Sausage, chorizo and red pepper rolls

Sausage, chorizo and red pepper rolls

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.

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

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

 

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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.

Nutrition

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

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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