Smoky Chorizo Sausage Rolls Recipes

CHORIZO SAUSAGE ROLLS

Steps:

• Take one sheet of puff pastry and place skinned chorizo sausage along the long side and brush eggwash next to it.
• Fold the pastry so one side aligns with the eggwashed line and cut along that line.
• Seal the edges with a fork, cut the roll into individual pieces, brush with eggwash and sprinkle with sesame or poppy seeds or both.
• Transfer the rolls on a parchment lined baking sheet.
• Then repeat the process with the remaining pastry and sausage.
• Bake at 420F/220C for 15 minutes.

CHORIZO SAUSAGE ROLLS

Steps:

• Fry your onion and pepper over medium heat until softened and just starting to catch colour. Add garlic and fry for a minute longer, then place in a bowl and leave to cool for a few minutes (important).
• In the same bowl, add pork, chorizo, fennel seeds, smoked paprika, breadcrumbs, 1 egg, salt and pepper. Gently combine, then place to one side. Try not to overwork the meat or the sausage rolls will come out tough and chewy.
• Unroll your pastry and cut into 4 equal sized rectangles (3 from 1 sheet and 1 from the other half, there will be a bit leftover). Evenly divide your meat across the rectangles and mould them into log shapes. Fold one side of the pastry over half of the meat, brush with egg wash and finish the roll so they end up seam-side down. Cut into 5 equal portions. See video for guidance on this.
• Spread out on an oiled oven tray (you might need two), brush with egg wash and bake at 356F/180C for 25mins or until deep golden. Enjoy!

SMOKY CHORIZO SAUSAGE ROLLS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Unroll the pastry sheet on its baking parchment. Cut the sheet in half lengthways to create two long rectangles. Squeeze the sausagemeat from its skin into a bowl, then take half and mould into a log across the middle of one of the rectangles. Brush the longer edge of the pastry that's closest to you with a little of the egg. Repeat the process with the remaining filling, pastry and a little more of the beaten egg.
• Fold the unglazed edge over the filling on each piece of pastry, then fold the glazed edge over that, pressing gently along the length to seal. Turn the sausage rolls over, tucking the seal underneath, then gently squeeze the pastry around the sausage filling. Use a sharp knife to cut each sausage roll into seven pieces, then lift them, still on the parchment, onto a baking tray. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months.
• Brush the top of each sausage roll with the remaining beaten egg and sprinkle with a pinch of paprika and some sea salt. Bake for 25-30 mins (or 40 mins from frozen) until golden brown. Leave to cool for at least 10 mins before eating.