Name: Mary Berry's Classic Beef Sausage Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12-16 rolls
Ingredients: 500g all-butter puff pastry; 400g good quality beef sausage meat; 1 small onion, very finely chopped; 1 small eating apple, peeled, cored, finely grated (optional); 1 tbsp fresh sage, finely chopped; 1/2 tsp fresh thyme leaves, finely chopped; 1/2 tsp English mustard powder (optional); 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1 large egg, beaten; 1 tbsp milk or water; 1 tbsp sesame or poppy seeds (optional); A little plain flour (for dusting)

Mary Berry Sausage Rolls – a phrase that immediately conjures images of flaky, golden pastry encasing a perfectly seasoned, succulent sausage filling. For generations, sausage rolls have held a cherished place in British culinary tradition, gracing everything from casual family gatherings to elegant garden parties. They are the quintessential comfort food, a delightful bite that perfectly balances rich flavors with satisfying textures. I’m absolutely thrilled to share my insights into creating these beloved treats, especially when guided by the expertise of the legendary Mary Berry, whose name is synonymous with baking excellence.

Why Mary Berry’s Recipe Stands Out

What makes this particular rendition so universally adored? It’s the sheer reliability and deliciousness that comes with anything bearing Mary Berry’s name. Her approach ensures a consistently crisp, buttery pastry and a wonderfully savory filling that’s simply irresistible. Whether you’re preparing them for a picnic, a quick snack, or as an impressive appetizer, these Mary Berry Sausage Rolls are guaranteed to be a hit. They offer that perfect blend of nostalgic comfort and undeniable elegance, making them a timeless classic I believe everyone should master.

Ingredients:

For the Pastry:
- 500g all-butter puff pastry (I always recommend good quality; ready-rolled is perfectly fine for ease, or a block you can roll yourself. If using a block, you might need a little extra plain flour for dusting.)
For the Filling:
- 400g good quality sausage meat (I find that buying plain, high-welfare pork sausage meat and seasoning it myself gives the best results, allowing me to control the flavour profile. However, you can use plain pork sausages and simply squeeze the meat out of their casings, discarding the casings.)
- 1 small onion, very finely chopped (the finer, the better, so it practically melts into the filling and doesn’t leave chunky, raw-tasting bits.)
- 1 small eating apple, peeled, cored, and very finely grated (optional, but it adds a wonderful subtle sweetness, essential moisture, and a delightful tang that truly elevates the sausage rolls, much like Mary Berry often suggests for perfect balance in her recipes.)
- 1 tablespoon fresh sage, finely chopped (dried sage can be used, about 1 teaspoon, but fresh is superior here for its vibrant flavour.)
- 1/2 teaspoon fresh thyme leaves, finely chopped (or 1/4 teaspoon dried, if fresh is unavailable.)
- 1/2 teaspoon English mustard powder (optional, but it gives a lovely warmth and depth of flavour without being overtly mustardy. It enhances the savoury notes of the pork beautifully.)
- 1/2 teaspoon salt (or to taste; remember the puff pastry is unsalted, and the meat really needs proper seasoning to shine.)
- 1/4 teaspoon freshly ground black pepper (more or less to your preference for a peppery kick.)
For the Glaze and Topping:
- 1 large egg, beaten (for that glorious, professional-looking golden glaze that makes these Mary Berry Sausage Rolls so appealing.)
- 1 tablespoon milk (or water, mixed with the egg for an even better shine, smoother consistency, and easier spreadability of the glaze.)
- 1 tablespoon sesame seeds or poppy seeds (optional, but they add a delightful nutty crunch, visual appeal, and a touch of sophistication.)
For Dusting:
- A little plain flour (for dusting your work surface and preventing the pastry from sticking.)

