Chorizo Sausage Rolls with Cranberry Apple Slaw

  • READY IN 75 mins

These are simply amazing. One of the best things about these rolls is they can be rolled, frozen and then baked anytime you want making this a great big batch recipe to make. This recipe makes about 10 big rolls. If you need to feed that many people, make sure to double or triple the Dressing/slaw recipe.



  1. Combine ground pork and chicken with chilies, salt, cumin, garlic, vinegar and bread crumbs. I find mixing with your hands is the best way to incorporate everything evenly.  It will take a minute or so of good mixing and kneading.
  2. Now unroll the puff pastry on a floured work surface.  You can get two rolls from each sheet of Gerard’s.  Free from two long lines of the sausage mixture.  You may have a little sausage left over.
  3. Roll the pastry over the sausage until it overlaps on itself slightly and make a mark. Unroll the pastry a little and cut it where you marked it.
  4. Once cut, brush lightly with egg wash where the pastry overlaps and then roll back up again. Gently pinch together to prevent it from unrolling and then set the roll on a baking sheet so that it sits with the overlap down.
  5. Repeat this process until all your sausage is used up. Left over sausage can be used to make hamburger patties and left over puff can be re-frozen.
  6. Brush all the rolls with egg wash, sprinkle with chilli powder and salt (if desired) and toss into the freezer for 30 minutes to firm them up.
  7. If you want to serve them immediately, cut with a sharp knife into the desired size after chilling. Place on a baking tray with space between each roll and bake for about 25 minutes in a preheated 375° F.
  8. Alternatively you can leave the rolls in the freezer and once frozen cut to size and keep them frozen in a freezer bag.
  9. When you want to enjoy one, simply defrost for 30 minutes at room temp and then bake as per above.
  • PREP 45 mins
  • COOK 30 mins
  • READY IN 75 mins