rolls are versatile and can be served as bite-sized pieces for buffets or parties. Pair them with dipping sauces like sweet chilli, mustard, BBQ sauce, or ketchup for added flavour.