Giant Chorizo and Egg Sausage Roll

The first time I made this giant sausage roll, my kitchen smelled so incredible that my neighbor actually knocked on the door to ask what was happening. I'd been experimenting with combining Spanish chorizo with traditional British sausage meat, and when it emerged from the oven, golden and flaky, I knew I'd stumbled onto something special. Now it's become my go-to for weekend brunches when I want to feed a crowd without spending all morning at the stove.

Last summer, I made this for a picnic in the park and watched it disappear within minutes. My friends kept asking what the secret ingredient was, honestly believing I'd spent hours developing some complex spice blend. The best part was telling them it was just good chorizo, sausage meat, and a bit of paprika working their magic together.

Ingredients

• Quality pork sausage meat: The foundation of the whole dish, so get the best you can find from a butcher who takes pride in their pork
• Cured chorizo sausage: Finely diced adds those pockets of intense smoky heat that make this memorable
• Large eggs: Soft-boiled for exactly 6 minutes creates that gorgeous golden center that oozes slightly when you cut into it
• Onion and garlic: Sautéed first to mellow their sharpness and let them meld into the meat
• Fresh parsley: Brings a bright herbal note that cuts through all that rich meat
• Smoked paprika: Echoes the chorizo's flavor and deepens the overall smokiness
• All-butter puff pastry: Worth every extra penny, the floury stuff just doesn't deliver the same flaky, golden results

Instructions

Prep your station:

Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper so you're ready to go

Soft-boil the eggs:

Boil water, gently lower in 5 eggs for exactly 6 minutes, then transfer to cold water and peel carefully

Cook the aromatics:

Sauté onion and garlic for 3 to 4 minutes until softened, then let them cool slightly so they don't cook the meat

Mix the filling:

Combine sausage meat, chorizo, onion, garlic, parsley, smoked paprika, black pepper, and salt until everything is evenly distributed

Roll out the pastry:

On a floured surface, roll the puff pastry into a rectangle about 35 x 25 cm, keeping the thickness even

Build the base:

Shape the sausage mixture into a log down the center, leaving a 4 cm border on both long sides for folding over

Nestle the eggs:

Make a trench along the sausage meat, arrange the peeled eggs end-to-end, and mold the meat around to enclose them completely

Seal it up:

Brush pastry edges with beaten egg, fold over the filling, pinch to seal, and place seam-side down on your tray

Glaze and score:

Brush the entire roll with beaten egg and score the top with a sharp knife in diagonal lines for that bakery look

Bake to golden:

Cook for 35 to 40 minutes until the pastry is deeply golden and the filling is cooked through

Rest before slicing:

Let it sit for 10 minutes so the juices redistribute and everything holds together when you cut thick slices

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My daughter now requests this for every birthday breakfast instead of the usual pancakes. There's something about cutting into that pastry and revealing the eggs inside that feels like opening a present every single time.

Getting The Pastry Right

Cold puff pastry is your friend here. If it starts to feel too soft or sticky while you're working, pop it back in the fridge for 10 minutes. The butter needs to stay cold to create those gorgeous flaky layers, and trying to work with warm pastry will only lead to frustration and uneven baking.

Make-Ahead Magic

You can assemble the entire roll the night before and keep it unbaked in the fridge, covered loosely with plastic wrap. This actually gives the flavors time to mingle, and the pastry benefits from the cold. Just add 5 extra minutes to the baking time if it's coming straight from the refrigerator.

Serving Suggestions

A sharp grainy mustard cuts through the richness beautifully, and a simple green salad with a vinaigrette balances everything out. For a more casual spread, I like to set out pickles, cornichons, and some crusty bread.

• Warm slices taste infinitely better than cold ones
• A little extra flaky salt on top right after baking makes the pastry sing
• This freezes exceptionally well if wrapped tightly after cooling

Save

There's nothing quite like serving something that makes people's eyes light up before they even take a bite. This recipe has that effect every single time.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can assemble the entire roll unbaked and refrigerate for up to 24 hours before baking. Just brush with egg and bake when ready to serve.

→ What type of chorizo works best?

Cured Spanish chorizo adds authentic flavor, but you can use sweet chorizo for a milder taste or substitute with another spiced sausage if preferred.

→ Can I freeze the finished roll?

You can freeze the assembled unbaked roll for up to 1 month. Thaw overnight in the refrigerator before baking as directed.

→ What should I serve with this?

A crisp green salad with grainy mustard complements the rich pastry perfectly. It also pairs well with pickled vegetables or chutney.

→ Can I use homemade puff pastry?

Absolutely. Homemade all-butter puff pastry yields exceptional results, though good quality store-bought works beautifully for this application.

→ How do I know when it's fully cooked?

The pastry should be deep golden brown and feel firm when tapped. An instant thermometer inserted into the center should read 75°C (165°F).