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These homemade British sausage rolls showcase Mary Berry's traditional approach with buttery, crisp pastry wrapped around savory seasoned meat. They work brilliantly hot or cold, making them super versatile for any gathering. Take them along to outdoor meals, serve at get-togethers, or enjoy as an easy grab-and-go bite - they're always a crowd-pleaser.
Crowd-Pleasing British Finger Food
Mary Berry's take on sausage rolls combines ease and taste without fuss. The flaky exterior and herb-filled pork center create a winning combo that everyone loves. They're quick to put together, can be frozen for later, tweaked with different seasonings, and fit right in at fancy dinner parties or casual family meals.
Round Up These Key Components
- Sausage Meat: 8 oz (227g) top-quality Cumberland or Lincolnshire meat, warmed to 65°F/18°C, squeezed from casings, showing little flecks of herbs and containing 20% fat to ensure juicy, flavorful results
- Cheddar Cheese: 1/3 cup (2 oz/57g) sharp cheddar, hand-grated, aged at least 12 months for bold flavor, slightly warmed for better blending
- Fresh Herbs: 2 teaspoons thyme leaves (pulled from stalks) or sage (finely diced), vibrant green and fragrant
- Large Eggs: 1 fresh egg at 65°F/18°C, whisked until smooth and uniform for consistent glazing
- Puff Pastry: 1 sheet (around 320g) all-butter puff pastry, cool but workable (40°F/4°C), about 2-3mm thick for ideal flakiness
Crafting Delicious Sausage Rolls
- Prep Your Kitchen
- Warm oven to precisely 200°C/400°F (180°C fan/350°F). Place rack in center. Cover baking tray with parchment. Keep countertop cool (65°F/18°C) when handling pastry.
- Mix Up Tasty Filling
- Crumble sausage meat into tiny chunks (size of peas). Combine thoroughly with cheese shreds and herbs until well mixed. Add 1/4 teaspoon each salt and pepper. Keep mixture cool below 40°F/4°C.
- Work The Dough
- Spread pastry on lightly floured area to exactly 25x48cm (10x19in), 2-3mm thick. Slice into 6 identical rectangles 8x25cm (3x10in). Store unused pieces in fridge while working.
- Form Your Rolls
- Split filling into 6 equal parts (60g each). Roll into 25cm strips. Set 1cm from pastry edge. Paint edges with egg wash. Wrap pastry around, press down with fork every 1cm. Maintain temperature under 40°F/4°C.
- Finish Preparation
- Slice each roll into 5-6 pieces diagonally. Make decorative cuts on top. Coat completely with beaten egg. Let sit 10 minutes in fridge if dough feels warm.
- Cook Until Golden
- Bake 25-30 minutes at 200°C/400°F (180°C fan) until golden and crispy (inside reaches 165°F/74°C). Let cool 5 minutes before eating.
Tricks For Success
You can tweak this recipe to match local tastes. Try adding sage or fennel for different flavors, or use shortcrust instead of puff pastry for a sturdier bite. Keep leftover rolls in sealed containers up to 3-4 days or stick them in the freezer for 2-3 months. Warm them up in the oven for the crispiest results.
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Tasty Ways To Enjoy
These rolls go well with so many different sides. Try them with dips like sweet chili or tangy mustard to add extra punch. Kids love them with potato chips and a thick shake. Down under, folks eat them with tomato sauce, while in America they're often dunked in ranch or BBQ sauce.
Frequently Asked Questions
- → Can these rolls be prepared in advance?
Yes! You can freeze them unbaked for up to three months. Let them fully thaw before baking for the best results.
- → What's the best sausage meat to use?
Go for traditional British-style sausage meat. Cumberland or Lincolnshire sausages are great options, just remove the casing first.
- → Why chill the rolls before baking?
It ensures the pastry firms up, giving you a flaky, crispy texture and helping the rolls keep their shape while baking.
- → Can I adjust the roll sizes?
Sure! You can make them any size you like. Remember, smaller ones cook faster, while bigger ones will need longer in the oven.
- → What dips pair best with them?
Mustard, ketchup, BBQ sauce, or sweet chili sauce are all great options. Enjoy them warm or cooled down!