Patatas Bravas Chorizo Sausage Rolls

Take a traditional sausage roll into delicious Spanish territory with these patatas bravas chorizo sausage rolls. ¡Olé! They are perfect with a chilled glass of rosé or beer for your summer party or picnic.

I love sausage rolls. In fact, they are one of my favorite snacks, whether made with puff pastry, short crust or yeast dough. And I don’t really mind which kind of sausage you put in the middle. Even a hot dog will do.

Back when my girls were students at the International School of Kuala Lumpur and I was often on campus doing volunteer work, I would eat sausage rolls most every morning. They were homemade - baked fresh each day - by the wonderful cooks who staffed the canteen.

Best of all, sausage rolls are portable so they are great for an on-the-go snack or picnic. Serve them hot or room temperature. Either way, they are delicious.

These patatas bravas chorizo sausage rolls are a spicy twist on my classic English sausage rolls.  If Spanish folks made sausage rolls, this is how I imagine they’d turn out. Not that they do, as far as I know.

Ingredients for 2 dozen bite-sized sausage rolls
For the sausage rolls:
7 1/2 oz or 215g puff pastry
Flour, for dusting
6 oz or 185g hot chorizo
6 oz or 185g potato, peeled and diced
1 small onion, minced
1 tablespoon tomato paste
1/2 teaspoon crushed red chili pepper
1/4 teaspoon smoked paprika
1/2 teaspoon sugar
1 egg

For baking
1 egg, beaten

Method
Remove the casing from the chorizo and chop it into small dice.

Cook the chorizo and the diced potatoes with a splash of water, covered, for about 5-7 minutes. When the water has evaporated and the oil has been released from the chorizo, remove the cover and add the onion.

Cook, with a splatter guard, over a medium high heat until the potatoes are browned and tender and the onions are soft.

Add in the tomato paste, crushed pepper, paprika and sugar. Stir well and cook for another 2 minutes.

Leave the mixture to cool for a few minutes and then spoon it into a food processor. Process with 1 egg till you have a homogeneous mixture that still has small pieces.

Roll the puff pastry into two long sheets on a lightly floured surface. Spoon the patatas brava chorizo filling onto the puff pastry.

Roll it up almost all the way then brush the beaten egg on the last section to help seal the roll. Wrap the rolls up in cling film and chill for 15 minutes.

Meanwhile, preheat your oven to 400°F or 200°C.

Use a serrated knife to cut the sausage rolls into bite-sized pieces. Set them on a baking sheet lined with baking parchment or a silicone liner. Brush them with the beaten egg.

Bake in the preheated oven for 12-15 minutes or until the patatas brava chorizo sausage rolls are puffed and golden.

Now pour yourself a glass of chilled rosé or beer and enjoy!

Are you a fan of picnics and picnic food? This week my Sunday Supper group is sharing our best recipes to take along on a picnic. Many thanks for our event manager Em, and our host this week, Christie of A Kitchen Hoor’s Adventures.

Starters, Skewers, and Sandwiches al Fresco

• Antipasto Skewers by Soulfully Made
• Buffalo Chicken Dip Recipe by That Skinny Chick Can Bake
• Cream Cheese Slider Sandwiches by Bottom Left of the Mitten
• Italian Layered Portable Picnic Jars by The Weekend Gourmet
• Low Carb Ham Pinwheels by Cricket’s Confections
• Patatas Brava Chorizo Sausage Rolls by Food Lust People Love
• Refrigerator Pickled Ratatouille Vegetables by My Life Cookbook
• Tuna Salad Lettuce Wraps by The Crumby Kitchen

Stow-and-Go Sides and Salads

• Authentic German Potato Salad by Sunday Supper Movement
• Avocado Bacon Loaded Pasta Salad by Daily Dish Recipes
• BBQ Ranch Pasta Salad by Cooking With Carlee
• Broccoli Slaw by Cindy’s Recipes and Writings
• Jalapeno Popper Macaroni Salad by Hezzi-D’s Books and Cooks
• Marinated Zucchini and Summer Squash by Caroline’s Cooking
• Old Fashioned Potato Salad by Life Tastes Good
• Roasted Cauliflower Salad by Family Foodie
• Southern Cornbread Salad by Gourmet Everyday
• Summer Quinoa Salad by Simple and Savory
• Watermelon and Avocado Salad by Take A Bite Out of Boca
• Whole30 Cauliflower Potato Salad by Bites of Wellness

Drinks and Desserts for Outdoor Dining

• Banana Snack Cake by A Kitchen Hoor’s Adventures
• Blueberry Hand Pies by Our Good Life
• Cantaloupe Mint Lemonade by Palatable Pastime
• Cherry Poke Cake by Pies and Plots
• Chocolate Caramel Layer Bars by Turnips 2 Tangerines
• Chocolate Cherry No Bake Bars by The Freshman Cook
• Mixed Fruit Drink by Basic N Delicious
• Rice Krispie Sushi by NinjaBaker.com

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Spicy Chorizo with Chickpeas on Toast

Spicy chorizo with chickpeas on toast makes a fabulous breakfast or even a weekday dinner, served with a side salad, in which case, serve with a glass of white or red wine.

If you are an expat in any location, there are always things you 1. Bring from home or 2. Stockpile when the stores do have them.  When the item is medication, you take it when you need to.  When the item is food, that decision is more difficult.  Do you save it as a treat or for a special occasion or do you use it whenever, until it’s gone?  I tend to err on the side of hoarding.

But as we moved from KL to Cairo a few months back, I realized that I had a lot of stuff in my freezer (just staying fresh) that had been there way too long and was well past its expiration date.  By hoarding, I deprived us of special treats (what was I saving it for?!) and I ended up having to waste food that would not be kept refrigerated in a shipment or give it away.  I vowed that I would be better about using up my stockpiles and try not to hoard. 

 
To that end, here is a great recipe using the spicy chorizo my sweetie brought me from Italy recently.  We enjoyed it for breakfast yesterday morning. 

 
Ingredients

1 link of chorizo, about 350g or 12 oz

2 medium onions

4 cloves garlic

2 red chili peppers

1 14 oz or 396g can chickpeas

1 14 oz or 396g can whole peeled tomatoes

Part of loaf of lovely crusty bread

Butter to spread 

Method  
If your chorizo has an inedible casing, remove it completely. (Some do, some don't)

Slice the chorizo and put it in a pot with a lid.  Turn the heat down low and let the fat render out.

 

Meanwhile, chop your garlic, onions and chili peppers. 

 

Once the chorizo pot has some rendered oil on the bottom, pour in the garlic, onions and chilis, and, still on a low fire, sauté for about 10 minutes or until they are softened.

 

Rinse the chickpeas. 

 

Using a sharp knife (or kitchen scissors) cut the tomatoes into small pieces, inside the can.

 

Add the chickpeas and the tomatoes to the pot.  Add another half a tomato can of water to the pot as well.  Give it all a good stir and put the lid back on.  

 

Cook for 15-20 minutes to allow the flavors to meld, stirring occasionally.
When the mixture is almost ready, cut nice slices out of your crusty bread and toast them.  Spread generously with butter.  

 

Heap the chickpea/chorizo mixture on the buttered toast.   Can’t tell you how awesome this was! 

 

Enjoy! By the way, what do you stockpile?  Tell me I'm not the only one.

Update: And here’s what I made with the leftovers this morning.  I warmed the chickpea mixture and nestled in the eggs as I did in this recipe.

  Yum.