I’ve recently made a new friend who lives in the same “neighbourhood community” that we’re in now. Her daughter and Mister C are at the same daycare and have become fast friends. We met before we had officially moved, before our new addition joined us and before the real madness of life set in. In fact, she was one of the people I texted when I headed off to the hospital to have little Miss M as we’d planned to catch up on the day itself. She kindly offered to let me call her up and scream in her ear if I needed.
When she finally did manage to visit us she bought a gift that signalled kinship, a set of “Jamie Oliver spice bottles”. When Mr Firehouse saw it, his first question was “how did she know?”. If you know me, or if you’ve read this blog for a while you would know that Jamie and I go way back. He’s not just one of my cooking heroes, his merchandise is everywhere in my house. There’s an entire shelf on my cookbook shelf (yes, I have an entire book shelf just for cookbooks) dedicated to just his books. Then she told me a story that solidified our friendship further, apparently she adored Jamie too, ever since her mother had taken her to MEET HIM! How could I not be friends with someone who had met Jamie?
As with many of my friends, we talk often of food and food related things. The subject of chorizo came up recently and she talked of her chorizo fried rice and I spoke of the recipe below. Something that I’ve made ever since I discovered unsmoked sausages at our local butcher when we lived in the Inner-West. I’ve recently re-discovered it at our new local, a butchery that is apparently famous for it’s sausages.
I’ve made these with chorizo but you really can make these with whatever your favourite sausage may be; Italian, lamb, chicken….go nuts people.
- 500g unsmoked chorizo sausage
- 2 sheets of puff pastry thawed
- sesame seeds to sprinkle
- I egg lightly beaten
- Preheat oven to 220C/400F. Line a baking tray with paper
- Take the skin off the sausage so you are just left with the meat. I find it easier to mash it a bit at this point so you can divide and portion easily.
- Cut the pastry sheets in half.
- Divide the sausage filling into 4 portions.
- Place eat portion on one long-side of each pastry sheet and form into a sausage shape. Brush the long side with a little egg and roll up to enclose.
- Cut each roll into about 4 and place on the baking trays. Seam side down.
- Brush top with eggs, cut a few slits for steam to escape and sprinkle with sesame seeds.
- Bake for 20-25 minutes until golden and delicious.