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.
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. Let’s see what all the fuss is about shall we?
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.
How to make Chorizo Sausage Roll Filling
- 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.
From using 1 1/2 sheets of puff pastry you’ll get 20 sausage rolls.
How to roll Sausage Rolls
- 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.
Easy as that!
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.
Hey whilst you’re here, check out my other recipes!
Recipes using Chorizo
- Breakfast Burritos with Chorizo Beans
- Pizza Stuffed Portobello Mushrooms with Chorizo
- Spanish Chicken Tray Bake
- Sweet Potato Breakfast Skillet
Party Food Recipes
- Chilli Stuffed Garlic Dough Balls
- Fried Cheese Balls
- Crispy Halloumi Fries
- Homemade Popcorn Chicken
- Crispy Baked Jalapeno Poppers
Okay, let’s tuck into our chorizo sausage roll recipe shall we?
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How to make a Chorizo Sausage Rolls (Full Recipe & Video)
Chorizo Sausage Rolls
- 1.5 sheets of Pre-rolled Puff Pastry
- 10.5oz / 300g Ground Pork (15%+ fat)
- 7oz / 200g Chorizo (see notes)
- heaped 1/3 cup / 35g Dry Breadcrumbs (Panko work great)
- 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 your garlic and fry for a minute longer, then place in a bowl and leave to cool for a few minutes.
- In the bowl, add your pork, chorizo, fennel seeds, smoked paprika, breadcrumbs, 1 egg, salt and pepper. Gently combine, then place to one side.
- Unroll your pastry and cut into 4 equal sized rectangles. Evenly divide your meat across the rectangles and mould them into log shapes. Fold one side of the pastry over 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!
Looking for a classic sausage roll recipe? Check out my Homemade Pork Sausage Rolls!