Mary Berry’s sausage roll recipe is so easy to make and tastes so much better than any store-bought version
Sausage rolls are a quintessential British comfort food, and as we approach the festive season, they become a must-have at any Christmas gathering. Instead of grabbing a frozen pack from your local supermarket, I would strongly suggest giving homemade ones a go – they’re quick to whip up and taste absolutely divine.
I recently came across a spicy sausage roll recipe in Mary Berry’s Simple Comforts cookbook, which promised a preparation time of just 30 minutes.
I’m always a bit dubious when recipes claim to be ‘quick and easy’, as they often take me an eternity to prepare. However, after giving this one a try, I can vouch for its speediness – it took me no more than 10 minutes to get everything ready before popping them into the oven.
In my view, Mary Berry’s sausage rolls are a cut above the likes of Greggs ‘ or pre-made party versions, thanks to the addition of peppadew peppers and sundried tomato paste, which give them a sweeter and richer flavour.
There’s no need to faff about with dough either, as all you need is some ready-rolled puff pastry, making these sausage rolls incredibly straightforward to make, reports the Express.
Here’s how to make Mary Berry’s sausage rolls:
Ingredients:
- Six full-fat sausages
- Two tablespoons of sun-dried tomato paste
- Six peppadew peppers
- One garlic clove (crushed)
- One sheet of ready-rolled puff pasty
- One egg (for a eggwash)
- Salt and pepper
- Parsley (chopped)
For this recipe, I used Knorr sundried tomato and herbs paste and Peppadew sweet peppers, both of which I picked up from Tesco.
Instructions:
Start by preheating your oven to 200°C and lining a tray with baking paper. Next, chop up the peppeadew peppers and crush the garlic clove.
To prepare the filling, slice open the sausages and squeeze the meat into a bowl, discarding the skin casing.
Combine the sausage meat with parsley, garlic peppadew peppers, sundried tomato paste and a pinch of salt and pepper.
Then, simply mix all the ingredients together. Mary Berry’s recipe suggests using your hands, but if you’re like me and dislike touching raw meat, a spoon works just as well.
Next, break the egg into a small bowl and whisk it thoroughly. Roll out the pastry on a clean surface and brush it with the beaten egg.
Divide both the sausage filling and pastry into three equal parts. Spread the sausage meat onto each piece of pastry, leaving about 10 centimetres from one edge.
Then, fold the pastry over the sausage so that it’s completely enclosed. Cut each pastry piece in half, giving you six sausage rolls in total.
If you prefer, you can cut the sausage rolls into smaller pieces for party servings.
Use a fork to press down the edges of the pastry to seal it. Place them on the prepared baking tray and pop them in the oven.
Bake the sausage rolls for 10 minutes until they’re golden on top, and voila!
Your delicious homemade sausage rolls are ready to be devoured. I promise you’ll enjoy these more than any shop-bought ones.