Preparing the Irresistible Sausage Filling

Gathering and Combining the Star Ingredients: First things first, let’s gather all our wonderful filling ingredients. Take your 400g of good quality sausage meat and place it into a large mixing bowl. I always advocate for quality here; a well-seasoned, flavourful sausage meat will be the absolute backbone of your incredible Mary Berry Sausage Rolls. If you’re opting to use sausages, simply snip one end of each casing with scissors and squeeze the contents into the bowl. Be meticulous and ensure no bits of casing are left behind.
The Crucial Finely Chopped Onion: Next up is the onion, and this is a truly crucial step for both texture and flavour. You’ll want to take your small onion and finely chop it. And when I say “finely,” I genuinely mean it. We are aiming for pieces so minuscule that they will practically melt into the sausage meat during cooking, generously releasing their sweet, aromatic notes without creating any chunky, raw-tasting bits in your finished rolls. A food processor can certainly aid in achieving this, but a sharp knife and a bit of patience will do the trick beautifully. Add the meticulously finely chopped onion to your bowl with the sausage meat.
Introducing the Secret Ingredient – Apple (Optional but Highly Recommended): Now, for a touch that truly elevates these sausage rolls from good to absolutely phenomenal, I love to incorporate a small grated apple. Begin by peeling and coring one small eating apple, then very finely grate it. The apple doesn’t make the rolls taste overtly appley; instead, it performs a culinary magic trick by providing a subtle sweetness, essential moisture, and a wonderful tart counterpoint to the inherent richness of the pork. It’s a classic Mary Berry technique for achieving perfectly balanced flavours. Add the grated apple to the bowl. If you’re not typically an apple fan in savoury dishes, feel free to omit it, but trust me on this one – it’s a true game-changer that adds a layer of sophistication!
Infusing with Aromatic Herbs: This is where we infuse our filling with those comforting, traditional, and deeply aromatic flavours that sing of homemade goodness. Finely chop your fresh sage and fresh thyme. If you’re using dried herbs, remember that their flavour is typically more concentrated, so use about half the amount to avoid overwhelming the other ingredients. Sage and pork are a classic, time-honoured culinary match made in heaven, and thyme adds another wonderful layer of earthy, subtle goodness. Pop them into the bowl with all the other prepared ingredients.
Seasoning Like a Professional Chef: Never underestimate the transformative power of proper seasoning. Add your English mustard powder (if you’ve chosen to use it), your salt, and your freshly ground black pepper to the bowl. The mustard powder provides a gentle warmth and a remarkable depth of flavour, significantly enhancing the savouriness of the pork without making the rolls taste overtly ‘mustardy’.

A Little Tip on Perfect Seasoning:

I often find that home cooks can be a little shy with salt, especially when it comes to pastry dishes. Remember, the puff pastry itself is unsalted, so the filling needs to carry the entire seasoning load for the whole roll. Be confident, season well, and then mix everything together thoroughly.
Mastering the Art of Mixing the Filling: Now, for the most hands-on and satisfying part! Using your clean hands, mix all the ingredients together really, really well. Your goal is to ensure that the finely chopped onion, the grated apple, the aromatic herbs, and all the precious seasonings are absolutely evenly distributed throughout the sausage meat. The key here is thoroughness to guarantee flavour in every single bite, but be careful not to overwork the meat excessively, as this can make it tough. Just enough mixing to combine everything harmoniously and create a cohesive, flavourful mass. A well-mixed filling ensures that every single bite of your Mary Berry Sausage Rolls is bursting with consistent, incredible flavour. Once thoroughly mixed, you can set the filling aside while you prepare your delicate puff pastry.

Assembling Your Perfect Mary Berry Sausage Rolls

Preparing Your Workspace with Precision: Begin by lightly dusting a clean, dry work surface with a small amount of plain flour. This vital step will prevent your delicate puff pastry from sticking, ensuring a smooth assembly process. Carefully unroll your puff pastry onto the floured surface. If you’re using a block of pastry, gently roll it out into a large, even rectangle, aiming for a thickness of approximately 3-4mm.

