Chorizo Sausage Rolls

The sun is out, spring is here which can only mean one thing, summer is on its way and picnic season is upon us!

I love a picnic, it’s all about grazing, sitting in the sun and grazing as you watch the world go by. Hell, I like any meal that’s about grazing maybe that’s why I end up in the local Lebanese a little too often. I was inspired to make these fabulous chorizo sausage rolls after an afternoon tea at the Ham Yard Hotel, I had never had them before but combined some of my favorite things, sausage, chorizo and pastry! I immediately went home and started looking at recipes.

Depending on what equipment you have, you can blitz the chorizo up with the sausage meat or dice, depends whether you want a full on red roll or just chunks. Adding the chorizo just adds another layer to home made sausage rolls. If you get a good quality chorizo you will have those wonderful spices, the deep red running through the meat and of course that sweet paprika smell.

This is a fairly easy recipe and the best thing is you can freeze them so you have a supply ready at all times. See no excuse not to be whipping up a batch!
Ingredients

Filling

25g butter plus extra for greasing

dash of olive oil

150g peeled shallots, peeled and thinly sliced

1 tsp granulated sugar

450g pork sausage meat

2 tbsp finely chopped flat leaf parsley

100g cured chorizo cut into small cubes

1 tbsp fresh soft breadcrumbs

black pepper

Pastry

375g sheet of ready rolled puff pastry

plain flour for dusting

1 large beaten egg to seal and glaze

1. For the filling heat the butter and oil in a frying pan and add the shallots. Gently fry for about 5 minutes until they have softened. Sprinkle in the sugar and continue to cook over a low heat for another 10-15 minutes until they have caramalised. Remove from the heat and allow them to cool.  At this point pre heat the oven to 200 degrees/180 degrees fan. Lightly grease a baking sheet and line with baking paper.

cook the onions until they are sweet and caramalised

cook the onions until they are sweet and caramalised

2. Put the sausage meat in a large mixing bowl and add the parsley, chorizo and breadcrumbs and season with black pepper. Then mix it all together really well so the chorizo is well dispersed.

Your three main ingredients, sausage meat, chorizo and lots of parsley

Your three main ingredients, sausage meat, chorizo and lots of parsley

Mix everything together

Mix everything together

Until it is well combined

Until it is well combined

3. Lay out the pastry sheet on a lightly floured surface and cut in half lengthways. Divide the shallot mix in half and spoon one portion onto each piece of the pastry in a 5cm wide strip lengthways down the centre. Divide the sausage meat mixture in half and shape each into a sausage shape as long as the length of pastry. The lay it on top of the shallots. Brush the long edges of each pastry piece with beaten egg then take one long edge and roll around the meat and shallots to encase. Pinch the pastry together to join and cut away any excess. Turn each roll over so that the join is underneath.

spread the caramalised onions onto the pastry

spread the caramalised onions onto the pastry

then top with the sausage meat

then top with the sausage meat

and roll that bad boy, roll!

and roll that bad boy, roll!

4. Brush each roll with beaten egg and cut the long sausage into pieces. I got about 8 small sausage rolls out of each roll but you can make them as big or as small as you like. ( If you are going to freeze them then do not do the egg wash just cut them up and wrap them up and pop in the freezer, only egg wash when you are read to cook them)

Cut to your desired size

Cut to your desired size

5. Place the sausage rolls onto the pre prepared baking sheet and bake in an oven for 25-30 minutes. Make sure you give them space on the baking sheet as the pastry will puff up and you don’t want them sticking together.  Once cooked all the way through and golden brown remove them from the oven and allow them to cool.

Golden brown gorgeous sausage rolls!

Golden brown gorgeous sausage rolls!

Yum!!

Yum!!

Serve these delicious sausage rolls as a snack or with a salad or accompaniment to a fabulous picnic.

Enjoy xx

Easy Peasy Victoria Sponge

The first cake I always remember being in our house as children is the good old victoria sponge cake. Its moist vanilla sponge, the jam and the buttercream filling – yum! Its one of the first things I learnt to bake and its one of my favourite still to make and of course eat! I

This recipe is one my mum uses and she taught me to use and is incredibly adaptable should you want to make it a marble cake or chocolate sponge, or make little fairy cakes instead. This is the easy peasy all in one sponge mix – its quick, its easy and you can adapt it to your needs. It’s perfect as a weekend baking treat, or if friends are popping by.

Ingredients

For the Sponge

225g Self Raising Flour

225g butter

225g caster sugar

4 eggs

2 tsp baking powder

For the Frosting

Icing sugar

80g butter

25ml milk

1 tsp of vanilla extract

1. Line and grease a two sandwich tins (20cm) and pre heat the oven to 180 degrees.

2. In a large mixing bowl add all your ingredients, the flour, sugar, butter, eggs and baking powder and mix them with an electric mixer or spoon until just combined. Be careful not to over beat the mix as you will knock all the air out and you won’t get a good rise.

so easy, all the ingredients in one bowl together

so easy, all the ingredients in one bowl together

3. Spoon the mixture evenly into the two tins and bake in the oven for 25-30 minutes until golden brown and the sponge springs back when you press on it lightly.

4. Once cooked take out of the oven and allow to cool completely. While the cake is cooling you can make the frosting. Mix the icing sugar and butter together in a large bowl and once it comes together add in the milk and vanilla and turn the hand mixer up to full and mix until the frosting becomes light and fluffy ( you can leave it in the fridge until its needed).

Victoria Sponge5. Once the cake has completely cooled you can assemble it. Take one of the sponges and spoon the jam on – as much or as little as desired. Make sure the whole base is covered. Then spoon on the butter cream frosting and smooth over the whole base again. Then carefully place the second sponge on top. To finish dust with a little icing sugar.

Cover with jam - strawberry works well or maybe try blackcurrent!

Cover with jam – strawberry works well or maybe try blackcurrant!

Then top with light and fluffy buttercream

Then top with light and fluffy buttercream

Delightful Victoria Sponge

Delightful Victoria Sponge

There you have it, a quick and easy pleasing victoria sponge cake. Its light and fluffy and one everyone will love!

Enjoy! xx