These chorizo sausage rolls are a fresh, flavour-packed spin on a classic! Using rich, smoky fresh chorizo sausages and ultra-flaky puff pastry, this delicious snack comes together in no time. Plus, sausage rolls with chorizo are great eaten hot or cold, making them extra versatile too.
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Instalment number 73 in my obsession with sausage rolls incoming! I’ve made chorizo sausage rolls before a few times but mostly using slices of cured chorizo – much like what I use in my Chorizo Rose Tarts. But this time I’ve used fresh, uncured chorizo to mostly replace the regular sausage meat. Which gives these sausage rolls a wonderful texture.
Because fresh chorizo sausages can be on the most expensive side, you can mix the skinned sausage meat with some regular plain pork sausage meat. This is what I did and the flavour was still incredible.
How to Serve Chorizo Sausage Rolls
Hot and fresh out of the oven is slightly risky and you do need to be careful but this is absolutely my favourite way to eat sausage rolls. When the pastry is still at it’s most puffed and crispy.
But as with pretty much any sausage roll, you can eat them at any temperature. Which makes them ideal for buffets, lunchboxes, picnics and simply as a grab-and-go snack.
I love to serve sausage rolls as part of a ploughman’s style platter – think crispy green peppery salad leaves like rocket (arugula) along with a strong cheese like mature cheddar, some homemade soda bread slathered with homemade butter and a good dollop of a tangy rich tomato chutney. Add some cured meats like serrano ham and another type of cheese for an even more substantial meal or platter.
You can also serve them hot as part of a main meal. For a true classic tea, add chips, baked beans and a fried egg or two!
Chorizo Puff Pastry Roll Ingredients
Sausage Meat
There are broadly two styles of chorizo available to buy. Cured chorizo which is ready to slice and eat. This can be found sold in rings, thick sausages and ready sliced. It also comes in a variety of options including mild or spicy (piquant). But the other option is fresh chorizo sausages which is what you need for this recipe.
Fresh chorizo needs to be cooked before eating. It is essentially a pork sausage meat which is heavily seasoned with paprika and garlic amongst other aromatics. The chorizo sausages are often hung and dried slightly so they are a little firmer than traditional British bangers. But they’re nothing like as dried as cured chorizo.
The good news is that fresh chorizo sausages are now much more common in the UK and pretty easy to source.
I’ve also used around one quarter of regular plain pork sausage meat which is mixed in with the chorizo. You can use 100% chorizo if you prefer or make up to a 50/50 mix. Just keep in mind that the less chorizo you use overall, the less strong the chorizo flavour will be.
Puff Pastry
Whilst I love making homemade puff pastry, there is nothing wrong at all with using store-bought. This is what I do most of the time. I especially like to use the ready rolled variety as the even thickness and size is perfect for making sausage rolls without any fuss.
There are various options available in the chiller and freezer sections including light, regular, all butter and gluten free options. In addition to well known brands such as jus-rol and supermarket own brands.
All-butter is the most luxurious option and I don’t find the light versions overly different. But if you’re not sure, just go for regular. Buy the branded option if you can stretch to it, the quality is worth the extra pennies. I tend to stock up when it’s on offer.
Be Flexible
There are a lot of options available to mix things up. You can use this chorizo filling to make rolls of various sizes and using various different types of pastry. You can also bake them in the air fryer rather than the oven. I would suggest browsing my sausage roll recipe collection for ideas and instructions.
You can also make additions to the basic recipe. A thin layer of grated mozzarella under the sausage meat adds a nice extra texture. You can add sauces too – my favourite is to add a good layer of chutney.
More Sausage Roll Recipes
You can now find all of my sausage roll recipes in one place. Plus I’ve included a few extra bonus sausage based recipes too!
Vegetarian or Vegan Chorizo Sausage Rolls
There are various chorizo style vegan and vegetarian sausages available to buy in mainstream supermarkets nowadays. And of course there are lots of options for regular pork sausages. So buy the options that take your fancy and mix as you wish.
As for the pastry, most regular ready-rolled puff pastry is dairy free and therefore vegan. Check the ingredients and avoid the all-butter options and you’ll likely not have any problems.
If you are making a vegan option, you will need to replace the egg wash with a plant based option. You can use liquid egg, cream or milk. You can just not wash them at all if you prefer, just add a little water to make the toppings stick.
Make Allergy Friendly Chorizo Sausage Rolls
This recipe is free from nuts.
Gluten Free: Use a gluten free puff pastry option and double check the ingredients on the sausages to make sure they are gluten free. Most good chorizo should be.
Dairy Free: As discussed above, as long as you avoid all-butter pastry, chances are store bought puff pastry will be dairy free. Check the label. It is also a good idea to check the sausages as milk powder can sneak into all sorts.
Egg Free: The egg wash can be replaced with cream or milk.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Sausage Rolls
You don’t need any specialist equipment for making sausage rolls. Just a basic baking tray of some kind, a knife and a board of some kind to work on and ideally a brush to make the egg wash easier.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
Get Ahead
Sausage rolls of all kinds are brilliant for getting ahead. You can make them right up to the point where they’re ready to bake and then keep them in the fridge for a few days or in the freezer for months.
