Mary Berry Jumbo Sausage Rolls

I made these for a friend’s bonfire night party last autumn—and honestly, I thought, “They’re just sausage rolls, how exciting can they be?” Turns out… very. People were fighting over the last one, and I’ve been roped into making them every year since.

The key? Good sausages, that sneaky bit of apple for moisture, and baking until the pastry is properly golden—not pale and sad like shop-bought ones. I learned the hard way that underbaking is the fastest way to a soggy bottom.

Let me show you how I fixed that—and why these are now a freezer staple in my kitchen.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t your average supermarket sausage roll. Mary’s version has:

• Fresh herbs + Dijon – Lift the flavour without being fancy.
• Grated apple – Subtle sweetness and keeps the filling juicy.
• All-butter puff pastry – Flakes beautifully. Don’t go low-fat here.
• Baked from raw – The filling cooks inside the pastry, keeping it moist without being greasy.

And because the rolls are jumbo-sized, one is a full meal—though I’ve never stopped at just one.

INGREDIENTS + WHY THEY MATTER

• Pork sausages (4 good-quality) – High meat content matters here. Cheap sausages go watery.
• Apple (½ dessert apple) – Adds moisture and a tiny bit of sweetness. I tried it without once—way too dry.
• Grainy mustard (1 tbsp) – Gives a mellow kick without overpowering.
• Thyme (2 tsp) – Earthy, herby, and balances the fat from the sausage.
• Flat-leaf parsley (2 tbsp) – For a bit of freshness.
• All-butter puff pastry (375g) – Pre-rolled is fine, just make sure it’s all-butter. The difference is massive.
• Egg (1, beaten) – For glazing. Golden top = bakery-worthy finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• Spicy twist? Add a pinch of chilli flakes or use spicy sausages.
• No pork? Use chicken sausages with rosemary instead of thyme.
• Going veggie? Use plant-based sausage meat—just don’t skip the mustard and herbs.
• Want bite-sized? Cut the pastry into quarters and divide the mix—makes great party food.

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

What Went Wrong	Why It Happens	How to Fix It
Filling leaked out	Didn’t seal the pastry properly	Press edges firmly + crimp with a fork
Soggy base	Tray wasn’t hot or overfilled rolls	Bake on a preheated sheet if needed
Pale, underbaked tops	Forgot the egg wash or didn’t bake long enough	Always brush generously + check colour

HOW TO MAKE MARY BERRY’S JUMBO SAUSAGE ROLLS

1. Preheat oven
   Heat to 220°C (200°C fan) / Gas 7. Line a baking sheet with non-stick paper.
2. Make the filling
   Remove skins from sausages. In a bowl, mash together sausage meat, grated apple, thyme, mustard, parsley, salt, and pepper.
3. Prep the pastry
   Unroll the pastry with a long edge facing you. Cut in half horizontally to make 2 long strips. Brush both with beaten egg.
4. Shape the rolls
   Place half the filling in a log along one long edge of each strip (about 4cm in). Fold the pastry over to enclose the meat. Press to seal. Crimp with a fork.
5. Bake
   Place on baking tray, seam-side down. Brush tops with egg. Bake for 25 minutes or until golden and crisp.
6. Serve
   Slice in half (or not!) and serve warm with mustard mayo, ketchup, or a cider.

TIPS FROM MY KITCHEN

• I grate the apple just before mixing—it browns fast otherwise.
• For even flakier pastry, chill the rolls for 10 minutes before baking.
• I always brush the underside seam with egg too—it helps it stay sealed.

STORAGE + SERVING

• Fridge: Keep cooled rolls in an airtight container for up to 3 days.
• Freeze: Wrap cooled rolls individually in plastic and freeze. Reheat straight from frozen at 180°C for 15–20 mins.
• Reheat: 5–7 minutes in a hot oven to re-crisp the pastry. Avoid microwaving—makes them soggy.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep these ahead?
A: Yes! Assemble and refrigerate unbaked rolls up to 24 hours ahead. Bake just before serving.

Q: Can I make smaller sausage rolls?
A: Absolutely—cut each rectangle in half lengthwise before filling. Reduce bake time by 5–10 minutes.

Q: What can I serve with these?
A: Coleslaw, pickles, or a simple salad if you want to make a meal of it. Or just extra mustard.

Q: Can I use frozen puff pastry?
A: Yes, just defrost fully and make sure it’s cold but pliable when working with it.

Try More Recipes:

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