Giant Chorizo and Egg Sausage Roll (Printable)
Spicy chorizo and pork sausage meat with soft-boiled eggs encased in buttery, golden puff pastry. Ideal for brunch gatherings or outdoor dining.
# What You'll Need:
→ Meats
01 - 10.5 oz quality pork sausage meat
02 - 5.25 oz cured chorizo sausage, finely diced or crumbled
→ Eggs
03 - 6 large eggs (plus 1 beaten egg for glazing)
→ Vegetables & Aromatics
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Pantry
07 - 1 tsp smoked paprika
08 - 1/2 tsp black pepper
09 - 1/4 tsp salt (adjust to taste)
→ Pastry
10 - 17.5 oz all-butter puff pastry (1 large sheet or 2 smaller sheets)
# How-To Steps:
01 - Preheat your oven to 400°F and line a large baking tray with parchment paper.
02 - Bring a pot of water to a boil. Gently lower in 5 eggs and boil for 6 minutes for soft centers. Transfer to cold water, peel, and set aside.
03 - In a skillet over medium heat, sauté onion and garlic for 3–4 minutes until softened. Allow to cool slightly.
04 - In a large bowl, combine sausage meat, chorizo, sautéed onion and garlic, parsley, smoked paprika, black pepper, and salt. Mix until well combined.
05 - On a lightly floured surface, roll out the puff pastry into a rectangle about 14 x 10 inches.
06 - Shape the sausage mixture into a log down the center of the pastry, leaving a 1.5 inch border on both long sides.
07 - Make a trench along the top of the sausage meat and arrange the peeled soft-boiled eggs end-to-end along the log. Mold the sausage meat around the eggs to enclose them.
08 - Brush the pastry edges with beaten egg. Fold the pastry over the filling and seal the edges, pinching to close. Place seam-side down on the baking tray.
09 - Brush the roll with more beaten egg. Score the top with a sharp knife for decoration.
10 - Bake for 35–40 minutes, or until the pastry is golden brown and cooked through.
11 - Rest for 10 minutes before slicing thickly to serve.
# Expert Advice:
01 -
- The contrast between flaky golden pastry and that spicy chorizo pork filling is absolutely worth the effort
- Soft boiled eggs running through the center make every slice feel like a proper celebration
02 -
- Do not skip the soft boiling step—hard boiled eggs will make the filling dry and disappointing
- The sealing step matters more than you think—any gaps will let the savory juices escape during baking
03 -
- Work quickly with the pastry so it stays cold—warm pastry will not puff properly
- Use room temperature sausage meat for easier mixing and shaping