To freeze the uncooked sausage rolls, it is best to free freeze them on a tray. Leave space between each roll so they don’t stick together. Once they’re totally frozen, move to a freezer bag or air tight container for longer term storage.
The frozen sausage rolls can be cooked directly from frozen, they just need a few extra minutes adding to the cooking time. Or you can allow them to thaw and cook as normal. I love to do this and then just cook one or two as I want them.
You can also freeze the cooked sausage rolls. They’ll be ready to eat as soon as they’re thawed or you can rewarm them.
Leftover Chorizo Sausage Rolls
I’m never convinced that there is such a thing as leftover sausage rolls, only sausage rolls that haven’t been eaten yet! They’ll last for several days if stored well covered in the fridge of they can be frozen as mentioned above.
Chorizo Sausage Roll Tips
If you are mixing two types of sausage meat, it is easiest to do this in sections rather than in one big lump. You don’t want to overwork the sausage meat so this will help prevent that.
I also say to spend those extra few minutes properly smoothing the pastry join – this will make the bake more even and prevent the pastry from popping open.
Spend another extra minute cutting the rolls – using a sawing motion with a decent sharp knife rather than pressing down will leave the pastry edges more free to rise and puff.
You don’t need to add the paprika to the top of the rolls, you can leave it off entirely or use sesame seeds or a herb like oregano instead.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Pork Recipes
The Recipe
Chorizo Sausage Rolls with Puff Pastry Recipe
Equipment
Ingredients
- 320 g Puff Pastry
- 500 g Chorizo Sausage Meat - see note
- 1 Egg
- ¼ tsp Paprika - optional
- ¼ tsp Sea Salt Flakes - optional
Instructions
- Preheat the oven to 200c fan | 220c | 390c or equivalent.
- Roll 320g Puff Pastry out on a floured surface to about ¼ inch thickness. Or unroll a sheet of ready rolled pastry.
- Cut the sheet into half lengthways with a sharp knife.
- Skin enough sausages to get 500g Chorizo Sausage Meat. You can supplement some of the chorizo sausage for some regular pork sausage meat like I did.
- If needed, mix the sausage meat together in sections until it is all fully and evenly combined.
- Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mould the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you are using skinned sausage.
- Beat 1 Egg in a small bowl. Use a pastry brush to cover one side of the exposed pastry.
- Start to roll the pastry around the sausage meat starting with the unwashed section. Keep the pastry nice and tight to the sausage meat. Repeat with the second half.
- Continue to roll until the meat is totally contained in the pastry. Wet your finger a little and gently press along the pastry seam – this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
- Use the same sharp knife to cut the end off of each roll to neaten it up if needed. Note – Use the knife to saw rather than press down or you will squash the rolls. Wipe the knife in between each cut. Don't forget not to press to hard.
- Cut each roll into half. Then each quarter in half and then half again to end up with a total of 16 sausage rolls. You can actually cut them into any size you prefer!
- Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
- Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
- Sprinkle the tops of the sausage rolls with roughly ⅛ tsp Paprika.
- Then lightly crush around ⅛ tsp Sea Salt Flakes over the tops. You can skip these steps or use another topping like sesame seeds if you prefer.
- Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
- Try to let them cool a bit before serving but I think we all know they’re not going to last long!
To Air Fry (see notes section for more guidance)
- Prepare the sausage rolls per the oven instructions but apply the egg wash without moving them to a tray.
- Preheat your air fryer if your version requires you to.
- Once hot, remove the basket and lightly grease using an oil spray (not fry light) or brush on some oil. Be careful because the basket will now be hot.
- Use tongs to carefully place the rolls into the basket. Make sure to leave enough room for the rolls to puff up.
- Cook for 15 minutes at 180c/350f.
- Remove the rolls from the basket to a cooling rack then continue to cook the remaining rolls in as many batches as you need.
Notes
- Sausage meat – I used 400g of raw chorizo sausages and 100g regular pork sausages to make up the 500g sausage meat needed. You can use as much as half regular sausage but I wouldn’t go further than that if possible.
- The air fryer version of this recipe is tested in a Corsori Lite (CAF-LI401S) with a 3.8 litre capacity. The square(ish) shaped basket is 21cm x 21cm and 24cm on the diagonal.
- Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
- For this recipe, I can fit 8 chorizo sausage rolls in the basket at a time. The fit is quite snug. For the recipe as written, this means that I need to cook the sausage rolls in 2 batches.
- As all air fryer models are a little different, you may find that you can fit more or less in at a time. Some models include stacking shelves which will increase capacity.
- Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.
Janice says
These are so so good! I love chorizo and I love sausage rolls, the perfect combination.
Sisley says
Your sausage rolls are always divine but dear lord these have to take the top place.
Gill says
I made these for a family gathering recently and should have doubled the recipe. They disappeared so quickly!
Lesley says
Love this sausage roll recipe, the chorizo is a really nice spicy change from regular sausage meat. I added some chilli flakes to the mixture for an extra kick.