Anna Louise A properly made sausage roll is one of the finest things British baking produces. Golden, shatteringly flaky all-butter puff pastry wrapped around a generously seasoned, herb-flecked sausage meat filling — hot from the oven, they are completely irresistible. Cold the next day, they are barely less good.
Mary Berry’s sausage rolls recipe uses all-butter puff pastry — always — and a sausage meat filling seasoned with fresh herbs, a little mustard, and a touch of fennel seeds that elevates the filling above plain sausage meat and gives every bite a slightly more interesting, more complex flavour than the standard version.
These sausage rolls are the ones I make for parties, for picnics, for Christmas buffets, and for any occasion where I want to make something that disappears within minutes and leaves everyone asking for the recipe.
What Makes a Great Sausage Roll
All-butter puff pastry. This is not negotiable. The flavour and texture difference between all-butter puff pastry and the cheaper, non-butter alternatives is immediately and completely apparent. Every good sausage roll is made with all-butter puff. No exceptions.
Well-seasoned filling. Plain sausage meat is a starting point, not a finished filling. It needs seasoning — herbs, mustard, fennel, onion — to be genuinely interesting. The filling should taste well-seasoned and fragrant before it goes into the pastry.
A proper egg wash. A generous egg wash — applied twice if possible — gives sausage rolls their characteristic deep golden, slightly glossy finish. Underglazed sausage rolls look pale and unappetising no matter how good they taste.
Ingredients for Mary Berry Sausage Rolls
For the Filling
- 600g good quality sausage meat (or 6 good quality sausages, skins removed)
- 1 small onion, very finely grated
- 2 garlic cloves, crushed
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fennel seeds, lightly crushed
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- Generous salt and freshly ground black pepper
For the Pastry
- 500g ready-made all-butter puff pastry
- 2 large eggs, beaten (for egg wash)
- 1 tsp sesame seeds or poppy seeds (optional — for the top)
How to Make Mary Berry Sausage Rolls — Step by Step
Step 1 — Make the Filling
Combine the sausage meat, finely grated onion, crushed garlic, parsley, thyme, fennel seeds, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper in a large bowl. Mix thoroughly with your hands until completely combined.
Fry a small piece of the mixture in a dry pan and taste it — this is the most important step. Season until it tastes genuinely delicious. A well-seasoned filling makes all the difference. Adjust salt, pepper, herbs, or mustard as needed.
Step 2 — Prepare the Pastry
On a lightly floured surface, roll the pastry into a large rectangle approximately 40x30cm and 3mm thick. Cut lengthways into two long strips — each approximately 40x15cm.
Step 3 — Shape the Rolls
Divide the sausage meat filling in half. Roll each portion into a long sausage shape the length of the pastry strip — approximately 40cm long and about 3cm in diameter. Place one sausage of filling along the centre of each pastry strip.
Brush one long edge of each pastry strip with beaten egg. Fold the pastry over the filling and press firmly to seal — the egg-washed edge helps the join adhere. Press and crimp the seam firmly with a fork.
Turn the rolls seam-side down on a lined baking tray.
Step 4 — Chill
Refrigerate the shaped rolls for at least 20 minutes — or up to 24 hours if making ahead. Chilling the assembled rolls firms up the pastry and helps them hold their shape perfectly during baking.
Step 5 — Brush and Cut
Remove from the fridge. Brush the tops and sides generously with beaten egg. Cut each long roll into individual sausage rolls — approximately 6 to 8 cm long — using a sharp knife. Each long roll should give you 6 to 8 individual pieces.
Brush the cut tops with another layer of egg wash for maximum colour. Score the top of each roll two or three times with a sharp knife — this allows steam to escape and gives a more even rise. Scatter sesame or poppy seeds over the top if using.
Step 6 — Bake
Preheat your oven to 200°C / 180°C fan / Gas 6. Bake for 22 to 25 minutes until deeply golden, perfectly puffed, and the pastry is completely cooked through and crisp on the base.
Transfer to a wire rack immediately — do not leave them sitting on the baking tray or the base will steam and soften.
