Saturday 4 May 2013

Chorizo sausage rolls

I made these chorizo sausage rolls when my parents came to stay over Easter as I wanted something I could prepare in advance for lunch on the day they arrived, that I knew both of them would eat. I got the recipe from the Fabulous Baker Brothers' website, but it is also in their latest book Glorious British Grub, which I just received for my birthday.

I did adapt the recipe slightly as I couldn't actually get hold of the main ingredient (typical!) and also decided to make one large sausage roll, almost a bit like a pasty, instead of the bite-sized rolls the Baker brothers make.

to serve three people (or four - I had half of mine the next day as it was too much!) you need:
olive oil or Fry Light spray or similar
1 red onion
1 red chilli (I used half as I didn't want it too spicy)
2 cloves garlic
2 tbsp sherry vinegar (I used white wine vinegar as it was all I had)
6 raw chorizo sausages, skinned and crumbled. I couldn't get hold of these so I used pork and chorizo sausage, but as it was sausage meat and therefore more wet than chorizo (which is more like salami in texture) I cut it into chunks rather than crumbled it. So my sausage rolls turned out rather different but they were still really good!
200g jar roasted red peppers or piquillo peppers. I didn't want mine too spicy and I had a jar of sweet peppardew peppers in the fridge so I used three peppers from that.
bunch of parsley
1 lime
1 lemon
1 egg yolk plus 1 egg to glaze
500g shop-bought puff pastry
Pinch of smoked paprika

Preheat oven to 200C/ 180C fan. Finely chop the red onion and chilli and fry in the oil or Fry-Light. Then finely chop the garlic and add it with the vinegar; cook for a couple of minutes.

This was the closest I could get to chorizo...

I chopped the sausages, added to the pan and browned them

Chop the pepperdew peppers, grate the zest of the lemon and lime and place in a large mixing bowl. Add the chopped parsley and squeeze in the juice of the lemon.

Add the chorizo or sausage pieces to the bowl along with the onion, garlic and chilli from the pan. Add the egg yolk and season.

Separate the block of pastry into three and roll each one out into a long strip.

Place a third of the filling on one half of the pastry, leaving some space around the sides.

Fold up the pastry and crimp the edges with a fork.

Place on a lined baking sheet and brush the sausage rolls with beaten egg.

Bake for 25-30 minutes until golden brown.

These tasted delicious - just the right amount of spice and a bit more interesting than a standard sausage roll. They are really versatile too - you could eat them cold on a picnic, or serve with baked beans...

... or salad. I also made a potato salad to go with this. It was a really good, filling lunch!

I am sending this to Four Seasons Food, a new blogging challenge hosted by Delicieux and Chezfoti as their theme for the start of the summer is picnic food and outdoor nibbles. These sausage rolls would be great served cold on a picnic, though it might be a good idea to make them a little smaller to make them more manageable to eat!


  1. These are perfect for a picnic! I quite like that you have made them big - sort of a cross between a sausage roll and a pasty! I am a complete sucker for anything with chorizo in it so these are right up my street! Thanks so much for entering into Four Seasons Food x

  2. Now these aren't just any sausage rolls, these are something special! LOVING the combination of these Spanish flavours, absolutely must try! Thanks so much for entering them to the first Four Seasons Food challenge, perfect picnic fodder in my book.

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