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
- 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
- Remove your pastry from the fridge as it needs to warm up for half an hour.
- 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.
- Put your oven on 200C / 180C fan / Gas 6 to warm up while you do the pastry.
- 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.