Waitrose and Partners
Jumbo chestnut & sage sausage roll

Jumbo chestnut & sage sausage roll

Packed with caramelised onions and chestnuts, this giant sausage roll is a treat with chilli jam or chutney and a crunchy slaw. 

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  • Serves8
  • CourseMain meal
  • Prepare30 mins
  • Cook1 hr 40 mins
  • Total time2 hrs 10 mins
  • Pluscooling + standing

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tbsp olive oil
  • 15g unsalted butter
  • 3 large onions, finely sliced
  • 3 clove/s garlic, crushed
  • 180g pouch Merchant Gourmet Cooked Whole Chestnuts, chopped
  • 2 x 450g packs Pork Sausagemeat with Black Pepper & Nutmeg
  • ½ x 20g pack sage, leaves finely shredded
  • Plain flour, for dusting
  • 500g block puff pastry
  • 1 egg, beaten
  • 2 tsp sesame seeds, for sprinkling (optional)


  1. Heat the oil and butter in a large nonstick frying pan and gently cook the onions with a large pinch of salt, stirring, until soft and caramelised (35-45 minutes). Stir in the garlic and chopped chestnuts for the final 2-3 minutes, then scoop everything out onto a plate and set aside to cool completely.

  2. Put a large baking tray in the oven and preheat to 220°C, gas mark 7. Put the sausagemeat and sage in a large bowl, then add the cooled onion mixture and mix well with your hands.

  3. Lightly flour the work surface and roll out the pastry to a 30cm x 40cm rectangle. Lift onto a sheet of baking parchment. Arrange the sausagemeat lengthways in a mound down the centre 1⁄3 of the pastry, leaving a gap at either end. Make cuts along the remaining exposed pastry at right angles to the sausagemeat, all the way down and spaced 3cm apart. Cross the strips alternately (on the diagonal) over the filling to create a lattice. Tuck the ends around the sausagemeat to enclose it (trim away any excess pastry, if needed).

  4. Carefully lift the roll, still on its paper, onto the preheated baking tray. Brush with the beaten egg, scatter with sesame seeds (if using), then bake for 45-55 minutes until crisp, golden and cooked through, with no pink meat remaining (or until a meat thermometer pushed into the centre reads 75°C). Allow to stand for at least 15 minutes. Serve hot or at room temperature with chilli jam or chutney.

Cook’s tip

To freeze: At the end of step 3, freeze the uncooked roll on a large, parchment-lined baking tray. Once frozen (after about 3 hours), wrap in a double layer of foil and freeze for up to 2 months. Defrost in the fridge overnight, then bake for 55 minutes-1 hour 5 minutes. Got leftovers? Freeze part of the cooked log, then defrost and reheat in the oven at 190°C, gas mark 5, for 35-40 minutes or until piping hot. 


Typical values per serving when made using specific products in recipe


2,602kJ/ 624kcals



Saturated Fat












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5 out of 5 stars1 rating