Chorizo Sausage Rolls Recipes

SPANISH SAUSAGE ROLLS

Steps:

• First, roll out the pastry on a lightly floured surface into a rectangle, roughly 32 x 20cm. Cut in half so you have 2 long rectangles, place on baking parchment on a baking sheet and chill in the fridge.
• Put the potatoes in a large pan of salted water and bring to the boil. Reduce the heat, cook until just tender (about 5 mins), drain and leave to cool.
• Meanwhile, remove the chorizo skins and put the meat in a large bowl of a food processor. Add the parsley, 1 tbsp nigella seeds and the cooled potatoes, and pulse everything together, being careful not to break up the potato chunks too much.
• Heat oven to 200C/180C fan/gas 6. Take the pastry out the fridge and shape the chorizo mix into two long sausages. Put each in the middle of the pastry pieces and brush the edges of the pastry with the beaten egg. Bring the pastry together on one side to enclose the filling and seal by pressing the pastry with a fork. Cut the rolls into 9 pieces each (about 5cm long) and arrange on two baking trays. Brush with egg and scatter over the remaining nigella seeds. Bake for 25-30 mins until golden and cooked through. Leave to cool completely before packing for your picnic.

SMOKY CHORIZO SAUSAGE ROLLS

Steps:

• 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.
• 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.
• 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.

CHORIZO SAUSAGE ROLLS

Steps:

• For a bread machine: Pour in order into the water tank, 2 tablespoon of oil, salt, flour and yeast. Launch a "dough without cooking" program. Once the dough forms a ball, pour the pieces of chorizo in the tank ​​and let the program finish.
• By hand: in a bowl, pour the flour and salt and make a well in the center. Pour in water, 2 tablespoons of olive oil and the yeast. With your fingers, gradually mix a little flour with the liquid until there is no more flour and a ball is formed. The dough is a little sticky, it's normal, do not add any flour.
• Remove the dough from the bowl and start kneading on a lightly floured surface. To knead, mash the dough with the palm of the hand while stretching, then back toward you and repeat. Knead for at least 10 to 15 minutes, until the dough is soft and elastic. Add the chopped chorizo ​​and knead a bit to mix the dough with the chorizo. Form a ball, cover with a clean cloth and let the dough rise for 45 minutes.
• Preheat oven to 425 degrees Fahrenheit after the rest period (regardless of the method of kneading, by hand or with bread machine.
• Put the dripping pan in the oven in low position. Take the dough and press it lightly to allow fermentation gases to escape. Take pieces of dough the size of a tangerine and shape into balls. Arrange the balls on a baking tray covered with parchment paper. Let the loaves rest for about 15 minutes. Brown the bread balls with the remaining tablespoon of olive oil using a brush.
• Before putting the rolls in the oven, pour a glass of hot water into the roasting pan: water will evaporate at once in the oven for crispier bread. Immediately place bread rolls in the oven and bake for 10 to 15 minutes.

CHORIZO SAUSAGE ROLLS

Steps:

• Heat 2 Tablespoons of oil over medium heat, add the onion and cook for about 5 minutes. Add the garlic and spices and cook for a minute or two Add vinegar and cook until reduced by half, about 5 minutes.
• Use a stick immersion blender or pour mixture into a traditional blender, add 1/4 cup cold water and blend until smooth, cool.
• Once the onion mixture has cooled, add the ground pork, 1 teaspoon salt and 1/4 teaspoon black pepper, then mix. Cover and refrigerate for at least 2 hours or up to 3 days to allow the flavors to blend.
• Preheat oven to 350 degrees and line baking sheet with parchment paper.
• Place thawed pastry on lightly floured surface and cut in half lengthwise (see Recipe Notes for puff pastry thawing tips), roll puff pastry out into an 8" X 20" long rectangle.
• Divide sausage meat in fourths, then roll each mound into a 1" diameter sausage log, about 20" long.
• Beat egg and add 1 teaspoon water to make egg wash. Using a pastry brush, lightly brush each pastry rectangle with the egg wash. Lay a sausage roll near one long edge of the pastry and roll up. Place sausage rolls, seam side down, on a parchment lined baking sheet,(you can wrap and freeze at this point) brush the rolls with the egg wash.
• Cut sausage rolls into desired sizes. I recommend 3"-4" lengths for a heartier snack or small meal, or cut the more traditional 1" length for bite size pieces. With a sharp knife lightly slash the tops of the rolls (not into the sausage, just a slight line penetrating the puff pastry to allow steam to escape when cooking), 6 slashes for the longer pieces and 2 slashes for the 1" bites.
• Bake the rolls for 20 minutes or until the sausage is cooked through and the pastry is a beautiful golden color. Serve hot or at room temperature.

CHORIZO SAUSAGE ROLLS

Steps:

• Fry your onion and pepper over medium heat until softened and just starting to catch colour. Add garlic and fry for a minute longer, then place in a bowl and leave to cool for a few minutes (important).
• In the same bowl, add pork, chorizo, fennel seeds, smoked paprika, breadcrumbs, 1 egg, salt and pepper. Gently combine, then place to one side. Try not to overwork the meat or the sausage rolls will come out tough and chewy.
• Unroll your pastry and cut into 4 equal sized rectangles (3 from 1 sheet and 1 from the other half, there will be a bit leftover). Evenly divide your meat across the rectangles and mould them into log shapes. Fold one side of the pastry over half of the meat, brush with egg wash and finish the roll so they end up seam-side down. Cut into 5 equal portions. See video for guidance on this.
• Spread out on an oiled oven tray (you might need two), brush with egg wash and bake at 356F/180C for 25mins or until deep golden. Enjoy!

CHORIZO SAUSAGE ROLLS

Steps:

• Take one sheet of puff pastry and place skinned chorizo sausage along the long side and brush eggwash next to it.
• Fold the pastry so one side aligns with the eggwashed line and cut along that line.
• Seal the edges with a fork, cut the roll into individual pieces, brush with eggwash and sprinkle with sesame or poppy seeds or both.
• Transfer the rolls on a parchment lined baking sheet.
• Then repeat the process with the remaining pastry and sausage.
• Bake at 420F/220C for 15 minutes.

MARTHA'S PORK, CHORIZO & SMOKED PAPRIKA SAUSAGE ROLLS

Steps:

• 1 Start by making the pastry. Cut the butter into small cubes and place the flour into a bowl. Gently toss the butter in the flour until they are completely coated. 2 Mix the lemon juice with 200ml cold water in a small jug. Add the liquid to the butter and flour a little at a time, mixing with a round-ended knife until a rough dough forms. You might not need all the water. You should have a dough with large lumps of butter still showing. Wrap in cling film and rest in the fridge for 20 minutes. 3 Heat a small amount of olive oil in a pan, then add the onion and garlic. Fry over a medium heat until softened, then add the chorizo cubes, paprika and chipotle and cook for a further 2 minutes. Set aside to cool. 4 Take the pastry dough out of the fridge and tip onto a floured surface. Flatten the dough and roll it out into a narrow rectangle of about 2.5cm thickness. If the dough starts to stick, add a bit more flour to the surface. Fold one third of the dough up on itself, then the opposite third down over it, a bit like folding a letter into three. Wrap in cling film and chill for 20 minutes. Repeat this process a further three times, turning the pastry 90o each time. 5 When the onions are cool, use a food processor to pulse the mixture until no large lumps of chorizo remain. Add the sausagemeat and pulse gently to combine. 6 Pre-heat the oven to 200oC, gas mark 6. Roll out the pastry into a large rectangle, about 40x30cm, and trim the edges. Divide into 8 even pieces, about 5x10cm. 7 Divide the sausage meat mixture into 8 balls and coat each one in flour. Roll into sausage shapes 5cm long. 8 Brush the pastry rectangles with beaten egg, and then lay a sausage at the top end. Roll the pastry from the top down to form the sausage roll. Place onto a prepared baking tray and repeat for the remaining 7 rolls. 9 Brush the tops of the sausage rolls with the remaining beaten egg, and then make several diagonal cuts on the top of the pastry. Sprinkle with poppy seeds and paprika, then bake in the oven for 30 minutes, or until golden brown and cooked through.

CHORIZO SAUSAGE ROLLS

Steps:

• 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.