Pork & Chorizo Sausage Rolls

These pork and chorizo sausage rolls are packed full of flavour.  The delightful taste and textures of the pork mince and chorizo encased in a crisp, buttery puff pastry explode in the mouth with a quick dip in a sweet chilli jam. 

The beauty of these delectable little morsels is that they can be prepared in advance, thrown in the freezer, and baked when required.  Note you will need to increase the cooking time by 10 minutes. 

Quick and easy party fare or family meal

Next time you are invited to a party and asked to bring a plate, consider this easy Pork and Chorizo Sausage Rolls recipe.  Let’s face it sausage rolls are a firm favourite finger food. 

Alternatively,  beef them up into a family meal with the addition of salad and chips or a yummy mash. 

Super simple moist, and tasty 

Simplify the making of these flavourful morsels using shop-bought, good quality, buttery ready-rolled pastry.  Then it’s just a matter of mixing all the ingredients, slapping on the pastry, slicing and baking. 

Sprinkle with sesame or poppy seeds or a mix of both to add nuttiness to the flavour and texture.

Pork & Chorizo Sausage Rolls

Course: Lunch, DinnerCuisine: Party


Prep time


Cooking time




  • 250 grams of pork mince

  • 250 grams of dried chorizo, chopped

  • 1 red onion, grated

  • 1 medium zucchini, grated

  • 1 teaspoon dried oregano or tarragon

  • 2 sheets of ready-made puff pastry

  • 1 egg, lightly beaten

  • 1 teaspoon sesame seeds and poppy seeds

  • Chilli jam


  • Preheat oven to 200c and line a baking tray with parchment paper.
  • Cut the chorizo into small pieces and finely chop it in a food processor.
  • Place chorizo and pork mince with the grated red onion in a mixing bowl.
  • Grate the zucchini and place it on a clean tea towel. Squeeze to remove as much of the liquid as possible.
  • Add your choice of herbs and, using your hands, mix all the ingredients.
  • Lay the pastry on a flat surface and place a sausage-shaped line of the mixture along one edge, leaving an inch of pastry on the other side.
  • Brush the edge of the pastry with the egg wash and roll it into a long sausage shape.
  • Using a sharp knife or a pizza cutter, divide the long roll into lengths of your choice – small bite-sized for a party tray or larger for a family meal.
  • Brush the tops with the egg wash and sprinkle with the seeds.
  • Bake for 25 – 30 minutes until golden.


  • Serve with the chilli jam on the side.