Chorizo sausage rolls are a savory British-style pastry filled with a spiced pork mixture, wrapped in golden puff pastry, and baked until crisp. This version uses Spanish-style chorizo for its smoky, paprika-rich flavor, which pairs beautifully with the flaky layers of store-bought puff pastry. They work as a party snack, a lunchbox staple, or a simple dinner with a side salad—and they come together faster than traditional sausage rolls because the chorizo does most of the flavor work.
Ingredients
- 1 sheet puff pastry (about 9.5 oz / 270 g), thawed if frozen
- 7 oz (200 g) Spanish-style chorizo, casings removed and finely diced
- 1 lb (450 g) ground pork
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 egg yolk mixed with 1 tablespoon water (for egg wash)
- Flour, for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the diced chorizo, ground pork, breadcrumbs, Parmesan, beaten egg, smoked paprika, garlic powder, salt, and pepper. Mix with your hands until just combined—do not overmix, or the rolls may become dense.
- On a lightly floured surface, roll the puff pastry into a rectangle about 12 x 10 inches (30 x 25 cm). Cut it in half lengthwise to make two 12 x 5-inch (30 x 12 cm) strips.
- Divide the filling in half. Shape one half into a log along the long edge of one pastry strip, leaving a 1-inch (2.5 cm) border at the ends. Repeat with the other strip.
- Brush the opposite long edge of each pastry strip with a little water. Roll the pastry over the filling, sealing the edge. Press gently to seal. Trim the ends if needed.
- Cut each log into 4 equal pieces (about 3 inches / 7.5 cm each). Place them seam-side down on the prepared baking sheet, leaving space between each.
- Brush the tops of the rolls with the egg yolk wash. Use a sharp knife to cut two small slits on top of each roll to allow steam to escape.
- Bake for 20–25 minutes, until the pastry is golden brown and the filling reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. If the tops brown too quickly, loosely cover with foil.
- Let rest for 5 minutes before serving. They are best warm, but also good at room temperature.
Tips
- Chorizo choice: Use Spanish-style chorizo (cured) for the classic smoky flavor. Mexican chorizo is raw and must be cooked before adding to the filling, which changes the texture—still delicious, but the rolls will be moister.
- Pastry handling: Keep the puff pastry cold. If it becomes too soft, chill it in the freezer for 10 minutes before rolling. This prevents the butter from melting prematurely and keeps the layers flaky.
- Sealing the rolls: Don’t overfill the pastry—if the filling bulges out, the rolls may burst during baking. Also, make sure the seam is sealed well, or the filling will leak.
- Make ahead: You can assemble the rolls, cover them, and refrigerate for up to 24 hours before baking. Add an extra 2–3 minutes to the baking time if they go into the oven cold.
Serving Suggestions
Serve the sausage rolls warm with a side of English mustard, tomato chutney, or a simple garlic aioli. They pair well with a crisp green salad or roasted vegetables for a light dinner. For a party, arrange them on a platter with toothpicks and a bowl of spicy ketchup for dipping.
Variations
- Spicy kick: Add 1/2 teaspoon of red pepper flakes or a minced fresh chili to the filling.
- Cheese twist: Replace the Parmesan with crumbled feta or shredded cheddar, or add a small cube of cheese to the center of each roll before rolling.
- Vegetarian version: Swap the pork and chorizo for a mixture of sautéed mushrooms, lentils, and a teaspoon of smoked paprika. Cook the filling before wrapping, and bake as directed—no need to check internal temperature.
- Herb infusion: Add 1 tablespoon of chopped fresh parsley or thyme to the filling for extra freshness.
Storage and Reheating
Refrigerate any leftover sausage rolls in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. They can also be microwaved for 30–45 seconds, but the pastry will lose its crispness. For longer storage, freeze the baked rolls in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15–18 minutes.
Frequently Asked Questions
Can I use ready-made puff pastry? Yes, that’s what this recipe calls for. If using frozen, thaw it overnight in the refrigerator, not on the counter, to keep the butter cold.
Can I use all chorizo and no pork? Yes, but the filling will be very fatty and may shrink. If you use all chorizo, make sure it’s finely diced, and consider adding an extra 1/4 cup (25 g) of breadcrumbs to absorb some of the fat.
Why did my sausage rolls burst open? This usually happens when the filling is too wet or the pastry is overfilled. Make sure to drain any excess liquid from the chorizo, and don’t overstuff. Also, sealing the seam well and cutting slits on top helps release steam.
Can I make these ahead and freeze unbaked? Yes. Assemble the rolls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 25–30 minutes, until golden and the filling reaches 160°F (71°C).
What is the best way to reheat them so they stay crispy? An oven or toaster oven is best. Avoid microwaving if you want to keep the pastry flaky. Reheat at 350°F (175°C) for 8–10 minutes.
Can I use filo pastry instead? Yes, but the texture will be much lighter and crumblier. Brush each filo sheet with melted butter, layer them, and then fill and roll. Baking time may be shorter—check at 15 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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