Baking

Chorizo, mustard and cabbage sausage roll

Name: Homemade sausage roll recipe with chorizo, mustard and cabbage
Yield: 6
Ingredients: 6 sheets frozen puff pastry, defrosted; 1/4 cup (70g) American mustard; 1/2 cup (50g) shredded tasty cheese; 6 thick fresh chorizo (substitute beef, pork or chicken sausages – if using freshly made sausages, you may need more pastry due to a difference in size); 1 egg, lightly beaten, to wash; 12 x 3cm long rosemary sprigs; 12 bay leaves; 2 tbs olive oil; 80g butter; 300g shredded purple cabbage; 1 tsp ground cumin; 1 tsp ground coriander; 2 tbs sherry vinegar or red wine vinegar; 2 tbs caster sugar; 2 tbs finely chopped tarragon; 2 tbs finely chopped flat-leaf parsley; 2 tsp yellow mustard seeds

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Chorizo, mustard and cabbage sausage roll

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by Dominic Smith

Aug 09, 2019

Chorizo is the perfect, salty addition to these crispy sausage rolls.

6 sheets frozen puff pastry, defrosted
1/4 cup (70g) American mustard
1/2 cup (50g) shredded tasty cheese
6 thick fresh chorizo (substitute beef, pork or chicken sausages – if using freshly made sausages, you may need more pastry due to a difference in size)
1 egg, lightly beaten, to wash
12 x 3cm long rosemary sprigs
12 bay leaves

Pickled cabbage

2 tbs olive oil
80g butter
300g shredded purple cabbage
1 tsp ground cumin
1 tsp ground coriander
2 tbs sherry vinegar or red wine vinegar
2 tbs caster sugar
2 tbs finely chopped tarragon
2 tbs finely chopped flat-leaf parsley
2 tsp yellow mustard seeds

Method

1.

For the pickled cabbage, heat the oil and butter in a large frypan over high heat. Add the cabbage and spices and cook, stirring occasionally, for 5-6 minutes or until cabbage is wilted and cooked down. Stir in the vinegar, sugar, herbs and mustard seeds. Season to taste. Reduce heat to low and cook, stirring frequently, for 8-10 minutes or until cabbage is cooked down with only a little bit of moisture. You want your cabbage to be nice and dry. Set aside to cool completely.
2.

Preheat oven to 220°C. Grease 2 large oven trays and line with baking paper. Cut each pastry sheet in half. Working with 1 half at a time, evenly spread 2 tsp of mustard the same size as chorizo in the centre, leaving at least a 3cm border so you can seal with the other half of the pastry sheet when ready to enclose. Evenly spread 2 tbs of the cabbage mixture over the top of the mustard,, then scatter with 2 tbs of cheese
3.

Place the chorizo over the cheese and brush the border with egg wash. Cover with the remaining pastry half, pressing down firmly on the edges to enclose. Trim pastry so you have a 2cm edge around the chorizo. Discard trimmed pastry. Using a sharp knife, make three incisions that cut three-quarters through the pastry and sausage, taking care not to cut through the base. Insert a rosemary sprig then a bay leaf into each incision. Repeat with remaining pastry and filling.
4.

Place sausage rolls on prepared oven trays and brush pastry with egg wash. Season and bake, rotating between shelves if needed, for 30-35 minutes or until pastry is golden and cooked.