Sausages in a fur coat

Ingredients:

• 280g Spanish chorizo ​​sausage, remove casing, cut into 4cm long pieces.
• 2 sheets frozen puff pastry, thawed (from a 300g package)
• 3 tbsp finely chopped parsley
• 1 tbsp. l. olive oil
• 1/4 tsp smoked paprika
• 1 clove garlic, finely grated

Preparation:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. Combine the parsley, olive oil, smoked paprika, and garlic in a small bowl. Lay the puff pastry sheets on a work surface and cut one sheet in half; set one half aside for another use. Evenly distribute and spread the parsley mixture over the remaining sheets of pastry. Cut one whole sheet of pastry crosswise into thirds, then cut each third crosswise into 4-cm-wide strips. Cut half a sheet of pastry crosswise into 4-cm-wide strips.
3. Place a piece of chorizo ​​on the end of one strip of dough and roll it up. Press the seam firmly to seal, then place the chorizo ​​roll seam-side down on the prepared baking sheet. Repeat with the remaining strips of dough and sausage, spacing them about 4 cm apart on the baking sheet (you'll have some extra dough left over).
4. Bake the chorizo ​​rolls until the dough is puffy and golden brown, 15-20 minutes. Transfer to a serving platter and serve warm.