Chorizo is a flavourful sausage renowned for its bold taste and distinct spice blend. It is made from coarsely ground meat that’s seasoned with a blend of smoked paprika, garlic and other spices. And it has a rich, smoky flavour with a hint of heat
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Serves | 8 |
| Cuisine | Spanish |
| Diet | Other |
| Preparation | Moderate |
| Calories | 632 |
| Fat | 43.8g |
| Saturates | 13.3g |
| Protein | 17.2g |
| Carbs | 41.2g |
| Sugars | 1.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Finely dice the veal chorizo. Finely slice the spring onions. Pit and roughly chop the olives. Roughly chop the roasted red peppers. Finely grate the Manchego cheese. Finely chop the parsley. Place all these ingredients in a medium-sized bowl.
Squeeze out the chicken sausage from its casing and place into the same bowl along with the salt. Mix well to combine. Place the filling in a piping bag and cut a large piece off the tip of the bag (the thickness of a sausage).
Lightly flour a clean work surface. Place the puff pastry on the surface and cut each in half lengthways and then again to get 4 rectangles. Pipe a long sausage down one side of the pastry. Roll the pastry over to enclose itself. Repeat this for all 4 rectangles so that you get 4 long cylinders. Cut each cylinder into 3 sausage rolls. Score the top of the pastry with a sharp knife. Brush the tops of the rolls with a whisked egg and sprinkle nigella seeds over. Arrange the sausage rolls on the baking tray and bake for 30- 40 minutes or until golden and cooked through.
Remove from the oven and cool slightly before serving.
