Mary Berry Sausage Nuggets With Red Pepper Sauce

These little nuggets were a total surprise hit in my house. I made them for a midweek dinner thinking they’d be “just another sausage recipe,” but they vanished before the red pepper sauce even cooled down. Crispy, golden, and packed with flavour, they’ve now earned a spot in my party food rotation too.

The first time I made them, I overcrowded the pan and ended up with pale, steamed meatballs instead of crisp nuggets. Lesson learned: batch frying is your friend. And the sauce? Don’t skip it. I almost did—and it’s what takes this from kids’ tea to proper grown-up worthy.

WHY THIS ONE WORKS SO WELL

You’re blending all the good stuff right into the sausage meat—onion, cheese, peppers, crackers—so each bite is packed. They’re like little savoury flavour bombs. And the red pepper sauce brings brightness and tang that balances out the richness of the nuggets.

Most recipes would have you dip in plain ketchup or mayo. Mary’s sauce is a level up. Roasted peppers, shallots, tomato, and just a touch of sugar—it’s velvety, savoury, and slightly sweet.

INGREDIENTS + WHY THEY MATTER

For the nuggets:

• Good-quality sausages (6) – Flavour matters. Don’t skimp—get ones you’d happily eat plain.
• Red onion (½ small) – Adds bite and colour.
• Crushed cracker biscuits (55g) – Bind the mix and add texture. I used water biscuits once—it worked!
• Parsley (1 tbsp) – A little freshness.
• Grainy mustard (2 tsp) – Gentle heat and tang.
• Roasted red peppers (55g) – Bring sweetness and moisture.
• Cheddar (55g, grated) – Melts into the mix, adding richness.
• Plain flour (30g) – For dredging—helps them crisp in the pan.
• Sunflower oil (2 tbsp) – For frying.

For the sauce:

• Olive oil (1 tbsp) – Base for sautéing.
• Shallots (2, sliced) – Milder than onions, perfect for sauces.
• Garlic (1 clove, grated) – Adds warmth.
• Roasted red peppers (200g) – Sweet, smoky base.
• Tinned chopped tomatoes (½ tin) – Adds acidity and body.
• Tomato purée (1 tbsp) – Deepens the tomato flavour.
• Caster sugar (½ tsp) – Balances acidity.
• Parsley (1 tbsp) – Bright finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No crackers? Use breadcrumbs. I’ve used panko before—it’s slightly crunchier.
• Different sausage flavours? I tried apple and pork—bit too sweet. Stick with savoury.
• Cheese swap? You could use mozzarella, but Cheddar gives more flavour.
• Make it spicy? Add chilli flakes to the nugget mix or hot sauce to the dip.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Nuggets steamed, not crisp	Overcrowded the pan	Fry in batches with space between each piece
Sauce too thick	Simmered too long	Add a splash of water to loosen before blending
Mix too sticky to shape	Didn’t chill before rolling	Chill mixture for 10–15 mins before forming
Undercooked centres	Made them too large	Keep them bite-sized for even cooking

HOW TO MAKE MARY BERRY’S SAUSAGE NUGGETS WITH RED PEPPER SAUCE

1. Make the sauce
   Heat olive oil in a saucepan. Sauté shallots for 2–3 mins. Add garlic and peppers, cook 2 more mins. Stir in tomatoes, purée, sugar, parsley, and 100ml water. Simmer 15 mins. Blitz smooth and set aside.
2. Make the nuggets
   Remove sausage skins and place meat in a food processor. Add red onion, crackers, parsley, mustard, peppers, Cheddar, salt and pepper. Blitz until combined. Shape into 40 small nuggets.
3. Dredge in flour
   Roll each nugget lightly in plain flour to coat.
4. Fry the nuggets
   Heat sunflower oil in a frying pan. Fry nuggets in batches over medium heat for 8–10 mins, turning until golden and cooked through.
5. Serve
   Pile nuggets onto a serving platter with the warm red pepper sauce in a bowl for dipping.

TIPS FROM MY KITCHEN

• I always chill the nugget mix before shaping—much easier to handle.
• I blend the sauce until velvety smooth, then taste and adjust salt at the end.
• I use roasted peppers in oil from a jar—more flavour and easier than roasting your own.

STORAGE + SERVING

• Keeps – 3 days in the fridge (sealed container).
• Freezes – Both sauce and nuggets freeze well for up to 1 month.
• Reheats – Oven at 180°C for 10 mins or pan-fry gently.
• Serve with – As finger food, or over couscous with extra sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I bake the nuggets instead of frying?
A: Yes—bake at 200°C for 20 minutes, turning halfway. They won’t be as crisp, but still tasty.

Q: Can I use veggie sausages?
A: I tried with veggie sausages once. Texture was trickier, but adding an egg helped it hold.

Q: Can I make the sauce ahead?
A: Absolutely—keeps in the fridge for 3–4 days. Just reheat gently before serving.

Q: Can kids eat these?
A: Definitely. Just skip the mustard if they’re not into it.

Try More Recipes:

• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Cannelloni With Double Cheese Sauce
• Mary Berry Peppered Roast Beef Fillet