Ingredients:

  • 5 lbs High-Quality Pork Sausage Meat (or ground pork shoulder)
  • 4 oz Cured Spanish Chorizo, finely diced
  • 1 cup Mature (Sharp) Cheddar Cheese, grated
  • 2 tsp Fresh Sage, finely chopped
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika (Sweet or Hot)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Fine Sea Salt (adjust based on sausage meat)
  • 1 lb All-Butter Puff Pastry (ready-rolled sheet)
  • 1 Large Egg (for egg wash)
  • 1 tbsp Whole Milk or Water (to dilute egg wash)
  • 1 tbsp Sesame Seeds or Nigella Seeds (optional topping)
  • 1/2 cup Good Quality Mayonnaise (for alioli)
  • 1 tsp Smoked Paprika (for alioli)
  • 1 tsp fresh Lemon Juice (for alioli)
  • 1 Garlic Clove, very finely minced (for alioli)
  • A pinch of Fine Salt (for alioli)

Instructions:

  1. Combine all filling ingredients: In a large mixing bowl, gently combine the sausage meat, diced chorizo, grated cheddar, sage, onion powder, smoked paprika, salt, and pepper. Do not overwork the mixture.
  2. Chill the filling: Cover the bowl and chill the mixture in the fridge for at least 15 minutes. This firms up the mix, making it easier to handle and shape.
  3. Preheat the oven and prepare sheets: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  4. Prepare pastry and egg wash: Unroll the puff pastry sheet and cut it into two long, equal strips (approximately 4 inches wide each). In a small bowl, whisk the large egg and milk/water for the egg wash.
  5. Shape and assemble the rolls: Divide the chilled filling mixture in half. Roll each half into a long, uniform meat cylinder (log), about 1.5 inches in diameter. Lay one meat log down the centre of each pastry strip. Brush the exposed edges of the pastry with the egg wash.
  6. Seal and cut: Fold the long edge of the pastry over the meat filling to meet the opposite edge. Press down gently to seal the edges, then use a fork to crimp firmly along the entire seam. Ensure the sealed seam is sitting on the bottom. Cut each long roll into 9-10 individual mini rolls (approx. 2 inches long).
  7. Final preparation: Place the mini rolls seam-side down on the prepared baking sheets. Brush the tops generously with the remaining egg wash. Cut two small decorative slits into the top of each roll (to allow steam to escape). Sprinkle with sesame or nigella seeds, if desired.
  8. Bake: Place the baking sheets in the preheated oven. Bake for 25–30 minutes, rotating the trays halfway through, until the pastry is puffed up, deeply golden brown, and the meat filling is cooked through (internal temperature 165°F / 74°C).
  9. Prepare the Alioli: While the rolls bake, whisk together the mayonnaise, smoked paprika, lemon juice, minced garlic, and salt until smooth. Taste and adjust seasoning.
  10. Serve: Allow the sausage rolls to cool slightly for 5-10 minutes before serving warm alongside the smoked paprika alioli.