Chorizo sausage rolls recipe
A unique twist on a classic favourite, this sausage roll recipe includes chorizo and shows you how to make a large sausage roll, or smaller rolls that are perfect for sharing.
Key information
Preparation time: 40 minutes
Cooking time: 25-30 minutes
Serves: 15-17
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
400g (13oz) pack pork sausages, casings removed
75g (3oz) cooking chorizo (2 small sausages), casings removed, finely diced
Small handful flat leaf parsley, finely chopped
1 egg yolk
2 tbsp milk
320g (11oz) ready rolled, all-butter puff pastry
A little plain flour, for dusting
2 tbsp sesame seeds
Advice on ingredient substitutes
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Vegan
- Sausages: Use a meat free, plant based alternative.
- Chorizo: Use a meat free, plant based alternative. You could also make vegan chorizo from tofu following a recipe like this recipe rom the Minimalist Baker.
- Egg wash: Instead of using milk and eggs, you can use a milk alternative like soy milk. It can help to add melted vegan butter, margarine or vegetable oil to the milk to make it more glossy.
- Puff pastry: Some store bought puff pastry brands are suitable for vegans. Check the ingredients list.
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Gluten free
- Sausages: Some store bought brands have gluten free sausages. Check the ingredients.
- Chorizo: Some chorizo is generally gluten free. There are brands that do offer gluten free chorizo too.
- Puff pastry: Some store bought brands offer gluten free puff pastry.
How to prepare chorizo sausage rolls
- Preheat the oven to gas 5, 190°C, 170°C fan.
- In a mixing bowl, combine the sausage meat, chopped chorizo and parsley with a little black pepper.
- Mix the egg yolk and milk together in a cup to make an egg wash.
- Unroll the pastry on a lightly floured surface. Roll out so that the rectangle is a little longer. It should measure about 25 x 35cm.
- To make large sausage rolls, form the sausage mixture into a cylinder of about the same length as the long side of the pastry rectangle.
- Dust with flour and lay on the pastry, about 4cm from one edge.
- Roll the pastry round the sausage, sealing the edges with egg wash.
- Slice into 15-17 pieces, each about 3cm wide.
- To make small sausage rolls, cut the pastry in two, lengthwise, so it forms two strips. Divide the sausage mixture into two and form each half into a cylinder the same length as the pastry strips.
- Lay a cylinder on each strip and roll the pastry round, sealing the edges with egg wash.
- Slice each cylinder into 15-17 pieces, each about 3cm wide.
- Transfer the sausage rolls to a large baking sheet lined with non-stick baking paper. If not needed that day, the rolls can be refrigerated overnight or even frozen at this stage. Just defrost when needed and bring them up to room temperature before baking.
- Brush the tops of the rolls generously with egg wash and sprinkle a few sesame seeds on to each. Bake for 25-30 minutes, depending on the size of the rolls, until golden brown and well risen. Serve warm or at room temperature.
