Chorizo & apple sausage rolls

Chorizo & apple sausage rolls

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Makes 12

Puff pastry bites with a spicy kick - team Spanish paprika sausage with sweet apple and top with poppy seeds

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per roll

kcalories
211
protein
7g
carbs
13g
fat
15g
saturates
7g
fibre
0g
sugar
3g
salt
0.7g

Ingredients

  • small knob of butter
  • 1 small eating apple, peeled and finely diced
  • 6 chorizo-style cooking sausages
  • small handful parsley, chopped
  • 375g pack puff pastry
  • 3 tbsp apple sauce
  • 1 egg, beaten
  • 2 tbsp poppy seeds

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Method

  1. Put the butter and apple in a small pan and cook for 5 mins until the apple has softened, then cool.
  2. Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash everything together with a fork or your hands.
  3. Heat oven to 200C/180C fan/gas 6. roll out the pastry to a rectangle, roughly 32 x 20cm. Cut in half, so that you now have 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture into 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling, and seal by pressing the pastry with a fork.
  4. Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg, then sprinkle with poppy seeds. Cut small slashes into each roll. Bake for 25-30 mins, changing the trays over halfway through the cooking time. Delicious served warm, or cold on a picnic.

Recipe from Good Food magazine, June 2013

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Comments

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Dragonfruit23's picture

worked out great for me, they looked great and tasted yummy! love this recipe so much. the only thing i changed was i didnt add the apple sauce- i thought it would make them too sweet, but the ones i did were great!

megs4790's picture

I made these at the weekend and they are delicious! the apple goes really well with the chorizo sauage, there is a nice balance of savoury and sweet.
The only issue i had was that as they cooked on the tray, quite a lot of juice/oil from the chorizo sausage came out onto the tray making the bottoms a bit soggier than i would of liked. Other than that they turned out very well.

katiabh's picture

I've made them a few times now and don't change anything. The chorizo style sausages go perfectly with the apples. Everyone loves them and so quick to make.

rtight's picture

These were amazing! I took them to a friend's party and they went down very, very well and were so easy to do. The sausage meat doesn't really roll but I squidged into shape and it all seemed to work. The apple works really well with the chorizo and is a combination I wouldn't have thought of before.

s.taylor11's picture

I have made these about 4 times now; family and colleagues alike love them! Several work mates have asked for the recipe and have agreed these are super easy to make and so moreish. I must admit I miss out the apple sauce (I imagine this makes them quite sweet?) but thats the only change I make and they've very yummy.

mummy32's picture
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These were lovely, very filling so will cut them into smaller rolls next time, whizzed everything up in the food processor which made it nice and easy. Will use more apple next time I think, but big thumbs up!

Mazza's picture
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I have made these many times now and I use 3 large chorizo style sausages and 4 pork Chipolata style as I find it makes it easier to work with and also appeals to the younger ones in my family. Lovely recipe for bonfire night so will be doing more then if not before!

gooseberrycrumble's picture

Although these tasted fine, they looked nothing like sausage rolls by the time I'd finished! Cut pastry before filling, as suggested, by insufficient pastry then to roll over filling. Filling was loose and could not be rolled into a sausage shape as recipe implies - chorizo meat didn't squeeze out of skin, so after removing skin, I had to cut it up into small pieces. Turned them into flat tarts instead.

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