Sausage rolls are a beloved British comfort food, especially popular during the festive season at Christmas parties. Instead of reaching for a frozen pack from the supermarket, why not try making your own? Homemade sausage rolls are quick to whip up and absolutely delicious.
I recently discovered Mary Berry’s spicy sausage roll recipe in her Simple Comforts cookbook, which promises a preparation time of just 30 minutes. Naturally, I was skeptical about the “quick and easy” claim—but after trying it myself, I can confirm it takes only about 10 minutes to prepare before baking.
What sets Mary Berry’s sausage rolls apart from popular shop-bought options like Greggs or ready-made party versions is the rich, sweet flavor from the peppadew peppers and sundried tomato paste. And you don’t need to bother making pastry from scratch either—simply use ready-rolled puff pastry for a fuss-free baking experience.
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Here’s how to make Mary Berry’s sausage rolls:
Ingredients:
- Sausages (skin removed)
- Peppadew sweet peppers, chopped
- Sundried tomato and herbs paste
- Garlic clove, crushed
- Fresh parsley, chopped
- Ready-rolled puff pastry
- Egg (for egg wash)
- Salt and pepper
Tip: I used Knorr sundried tomato and herbs paste and Peppadew sweet peppers from Tesco for the perfect balance of flavor.
Instructions:
- Preheat your oven to 200°C and line a baking tray with parchment paper.
- In a bowl, squeeze the sausage meat out of the skins.
- Add chopped peppadew peppers, parsley, crushed garlic, sundried tomato paste, salt, and pepper to the sausage meat. Mix thoroughly—Mary Berry suggests using your hands, but a spoon works just as well if you want to avoid handling raw meat.
- Beat the egg in a small bowl.
- Roll out the puff pastry on a clean surface and brush it evenly with the beaten egg.
- Divide the pastry into three equal sections. Spread the sausage filling over each section, leaving about 10 cm from the edge.
- Fold the pastry over the filling to enclose the sausage mixture completely. Cut each section in half to make six sausage rolls.
- Press the edges firmly with a fork to seal, then place the rolls on the baking tray.
- Brush the tops with the remaining egg wash.
- Bake for 10 minutes or until the pastry is golden brown.
Serve these delightful sausage rolls warm at your next party or festive event—you’ll soon see why homemade tastes so much better than store-bought.