Mary Berry’s ‘comforting’ sausage roll recipe is the perfect summer snack for any picnic
Whether you are having a picnic or looking for an easy snack, sausage rolls are the best comfort food and are easy to make at home with Mary Berry's tasty recipe.
Summer is almost here which means many people will be getting their chequered blankets out and having more picnics - but no feast is complete without some tasty sausage rolls.
Mary Berry’s sausage rolls are a spicy twist on the classic recipe as they have been flavoured with rich sundried tomato sauce, zesty peppers and fresh parsley.
It takes less than 10 minutes to prepare these perfectly crispy and seasoned sausage rolls before placing them in the oven to bake for around 25 to 30 minutes.
In her cookbook ‘Simple Comforts’, Mary confessed she created this tasty recipe for her publisher who felt sausage rolls were the ultimate comfort food.
She wrote: “Lizzy, our publisher, asked for sausage rolls to be included in this book as she feels they are among the most comforting of all foods - and she’s right!”
How to make Mary Berry’s spicy sausage rolls
Ingredients (makes six sausage rolls):
- Six pork sausages
- Six mild peppadew peppers (chopped)
- Two tablespoons of sundried tomatoes
- One garlic clove (crushed)
- One beaten egg
- One (375g) sheet of ready-rolled puff pastry
- Small bunch of parsley (chopped)
- Flour (for dusting)
- Salt and pepper
Kitchen equipment needed:
- Large baking sheet
- Baking paper
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Method:
Preheat the oven to 220C (200C Fan/Gas Mark 7) and line the baking sheet with some non-stick baking paper.
To make the filling, remove the sausage meat from the skins and place it in a mixing bowl. Add the tomato paste, crushed garlic clove, chopped peppers and parsley. Season well and mix with your hands until everything is combined.
Unroll the pastry and place it on a lightly floured kitchen counter. Roll out the pastry and brush with the beaten egg.
Divide the sausage mixture and pastry into three. Take one portion and roll it into a long sausage shape. Place it lengthways on one-third of the pastry until it is about 10 centimetres in from the shorter edge.
Fold over the pastry to encase the sausage meat and press to seal. Trim the edges to make a long sausage roll, then slice into two so each sausage roll is around 12 centimetres long. Repeat this process twice using the remaining pastry and sausage mixture.
Arrange the six sausage rolls on the baking sheet and brush with more of the beaten egg. Bake in the oven for 25 to 30 minutes until golden brown and cooked through the middle. Serve warm, with tomato ketchup.
