Crispy chorizo sausage rolls
- December 2014
- Makes 36
- Hands-on time 60 min, oven time 5-6 minutes
Want to upgrade your sausage rolls? Michel Roux Jr’s crispy chorizo sausage rolls are an easy-to-make canapé recipe made by wrapping chorizo in crispy pastry called brique, bric, or feuilles de brick.
- 2.7g (0.9g saturated)
- 3.5g (0.3g sugars)
Brique/bric pastry (also known as feuilles de brick) has a consistency that’s halfway between a fine pancake and filo. It dries out easily – though not as quickly as filo – so keep unused sheets under a damp cloth or well wrapped. Find it in Middle Eastern delis or at frenchclick.co.uk, but if you can’t find it, filo works well too – and you’ll only need about 5 sheets.
You can prepare the chorizo rolls in advance up to the end of step 2 and keep them covered in cling film in the fridge for up to 2 days.
Next time make these with another type of sausage such as toulouse, or use black pudding.
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