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
Units
Scale
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
