Chorizo Sausage Rolls

5 from 2 votes

Chorizo Sausage Rolls are easy to make! With a chorizo sausage and pork mince filling they are juicy on the inside with crispy flaky pastry.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Western

Keyword: chorizo sausage rolls, pork and chorizo sausage rolls

Servings:

Calories: 161kcal

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.