Sausage, chorizo and red pepper rolls

Sausage, chorizo and red pepper rolls
  • Serves icon SERVES 4
  • Time icon HANDS-ON TIME 10 MIN, OVEN TIME 25 MIN

Whether it’s an easy lunch or a fill-your-boots brunch, these epic rolls are bound to please any meat-lover. Use high-quality meat and super fresh bread for best results.

Nutrition: per serving

Calories
755kcals
Fat
52.7g (11.6g saturated)
Protein
22.6g
Carbohydrates
44.7g (10.1g sugars)
Fibre
5.3g
Salt
2.6g
Calories
755kcals
Fat
52.7g (11.6g saturated)
Protein
22.6g
Carbohydrates
44.7g (10.1g sugars)
Fibre
5.3g
Salt
2.6g

Ingredients

  • 1 tbsp olive oil
  • 4 British outdoor-reared pork sausages, cut in half lengthways
  • 4 cooking chorizo sausages (see tip), cut in half lengthways
  • 4 red or orange romano peppers, halved lengthways
  • 4 ciabatta rolls, halved
  • 1½ tbsp sherry vinegar or balsamic vinegar
  • 4 tbsp mayonnaise (we used saffron mayo)
  • 40g rocket

 

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Heat the oil in a heavy roasting tin in the oven for 5 minutes. Add both types of sausage, cut-side down, and roast for 5 minutes. Add the peppers and roast for 20 minutes, turning everything halfway through.
  2. Toast, warm or griddle the ciabatta rolls. Once the sausages are cooked, put in a bowl, add the vinegar and mix well.
  3. Spread the rolls with mayonnaise, then fill with the rocket, sausages and peppers along with some juices from the roasting tin.

delicious. tips

  1. Aim for a good mixture of chorizo and regular sausage in each sandwich for the best flavour combo. We like Unearthed cooking chorizo, from Waitrose and Ocado, which has higher welfare standards.

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