Recipe: Pork and Chorizo Sausage Rolls

A certain little boy in our house is turning 5 shortly and we’re having a birthday party for him next weekend. I’m planning to make these sausage rolls for the adults to munch on while we (hopefully) watch the kids wear themselves out.


  • 500g pork mince
  • chorizo sausage, cut into chunks
  • 2 cloves garlic, peeled
  • 3 slices stale sourdough, crusts removed and cut into large chunks
  • rind of half a lemon
  • a good handful of Italian parsley
  • 1/2 teaspoon Smoked Paprika
  • 2 tablespoons tomato sauce
  • 4 sheets puff pastry, sliced in half
  • egg wash


  • Preheat the oven to 200C.
  • Add the bread, chorizo, garlic, parsley, lemon rind, and chilli to a food processor and blitz till the ingredients are a crumb.
  • Remove and add to a large mixing bowl.
  • Now add the pork mince to the food processor and blitz (pulse mode) till almost a paste but still with a little texture. Add to the other ingredients and add the tomato sauce.
  • Mix with your hands till all ingredients are mixed well. Add the mince mix to the middle of the halved sheet of puff pastry and roll over the ends.
  • Slice to desired size (see note below*) and place on baking paper.
  • Brush with egg wash and bake for 20 minutes or until browned.
* Assuming you cut your sausage rolls in approximately 5cm pieces, you’ll get 40 sausage rolls from this recipe. 
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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