Mary Berry Jumbo Sausage Rolls

Mary Berry Jumbo Sausage Rolls

I made these for a friendโ€™s bonfire night party last autumnโ€”and honestly, I thought, โ€œTheyโ€™re just sausage rolls, how exciting can they be?โ€ Turns outโ€ฆ very. People were fighting over the last one, and Iโ€™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 goldenโ€”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 thatโ€”and why these are now a freezer staple in my kitchen.

WHAT MAKES THIS RECIPE SPECIAL

This isnโ€™t your average supermarket sausage roll. Maryโ€™s version has:

  • Fresh herbs + Dijon โ€“ Lift the flavour without being fancy.
  • Grated apple โ€“ Subtle sweetness and keeps the filling juicy.
  • All-butter puff pastry โ€“ Flakes beautifully. Donโ€™t go low-fat here.
  • Baked from raw โ€“ The filling cooks inside the pastry, keeping it moist without being greasy.

And because the rolls are jumbo-sized, one is a full mealโ€”though Iโ€™ve never stopped at just one.

INGREDIENTS + WHY THEY MATTER

  • Pork sausages (4 good-quality) โ€“ High meat content matters here. Cheap sausages go watery.
  • Apple (ยฝ dessert apple) โ€“ Adds moisture and a tiny bit of sweetness. I tried it without onceโ€”way too dry.
  • Grainy mustard (1 tbsp) โ€“ Gives a mellow kick without overpowering.
  • Thyme (2 tsp) โ€“ Earthy, herby, and balances the fat from the sausage.
  • Flat-leaf parsley (2 tbsp) โ€“ For a bit of freshness.
  • All-butter puff pastry (375g) โ€“ Pre-rolled is fine, just make sure itโ€™s all-butter. The difference is massive.
  • Egg (1, beaten) โ€“ 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 meatโ€”just donโ€™t skip the mustard and herbs.
  • Want bite-sized? Cut the pastry into quarters and divide the mixโ€”makes great party food.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

What Went WrongWhy It HappensHow to Fix It
Filling leaked outDidnโ€™t seal the pastry properlyPress edges firmly + crimp with a fork
Soggy baseTray wasnโ€™t hot or overfilled rollsBake on a preheated sheet if needed
Pale, underbaked topsForgot the egg wash or didnโ€™t bake long enoughAlways brush generously + check colour

HOW TO MAKE MARY BERRYโ€™S JUMBO SAUSAGE ROLLS

  1. Preheat oven
    Heat to 220ยฐC (200ยฐC 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 mixingโ€”it browns fast otherwise.
  • For even flakier pastry, chill the rolls for 10 minutes before baking.
  • I always brush the underside seam with egg tooโ€”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 180ยฐC for 15โ€“20 mins.
  • Reheat: 5โ€“7 minutes in a hot oven to re-crisp the pastry. Avoid microwavingโ€”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: Absolutelyโ€”cut each rectangle in half lengthwise before filling. Reduce bake time by 5โ€“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 itโ€™s cold but pliable when working with it.

Try More Recipes:

Mary Berry Jumbo Sausage Rolls

Course: Side DishesCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

473

kcal

These jumbo sausage rolls are golden, flaky, and packed with herby, juicy pork sausage filling. With a hint of mustard and sweetness from apple, theyโ€™re the ultimate snackโ€”or a no-fuss dinner with a salad on the side. Comfort food at its best.

Ingredients

  • 4 pork sausages

  • ยฝ dessert apple, grated

  • 2 tsp chopped thyme

  • 1 tbsp grainy mustard

  • 2 tbsp chopped flat-leaf parsley

  • 1 x 375g ready-rolled all-butter puff pastry

  • 1 egg, beaten

Directions

  • Preheat oven to 220ยฐC (200ยฐC fan). Line a baking sheet with parchment.
  • Mix sausage meat, apple, herbs, mustard, and seasonings in a bowl.
  • Cut pastry in half horizontally. Brush with egg.
  • Shape filling into logs, lay along long edge of each rectangle.
  • Fold over, press to seal, and crimp edges.
  • Place on tray, brush tops with egg, and bake 25 minutes.
  • Serve warm with dip of choice.

Notes

  • Chill the assembled rolls before baking for an extra flaky finish.
  • Grate the apple just before using to prevent browning.
  • For extra shine, double-glaze with egg halfway through baking.
(Flush) Section: