Chilli and Chorizo Sausage Rolls

Chorizo and Chilli Sausage Rolls

These are a great alternative to traditional sausage rolls and liven up the canape tray! The chilli adds a little kick whilst the chorizo adds a hint of spicy paprika. They are easy to make and there is no shame using bought pastry. I have tried them with both puff and shortcrust pastry but the family vote was for the shortcrust on this occasion. They can be cooked and frozen – reheat as required.

Chilli and Chorizo Sausage Rolls

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: Makes about 24
  • Difficulty: easy

Ingredients:

  • 200g minced pork
  • 200g sausage meat
  • 100g chorizo
  • zest of 1 lemon
  • half a tsp fresh thyme
  • 1 birdseye chilli
  • pepper and salt
  • 500g block shortcrust pastry
  • 1 egg for brushing
  • butter for greasing the tin

Directions:

    1. Remove your pastry from the fridge as it needs to warm up for half an hour.
    2. Chop the chorizo very finely, chop the zest until fine and chop your chilli finely ( I use the chilli seeds too but you can remove them if you want). Put them all in a large bowl with the minced pork, the sausage meat, thyme and a good sprinkling of salt and pepper and mix with your hands until all binded.
    3. Put your oven on 200C / 180C fan / Gas 6 to warm up while you do the pastry.
    4. Roll out your pastry into a long thin shape, cut in two and add your sausage meat. Wrap the pastry around to seal the sausage roll.
  1. Chorizo Sausage Roll rolled out
  2. Cut into whatever length you fancy – mine are about 3 – 4 cm and place on the greased baking tray with the pastry join underneath. Brush with the beaten egg before you place in the oven.
  3. Chorizo Sausage Rolls ready for the oven!
  4. Cook for about half an hour then cool on a wire rack. Equally you can serve warm – delicious!

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