My Top Tips For Mary Berry Sausage Rolls
Always use all-butter puff pastry. Jus-Rol all-butter puff pastry is widely available and excellent. The difference between all-butter and non-butter is completely noticeable in the finished sausage roll.
Fry and taste the filling before assembling. Uncooked sausage meat is difficult to taste accurately. Fry a small piece, taste it, and season until it is genuinely delicious before it goes into the pastry. This step makes a significant difference.
Grate the onion rather than chopping it. Finely grated onion distributes more evenly through the filling and does not create noticeable pieces of onion in the finished sausage roll. Grate on the fine side of a box grater.
Chill before baking. At least 20 minutes in the fridge firms up the pastry and helps the sausage rolls hold their shape perfectly. A warm assembled sausage roll that goes straight into the oven can lose its shape and the filling can push the pastry open.
Two coats of egg wash. One coat before cutting and one coat after gives the deepest, most uniform golden colour. Do not be stingy with the egg wash.
Transfer to a wire rack immediately after baking. The base of a sausage roll that sits on the hot baking tray continues to steam and goes soft. A wire rack keeps the base crisp.
Serving Suggestions
Hot from the oven — the best possible way. At room temperature for a picnic or buffet. With a small pot of English mustard or ketchup alongside. As part of a party spread — they disappear faster than anything else on the table.
How to Store Mary Berry Sausage Rolls
At room temperature: Best eaten on the day. Store in an airtight container for up to 2 days — refresh in a 180°C oven for 8 minutes to crisp up.
In the freezer: Freeze unbaked sausage rolls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 200°C for 28 to 32 minutes. This is the best method — fresh-baked sausage rolls on demand.
Mary Berry Sausage Rolls Recipe
Ingredients
Method
- Combine all filling ingredients. Mix thoroughly. Fry a small piece and taste — season until genuinely delicious.
- Roll pastry to 40x30cm, 3mm thick. Cut lengthways into two 40x15cm strips.
- Divide filling into two portions. Roll each into a 40cm sausage. Place along centre of each pastry strip. Brush one long edge with egg wash. Fold pastry over filling. Press and seal firmly. Crimp with a fork. Turn seam-side down on a lined tray.
- Refrigerate 20 minutes minimum.
- Brush with egg wash. Cut into 6–8cm pieces. Brush cut tops with another layer of egg wash. Score tops 2–3 times. Add seeds if using.
- Preheat oven to 200°C / 180°C fan / Gas 6. Bake 22–25 minutes until deeply golden and crisp. Transfer immediately to a wire rack.
Notes
Frequently Asked Questions
Can I use shop-bought sausages instead of sausage meat?
Yes — remove the skins from 6 good quality sausages and use the meat in exactly the same way. Good quality sausages with a high meat content give a better result than cheap sausage meat.
Can I make mini sausage rolls?
Yes — cut each long roll into 3 to 4cm pieces instead of 6 to 8cm. Reduce the baking time to 16 to 18 minutes. Mini sausage rolls are perfect for parties and disappear even faster than the full-sized version.
Can I add cheese to the filling?
Yes — 50g of finely grated mature Cheddar or Gruyère stirred into the sausage meat filling adds a wonderful richness. Cheese and onion sausage rolls — add 75g grated Cheddar and a teaspoon of caramelised onion chutney to the filling — are particularly good.
Why is my pastry not puffing up?
Either the pastry was too warm when it went in the oven, the oven temperature was too low, or the pastry was rolled too thin. Keep the pastry cold, preheat the oven fully to 200°C, and do not roll thinner than 3mm.
Can I make vegetarian sausage rolls?
Yes — replace the sausage meat with a mixture of cooked lentils, mushrooms, walnuts, and cheese bound with a beaten egg. The flavouring remains the same. See the separate vegetarian recipe for full guidance.
How do I stop the filling falling out?
Make sure the pastry seam is firmly pressed and egg-washed before folding. Chill the assembled rolls before cutting and baking — this firms everything up and prevents the filling from pushing through the pastry during baking.
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