Mary Berry’s Jumbo Sausage Rolls are a delightful twist on the traditional British sausage roll – only bigger, heartier, and more satisfying. Rather than the bite-sized versions you might pass around on platters, these are generous, meal-worthy portions of golden puff pastry encasing a rich, savory sausage mixture. What sets her version apart is the balanced seasoning, the careful layering of flavors, and, of course, the puff pastry that turns beautifully crisp and golden in the oven.
These sausage rolls are ideal for lunchboxes, family dinners, or a sophisticated snack with a strong cup of tea or a cold pint of cider. They offer that irresistible combination of flaky crust and juicy filling that hits the spot every time.
Mary Berry’s Jumbo Sausage Rolls Recipe
Ingredients Needed
Mary Berry’s recipe is known for simplicity and elegance, and her Jumbo Sausage Rolls are no exception. Here’s what you’ll need:
For The Filling
- 500g (1 lb) good-quality sausage meat – Choose high-quality pork sausage meat for the best flavor and texture.
- 1 small onion, finely chopped – Adds sweetness and depth.
- 1 garlic clove, finely minced – A subtle aromatic note.
- 1 tsp dried mixed herbs – Mary’s nod to classic British flavors.
- Salt and freshly ground black pepper – Season to taste.
- 1 tsp English mustard – Adds a gentle heat and zing.
- 1 tbsp Worcestershire sauce – For a rich, umami depth.
For The Pastry
- 500g ready-rolled puff pastry – You can use homemade, but a good-quality store-bought version works wonderfully.
- 1 egg, beaten (for egg wash) – This gives the sausage rolls that glorious golden finish.
Equipment Needed
The tools you need are fairly standard, making this recipe perfect for any home kitchen. Here’s what you’ll want to have on hand:
- Large mixing bowl – For combining the sausage filling ingredients.
- Sharp knife – For cutting the pastry and portioning the rolls.
- Pastry brush – For applying the egg wash evenly.
- Baking sheet – Preferably non-stick or lined with parchment paper.
- Oven – Preheated for consistent cooking.
- Chopping board and sauté pan (optional) – If you want to gently soften the onions and garlic before mixing them in.
Instructions To Make Mary Berry’s Jumbo Sausage Rolls
Let’s break this down into a detailed step-by-step guide. This is where the magic happens!
Step 1: Prepare The Filling
In a large mixing bowl, combine the sausage meat with the finely chopped onion, garlic, mixed herbs, mustard, Worcestershire sauce, salt, and pepper. Mix well using your hands or a sturdy spoon until all the ingredients are evenly distributed. The mixture should be fragrant and slightly sticky – that’s when you know it’s well blended.
Optional: You can gently sauté the onions and garlic in a bit of oil to mellow their flavor before adding them to the sausage mix. This brings out a slightly sweeter, softer taste.
Step 2: Preheat And Prepare
Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Line a large baking tray with parchment paper or a silicone baking mat to prevent sticking.
Step 3: Roll Out The Pastry
Unroll your puff pastry onto a floured surface or keep it on its parchment backing for easy handling. Cut the pastry lengthwise into two equal rectangles.
Step 4: Shape The Filling
Divide the sausage mixture into two even portions. Form each portion into a long, thick sausage and lay it down the center of each pastry strip. The trick here is to make sure the meat is evenly distributed and tightly packed for consistent baking.
Step 5: Encase The Filling
Brush one edge of each pastry strip with a little beaten egg. Then, fold the other side of the pastry over the sausage meat, pressing the edges together firmly to seal. Use a fork to crimp the edge – not only does it secure the roll, but it also adds a lovely decorative touch.
Step 6: Slice And Score
Cut each long roll into 2 or 3 jumbo sausage rolls, depending on your preference. Score the tops lightly with a sharp knife to help steam escape and add a beautiful baked finish. Brush the tops with the remaining egg wash.
Step 7: Bake To Perfection
Place the sausage rolls on the lined baking tray, leaving some space between them. Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed up and golden brown and the sausage meat is cooked through and sizzling.
