Sausage rolls have got to be one of my favourite snack foods ever. The best ones, hands down, are made by my mum. Every time I go home I ask for a batch. They’re perfect straight from the oven, they don’t usually last too much longer after that in our house!
These spicy chorizo sausage rolls are a variation of my usual favourite. They came into being after watching an episode of the The Fabulous Baker Brothers, where they make their version of the chorizo sausage roll, and simultaneously realising I had left over puff pastry in the freezer. Always a happy moment!
My version are little bite sized sausage rolls, packed with chunks of spicy chorizo sausage. The flavour is complimented by lots of red onion, and the heat is increased with a little paprika and cayenne pepper. Of course you can adjust these to your spice tolerance as you see fit. Mine were warm, but not blow your head off hot. You could even chop in a little fresh red chilli if you really like the heat!
I liked these best straight from the oven, when the pastry was warm and buttery and flakey. I burnt my fingers and my tongue in my excitement to eat them. Andy preferred them cool the next day. He said the taste of the chorizo was stronger when the sausage rolls were cool. They’d be perfect wrapped up and taken on a picnic, or thrown into your lunch box as an extra week day treat.
Spicy Chorizo Sausage Rolls
(inspired by The Fabulous Baker Brothers)
(makes about 20 bite sized sausage rolls)
500g ready made puff pastry.
1/2 red onion
tablespoons olive oil
knob of butter
100g chorizo sausage (buy spicy or mild to suit your tastes)
6 good quality pork sausages
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
salt and black pepper
1 egg (for an egg wash)
Preheat the oven to 200C and line a baking sheet with grease proof paper or baking parchment.
Finally chop the red onion.
Heat the olive oil and butter in the pan, gently fry the onion until soft and lightly browned. Remove from the pan and allow to cool.
Meanwhile, finally chop the chorizo sausage. In a large bowl, squeeze the sausage meat from the casings. Add in your chopped chorizo, cooled onion, paprika, cayenne pepper, salt and pepper. Using your hands, start mixing the ingredients together until they’re well distributed and every things come together into one lump of sausage meat.
In a small bowl, crack your egg and whisk it up a little with a fork. This will be your egg wash.
Divide your pastry into 4, and roll each block out into rectangles about 30cm long and 15cm wide. Put a generous line of your sausage meat down the middle. Using a pastry brush, brush the egg wash down one side of the pastry. Roll the pastry over the sausage meat and press down gently to help it stick together. Cut into sections. Mine were all about 12cm long, but you could make them any size you like.
Use a sharp knife to score lines into the top of the sausage rolls.
Arrange on the baking sheet, then brush all the sausage rolls with the egg wash.
Bake for about 15 minutes, or until they are puffed up and a deep golden brown on the top.
Serve warm, or transfer to a wire rack to cool completely.