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

Black Pepper and Parmesan Beer Bread

Summer, its the time of picnics, long lunches in the sun and staying out of a hot kitchen for as long as possible. When its hot and the sun is shining you want food that takes little effort and can be enjoyed al fresco or in a picnic. I look for any excuse to have a picnic on the common and having yummy food to bring along is even better.

Last week I went to a fabulous evening of Jazz at Fulham Palace, it was beautiful. Jazz in the background as we sat in the gardens of this historic house and enjoying the wonderful company of friends. It was an uber picnic affair, some people were taking it very seriously. We of course took the Pimms very seriously, but a few home made treats did make it including this delicious black pepper and parmesan beer bread which just goes so well with slightly warm camembert!

A fabulous evening of Jazz in the gardens of Fulham Palace

A fabulous evening of Jazz in the gardens of Fulham Palace

The beautiful gardens of Fulham Palace

The beautiful gardens of Fulham Palace

This little loaf slices perfectly, is a great picnic staple.

This recipe comes from the fabulous ladies at Spoon Fork Bacon, one of my favourite blogs!

Ingredients

485g Plain Flour

2 1/2 tbsp granulated sugar

1 tbsp baking powder

1 1/2 tsp salt

385ml beer ( get a good one full of flavour)

115g melted unsalted butter

zest of 1 lemon (optional0

85g grated parmesan cheese

2 tbsp freshly cracked black pepper

1. Preheat the oven to 190 degrees, lightly grease the loaf pan and set aside.

2. Place the flour, sugar, baking powder and salt ina  mixing bowl and whisk together. Create a small well in the flour mixture and add the beer, half the melted butter, lemon zest, parmesan and black pepper. Stir together until the dough just comes together. Do not over mix it!

Add the beer, black pepper and cheese to the flour mix

Add the beer, black pepper and cheese to the flour mix

lots of cheese and pepper - two great ingredients

lots of cheese and pepper – two great ingredients

Mix to a dough!

Mix to a dough!

3. Pour the mixture into the prepared loaf pan. Pour the remaining butter over the top and bake for about 1 hour to 1 hour 10mins, or until a scewer comes out clean.

Into the loaf pan and top with the remaining butter

Into the loaf pan and top with the remaining butter

4. Remove the load from the tin and allow it to cool until warm to the touch before slicing. Serve with butter or eat plain.

Slice and serve warm with lots of butter!

Slice and serve warm with lots of butter!

Enjoy! xx