A food-obsessed writer at Taste has shared the key ingredient to making sausage rolls that taste like they’re straight from the bakery. Marina Karris unveiled a staple baking tip that the ‘trendy bakeries don’t want you to know about’, and it’s the answer to the perfect sausage roll. The tip comes straight from a bakery itself and begins with the meat you’re filling your pastries with.

According to the food enthusiast, the secret ingredient in many bakeries' sausage rolls is cream. They tend to add a whole load of cream into the meat mixture, so when it comes to eating time, they’re “rich, moist and moreish". It turns out this is a common trick used by bakers, including that of chef and restaurateur Curtis Stone, in his popular lamb sausage roll recipe. The foodie always adds a heap of cream into his breadcrumb mix. This might just be the answer to the perfect flaky yet moist pastry and a sausage filling that doesn’t have too strong of a meaty taste. The cream works a treat in helping to soften the breadcrumbs and therefore prevents the meat mixture from drying out.

The Food Director at Taste, Michelle Southan, explained: “No need for dry sausage rolls, as the addition of cream adds extra moisture, keeping them soft and juic”y. Stone also added that using cream to brush the tops of the pastry is a way to keep them “glazed” and crusty.

Other food experts argue there are different ingredients that can be tried to boost your sausage rolls.

BBC’s Good Food recipe suggests an entirely different ingredient to get the tastiest sausage rolls. Their instructions state that once your puff pastry is rolled out, you should add a light dusting of flour and spread something on top for extra tangy taste.

By spreading a thin layer of apple sauce, pickle or chutney as suggested, your sausage rolls will come out tasting full and flavoursome. While another baking connoisseur advises adding sautéed onion, garlic, celery and bacon to your rolls for a “yummy” family-favourite snack.