Chorizo Sausage Rolls

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?

3 Chorizo Sausage Rolls stacked on top of each other with dip and other sausage rolls in the background

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

  1. Fry onion and red pepper until soft.
  2. Add garlic, fry for a minute longer then place in a bowl and leave to cool.
  3. Combine with pork, chorizo, smoked paprika, fennel, egg, breadcrumbs and seasoning.
  4. Gently combine until the ingredients are evenly spread out.

How to make Chorizo Sausage Roll filling - 4 step by step photos

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

  1. Split your meat into 4 and spread into a log shape close to one side of the pastry.
  2. Pull over the closest side to cover the log, then brush with egg wash.
  3. Complete the roll then slice away the excess pastry.
  4. Make sure the roll in seam side down, then split into 5.
  5. Give them a final brush of egg wash and bake in the oven.

Easy as that!

How to make Chorizo Sausage Rolls - 5 step by step photos on rolling sausage rolls

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.

closeup of chorizo sausage rolls fresh out the oven on black baking tray

Hey whilst you’re here, check out my other recipes!

Recipes using Chorizo

Party Food Recipes

Okay, let’s tuck into our chorizo sausage roll recipe shall we?

dipping a chorizo sausage roll into cheese and chive dip

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How to make a Chorizo Sausage Rolls (Full Recipe & Video)

5 from 4 votes
Pork and Chorizo Sausage Roll on baking paper with 4 in the background
Chorizo Sausage Rolls
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

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.

Course: Appetizer, Finger Food
Cuisine: British, Spanish
Keyword: Chorizo Sausage Rolls
Servings: 20 sausage rolls
Calories: 196 kcal
Author: Chris
Ingredients
  • 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
Method
  1. 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.

  2. In the bowl, add your pork, chorizo, fennel seeds, smoked paprika, breadcrumbs, 1 egg, salt and pepper. Gently combine, then place to one side.

  3. 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.

  4. 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!

Watch how to make it!

Recipe Notes

a) What type of Chorizo to use? - If you can get your hands on 'cooking chorizo' that'll work best, as it's a lot softer than regular chorizo. If you can only find regular chorizo then make sure you peel off the skin and then finely shred it on a box grater (takes a bit of elbow grease). Either way make sure you don't just puts clumps of chorizo into the meat mixture, it needs to be really crumbled/very finely diced.

 

b) How to crush Fennel Seeds - Use a pestle and mortar OR place them in a zip lock bag and smash with a rolling pin OR drizzle a tiny bit of olive oil on them (to stop them flying about the kitchen) and finely dice on a chopping board.

 

c) Can I make these ahead of time? - You absolutely can yes. Just leave off the final egg wash and pop in the fridge (make sure they're not touching/separated with paper) then brush and bake as per recipe.

 

d) Puff Pastry Size - The puff pastry sheet I used was 14" x 9". 

 

e) The dip I use here is Sour Cream and Chive.

Nutrition Facts
Chorizo Sausage Rolls
Amount Per Serving
Calories 196 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4.114g 21%
Trans Fat 0.019g
Polyunsaturated Fat 1.651g
Monounsaturated Fat 7.214g
Cholesterol 50mg 17%
Sodium 250mg 10%
Potassium 115mg 3%
Total Carbohydrates 10.2g 3%
Dietary Fiber 0.5g 2%
Sugars 0.62g
Protein 7.12g 14%
Vitamin A 6%
Vitamin C 6%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for a classic sausage roll recipe? Check out my Homemade Pork Sausage Rolls!

Homemade sausage rolls dipping into ketchup

If you loved this Chorizo Sausage Roll Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

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10 Comments

  • Reply
    Pam Greer
    May 12, 2019 at 7:32 pm

    It doesn’t take much chorizo to make something amazing and these have just the right amount! These are totally addictive!

    • Reply
      Chris
      May 13, 2019 at 9:57 am

      You’re so right! 🙂

  • Reply
    Lauren Vavala | DeliciousLittleBites
    May 12, 2019 at 8:34 pm

    These look amazing and easy to make – you had me at puff pastry haha!! My fiance will LOVE them!

    • Reply
      Chris
      May 13, 2019 at 9:58 am

      Puff pastry always gets me!!

  • Reply
    Sylvie
    May 13, 2019 at 1:11 am

    What a delicious looking recipe! So perfect for a dinner party, it is the kind of appetizer that people cant stop eating!

    • Reply
      Chris
      May 13, 2019 at 9:58 am

      Oh yes! So addictive!

  • Reply
    Suzy
    May 13, 2019 at 3:25 am

    The perfect party appetizer!

    • Reply
      Chris
      May 13, 2019 at 9:58 am

      100%!

  • Reply
    Rosa
    May 13, 2019 at 3:47 am

    Omgosh!!! Total comfort food right here. Sounds fabulous!

    • Reply
      Chris
      May 13, 2019 at 9:58 am

      Thanks Rosa! 🙂

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