Valentine Warner’s crispy Mexican sausage rolls


Mexican food is definitely high on the list when it comes to Summer Sizzlers, and these simple sausage rolls are sure to delight.

This crunchy Mexican sausage and bread dough recipe from celebrity chef Valentine Warner for Allinson’s is a surefire winner.

With bread as a pastry, sausage meat, and an array of ingredients you likely have in your pantry, this is a quick and easy indulgence.

Valentin Warner.

While Mexican food is often viewed as spicy, these sausage rolls can be as hot or mild as you like by choosing whether or not to add some green chili sauce to the mix.

Toasted in the oven for less than 10 minutes, they’re a quick and versatile snack to have on the table for lunch or dinner.

If you missed any of the other recipes in our Summer Sizzler range, you can find them all by clicking here.

Crispy Mexican sausage rolls with bread dough

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Crispy Mexican sausage rolls.


  • 200g pork sausage meat, peeled
  • 1 teaspoon apple cider vinegar or lime juice
  • Large handful of very finely chopped fresh coriander
  • 1 1/2 teaspoons of smoked paprika
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon dried oregano
  • 1⁄4 teaspoon 70% cocoa powder
  • 1⁄2 teaspoon ground black pepper
  • 6 slices of Allinson’s Champion whole grain
  • 1 teaspoon green chilli sauce (optional)
  • Lime wedges cut from a lime, for garnish
  • Soft butter to butter the bread


  1. Set the oven to circulating air 180C / 200C / 400F / gas mark 6.
  2. Put the roast in a bowl and add all the other ingredients except bread, butter, lime wedges and green chili sauce.
  3. Mix well and set aside.
  4. Take six pieces of bread without a crust and butter each slice on both sides.
  5. Divide the sausage mixture into six equal parts and shape again into a small sausage shape.
  6. Place the sausage meat on the shorter side of the end of the slice and roll it over until the two sides meet. They don’t need to be squeezed or overlapped, they just need to meet.
  7. Stabilize everything slightly and place it on a tray with the rolled seam facing down.
  8. When all six are in, sprinkle the tops with some extra smoked paprika
  9. Roast in the oven for 8-10 minutes or until crispy all over and serve with small lime wedges and chili sauce.

Top tip: Never throw away your crusts! Cut remaining crusts into 1 cm squares and bake them before storing as croutons or letting them dry to make breadcrumbs.

More in this series …

Summer Sizzlers: When the steaks are high outside, it’s time to cook the ribeye

Summer Sizzlers: A delicious and easy Spamastic steak sandwich

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