Step 8: Cool Slightly And Serve
Let them cool for 5-10 minutes on the tray before serving. These are best enjoyed warm, but they’re also delicious cold.
Tips And Tricks
- Use Quality Sausage Meat: Avoid sausages with fillers or low meat content. You want that rich pork flavor to shine.
- Customize the Herbs: Feel free to add fresh thyme, parsley, or sage for a herby twist.
- Add a Surprise Center: For a touch of decadence, you can place a strip of cheese or caramelized onion chutney along with the sausage meat before rolling.
- Make Ahead Friendly: Prepare the sausage rolls up to the baking stage and refrigerate them. Bake fresh when needed!
- Freeze for Later: These freeze beautifully either baked or unbaked. Just be sure to defrost and reheat thoroughly.
Mary Berry’s Jumbo Sausage Rolls are a celebration of everything comforting and homely about British cuisine. They marry buttery, flaky pastry with the robust flavor of well-seasoned sausage meat, resulting in a dish that’s both hearty and elegant. Whether you’re serving them for a family gathering, a festive buffet, or simply as a comforting treat for yourself, they never fail to impress.
Baking these sausage rolls is a wonderfully satisfying process – from mixing the fragrant filling to watching the pastry turn golden in the oven. With just a few ingredients and some classic Mary Berry finesse, you can create something truly special that brings people together around the table.
So roll up those sleeves, preheat the oven, and let the delicious aroma of homemade sausage rolls fill your kitchen. Happy baking!
Easy Recipe Variations For Mary Berry’s Jumbo Sausage Rolls
Mary Berry’s original recipe is wonderfully straightforward-a flaky, buttery puff pastry encasing a savoury, juicy sausage filling seasoned with just the right touch of herbs. But once you’ve mastered the basic technique, it’s the perfect canvas for creative twists. Here are some truly delightful and easy variations that’ll bring a fresh dimension to this classic:
1. Cheese-Lovers’ Delight
Add a layer of grated mature cheddar or crumbled Stilton cheese on top of the sausage meat before rolling it up. The cheese melts into the meat, creating a beautifully rich and indulgent flavour. For extra impact, brush the top with egg wash and sprinkle with parmesan before baking.
2. Herby Mediterranean Twist
Mix chopped sun-dried tomatoes, black olives, crumbled feta cheese, and a touch of oregano into the sausage meat. This variation adds a punchy, tangy edge that pairs beautifully with the buttery pastry.
3. Spicy Kick
Stir some finely chopped red chili or a spoonful of harissa paste into the sausage mix. A dash of smoked paprika can also add a lovely depth. Serve with a cool garlic yogurt dip or cucumber raita to balance the heat.
4. Apple & Sage Sausage Rolls
For a sweet-savory combo, finely dice a tart apple (like Bramley or Granny Smith) and add it to the sausage mixture with some freshly chopped sage. It’s a nod to the classic British pork and apple pairing and works especially well in the autumn months.
5. Vegetarian Option
Substitute the meat with a mix of sautéed mushrooms, onions, lentils, breadcrumbs, and grated cheese, all seasoned with thyme and a touch of soy sauce or Marmite for umami richness. Use the same puff pastry to encase the mixture-still golden, crisp, and utterly satisfying.
Storing Leftovers
Now, let’s talk leftovers-though frankly, if you’ve got a hungry crowd around, there may not be many. Still, it’s always good to know how to store and enjoy them later without losing that perfect crisp and flavour.
In The Fridge
Once cooled completely, store any leftover sausage rolls in an airtight container or wrap them tightly in foil or clingfilm. They’ll keep in the refrigerator for up to 3 days. To reheat, pop them in a hot oven (about 180°C/350°F) for 10-15 minutes until piping hot and re-crisped.
Tip: Avoid microwaving unless you’re okay with slightly soggy pastry-it’ll still taste great, but you lose that signature crunch.