Why the Right Pastry Thickness is Paramount:

The thickness of your pastry truly matters for the final texture. If it’s rolled too thin, your pastry might tear easily during handling or become overly crisp and brittle when baked. Conversely, if it’s too thick, the pastry could end up being doughy and heavy. We are aiming for that perfect balance that creates a wonderfully flaky, golden, and light encasing for our delicious filling.
Dividing the Pastry Evenly: With careful hands, use a sharp knife or a pastry wheel to cut your puff pastry in half lengthwise. This will give you two long, even rectangles. For standard-sized sausage rolls, I find this approach to be absolutely ideal, as each half will form one impressively long ‘log’ of rolls.
Expertly Shaping the Sausage Filling: Divide your perfectly prepared sausage filling into two equal portions. Now, take one portion and gently but firmly shape it into a long, uniform cylindrical log. This log of filling should be roughly the same length as one of your pastry rectangles and approximately 3-4cm in diameter. Carefully place this sausage log down the absolute centre of one pastry rectangle. Repeat this precise process with the second portion of filling and the second pastry rectangle.

Hands-On Tip for Easy Shaping:

If you find that the sausage meat is a little sticky and challenging to handle, applying a tiny bit of plain oil to your hands can make the shaping process significantly easier and less messy. Ensure the log is firm, compact, and as even as possible in thickness along its entire length for consistent cooking results.
The Indispensable Egg Wash – Your Golden Ticket to Sealing: In a small bowl, lightly but thoroughly beat your large egg with the tablespoon of milk (or water). This mixture is not just for glazing later; it’s our essential ‘glue’ for sealing the pastry. Carefully brush one of the long edges of each pastry rectangle with this egg wash mixture. This vital step will help the pastry seal properly and, crucially, will prevent your precious filling from escaping during the baking process.
Mastering the Art of Folding and Sealing the Pastry: With great care, bring the un-brushed long edge of the pastry over the sausage meat log, meeting and slightly overlapping the egg-washed edge. Gently but firmly press down along the entire length of the seam to seal the pastry, completely enclosing the delicious filling. For a neater finish, you want the seam to be on the underside of the roll, so carefully flip it over once sealed. Repeat this precise procedure for the second long sausage roll log.

Achieving that Classic Professional Look:

Now, for the iconic look and to provide extra security for your filling, take a fork and gently but firmly press along the sealed edges of each long sausage roll. This not only creates a lovely, traditional crimped pattern but also helps to firmly seal the pastry, preventing any leakage of those delicious, savoury juices during baking.
Cutting to Your Desired Size: Using a very sharp knife (a serrated knife often works wonderfully for clean cuts), cut each long sausage roll into individual smaller rolls. The final size is entirely up to your preference and how you intend to serve them! For a classic snack, a delightful picnic item, or a lunchbox treat, I usually aim for lengths of about 5-6cm. This typically yields approximately 6-8 perfectly portioned sausage rolls from each long log, meaning you’ll end up with 12-16 utterly delicious Mary Berry Sausage Rolls in total.

For Perfect Presentation Every Time:

When cutting, always strive to use a decisive, clean slicing motion rather than a back-and-forth sawing motion, which can unfortunately drag and distort the delicate pastry.
Arranging on the Baking Tray with Care: Carefully transfer your perfectly cut sausage rolls to a baking tray that has been thoughtfully lined with baking parchment. It’s important to make sure you leave a little space (about 2-3cm) between each roll to allow for even cooking, proper heat circulation, and ample room for the pastry to puff up beautifully. If you know your oven tends to cook unevenly, it’s a wise practice to use two trays, or at the very least, plan to rotate your single tray halfway through the baking time for consistently golden results.

The Golden Glaze and Essential Finishing Touches

The Final, Glorious Egg Wash Application: Take your remaining egg wash mixture, the one you prepared earlier with the beaten egg and milk. With a good quality pastry brush, generously brush the tops and the exposed sides of each sausage roll. This step is absolutely non-negotiable for achieving that truly beautiful, glossy, deeply golden-brown finish that Mary Berry’s recipes are so famously known for. The egg wash also contributes significantly to the crispness and overall texture of the baked pastry. Ensure you apply an even coating for uniform colour and shine across all your rolls.
Adding the Topping (Optional but Highly Recommended for Flair): If you’ve decided to use sesame seeds or poppy seeds – and I highly recommend you do for an extra touch of gourmet appeal – now is the perfect time to sprinkle them generously and evenly over the tops of your egg-washed rolls. They don’t just add a lovely, subtle nutty texture; they also provide a delightful visual appeal and a professional, finished look to your homemade creations.
Creating Essential Steam Vents: Using a very sharp knife, make 2-3 small, shallow diagonal slits on the top surface of each sausage roll. These slits aren’t merely for decoration; they serve a crucial functional purpose. They act as essential vents, allowing steam to escape efficiently from the hot filling during the baking process. This helps significantly to prevent the pastry from becoming soggy underneath and ensures a wonderfully flaky, perfectly crisp crust every single time.

