Chorizo Sausage Roll Recipe
Our chorizo sausage roll recipe comes from episode 2 (season 1) of The Fabulous Baker Brothers.
This chorizo sausage roll recipe competed with our black pudding sausage roll recipe in the pie wars as featured in Fabulous Baker Brothers. It was this fiery little sausage roll that won the votes of the firefighters.
Here is a great comedy moment featuring Tom and Henry’s pie wars on Harry Hill.
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1 red chilli, finely chopped
2 tbsp sherry vinegar
1 x 200g jar roasted red peppers or piquillo peppers, chopped
1 egg yolk
1 whole egg, beaten to glaze
1 large red onion, finely chopped
2 cloves garlic, finely chopped
6 raw chorizo sausages skinned and crumbled
Small bunch flat leaf parsley, leaves picked and roughly chopped
1 x 500g pack of shop brought puff pastry
Pinch of smoked paprika
Preheat the oven to 200°C/gas mark 6. Heat a little olive oil in a pan on a medium heat, add the red onion and chilli and cook for 5 minutes until soft and sweet. Add the garlic and sherry vinegar and cook until the liquid has almost disappeared. Add the chorizo and cook for 5 minutes until a little of the oil has been released.
Drain off any excess oil and put into a mixing bowl to cool. Once cool add the crumbled chorizo, peppers and parsley and grate in the zest of the lime and lemon, and squeeze in the juice of the lemon too. Add the egg yolk and mix well, then season with salt and pepper if needed.
Roll the pastry out into a large sheet about 50 x 40cm. Then cut along the middle down the length of the pastry so you have 2 long strips.
Spoon half of the filling along the centre of one of the sheets, and use a brush to egg wash the long side of the pastry closest to you. Next roll the far side of the pastry over the filling towards you and seal this flat side with a fork. Trim off the ends to neaten then cut each sausage into 3.
Place the sausage rolls on a baking sheet, brush all over with beaten egg then sprinkle over a little smoked paprika. Bake for 25-30 minutes until golden brown.