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Homemade chorizo sausage rolls in hand

Homemade Chorizo Sausage Rolls

A meaty and aromatic chorizo sausage filling encased in crisp puff pastry topped with a glossy egg yolk glaze.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine British
Servings 7 Rolls
Calories 240 kcal


  • Large Chopping Board
  • Rolling Pin
  • Mixing Bowl
  • Pastry Brush
  • Baking Tray
  • Baking Paper
  • Meat Thermometer (optional)


  • 6 Raw Chorizo Style Sausages must be the tradtional british style sausage, not the cured spanish style. See blog post on what to get and where.
  • 250 g Puff Pastry Block Use a ready made block, but not the ready rolled block.
  • 1 Whole Egg, split into whites and yolk



  • Take the pastry block out 10 mins before use, cut into the 250g portion if you need to and put the rest back in the fridge.
  • Pre-heat the oven to 200C (fan assisted).
    Top Tip - If not using a fan assisted oven, increase the heat by about 10-20C.
  • Remove the casing from the sausages and add to a mixing bowl. Mix together thoroughly so it no longer resembles sausge like shapes.
    Top Tip - Squeeze from the middle of the sausage outwards using both hands to push the meat out of the casing. Be careful not to rip the casing. Discard the casing once done.
  • Separate the eggs into two dishes. Mix each one with a fork to loosen.

Constructing the Sausage Rolls

  • Roll out the pastry until roughly 35 by 20cm.
    Top Tip - Flour the board generously, and flour the top of the pastry block lightly. Roll horizontal and then vertical until half way done. Flip the pastry onto the other side to prevent it from sticking to the board and carry on rolling.
  • Add the sausage meat along one side of the pastry leaving about an inch and a half of pastry free.
    Top Tip - add the meat into balls and roll between your hand to create a sausage shape roughly 4cm in diameter.
  • Using the egg white only, brush the pastry all over.
  • Flip the egg white washed pastry over the top of the sausage meat keeping it tight all the way round. Lightly press the pastry into the corners using finger tips and palms of hands (see video).
    Top Tip - slide your hands under the pastry so your little finger is almost touching the sausage meat, and then confidently flip over. See video for full details.
  • Trim the ends of the pastry and sausage meat to clean it up, trim off any excess pastry along the length (see video) so that about 1 inch remains all the way along.
  • Crimp along the length of the pastry using a fork - do this twice over.
    Top Tip - do not press all the way done onto the board and break through the pastry. Press enough so the pastry merges into one. This is how you get a good seal.
  • Cut into individual portions.
    Top Tip - Choose any size you want, but we found 2.5 inches wide was a good.
  • Cut two slits into the top, deep enough to penetrate to the meat.
  • Transfer the sausage rolls to a baking tray lined with baking paper.
  • Brush all over with egg yolk, make sure you get in all the nooks and cranies.

Cooking the Sausage Rolls

  • Place on a middle rack of an oven and cook for about 18 minutes on 200C (pre heated and fan assisted) turning the tray around half way through.
    Top Tip - set a timer on your phone for 9 minutes to turn them round. Check they are piping hot before serving, 70C+ internal meat temp is safe to eat.


  • Let cool for 5-10 minutes before eating


  1. See our video for full details and quick tutorials.
  2. Use a block of ready made puff pastry not pre-rolled. It's just as good as homemade puff pastry - we've tried both and they're pretty much equal. 
  3. Use a decent amount of flour to prevent the pastry from sticking to the board.
  4. Trim off the excess pastry for cleaner looking sausage rolls.
  5. Use egg white to brush the inside of the pastry, and brush it all over not just the edges. Use egg yolk to brush the top of the pastry, as it creates an incredible glossy glaze.
  6. A meat thermometer will tell you when the meat is done (70C+). 
  7. Pre-heat the oven and let the pastry come to room temp for around 10 mins. 
Keyword Chorizo, Pastry, Sausage