In The Freezer
These sausage rolls freeze brilliantly. Once baked and cooled, wrap them individually in clingfilm and pop into a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat from frozen, bake at 180°C/350°F for 20-25 minutes or until heated through and golden.
Alternatively, you can freeze them unbaked-perfect for prepping ahead. Just assemble, wrap tightly, and freeze. When you’re ready to bake, egg-wash them straight from the freezer and add about 10 extra minutes to the bake time.
What To Eat With Mary Berry’s Jumbo Sausage Rolls?
These rolls are delightfully filling on their own, but pair them thoughtfully and you elevate the whole experience. Whether it’s a casual lunch, a party platter, or a sit-down meal, here are some dreamy pairings:
1. Classic British Picnic Fare
Serve with coleslaw, pickled onions, cherry tomatoes, and a dollop of Branston pickle. Add a hard-boiled egg and a slice of mature cheddar, and you’ve got yourself a traditional ploughman’s-style spread.
2. Fresh And Crisp Salads
Go for a tangy slaw with red cabbage, apple, and a mustard vinaigrette, or a peppery rocket salad with parmesan shavings and balsamic drizzle. These lighter sides cut through the richness of the pastry and sausage filling.
3. Comfort Food Combos
Pair with buttery mashed potatoes, peas, and onion gravy for a hearty, warming meal-think of it as a deconstructed bangers and mash in a pastry shell.
4. Dips And Sauces
Mustard mayo, spicy tomato chutney, or a smoky BBQ sauce all make excellent companions. You can also offer a pot of English mustard or a horseradish cream for that extra zing.
5. Brunch Table Favorite
Slice them into smaller portions and serve alongside scrambled eggs, grilled tomatoes, and sautéed mushrooms. A lovely option for a lazy weekend brunch!
Conclusion
Mary Berry’s Jumbo Sausage Rolls are far more than just a simple savoury bake-they’re a celebration of homely British cooking, a delightfully flaky comfort food with a rich and meaty heart. Their versatility means you can dress them up or down, experiment with bold new flavours, or stick to the classic-you really can’t go wrong.
They’re also brilliantly make-ahead friendly, store and reheat beautifully, and play well with a whole variety of side dishes and sauces. Whether you’re making them for a family tea, a school lunchbox, or an impressive party platter, these sausage rolls are sure to disappear fast-so maybe double the batch!
Now, all that’s left to do is pop the kettle on, serve up a warm sausage roll (or two), and enjoy every flaky, savoury bite. Cheers to good food and even better company!
FAQs
What Ingredients Are Needed To Make Mary Berry’s Jumbo Sausage Rolls?
To make Mary Berry’s jumbo sausage rolls, you will need: 1 kg sausage meat (you can use a mix of pork and beef), 2 sheets of ready-rolled puff pastry, 1 egg (for glazing), 1 small onion (finely chopped), 1 tablespoon of fresh thyme leaves, 1 teaspoon of Dijon mustard, salt and pepper to taste. Additionally, a little flour for dusting and optional sesame seeds for topping can be used for decoration.
How Do You Prepare The Filling For Mary Berry’s Jumbo Sausage Rolls?
The filling for Mary Berry’s jumbo sausage rolls is prepared by combining sausage meat with finely chopped onion, fresh thyme, Dijon mustard, salt, and pepper. To do this, simply place the sausage meat in a large mixing bowl, add the chopped onion and thyme, and mix thoroughly. Once well combined, form the mixture into a long sausage shape that will sit along the length of your pastry.
What Is The Best Way To Cook Mary Berry’s Jumbo Sausage Rolls To Achieve A Golden, Flaky Result?
To get the best result with golden and flaky pastry, preheat your oven to 200°C (180°C for fan ovens) or 400°F. After assembling the sausage rolls, brush the puff pastry with a beaten egg to ensure a shiny golden finish. Bake them on a lined baking sheet for about 25-30 minutes, or until the pastry is puffed and golden and the sausage meat is cooked through. For an even bake, make sure to place the rolls in the center of the oven and avoid opening the door too early during the cooking process.
