This delicious Mary Berry Jumbo Sausage Rolls recipe is quick and easy to make, perfect for a hearty snack or a fun party treat. With a crispy golden pastry and a savory filling, you can customize it with common ingredients. Serve them hot with your favorite dipping sauce for a delightful experience!
This Jumbo Sausage Rolls Recipe Is From Cook And Share by Mary Berry
Ingredients Needed:
- 4 good-quality pork sausages
- ½ dessert apple (peeled, cored, and coarsely grated)
- 2 tsp chopped thyme leaves
- 1 tbsp grainy mustard
- 2 tbsp chopped flat-leaf parsley
- 1 × 375g packet of ready-rolled all-butter puff pastry
- 1 egg (beaten)
How To Cook Jumbo Sausage Rolls:
- Preheat the Oven: Preheat your oven to 220°C (200°C Fan/Gas 7) and line a large baking sheet with non-stick baking paper.
- Prepare the Sausage Filling: Remove the sausage meat from the skins. In a mixing bowl, combine the sausage meat, grated apple, thyme, mustard, and parsley. Season with salt and freshly ground black pepper. Use a fork to mash the mixture until well combined.
- Prepare the Pastry: Unroll the puff pastry with a long edge nearest to you. Cut the pastry in half horizontally to create two rectangles. Brush the entire surface of the pastry with the beaten egg.
- Form the Sausage Rolls: Spoon half of the sausage mixture along one long edge, about 4cm (1½in) in from the edge. Fold the pastry over the sausage mixture to encase it and press down firmly. Use a fork to press the seal and create a neat edge. Repeat this process with the remaining pastry and sausage mixture.
- Bake the Rolls: Place the rolls on the prepared baking sheet. Brush the tops with the remaining beaten egg. Bake in the preheated oven for about 25 minutes or until golden and crisp.
- Serve: Serve warm with mustard mayonnaise or ketchup for dipping.
Recipe Tips
- Use Quality Sausages: Choose good-quality pork sausages for the best flavor. Look for sausages with a high meat content for juiciness.
- Don’t Skip the Apple: Adding grated apple not only gives a hint of sweetness but also keeps the filling moist. Make sure to grate it finely.
- Seal the Pastry Well: When folding the pastry over the sausage mixture, press it down firmly to prevent leaks. Use a fork to crimp the edges for a secure seal.
- Glaze for Golden Color: Brush the tops of the rolls with beaten egg before baking. This gives them a beautiful golden color and a nice shine.
- Bake in a Hot Oven: Make sure your oven is preheated to the right temperature. Baking at a high temperature ensures a crispy, flaky pastry and perfectly cooked filling.
How To Store & Reheat Leftovers
- Refrigerate: Let leftover Jumbo Sausage Rolls cool to room temperature. Then, put them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh in the fridge for up to 3 days.
- Freeze: For freezing, cool leftover Jumbo Sausage Rolls completely. Wrap each roll in plastic wrap, then place them in a freezer bag. They can be frozen for up to 3 months. To thaw, take them out of the freezer and leave them in the fridge overnight before serving or reheating.
- Reheating: Place leftover Jumbo Sausage Rolls on a baking tray and heat for about 5 minutes until they are hot and crispy. This method helps maintain the flaky texture of the pastry.
Nutrition Facts
Serving Size: 1 roll (approximately 180 g)
- Calories: 473
- Total Fat: 25 g
- Total Carbohydrate: 47 g
- Protein: 14 g
Mary Berry Jumbo Sausage Rolls
Description
This delicious Mary Berry Jumbo Sausage Rolls recipe is quick and easy to make, perfect for a hearty snack or a fun party treat. With a crispy golden pastry and a savory filling, you can customize it with common ingredients. Serve them hot with your favorite dipping sauce for a delightful experience!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 220°C (200°C Fan/Gas 7) and line a large baking sheet with non-stick baking paper.
- Prepare the Sausage Filling: Remove the sausage meat from the skins. In a mixing bowl, combine the sausage meat, grated apple, thyme, mustard, and parsley. Season with salt and freshly ground black pepper. Use a fork to mash the mixture until well combined.
- Prepare the Pastry: Unroll the puff pastry with a long edge nearest to you. Cut the pastry in half horizontally to create two rectangles. Brush the entire surface of the pastry with the beaten egg.
- Form the Sausage Rolls: Spoon half of the sausage mixture along one long edge, about 4cm (1½in) in from the edge. Fold the pastry over the sausage mixture to encase it and press down firmly. Use a fork to press the seal and create a neat edge. Repeat this process with the remaining pastry and sausage mixture.
- Bake the Rolls: Place the rolls on the prepared baking sheet. Brush the tops with the remaining beaten egg. Bake in the preheated oven for about 25 minutes or until golden and crisp.
- Serve: Serve warm with mustard mayonnaise or ketchup for dipping.
Notes
- Use Quality Sausages: Choose good-quality pork sausages for the best flavor. Look for sausages with a high meat content for juiciness.
- Don’t Skip the Apple: Adding grated apple not only gives a hint of sweetness but also keeps the filling moist. Make sure to grate it finely.
- Seal the Pastry Well: When folding the pastry over the sausage mixture, press it down firmly to prevent leaks. Use a fork to crimp the edges for a secure seal.
- Glaze for Golden Color: Brush the tops of the rolls with beaten egg before baking. This gives them a beautiful golden color and a nice shine.
- Bake in a Hot Oven: Make sure your oven is preheated to the right temperature. Baking at a high temperature ensures a crispy, flaky pastry and perfectly cooked filling.
Mary Berry Jumbo Sausage Rolls