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.
- Preheat the oven to gas 5, 190°C, 170°C fan.
- In a mixing bowl, combine the sausage meat, chopped chorizo and parsley with a little black pepper.
- Mix the egg yolk and milk together in a cup to make an egg wash.
- 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.
- 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.
- 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.
- 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.
- 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.
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