Lamb Sausage Rolls
Don’t let the title fool you, this in no ordinary sausage roll. If you have ever had shakshuka, a North African dish, you might recognize the smoky taste of harissa, which is made from roasted bell and chili peppers that are pounded into a paste with various other spices. Harissa can really vary depending on which brand you use, so taste yours first and adjust (I use a heaping tablespoon of Belazu’s Rose Harissa which is wonderfully spiced but has medium heat). This recipe is genius on a couple of levels. First, the juices from the lamb mixture are lapped up by the couscous as it steams to perfection inside the puff pastry, keeping it crisp; secondly because the currants are so small they lend just the right amount of sweetness. I like to serve these rolls with spiced yogurt for dipping —which is just plain yogurt mixed with equal parts of paprika, cumin, and turmeric.
This is adapted from a recipe of Melissa Clark’s of the New York Times food section. She suggests baking them in long rolls a little bigger than egg roll size. However, I was looking for a finger food that I could make ahead of time, so I adapted the recipe, froze them, and finally cut them into 1”-2” pieces for individual bites. When I was ready to serve these lamb rolls, they went straight from the freezer into a preheated oven. So convenient for a party!
You can keep these in a zip lock bag in the freezer for up to a month. It does take a few steps to put these together, but they are so great to have for a last-minute snack that it is well worth the extra effort.
Serves 4 as an entrée or 24 individual bites
Ingredients:
2 tablespoons of grapeseed, canola, vegetable oil
¼ cup of almonds coarsely chopped
1 lb. ground lamb
½ cup small-diced (¼ in) yellow onion
1 ½ teaspoon of kosher salt
1/3 cup roasted red bell pepper cut into small bite-sized pieces
¼ cup dried black currants
1 tablespoon harissa
¼ cup uncooked couscous
1 sheet of frozen puff pastry
1 egg lightly beaten
Poppy seeds
Directions:
*Note: The lamb mixture comes together quickly but it is easier to roll if it is cold.
Heat a sauté pan over medium heat, add the chopped almonds and swirl until they start to get fragrant and turn golden. Be careful that they don’t burn. Turn the nuts into a medium-sized bowl to cool. While the nuts are cooling add the oil to the pan and cook the onion until it is soft, about 5 minutes. Next add the red bell pepper, the harissa and ½ teaspoon of salt. Add to the bowl of nuts and let cool. Next add the currants, the couscous, and then the ground lamb. Using wet hands mix everything until completely combined. Cover the sausage mixture with a plate, or plastic wrap and put in the fridge.* While the mixture is cooling, take out the puff pastry and let it defrost on the counter for about 30 minutes, or until you can gently unfold it without it tearing. Have the pastry brush and the lightly beaten egg ready.
On a lightly floured surface roll the pastry into a 14” x 12” rectangle. Cut the dough into 4 equal pieces (7”x6”). Roll the lamb mixture into 4 sausage shapes, approximately 6” long and 4 ½-5” around. Place one piece of meat on the long edge of the pastry. Brush the edge of the opposite side with the egg. Now roll the sausage and the pastry toward the egg wash keeping the shape as round as possible. With a fork score the pastry to seal the edge. Repeat with the next three rectangles. Save the egg wash.
If you are cooking the four rolls whole:
Place the rolls on a parchment lined dinner plate and put in the fridge while you preheat the oven to 400°. When ready to bake, place the rolls on a parchment-lined baking sheet, brush the top with egg wash and sprinkle with poppy seeds. Bake for 25 minutes. While it is baking mix together ½ cup of plain yogurt with ½ teaspoon each of paprika, cumin and turmeric. Serve immediately.
If you want individual bites:
Freeze the rolls for one hour on a parchment lined plate. They are ready to cut when the sides are firm. Cut each roll into six 1” slices and store in a zip lock bag in the freezer. When you are ready to serve them, preheat the oven to 400°, brush the tops with egg wash and sprinkle with poppy seeds. Bake for 25 minutes and enjoy.
