Chorizo Sausage Rolls are flavour packed and juicy with crispy flaky puff pastry! Quick and easy to make these homemade sausage rolls will tick all of your boxes. These pork and chorizo sausage rolls have a simple filling, can be frozen and reheat very quickly!
My Chicken Sausage Rolls have a non traditional filling which will tick all of your boxes.
Everything that you will come to know and love about these sausage rolls is summarised in the highlights below:
- Freezer friendly: these sausage rolls are perfect to make, let cool then freeze. You will then be able to grab them to heat and serve or eat as you please. Don't worry that the pastry has already been frozen, it will refreeze in fine fashion!
- Unique flavour combination: whilst I am a massive fan of beef, chicken or plain pork sausage rolls, there is also something very nice about a different combination of flavours that is both interesting and tasty!
- Cater to and feed a crowd: these sausage rolls make the perfect party food and appetizer! Freeze them ahead of time so you can grab from the freezer and heat prior to serving. You can also easily make a double batch to feed a crowd!
- Fuss free and effortless: homemade sausage rolls are super easy to make but also fun and tasty! They work as fuss free appetizers and will get any party off to a good start. They don't take much hard work to bring together and they will be the talk of the town with requests for them to be at every party!
- Egg wash for gold brown effect: we use 1 egg and brush this onto the pastry so that as the sausage rolls cook, they turn a lovely golden brown. Use a mini fork to whisk the egg into a small bowl and a pastry brush to coat the pastry.
The photo below is to show you the ingredients needed to make the recipe. Please refer to the printable recipe card for exact measurements.
As you can see, the recipe calls for:
- Puff pastry: versatile and easy to have on hand in the freezer, this simple ingredient works for many sweet and savory recipes. We need to thaw it so that it doesn't crack as we come to use it. This will take 15 to 20 mins or you can leave it in the fridge overnight prior to using.
- Chorizo sausage: these thick sausages are packed with flavour! Commonly known as spicy sausages, they bring a little heat to recipes. We need 2 large chorizo sausages for the recipe as well as removing the casing off each prior to adding to the other sausage roll filling ingredients.
- Pork mince: this is the same thing as ground pork! It is awesome to use in sausage rolls, budget friendly, freezes well and has a juicy moist taste and texture.
- Dried onion: this is my favourite ingredient to save time and tears but still deliver onion flavour! You will find it in the herbs and spices section of the supermarket, in a small plastic packet or little tub.
- Panko breadcrumbs: we use these to ensure the sausage roll filling stays moist with the juices locked in. Panko are great to use as they have crispy texture and are lighter and crunchier than standard bread crumbs.
- Salt and pepper: these 2 ingredients are used to season the sausage roll filling. We need only a small amount of each!
- Eggs: we use 2 eggs for the recipe. One goes into the filling to help bind the ingredients. The 2nd egg is used to seal the pastry overlap as well as brushed onto the sausage rolls before they are cooked. Whisk this one and use a pastry brush for ease and convenience.
Here are the step by step instructions to make the recipe. We start by removing the casing from the sausages. Then break the sausages in half, add them to the bowl of a food processor and blitz to finely dice.
- Blitz the chorizo so that is finely diced (Photo 1)
Then we add the remaining filling ingredients to the chorizo and blitz to combine.
- Add the remaining fillings to the food processor bowl (Photo 2)
- Blitz to combine (Photo 3)
- Lay pastry sheet out and top with filling (Photo 4)
- Roll pastry around chorizo pork filling (Photo 5)
How to Make Chorizo Sausage Rolls
Start by removing the casings from the chorizo sausages, blitzing the chorizo, then combining the filling ingredients.
Once combined, the filling is ready to be rolled onto the thawed pastry.
- Cut the pastry to separate from the main sheet (Photo 6)
- Use a pastry brush to seal the overlap with whisked egg (Photo 7)
- Transfer the sausage rolls onto a baking mat (Photo 8)
- Brush the sausage rolls with whisked egg (Photo 9)
Use clean hands to portion and roll the chorizo pork mixture into long sections and place onto the thawed pastry. Working one sheet at a time, wrap the pastry around the sausage mixture and then use a knife to cut the pastry, allowing a slight overhang which will seal the 2 edges.
Then use a knife and cut into portions. You can make the sausage rolls as long or as short as you like. For the ones you see in the photos throughout the post, I have made 8 small sausage rolls from the one long pastry sheet.
Place the individual sausage rolls on a silicon baking mat, then use the pastry brush again to coat each sausage roll with the whisked egg.
Now we are ready to transfer them to the oven and let bake for 25 to 30 mins.
They will be ready with the pastry is golden brown, crispy and flaky!
The total cook time is between 25 to 30 mins.
Sausage rolls need sauce! It can be tomato, BBQ, plus, ketch-up or your favourite, but don't skip it, as it is an essential part that goes hand in hand with plating them.
They work well for parties alongside recipes like Air Fryer Party Pies and if you want both sweet and savory options for the table, pop some Coco Pop Crackles and Golden Syrup Cornflake Cakes on the menu!
Substitutions and Variations
Here are my sub ins and outs that you can give consideration to when making the recipe:
- Use poppy seeds or sesame seeds sprinkled on top of the pastry sprinkling over the whisked egg prior to serving.
- Double brush the whisked egg onto the sausage rolls for an extra golden brown appearance.
- Add a teaspoon of dried fennel to the sausage roll mixture when combining the ingredients in the food processor.
- Add some raw diced bacon to the chorizo pork mixture.
