If you’re on the hunt for a savory snack that’s bursting with bold flavor, look no further—Chorizo Sausage Rolls are here to steal the show! These irresistible bites take the classic sausage roll and dial it up with juicy pork, fiery chorizo, a touch of fennel and smoked paprika, all encased in golden, flaky puff pastry. Not only do they taste like you’ve spent all afternoon in the kitchen, but you can whip these up quickly—perfect for any busy weeknight or casual gathering. Don’t be surprised if they disappear the moment they hit the table!
Why You’ll Love This Recipe
- Fast and Fuss-Free: With just 15 minutes of prep, you’ll have a batch of sausage rolls ready in under an hour.
- Flavor Bomb: The spicy, smoky chorizo and aromatic fennel make every bite unforgettable.
- Crowd-Pleaser: No one can resist these crispy, savory rolls—whether for family dinner or party snacks.
- Easy to Customize: Make them ahead, freeze them, or swap ingredients to tailor them to any taste.
- Comfort Food at Its Best: Golden pastry, juicy filling… it’s warm, satisfying comfort food, made easy!
Ingredients You’ll Need
- Pre-Rolled Puff Pastry: The cheat-code for a flaky, buttery case without any hassle. Use pre-rolled for speed and even baking.
- Ground Pork (15%+ fat): The juicy, fatty kind keeps your sausage rolls tender—skip the lean stuff for best results.
- Chorizo: For that punchy, smoky, slightly spicy flavor. Cooking chorizo is soft and blends more easily, but finely grating regular chorizo works well too.
- Dry Breadcrumbs (preferably Panko): Locks in moisture for extra-juicy sausage rolls. Panko gives a lightness regular crumbs can’t match.
- Eggs: One for the filling, one for brushing on top so you get that glossy, golden finish.
- Onion (very finely diced): Adds sweetness and depth to the filling.
- Red Pepper (very finely diced): A pop of color and subtle sweetness in every bite.
- Garlic (minced): Essential for that flavor backbone.
- Fennel Seeds (crushed): Totally lifts the filling with a gentle, aromatic kick—don’t skip them!
- Smoked Paprika: Brings a subtle, sophisticated smokiness.
- Salt & Black Pepper: The classic seasoning duo.
- Olive Oil: For frying vegetables, just enough to soften and enrich the flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Cheese Lover’s Dream: Sprinkle some grated cheddar or Manchego inside before rolling for a gooey surprise.
- Vegetarian Swap: Replace pork and chorizo with a mix of crumbled cooked lentils and smoked paprika for a veggie bite.
- Lighter Option: Use turkey mince instead of pork for a leaner, yet still juicy, filling.
- Herb Freshness: Add chopped parsley, thyme, or chives to the meat mixture for extra layers of flavor.
- Hot & Spicy: Mix in chopped jalapeños or extra chili flakes for those who love more heat.
How to Make Chorizo Sausage Rolls
Step 1: Sauté the Aromatics
Gently fry your finely diced onion and red pepper in a splash of olive oil over medium heat until they’re soft and just catching a little color (that caramelization adds so much flavor). Toss in the garlic and cook for another minute, then transfer everything to a bowl and let it cool for a few minutes—this keeps the filling tender.
Step 2: Mix the Filling
Into your cooled veggies, add the ground pork, crumbled/grated chorizo, crushed fennel seeds, smoked paprika, panko breadcrumbs, one egg, salt, and black pepper. Gently mix with your hands or a fork. Be careful not to overmix—just bring it all together so it stays juicy, not dense.
Step 3: Shape and Roll
Unroll your puff pastry and cut it into four rectangles. Evenly divide your meaty mixture and shape it into logs lengthwise along one edge of each rectangle. Fold pastry over the meat, brush lightly with beaten egg, and roll up until the seam is underneath. Slice each long roll into five equal pieces.
Step 4: Bake to Golden Perfection
Arrange the rolls, seam-side down, on an oiled baking tray—give them space, they’ll puff up as they bake. Brush the tops generously with more beaten egg. Pop into a preheated oven at 180°C/356°F for about 25 minutes, until the pastry is beautifully golden and the kitchen smells absolutely amazing.
Step 5: Serve and Enjoy
Let the sausage rolls cool slightly so the pastry stays crisp, then plate up and dig in!
Pro Tips for Making the Recipe
- Prep Ahead: The filling can be made and rolled with pastry the night before—store unbaked in the fridge, egg wash just before baking.
- Don’t Overmix: Gentle hands keep the filling juicy, not tough.
- Uniformity Matters: Finely dice all your veg so the rolls bake evenly. Lumpy onions or pepper will poke through the pastry.
- Crispier Bottoms: Use a preheated baking tray or line with parchment for extra crunchy bases.
- Keep It Cool: Chilled pastry is easiest to handle and bakes more flaky. If it softens, pop it back in the fridge for a few minutes.
How to Serve
Chorizo Sausage Rolls are incredibly versatile. They’re brilliant warm or at room temperature. Serve them with a tangy dip—sour cream and chive, spicy ketchup, or a garlicky aioli all work wonders. Make a meal out of them with a simple green salad, or add roasted veggies for a more filling dinner. For parties, pile them high on a serving platter—they’ll vanish in minutes!
Make Ahead and Storage
Storing Leftovers
Keep leftover sausage rolls in an airtight container in the fridge for up to 3 days. The pastry will lose a bit of its crispness overnight, but they’re still totally delicious.
