Recipe Scene: Lamb and Harissa Sausage Rolls

The following recipe was made by my mum, who loves to experiment with recipes and first saw Justine Schofield making this on Everyday Gourmet. I cannot lay claim to making it, but I can however, vouch for the taste. These sausage rolls are full of flavour and will disappear in no time. (Mum omitted the cumin, and the fresh harissa was incredibly hot, so try a little first and vary the amount if it burns your tongue off, otherwise you will feel it in your nether regions later).

Lamb and Harissa Sausage Rolls (recipe by Justine Schofield, Everyday Gourmet)

300g spicy lamb sausages, squeezed from their skins (I used Peter Bouchier Merguez Sausages. These are difficult to find so ask your Bouchier supplier to order them in for you if you want Merguez)
200g lamb mince
1 onion, very finely diced and sauteed
1 tsp. ground cumin
80g pine nuts, toasted
1 tblsp harissa from the jar (taste the harissa before adding)
Handful flat-leaf parsley, chopped
3-4 sheets fillo pastry
Melted Butter, for brushing
Handful of cumin seeds (optional)
Salt and pepper to taste
Method
Pre heat a fan-forced oven to 170C and line a baking tray with baking paper.

In a large bowl, combine lamb sausages and mince, onion, pine nuts, harissa, parsley and cumin. Season to taste with sea salt and freshly ground black pepper. Check seasoning by frying a little of the mixture in a frying pan and taste.

Cover 4 fillo pastry sheets with a clean damp tea towel. Working with 1 sheet at a time, brush with butter and place a second sheet on top. Cut the fillo lengthways into 2 even sections.

Pipe or spoon the sausage mix onto the middle of the pastry and brush the top edge with butter. For each strip you should use roughly 100g of sausage mix. Roll the fillo over onto itself to make a sausage shape. Brush the top of the fillo lightly with butter and sprinkle on a small amount of cumin seeds. Repeat the process until you have no remaining sausage mix. Using a sharp knife cut the 3 logs into 4cm long pieces.

Place into a baking tray and cook for 15-20 minutes or until golden brown.

IMG_3262 lamb

About Anna-Maria Megalogenis 166 Articles
Anna-Maria has been writing for Street Press in Melbourne and Sydney for over 20 years. She is passionate about food, music and the arts, is an avid reader and used to hand write reviews for Beat Magazine at the Great Britain Hotel, where a patron once suggested she was ripping off articles in Rolling Stone magazine.

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