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Preheat oven to 200°C and line 2 baking trays with baking paper.
Place the chorizo in a food processor and whiz until very finely chopped. Place in a bowl with the chicken mince.
Grate the onion and zucchini onto a clean Chux cloth, then gather in the sides and squeeze out the excess liquid. Add vegetables to chorizo mixture. Add the rosemary and season with 1½ tsp salt flakes and freshly ground black pepper. Using clean hands, combine
Divide into chorizo mixture into 4 even portions. Halve the pastry sheets. Shape 1 portion chorizo mixture into a 24cm x 3cm log along the edge of 1 pastry sheet.
Brush opposite edge of pastry sheet with egg wash. Roll up pastry to enclose. Repeat with remaining pastry, chorizo mixture and egg.
Transfer sausage rolls, seam-side down, to a tray and place in the freezer for 10 minutes to firm up.
Using thin kitchen string, unscented dental floss or a serrated knife, cut each sausage roll into 4 portions. Brush with eggwash, then sprinkle with nigella seeds, sesame seeds, fennel seeds and salt flakes.
Place on prepared trays and bake for 25-30 minutes or until golden and cooked through.
Combine the harissa and ketchup, and serve sausage rolls with harissa ketchup.