Freezing
Freeze unbaked sausage rolls (skip the egg wash) on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding around 5 extra minutes, for ultra-fresh pastry.
Reheating
Reheat sausage rolls in a hot oven (around 180°C/350°F) for about 10 minutes to crisp the pastry again—avoid microwaving as the pastry may go soggy.
FAQs
Can I use sausage meat instead of ground pork?
You could, but it’s best to start with plain ground pork so you can control all the seasonings and spice levels yourself. Sausage meat is often pre-flavored and doesn’t get you the same punchy chorizo goodness.
What’s the best type of chorizo to use?
Cooking chorizo is perfect as it’s softer and blends beautifully into the filling. If you only have regular, firm chorizo, remove the casing and grate or mince it as finely as you can for even flavor distribution.
Can I make these vegetarian?
Absolutely! Substitute with a well-seasoned veggie mince or a mix of cooked lentils and smoked paprika, and follow the same method.
How do I serve these for a party?
Slice the rolls into smaller, bite-size pieces before baking, and pair them with a few different dips so guests can mix and match. They’re as good cold as they are hot, so serving is a breeze!
Final Thoughts
These Chorizo Sausage Rolls are the ultimate in easy, crowd-pleasing comfort food—bold, juicy, wrapped in buttery pastry, and simple enough for any night of the week. Don’t hesitate to get creative with flavors or dips and make this recipe your own. Grab some pastry, roll them up, and get ready to watch everyone reach for seconds—these are too tasty to last long!
Print
Chorizo Sausage Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 20 sausage rolls 1x
- Category: Appetizers
- Method: Baking
- Cuisine: British, Spanish fusion
- Diet: Halal
Description
These homemade Chorizo Sausage Rolls wrap a rich, savory blend of ground pork and chorizo inside flaky, golden puff pastry. With fennel, smoked paprika, and sautéed veggies bringing extra flavor and juiciness, these sausage rolls are perfect party appetizers, snacks, or crowd-pleasing treats that can be made ahead for convenience.
Ingredients
Puff Pastry
- 1.5 sheets Pre-rolled Puff Pastry (14″x9″/35.5cmx22cm each; see notes)
Sausage Filling
- 10.5oz / 300g Ground Pork (15%+ fat; not sausage meat)
- 7oz / 200g Chorizo, finely diced or crumbled (see notes)
- 1 medium Onion, very finely diced
- 1/2 medium Red Pepper, very finely diced
- 1 clove Garlic, minced
- 1/3 cup / 35g Dry Breadcrumbs (preferably Panko; see notes)
- 1 tsp Fennel Seeds, crushed
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Other
- 2 Eggs (1 for mixing, 1 beaten for egg wash)
- Olive Oil, for frying
Instructions
- Sauté Vegetables: Fry your onion and red pepper over medium heat in a little olive oil until softened and just starting to develop color. Add minced garlic and fry for one more minute. Transfer mixture to a large bowl and let it cool for a few minutes—this prevents the heat from cooking the meat when mixed in.
- Make Meat Mixture: To the cooled vegetable mixture, add ground pork, crumbled or finely diced chorizo, crushed fennel seeds, smoked paprika, dry breadcrumbs, 1 egg, salt, and black pepper. Gently mix with your hands or a spoon until well combined, being careful not to overwork the meat. Set the mixture aside.
- Prepare Puff Pastry: Unroll 1.5 sheets of puff pastry and cut into 4 equal rectangles (3 from 1 sheet, 1 from the half sheet; there may be some leftover). Evenly divide the meat filling across the rectangles and shape it into logs along one edge of each pastry piece.
- Form Sausage Rolls: Fold one side of the pastry over half of the meat, brush edge with egg wash, then roll tightly so the log sits seam-side down. Cut each long roll into 5 equal portions, yielding approximately 20 sausage rolls.
- Bake: Place the rolls seam-side down on a lightly oiled baking tray (use two trays if needed, allowing space between rolls). Brush tops with egg wash. Bake in a preheated oven at 356°F/180°C for 25 minutes, or until deep golden brown.
- Serve: Let cool slightly and enjoy warm. They pair perfectly with sour cream and chive dip or your favorite sauce!
Notes
- Pork: Use ground pork, not sausage meat; select pork with at least 15% fat for juicy rolls.
- Chorizo: Cooking chorizo is ideal; if using cured chorizo, remove skin and finely grate or dice it so it disperses well in the mixture.
- Fennel Seeds: Crush using a pestle and mortar, or a rolling pin and bag, or with a knife and a little oil to keep them from scattering.
- Breadcrumbs: Preferably use Panko for extra moisture and lightness; adjust quantity if using regular breadcrumbs.
- Make Ahead: Prepare up to just before baking, store in the fridge without final egg wash, then add egg wash and bake as instructed.
- Puff Pastry: Each sheet should be 14″x9″/35.5cmx22cm and approx 320g/11.3oz. Roll out if using unrolled pastry.
- Serving Suggestion: Serve with sour cream and chive dip, or your preferred sauce.
Nutrition
- Serving Size: 1 sausage roll
- Calories: 196kcal
- Sugar: 0.62g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4.114g
- Unsaturated Fat: 8.865g
- Trans Fat: 0.019g
- Carbohydrates: 10.2g
- Fiber: 0.5g
- Protein: 7.12g
- Cholesterol: 50mg
