Portuguese Chorizo Rolls - Rustic Baked Bread with Spiced Sausage
Portuguese chorizo rolls feature tender yeast bread wrapped around savory chorizo sausage, creating a rustic handheld meal with bold smoky flavors. The chorizo releases its spiced oils during baking, infusing the bread with rich paprika and garlic notes. Perfect for casual dinners, picnics, or weekend gatherings when you want something more substantial than a sandwich. This traditional Portuguese approach uses a simple bread dough that becomes beautifully golden while the chorizo stays moist inside, making each bite a satisfying combination of soft bread and flavorful sausage.
Ingredients
- 2 teaspoons active dry yeast
- 1 cup tepid water
- 2 teaspoons sugar
- 1 tablespoon olive oil
- 3 ¾ cups strong white bread flour
- 1 teaspoon salt
- 10 ounces cooked or dried chorizo
Instructions
- 1
Activate yeast by mixing with tepid water and sugar in jug or bowl
- 2
Leave to stand for 10 minutes until frothy head develops
- 3
Stir olive oil into yeast mixture
- 4
Place flour and salt in large mixing bowl
- 5
Add yeast-water mixture and mix thoroughly
- 6
Transfer sticky dough to floured work surface
- 7
Knead for 10 minutes using floured hands and knuckles, stretching and folding dough until smooth and pliable
- 8
Place dough in oiled bowl and cover with plastic wrap
- 9
Leave in warm place for 1-2 hours until doubled in size
- 10
Preheat oven to 450°F and dust baking sheet with flour
- 11
Divide dough into 4 pieces
- 12
Cut chorizo into 12 long diagonal pieces
- 13
Stretch each dough piece into 6-inch square about 1/2 inch thick on floured surface
- 14
Place 3 chorizo slices at slight angle, slightly overlapping, about 3/4 inches from one edge
- 15
Fold edge over chorizo then fold dough over twice more to enclose sausage
- 16
Place on baking sheet seam-side down
- 17
Cut 3/4 inch diagonal slashes into top of each roll
- 18
Bake for 15-20 minutes until lightly golden
- 19
Eat while piping hot
Tips
Test dough readiness by pressing gently - it should dent rather than spring back when fully risen.
Don't worry if chorizo fat escapes during baking as this adds to the rustic appearance and flavor.
Use floured hands throughout kneading and shaping to prevent sticking without adding excess flour.
Good to Know
Store covered at room temperature for 2 days or freeze for up to 3 months.
Dough can be made day ahead and refrigerated after first rise, then shaped and baked next day.
Serve immediately while hot for best texture and flavor contrast.
Common Mistakes
Use tepid water to avoid killing yeast with excessive heat.
Don't skip the rising time even if it takes longer than expected.
Flour hands and surface generously to prevent dough from sticking during shaping.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh chorizo instead of cured?
Yes, but cook it first to remove excess moisture and prevent soggy bread. Fresh chorizo will give a different texture and may require longer baking time.
What if my dough doesn't rise properly?
Check yeast expiration date and water temperature. If dough hasn't doubled after 3 hours, place in slightly warmer location or start over with fresh yeast.
How long will these keep fresh?
Best eaten day of baking while bread is soft. Store covered for up to 2 days at room temperature, or freeze for up to 3 months and reheat before serving.