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Chorizo sausage rolls recipe

Chorizo sausage rolls recipe

51 ratings

Just a little chorizo takes these sausage rolls from standard to fabulous, adding a smoky, sweet flavour. A great twist on a British classic that's sure to go down well - make them generously sized for picnics or as a mini version for parties. See method

  • Serves 15 (makes 15-30 rolls, depending on size)
  • 25 mins to prepare and 30 mins to cook
  • 194 calories / serving
  • Freezable


  • 400g (13oz) pack pork sausages, casings removed
  • 75g (3oz) cooking chorizo (2 small sausages), casings removed, finely diced
  • small handful flat leaf parsley, finely chopped
  • 1 egg yolk
  • 2 tbsp milk
  • 320g (11oz) ready rolled, all-butter puff pastry
  • a little plain flour, for dusting
  • 2 tbsp sesame seeds

Each serving contains

  • Energy

  • Fat

    14g 28%
  • Saturates

    6g 29%
  • Sugars

    1g 1%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 11.3g Protein 5.9g Fibre 0.9g


  1. Preheat the oven to gas 5, 190°C, 170°C fan.
  2. In a mixing bowl, combine the sausage meat, chopped chorizo and parsley with a little black pepper.
  3. Mix the egg yolk and milk together in a cup to make an egg wash.
  4. Unroll the pastry on a lightly floured surface. Roll out so that the rectangle is a little longer. It should measure about 25 x 35cm.
  5. To make large sausage rolls, form the sausage mixture into a cylinder of about the same length as the long side of the pastry rectangle. Dust with flour and lay on the pastry, about 4cm from one edge. Roll the pastry round the sausage, sealing the edges with egg wash. Slice into 15-17 pieces, each about 3cm wide.
  6. To make small sausage rolls, cut the pastry in two, lengthwise, so it forms two strips. Divide the sausage mixture into two and form each half into a cylinder the same length as the pastry strips. Lay a cylinder on each strip and roll the pastry round, sealing the edges with egg wash. Slice each cylinder into 15-17 pieces, each about 3cm wide.
  7. Transfer the sausage rolls to a large baking sheet lined with non-stick baking paper. If not needed that day, the rolls can be refrigerated overnight or even frozen at this stage. Just defrost when needed and bring them up to room temperature before baking.
  8. Brush the tops of the rolls generously with egg wash and sprinkle a few sesame seeds on to each. Bake for 25-30 minutes, depending on the size of the rolls, until golden brown and well risen. Serve warm or at room temperature.

See more British recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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