Home
Recipes
Smoky chorizo sausage rolls

A collection of smoky chorizo sausage rolls

Smoky chorizo sausage rolls

Name: Smoky chorizo sausage rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 320g ready-rolled all-butter puff pastry; 6 chorizo-style sausages (400g); 1 medium egg beaten; pinch of paprika

Cassie Best

Save recipe

Serves 12

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.4 out of 5.8 ratingsRate

loading...

Try a twist on sausage rolls with our chorizo version. With just four ingredients, they're simple to make, and sure to get rave reviews - ideal for a picnic

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sweet potato & caramelised onion rolls

A star rating of 4.9 out of 5.12 ratings

Cheesy sausage rolls

A star rating of 4.6 out of 5.24 ratings

Lunchbox snacks

A star rating of 4.6 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

320g ready-rolled all-butter puff pastry
6 chorizo-style sausages

(400g)
1 medium egg

beaten
pinch of paprika

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal243
fat18g
saturates8g
carbs11g
sugars1g
fibre1g
protein10g
salt1.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Unroll the pastry sheet on its baking parchment. Cut the sheet in half lengthways to create two long rectangles. Squeeze the sausagemeat from its skin into a bowl, then take half and mould into a log across the middle of one of the rectangles. Brush the longer edge of the pastry that’s closest to you with a little of the egg. Repeat the process with the remaining filling, pastry and a little more of the beaten egg.
step 2

Fold the unglazed edge over the filling on each piece of pastry, then fold the glazed edge over that, pressing gently along the length to seal. Turn the sausage rolls over, tucking the seal underneath, then gently squeeze the pastry around the sausage filling. Use a sharp knife to cut each sausage roll into seven pieces, then lift them, still on the parchment, onto a baking tray. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months.
step 3

Brush the top of each sausage roll with the remaining beaten egg and sprinkle with a pinch of paprika and some sea salt. Bake for 25-30 mins (or 40 mins from frozen) until golden brown. Leave to cool for at least 10 mins before eating.

Recipe from Good Food magazine, June 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now