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Giant Chorizo and Potato Sausage Roll

The only thing better than a sausage roll is a giant sausage roll! And this chorizo version is a cracker ... - by Kim Meredith
  • 07 Oct 2019
Giant Chorizo and Potato Sausage Roll
Prep: 25 Minutes - Cook: 55 Minutes - Easy - Serves 6
Proudly supported by

TIP! Make sure the pastry join is well-sealed to avoid it splitting during cooking. To save time, cook potato the day before making roll. Keep, covered, in the fridge.  

Ingredients

2 sheets frozen puff pastry, just thawed

1 egg, lightly beaten

Tomato relish, to serve

FILLING

1 large washed potato (250g), peeled, cut into 1 ½ cm cubes

560g packet classic pork sausages (8)

125g chorizo, finely chopped

¾ cup drained, roasted pepper strips (120g), finely chopped

2 teaspoons sweet paprika

1/3 cup finely chopped fresh parsley

Method

  1. To make filling, place potato in a large microwave-safe bowl with 1 tablespoon water. Cover with damp absorbent kitchen paper. Microwave on High (100%) for about 8 minutes, or until tender. Transfer to a large bowl. Cool.

  2. Squeeze sausages from casings. Add to potato with remaining ingredients. Season with salt and pepper. Mix well.

  3. Join pastry sheets together, side-by-side on a flat surface, with edges overlapping by 2cm. Press edge to seal. 

  4. With short side closest to you, spoon filling along short edge of pastry. Flatten slightly into a log-shape, about 10cm wide. Brush the opposite short edge with egg. Roll-up pastry to enclose filling.

  5. Place roll, seam-side down on a large oven tray lined with baking paper. Brush with egg. Cut four diagonal slits, at intervals, across the top of pastry. 

  6. Cook in a very hot oven (220C) for 25 minutes. Reduce oven to moderate (180C). Cook for a further 20 minutes, or until filling is cooked and pastry is golden brown and crisp. Remove.

  7. Serve cut into slices with relish.

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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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