Chorizo Sausage Rolls
Chorizo is a fantastic spiced Spanish sausage, brimming with flavour. Now we have combined it with a British classic & created a simple chorizo sausage roll.
Quick Stats
Easy
12 rolls
25 minutes bake time
Chorizo Sausage Rolls
Chorizo is a fantastic spiced Spanish sausage, brimming with flavour. Now we have combined it with a British classic & created a simple chorizo sausage roll.
Ingredients
- 3 shallots
- 1 tsp olive oil
- 4 chorizo cooking sausages (roughly the same size as normal sausages – or make up with smaller versions)
- 4 good pork sausages
- 2 tsp fennel seeds
- 1 tbsp chopped parsley
- 1 x 320g Jus-Rol Puff Pastry Sheet
- 1 egg, beaten with a fork
Equipment required
- Frying pan
- Pastry Brush
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
-
Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Soften the chopped shallots in the oil in a small frying pan then allow to cool.
- When the shallots are cool, transfer to a mixing bowl. Squeeze in the meat from all the sausages, discarding the skins. Sprinkle over 1 tsp of the fennel and the parsley and mix everything together.
- Unroll the pastry and cut it in half to make two long, thin strips.
- Divide the sausage mixture roughly in two, and shape the first half into a thin sausage running alongside the longer edge of one of the pastry strips. Tightly roll the sausage meat up inside the pastry, rolling the whole log on a lightly floured surface a few times at the end to stick the join. Turn the long sausage roll over so the seam is underneath, then brush all over with some more egg and sprinkle with half of the remaining fennel seeds. Use a sharp knife or scissors to cut into 6 mini sausage rolls.
- Repeat step 4 a second time so you end up with 12 sausage rolls. Space them on a baking sheet and bake for 20-25 minutes until golden, crispy and cooked through.
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