To the Sausage Roll lovers among us – gather and listen closely. These Chorizo Sausage Rolls are about to change your life for the better. That is all.
Chorizo Sausage Rolls
When I tell you these are addictive I truly mean it. Even after testing and filming these bad boys, I could still go another round and come back for more. Crispy on the outside and juicy & bursting with flavour on the inside.
The chorizo makes a neat change from regular sausage rolls, it transforms them into a more ‘spicy’ sausage roll. Whilst they look very similar to classic sausage rolls, the taste is completely different (in the most delicious way possible). Here’s what you’ll need:
Chorizo Sausage Roll Ingredients
- Puff Pastry – Pre made and pre rolled does the trick perfectly!
- Pork – Ground pork, NOT sausage meat! You’ll want it quite fatty, so step away from the lean meat.
- Chorizo – Cooking chorizo is best, but you can also use regular chorizo.
- Breadcrumbs – Lock in moisture, Panko work great.
- Egg – To bind the meat and glaze on top.
- Red Pepper, Onion & Garlic – Add a great base flavour and texture.
- Fennel & Smoked Paprika – Two absolute game changers!
These chorizo sausage rolls are perfect for pot lock, brilliant for birthday parties and even better for easy finger food at a gathering!
Pork and Chorizo Sausage Rolls
The base of these sausage rolls actually isn’t sausage meat or chorizo, it’s ground pork. Using all chorizo is way too overpowering, so a nice balance is needed. From various different tests I found the 3:2 / pork:chorizo ratio hits the sweet spot. With regards to using ground pork over sausage meat, I find sausage meats tend to differ so much in their taste. I simply like working with a blank canvas and adding my own flavours.
What is the best type of chorizo to use?
‘Cooking chorizo’ is nice and soft, so is easy to work with. You can use regular chorizo, but you’ll have to grate it on a box grater. It takes a bit of elbow grease, but it’s the best way to get DIY ground chorizo, otherwise you’ll end up with chunks of chorizo mixed in pork.
Tips for the best chorizo sausage roll filling
- Finely Dice – To avoid having unnecessarily large chunks of onion, garlic & pepper make sure you very finely dice it.
- Fry – You’ll need to fry the onion/pepper/garlic before mixing in with the meat, otherwise they’ll release too much moisture when baking and make the pastry go soggy.
- Cool – Leave to cool otherwise they’ll begin cooking the meat and make it difficult to work with.
- Don’t overwork – Mix well, but try not to overwork the meat, especially the pork, otherwise the sausage rolls will come out dry and tough.
How to make Chorizo Sausage Roll Filling (quick summary)
- Fry onion and red pepper until soft.
- Add garlic, fry for a minute longer then place in a bowl and leave to cool.
- Combine with pork, chorizo, smoked paprika, fennel, egg, breadcrumbs and seasoning.
- Gently combine until the ingredients are evenly spread out.
Puff Pastry Sausage Rolls
Those pre-rolled puff pastries you get from the supermarket work wonders for so many recipes and sausage rolls are no exception. We certainly don’t need to be making puff pastry, especially for party food!
From using 1 1/2 sheets of puff pastry you’ll get 20 sausage rolls.
How to roll Chorizo Sausage Rolls (quick summary)
- Split your meat into 4 and spread into a log shape close to one side of the pastry.
- Pull over the closest side to cover the log, then brush with egg wash.
- Complete the roll then slice away the excess pastry.
- Make sure the roll in seam side down, then split into 5.
- Give them a final brush of egg wash and bake in the oven.
Chorizo Sausage Rolls FAQ
Can I add the veg straight into the mixture without frying?
When you add raw veg into the meat mixture it’s going to release moisture when baking. In turn, this will make the pastry go soggy. For such reason it’s essential to fry the veg off first.
What does Fennel taste like and how do I finely crush the seeds?
Fennel has a very distinct, almost liquorice kind of flavour to it. Pairs perfectly with pork. To crush the seeds either use a pestle and mortar, crush them in a zip-lock bag with a rolling pin or drizzle them in a little oil (to stop them bouncing around) and cut on a chopping board.
What herbs could I add to this recipe?
I’ve tested this recipe using a tsp finely diced fresh rosemary which works perfectly. For a more subtle herby flavour parsley also works great.
Can I make these ahead of time?
You absolutely can! Just leave off the final egg wash, pop in the fridge (making sure they’re not touching or separated by paper) then brush and bake.
If you’re looking for a classic pork version of these then do check out my Homemade Sausage Rolls! If you’re on the hunt for similar recipes then gives these a ganders too:
Recipes using Chorizo
- Chicken and Chorizo Pasta
- Roasted Sweet Potatoes with Chorizo
- Halloumi & Chorizo Grilled Cheese
- Spanish Chicken Tray Bake
- Sweet Potato Breakfast Skillet
Puff Pastry Party Food
- Puff Pastry Pinwheels
- Pepperoni Pizza Pockets
- Cheese and Bacon Turnovers
- Potato, Cheese & Onion Pasties
- Cheese and Prosciutto Twists
Okay, let’s tuck into our chorizo sausage roll recipe shall we?
How to make a Chorizo Sausage Rolls (Full Recipe & Video)
Chorizo Sausage Rolls
- Large Baking Tray (or two)
- Large Mixing Bowl
- Frying Pan & Wooden Spoon
- Sharp Knife & Chopping Board
Ingredients (check list):
- 1.5 sheets of Pre-rolled Puff Pastry (see notes)
- 10.5oz / 300g Ground Pork (15%+ fat)
- 7oz / 200g Chorizo (see notes)
- 1/3 cup / 35g Dry Breadcrumbs, preferably Panko (see notes)
- 2 Eggs (1 beaten for egg wash)
- 1 medium Onion, very finely diced
- 1/2 medium Red Pepper, very finely diced
- 1 clove Garlic, minced
- 1 tsp Fennel Seeds, crushed (see notes)
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Olive Oil, for frying
- 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!
Quick 1 min demo!
Your Private Notes:
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