This easy and delicious recipe for Mary Berry’s Spicy Sausage Rolls is the perfect snack for any occasion. Quick to make with simple ingredients like sausage, puff pastry, and sun-dried tomato paste, these rolls are full of flavour and crispy on the outside,perfect for serving warm with ketchup!
This Spicy Sausage Rolls Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed
- 6 fat pork sausages
- 2 tbsp sun-dried tomato paste
- 6 mild peppadew peppers, finely chopped
- Small bunch of parsley, chopped
- 1 garlic clove, crushed
- 1 x 375g sheet of ready-rolled puff pastry
- Flour, for dusting
- 1 egg, beaten
- Salt and freshly ground black pepper
How To Make Spicy Sausage Rolls
- Preheat the Oven: Preheat your oven to 220°C (200°C fan) or Gas 7. Line a large baking sheet with non-stick baking paper.
- Make the Filling: Remove the sausage meat from the skins and place it in a mixing bowl. Add the sun-dried tomato paste, chopped peppadew peppers, parsley, and crushed garlic. Season with salt and pepper. Mix everything together by hand until well combined.
- Prepare the Pastry: Unroll the puff pastry on a lightly floured surface. Roll it out into a rectangle of about 40 x 30cm (16 x 12in). Brush the surface of the pastry with the beaten egg.
- Shape the Sausage Rolls: Divide the sausage mixture into three equal portions. Take one portion, roll it into a long sausage, and place it lengthways along the pastry, about 10cm (4in) from the shorter edge. Fold the pastry over to enclose the sausage, press to seal, and trim any excess pastry. Cut into two 12cm (5in) sausage rolls. Repeat with the remaining sausage mixture and pastry.
- Bake the Sausage Rolls: Place the sausage rolls on the prepared baking sheet. Brush them with the remaining beaten egg and use a fork to create ridges along the edges. Bake in the preheated oven for 25–30 minutes, or until golden brown and cooked through. Serve warm with tomato ketchup.
Recipe Tips
- Use Fresh Sausages: Fresh sausages work best for the filling, as they give the rolls a juicy texture. Avoid using pre-cooked sausages, as they can dry out during baking.
- Don’t Overfill the Pastry: Make sure to divide the sausage mixture evenly to avoid overstuffing. Overfilled rolls may spill out during baking.
- Brush Pastry with Egg: Be sure to brush the pastry with beaten egg before baking. This creates a golden, crispy finish.
- Chill Before Baking: After assembling the rolls, place them in the fridge for 10–15 minutes before baking. This helps the pastry firm up and prevents it from shrinking in the oven.
- Check for Even Baking: To ensure your sausage rolls cook evenly, rotate the baking sheet halfway through the baking time.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers spicy sausage rolls in an airtight container in the fridge for up to 2 days.
- Freeze: Put leftovers spicy sausage rolls in a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat leftovers spicy sausage rolls in the oven at 350°F for 10 minutes until heated through and crispy. Avoid using the microwave as it can make the pastry soggy.
Nutrition Facts
Serving Size: 1 serving (approximately 1 sausage roll)
- Calories: 226 kcal
- Total Fat: 14 g
- Saturated Fat: 5 g
- Cholesterol: 40 mg
- Sodium: 387 mg
- Potassium: 140 mg
- Total Carbohydrate: 19 g
- Dietary Fiber: 1 g
- Sugars: 1 g
- Protein: 7 g
Try More Mary Berry Recipes:
Mary Berry Spicy Sausage Rolls
Description
This easy and delicious recipe for Mary Berry’s Spicy Sausage Rolls is the perfect snack for any occasion. Quick to make with simple ingredients like sausage, puff pastry, and sun-dried tomato paste, these rolls are full of flavour and crispy on the outside,perfect for serving warm with ketchup!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 220°C (200°C fan) or Gas 7. Line a large baking sheet with non-stick baking paper.
- Make the Filling: Remove the sausage meat from the skins and place it in a mixing bowl. Add the sun-dried tomato paste, chopped peppadew peppers, parsley, and crushed garlic. Season with salt and pepper. Mix everything together by hand until well combined.
- Prepare the Pastry: Unroll the puff pastry on a lightly floured surface. Roll it out into a rectangle of about 40 x 30cm (16 x 12in). Brush the surface of the pastry with the beaten egg.
- Shape the Sausage Rolls: Divide the sausage mixture into three equal portions. Take one portion, roll it into a long sausage, and place it lengthways along the pastry, about 10cm (4in) from the shorter edge. Fold the pastry over to enclose the sausage, press to seal, and trim any excess pastry. Cut into two 12cm (5in) sausage rolls. Repeat with the remaining sausage mixture and pastry.
- Bake the Sausage Rolls: Place the sausage rolls on the prepared baking sheet. Brush them with the remaining beaten egg and use a fork to create ridges along the edges. Bake in the preheated oven for 25–30 minutes, or until golden brown and cooked through. Serve warm with tomato ketchup.
Notes
- Use Fresh Sausages: Fresh sausages work best for the filling, as they give the rolls a juicy texture. Avoid using pre-cooked sausages, as they can dry out during baking.
- Don’t Overfill the Pastry: Make sure to divide the sausage mixture evenly to avoid overstuffing. Overfilled rolls may spill out during baking.
- Brush Pastry with Egg: Be sure to brush the pastry with beaten egg before baking. This creates a golden, crispy finish.
- Chill Before Baking: After assembling the rolls, place them in the fridge for 10–15 minutes before baking. This helps the pastry firm up and prevents it from shrinking in the oven.
- Check for Even Baking: To ensure your sausage rolls cook evenly, rotate the baking sheet halfway through the baking time.
Mary Berry Spicy Sausage Rolls