Add some flair to your sausage rolls by using spicy and flavourful chorizo! You won’t be disappointed!
These sausage rolls are one of many amazing party treats in our Christmas Party Collection!
In this festive season I get asked quite often for easy party food recommendations. We all love tasty bites that are easy to prepare yet impressive.
Sausage rolls are an absolute must for any British gathering. I have never been to one where hosts didn’t offer them. Yet all too often they are store bought, which means bland sausage and soggy pastry.
It’s a real shame because freshly made sausage rolls are hard to match when it comes to holiday entertaining. They are also incredibly easy and quick to make at home.
How to make
Sausage rolls take very little to bring together because most of the flavour is already packed up for you in the sausages. That means you will only need 2 main ingredients:
- puff pastry
- sausage of your choice
Plus 10 minutes of hands on time!
I personally quite like using Spanish Chorizo in place of a regular sausage. Its spiciness plays well with rich pastry and pairs well with the buttery pastry.
These chorizo rolls are so delicious they will disappear in minutes, which means if you are bringing them to a large party, either double the recipe or be prepared to face some disappointed faces.
If you really want to cut down on your prep time I would recommend buying already rolled puff pastry, it’s perfect for this recipe. Try to find all butter pastry for the best results.
Here are the steps to assemble and bake the sausage rolls:
- Take one sheet of puff pastry and place skinned chorizo sausage along the long side like so and brush egg wash next to it.
- Fold the pastry, so one side aligns with the egg-washed line and cut along that line. Seal the edges with a fork, cut the roll into individual pieces, brush with egg wash and sprinkle with sesame or poppy seeds or both.
- Transfer the rolls on a parchment lined baking sheet. Then repeat the process with the remaining pastry and sausage.
- Bake in the oven at 420F/220C for 15 minutes.
How to store
These sausage rolls are perfect for storing, including freezing. Here is the best way to freeze:
- Cook the sausage rolls as per the recipe instructions and cool.
- Then stack them in an airtight container while separating each layer with wax paper.
- Reheat in the oven at 200C/400F for 25-30 minutes from frozen, or use an air fryer.
You can always go for a classic like ketchup if you make regular sausage rolls. But for chorizo sausage rolls garlic aioli (garlic mayo with a squeeze of lemon juice) goes so nicely!
Chorizo Sausage Rolls
- 250g/12X2 ich links Chorizo Sausage uncooked
- 320g/1sheet Pre-made Puff Pastry
- 1 Egg slightly beaten
- 1 tsp Sesame seeds optional
- 1 tsp Poppy seeds optional
- Take one sheet of puff pastry and place skinned chorizo sausage along the long side and brush eggwash next to it.
- Fold the pastry so one side aligns with the eggwashed line and cut along that line.
- Seal the edges with a fork, cut the roll into individual pieces, brush with eggwash and sprinkle with sesame or poppy seeds or both.
- Transfer the rolls on a parchment lined baking sheet.
- Then repeat the process with the remaining pastry and sausage.
- Bake at 420F/220C for 15 minutes.
How do you think homemade Italian Sausage would be in this recipe?
Any regular sausage will work in this recipe, Lori.
Jacqueline Meldrum says
Those are so pretty and appealing. Who could resist? I must remember to sprinkle seeds on mine next time I make them.
Anna | Serving Dumplings says
how amazing they look inside! and that crispy golden pastry!
These sausage rolls look absolutely scrumptious! I love chorizo. My whole family would love them!
Cat | Curly's Cooking says
These look so delicious! I’ve made chorizo sausage rolls before but I love your addition of the seeds on top. They make them look even more tempting and I’m sure make them even tastier.
These look amazing Julia, I love sausage rolls and chorizo.
Mayuri Patel says
Such cute little pies, perfect for parties.I’ve never thought of sprinkling seeds on top of the puff pastry pies, good idea.
Thank you so much! I can’t take credit for the seed idea, it’s pretty common in my part of the world but nonetheless delicious! 🙂
Want to do it and store in freezer to get down for parties, can we do that, or would it ruin the quality of puff pastry if we defrost it, do it, then freeze till we need?
Dina, you can definitely freeze these after you cook them, just make sure they are still pale when you take them out of the oven. Before the party quickly cook them at 400F for approximately 25 min. Good luck!
Shea @ Dixie Chik Cooks says
These are beautiful – I love chorizo. Pinning!
Thank you Shea!
This looks really yummy! Now, is there a difference between “chorizo” and “spanish chorizo?” I’ve seen that twice now. It seems more firm. Where do you get it? I got some chorizo at trader joes and tried to make this shrimp chorizo bite thing, but the chorizo fell apart. It also asked for “spanish.” I ended up marinating/cooking the shrimp in the “sauce” and it was still yummy, and it disappeared at a party! But, yeah…I’m curious!
Diane, Spanish chorizo is usually cured, so doesn’t require cooking. It’s very similar to salami in texture. What you would need for this recipe is uncooked chorizo. I live in England and have different stores but I am sure there is plenty of choice in the US. 🙂