- Use dried herbs such as thyme on top of the sausage rolls for decorate effect.
- Regular breadcrumbs to the equivalent amount will work also if you don't have panko breadcrumbs.
- You can use finely chopped brown or red onion in place of the dried onion if you wish!
How to Guide
How to Store
Store cooked sausage rolls in a sealed, air tight container for up to 3 days. Any longer and they should be frozen.
Always reheat prior to consumption to ensure the filling is heated through.
How to Freeze
Once the sausage rolls have cooked, remove them from the oven, leave for 1 minute, then use tongs to transfer them to a wire rack.
Once they are cool, place them in a sealed air tighter container (packed in is fine as the pastry is no longer sticky). They can be frozen for up to 3 months.
How to Reheat
You can reheat the sausage rolls from frozen, there is no need to thaw. The oven will get them done in 15 to 20 mins and the air fryer slightly quicker in around 10 to 15 mins.
If you are reheating sausage rolls that have been kept in a sealed air tight container, simply place in oven or air fryer for 5 to 10 mins. They will reheat much faster than frozen sausage rolls!
Frequently Asked Questions
How do you make chorizo sausage rolls?
To make chorizo sausage rolls, combine a filling of pork mince, raw chorizo, dried onion, panko breadcrumbs, an egg, salt and pepper. Roll it into long portions and place on thawed pastry.
Wrap the pastry, using egg wash to seal the overlay and then cut into individual portions. Brush the individual sausage rolls with the whisked egg prior to placing in the oven for 20 to 30 minutes.
Why do you put breadcrumbs in sausage rolls?
Breadcrumbs are often put into sausage rolls to keep the inside moist and juicy.
They are not essential for every recipe, but are a common ingredient used for this purpose if you wish to add them.
What meat is in chorizo?
Chorizo is made from pork meat with additions that give the spicy kick of heat to the sausage.
How do you keep sausage rolls from getting soggy bottoms?
To keep the sausage rolls from having soggy pastry bottoms, ensure that the trays are at room temperature when placing the sausage rolls on top.
This way they will cook evenly and the pastry puff as they spend time in the oven.
If any moisture or liquid has seeped out of the sausage rolls onto the baking mat, it is a good idea to mop this up with paper towel to ensure that the pastry stays crispy and dry!
More Puff Pastry Recipes
If you love puff pastry recipes of all sweet and savory kinds, then I think these recipes will also be right up your alley!
- Cheese and Bacon Pinwheels
- Peanut Butter Pinwheels
- Mini Sausage Rolls (Cocktail Sausage Rolls)
- Jalapeno Pinwheels
- Easy Sausage Rolls
- Air Fryer Sausage Rolls
PIN and save the recipe for later!
Chorizo Sausage Rolls
- 2 Baking Trays
- 2 Silicon Baking Mats
- 1 Food processor
- 1 Chopping board
- 1 Serrated knife
- 1 Small bowl
- 1 Mini fork
- 1 Pastry Brush
- 2 Oven Mits
- 1 Kitchen Tongs
- 1 Wire Cooling Rack
- 4 sheets puff pastry thawed
- 500 grams pork mince (ground pork)
- 2 large chorizo sausages casings removed
- 2 tbs dried onion Note 1
- 2 tablespoon panko bread crumbs Note 2
- 2 eggs 1 for the filling, 1 whisked
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt
- Thaw Pastry: remove frozen puff pastry from freezer and place on the bench to thaw.
- Preheat the oven: Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
- Dice the chorizo: remove the casing from the 2 chorizo sausages, break them in half then add to the food processor. Blitz till finely diced.
- Make the filling: add pork mince, chorizo sausages, dried onion, panko breadcrumbs, 1 egg, salt and pepper to food processor and blitz to combine.
- Fill the pastry: working one sheet at a time, lay thawed puff pastry onto chopping board. Use clean hands to roll a thin log of the pork chorizo mixture onto the pastry. Roll the pastry to cover the filling and leave a slight overlap (1cm), cut the pastry to pull away from rest of sheet. Use a pastry brush to coat the overlap to seal the sausage roll.
- Transfer to baking tray: use a sharp knife to cut the long sausage roll into individual pieces, transfer these to a baking tray.
- Brush with egg: use a pastry brush to coat the top of each sausage roll with the whisked egg. Repeat for each.
- Oven bake: place the sausage rolls into the oven and cook for 25 to 30 mins.
- Serve and enjoy: once the sausage rolls are cooked and the pastry golden brown, use oven mits to remove the tray from the oven. Use kitchen tongs to transfer to a wire cooling rack, let sit for 1 - 2 mins. Then plate and serve with tomato sauce, ketch-up or BBQ sauce!
- Note 1 - Dried onion: this handy ingredient will be found in the herbs and spices section of the supermarket, around where the gravy is. It is easy to use as it is fuss free and convenient.
- Note 2 - Panko breadcrumbs: these will more likely be in the Asian foods section of the supermarket than the cooking flour and spices aisle. The breadcrumbs are a very pale white colour and are much larger than regular breadcrumbs.
- Note 3 - During cooking: you may notice that some of the fatty oil from the chorizo seeps out onto the baking tray. You can either use an oven mit and remove the tray, place on a wire rack an use paper towel to absorb, or simply ignore. When I tested the recipe, a little oil seeped out even with multiple ingredient combinations. When I got the combination I feel delivers the best results (this recipe here), a little oil seeps out whilst cooking, however, the filling of the sausage rolls is still juicy and tender thanks to the breadcrumbs and egg.