Why Steam Vents are So Important:

Without these carefully placed vents, the steam generated by the cooking filling would become trapped within the pastry, potentially causing it to become waterlogged, leading to a less desirable texture, or even causing the pastry to burst open in an uncontrolled and messy manner during baking.

Baking Your Mary Berry Sausage Rolls to Perfection

Preheating Your Oven with Precision: This is a critically important first step for any baking project, and it is especially crucial when working with puff pastry. Ensure you preheat your oven thoroughly to 200°C (180°C fan/Gas Mark 6). A very hot oven is absolutely essential for puff pastry to rise correctly and achieve that characteristic beautiful, flaky, and airy texture we all desire. If the oven isn’t hot enough, the butter (or fat) within the pastry won’t produce enough steam quickly, resulting in a less airy, less crisp, and generally less appealing outcome. Patience with preheating truly pays off here.
The Dedicated Baking Process: Carefully place your baking tray (or trays, if you’re baking a larger batch) into the preheated oven. Bake your Mary Berry Sausage Rolls for approximately 20-25 minutes, or until the pastry is gloriously golden brown, beautifully puffed up, and looks irresistibly flaky and crisp. It is also vital to ensure that the sausage meat filling is thoroughly cooked through, making it safe and delicious to eat.

Checking for Perfect Doneness:

The most reliable way to confirm that the filling is perfectly cooked is to ensure its internal temperature reaches 71°C (160°F) using a reliable meat thermometer. If you don’t have a thermometer, you can carefully cut one open to visually check that the meat is no longer pink. The pastry itself should be deeply golden and firm, not just lightly coloured and soft.
Rotation for Even Baking Consistency: If you are aware that your oven tends to cook unevenly (a common characteristic of many home ovens), or if you’re using two baking trays, I strongly recommend rotating the trays (and potentially swapping their positions if on different racks) halfway through the baking time. This simple yet effective step ensures that all your Mary Berry Sausage Rolls receive an equal and consistent amount of heat, allowing them all to brown beautifully and cook uniformly.
The Essential Cooling Down Period: Once your sausage rolls are baked to absolute perfection, remove the trays from the oven. Carefully transfer the hot sausage rolls to a wire rack to cool slightly. While they are undeniably delicious served warm, allowing them to cool for about 10-15 minutes helps the pastry to crisp up even further and allows the delicious filling to set properly, making them easier to handle and enjoy.

Enjoying Your Culinary Creation:

These homemade sausage rolls are utterly fantastic served either warm or completely cold. They are truly perfect for a delightful picnic, a convenient addition to lunchboxes, or a simple, comforting snack at any time of day. Serve them with a generous dollop of your favourite chutney, a classic tomato ketchup, or a zesty relish for an extra layer of flavour.
Thoughtful Storage and Reheating Tips: If, by some miracle, you happen to have any leftovers (which is a rare occurrence, trust me!), store them in an airtight container in the refrigerator for up to 3 days. To reheat them and bring back that wonderful crispness, place them on a baking tray in a preheated oven at 180°C (160°C fan/Gas Mark 4) for approximately 10-15 minutes, or until they are heated through and the pastry is crispy once more.

You can also prepare these delicious rolls ahead of time and freeze them unbaked. Simply arrange the unbaked sausage rolls on a baking tray and freeze them until they are completely solid. Once frozen, transfer them to a freezer bag for convenient storage. When you’re ready to bake, simply place them from frozen onto a lined baking tray and bake, adding an extra 10-15 minutes to the usual cooking time.

A Note on Unbeatable Quality:

Nothing, in my humble opinion, quite beats the exquisite taste and texture of a freshly baked, homemade sausage roll. The flaky, buttery puff pastry, combined with the rich, perfectly seasoned, and herby sausage filling, is truly a comforting delight that perfectly exemplifies why Mary Berry’s recipes are so incredibly beloved and timeless. Enjoy every single bite!

