COOKING CHORIZO SAUSAGE RECIPES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Unroll the pastry sheet on its baking parchment. Cut the sheet in half lengthways to create two long rectangles. Squeeze the sausagemeat from its skin into a bowl, then take half and mould into a log across the middle of one of the rectangles. Brush the longer edge of the pastry that’s closest to you with a little of the egg. Repeat the process with the remaining filling, pastry and a little more of the beaten egg.
• Fold the unglazed edge over the filling on each piece of pastry, then fold the glazed edge over that, pressing gently along the length to seal. Turn the sausage rolls over, tucking the seal underneath, then gently squeeze the pastry around the sausage filling. Use a sharp knife to cut each sausage roll into seven pieces, then lift them, still on the parchment, onto a baking tray. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months.
• Brush the top of each sausage roll with the remaining beaten egg and sprinkle with a pinch of paprika and some sea salt. Bake for 25-30 mins (or 40 mins from frozen) until golden brown. Leave to cool for at least 10 mins before eating.

Steps:

• Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
• Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
• Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
• To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.