Mary Berry Spicy Sausage Rolls

The first time I made these, I was convinced I’d ruined them. I went rogue with the chilli flakes—big mistake—and they came out so spicy even the dog gave me side-eye. But once I pulled it back to Mary’s original balance—mild peppadew heat, sweet tomato depth, buttery pastry—chef’s kiss.

They’re perfect for parties, yes, but also just brilliant out of the oven with a mug of tea or some proper ketchup. I even caught my neighbour sneaking two home “for her husband.” Sure, Sandra.

Let me show you how I got the texture crispy, the filling punchy but not fiery—and why I always keep a stash in the freezer now.

WHY THIS ONE WORKS SO WELL

It’s the flavour-to-faff ratio. No faffing with breadcrumbs or onions or a dozen spices. Just fresh sausage meat, a few big-flavour extras, and ready-rolled puff pastry.

The peppadew peppers give you sweetness and mild heat without blowing your head off. The sun-dried tomato paste is the unsung hero—it deepens the sausage flavour without overpowering. And brushing the pastry with egg? Absolute must. That’s your golden, flaky finish sorted.

INGREDIENTS + WHY THEY MATTER

Fat pork sausages (6) – Fresh, raw sausages only. Cooked ones don’t hold together and taste dry.
Sun-dried tomato paste (2 tbsp) – Adds rich, savoury depth. I once tried tomato purée instead—no comparison.
Peppadew peppers (6, chopped) – Sweet and mild. Jarred is fine. If you use hotter chillies, dial it down.
Parsley (small bunch) – For freshness. Skip it if you must, but it really rounds things out.
Garlic (1 clove) – Not optional. Adds warmth.
Ready-rolled puff pastry (375g sheet) – Saves time, and it’s always even. Rolling your own? Brave.
Flour (for dusting) – Stops sticking when shaping.
Egg (1, beaten) – Brushed on the pastry for crispness and colour.
Salt and black pepper – Season the filling. Don’t overdo it—sausages are salty already.

MAKING IT YOURS (WITHOUT RUINING IT)

No peppadews? Roasted red peppers (jarred) work. Just blot off the oil.
Want it spicier? Add a pinch of chilli flakes—not a whole teaspoon like I did.
Pastry-free? I’ve tried these wrapped in filo—too delicate. Puff is best.
Herb swap? Thyme works if you’re out of parsley—go light though. Too much is overpowering.

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

What Went Wrong	Why It Happens	How to Fix It
Rolls burst in oven	Too much filling or too loosely sealed	Divide evenly, seal edges firmly
Pastry soggy underneath	Didn’t chill before baking	Chill rolls for 10–15 mins first
Filling too bland	Forgot to season or used poor sausages	Use quality sausages + season carefully

HOW TO MAKE MARY BERRY’S SPICY SAUSAGE ROLLS

1. Preheat the Oven
   Heat oven to 220°C (200°C fan). Line a baking sheet with non-stick paper.
2. Make the Filling
   Squeeze sausage meat from the skins into a bowl. Add sun-dried tomato paste, chopped peppadews, parsley, garlic, salt, and pepper. Mix well by hand.
3. Prepare the Pastry
   Unroll the pastry on a lightly floured surface. Roll out slightly to 40 x 30cm. Brush all over with beaten egg.
4. Shape the Sausage Rolls
   Divide the filling into 3 portions. Roll each into a long sausage. Lay one near the short edge of the pastry, fold over, press to seal, and trim excess. Cut each roll into two 12cm pieces.
5. Chill and Bake
   Place on the tray, seam-side down. Chill for 10–15 mins. Brush tops with egg, crimp edges with a fork. Bake for 25–30 mins until golden and puffed.
6. Serve
   Best warm with ketchup, mustard, or your favourite dip. Or straight off the tray while pretending you’ll “just have one.”

TIPS FROM MY KITCHEN

• I always chill them before baking—it keeps the pastry from shrinking.
• I don’t skip the egg wash. Makes the rolls look bakery-level.
• I roll the pastry slightly thinner—less puff, more crisp.
• If I’m freezing them, I freeze before baking. Straight from freezer to oven works a treat.

STORAGE + SERVING

Fridge: Keeps up to 2 days in a sealed container.
Freezer: Freeze raw rolls on a tray, then bag. Bake from frozen at 200°C for 30–35 minutes.
Reheat: Oven only. 180°C for 10 mins until hot and crisp. Skip the microwave—it turns them soggy.
Serve with: Ketchup, spicy mayo, or even sweet chilli sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I use veggie sausages?
A: If they’re the soft kind you can mash—yes. Avoid pre-cooked or overly firm ones.

Q: Can I make them smaller for party bites?
A: Absolutely. Cut each roll into thirds. Just reduce the bake time to about 20 mins.

Q: Can I prep them ahead of time?
A: Yes! Chill unbaked rolls overnight or freeze them raw and bake when needed.

Q: What are peppadew peppers?
A: They’re small, sweet, mildly spicy pickled peppers—usually jarred. Found near antipasti in most supermarkets.

Q: Can I use shortcrust instead of puff?
A: You can, but it’ll be sturdier, less flaky. Puff gives the best contrast to the soft filling.

Try More Recipes:

• Mary Berry Spicy Sausage Rolls
• Mary Berry Sausage Nuggets With Red Pepper Sauce
• Mary Berry Roasted Sausage and Potato Supper