Sausage rolls are one of Britain’s best comfort foods and as we head into the holiday season they are a staple at any Christmas party. However, rather than buying a frozen bag from the supermarket, I highly recommend trying to make them yourself, as they are quick and taste absolutely incredible. I was recently flipping through Mary Berry’s Simple Comforts cookbook and stumbled upon her spicy sausage roll recipe, which claimed it could be made in just 30 minutes.
I am always sceptical when I see recipes claiming to be quick and easy, as they usually take me ages to cook. However, after trying them out, I can confirm that they only take around 10 minutes to prepare at most before popping them in the oven. Mary Berry’s sausage rolls stand out from Greggs’ or ready-made party versions in my opinion, as the peppadew peppers and sundried tomato paste lend a sweeter and richer flavour.
You also do not need to fuss about with dough, as you just need some ready-rolled puff pastry for these sausage rolls, which is why they are so easy to make.
How to make Mary Berry’s sausage rolls
You will need:
Six full-fat sausagesTwo tablespoons of sun-dried tomato pasteSix peppadew peppersOne garlic clove (crushed)One sheet of ready-rolled puff pastyOne egg (for a eggwash)Salt and pepperParsley (chopped)
For this recipe, I used the Knorr sundried tomato and herbs paste and Peppadew sweet peppers, which I purchased from Tesco.
Method:
Begin by preheating the oven to 200°C and then place a sheet of baking paper on a tray. Then, chop up the peppeadew peppers and crush the garlic clove.
To make the filling, take the sausages and cut them open and squeeze the meat into a bowl, and get rid of the skin casing.
Add the parsley, garlic peppadew peppers. sundried tomato paste and a little salt and pepper to the sausage meat.
Then, simply stir all the ingredients together. Mary Berry’s recipe says to use your hands, but I hate touching raw meat, and it worked just as well with a spoon.
Next, crack the egg into a small bowl and stir it thoroughly. Roll out the pastry onto a clean surface and brush it with the beaten egg.
Divide the sausage filling and pastry into three equal portions. Spread the sausage meat onto each pasty part, and make sure there is about 10 centimetres of space from one of the edges.
Next, simply fold the sausage over so that it is completely enclosed in the pastry. Cut each pastry piece into two, so you have six sausage rolls altogether.
If you wish, you can cut the sausage rolls into smaller pieces if you are planning on serving them at a party.
Use a fork to press the edges of the pastry to seal it. Place it on the prepared baking tray and then put it in the oven.
Cook the sausage rolls for 10 minutes until the top is completely golden, and your tasty sausages are ready to eat. I guarantee you will like them more than any store-bought ones.