Conclusion:

And there you have it, my friends! We’ve journeyed through the simple yet profoundly satisfying process of creating what I genuinely believe are some of the most delightful sausage rolls you’ll ever have the pleasure of baking – or eating, for that matter! Why is this recipe a must-try, you ask? Well, it’s more than just a snack; it’s a testament to how humble ingredients, when treated with a little care and a fantastic recipe, can transform into something truly extraordinary. Forget those sad, often dry, store-bought versions. This recipe delivers a golden, flaky pastry exterior that shatters gently with each bite, revealing a succulent, perfectly seasoned sausage filling within. It’s comforting, incredibly flavourful, and surprisingly straightforward to achieve, even for novice bakers. The beauty lies in its accessibility and the sheer joy it brings, whether you’re making a quick batch for family or preparing a spread for friends. I promise you, the aroma alone as they bake will have everyone eagerly awaiting the first bite, and the taste will confirm that every moment spent was absolutely worth it. It’s the kind of reliable, crowd-pleasing recipe that quickly becomes a cherished staple in your culinary repertoire, earning you endless compliments and happy faces.

Serving Suggestions & Creative Variations: Elevate Your Sausage Roll Experience!

Now that you’ve mastered the art of these magnificent sausage rolls, let’s talk about how to truly make them shine on any occasion, or how to put your own creative spin on them. They are incredibly versatile, fitting seamlessly into almost any meal or gathering. For a classic British afternoon tea spread, they are an absolute essential, perhaps alongside some delicate finger sandwiches and a beautiful Victoria sponge. When serving them warm, fresh out of the oven, I love to offer a selection of dips. Think a tangy tomato relish, a robust onion chutney, a dollop of spicy brown mustard, or even a simple yet vibrant homemade garlic aioli. For a light lunch or a delightful picnic addition, pair them with a fresh, crisp green salad tossed in a lemon vinaigrette – the zesty notes cut through the richness beautifully. They also make an ideal lunchbox treat for both adults and children, offering a substantial and delicious alternative to sandwiches.

But why stop there? The fun really begins when you start experimenting with variations! The core recipe for these wonderful Mary Berry Sausage Rolls is robust enough to handle a few playful twists. Consider diversifying your sausage meat; while high-quality pork is my go-to, you could try a blend of pork and apple for a touch of sweetness, or even a chicken and herb sausage meat for a lighter alternative. For those who enjoy a bit of heat, finely diced chilli or a pinch of smoked paprika can add a wonderful warmth to the filling. If you’re a cheese lover (and who isn’t?), folding in some grated mature cheddar, crumbly stilton, or even a hint of gruyere into the sausage mixture before rolling can elevate the flavour profile significantly. Another simple yet effective variation is to add some finely chopped herbs like fresh sage, thyme, or rosemary directly into the meat for an aromatic boost. Before baking, a sprinkle of sesame seeds, poppy seeds, or even a mix of dried herbs on top of the pastry glaze can add both visual appeal and an extra layer of texture. Don’t be afraid to play with shapes too! While the traditional long roll is perfect, you can cut smaller, bite-sized pieces for canapés, or even spiral them into a decorative wreath for a festive touch. The possibilities are truly endless, limited only by your imagination, making each batch a unique culinary adventure.

Your Culinary Journey Starts Now!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into the satisfying experience of baking your very own batch of these truly exceptional sausage rolls. There’s an immense sense of pride and joy that comes from pulling a tray of golden, perfectly baked goodies from your oven, especially when they’re this delicious. Don’t just take my word for it; experience the flaky pastry and the savoury, juicy filling for yourself. It’s a recipe that’s designed for success, and I’m confident that you’ll be absolutely thrilled with the results. Once you’ve made them – and undoubtedly fallen in love – I would be absolutely delighted if you’d share your culinary adventures with me! Did you try a particular variation? What did your family and friends think? Snap a photo, share your stories, and let me know how these fantastic sausage rolls brightened your day. Your feedback and creativity inspire us all. Happy baking, and enjoy every single mouth-watering bite!