LAMB, HARISSA AND ALMOND SAUSAGE ROLLS
In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on North African flavors to create something fragrant, rich and generously spiced. Harissa pastes can vary widely in heat content; Mr. Allam uses a moderately hot homemade paste in his recipe. If your harissa is especially potent, consider using half the amount called for here.
Provided by Melissa Clark
Categories main course
Time 1h30m
Yield 4 sausage rolls
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.
- In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.
- Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.
- Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
- Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.
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Okori Mark
[email protected]These sausage rolls were a bit dry, but the flavor was good. I think I would add more moisture to the filling next time.
Nomadic Squirrel
[email protected]I followed the recipe exactly and the sausage rolls turned out perfectly. They were golden brown and crispy on the outside, and the filling was moist and flavorful. I will definitely be making these again.
Faizan Aamir
[email protected]These sausage rolls were a bit time-consuming to make, but they were worth the effort. They were so delicious!
Themba Joseph Mafulela
[email protected]I'm not a big fan of lamb, but I really enjoyed these sausage rolls. The harissa and almond filling was really flavorful.
Tj Collins
[email protected]These sausage rolls were easy to make and turned out great! I used ground beef instead of lamb and they were still delicious.
Amanda Stuart
[email protected]I made these sausage rolls for a potluck and they were a huge hit! Everyone raved about them.
Tom Ciuise
[email protected]These sausage rolls were a bit too spicy for my taste, but my husband loved them. He said they were the best sausage rolls he's ever had.
Bilal slimani
[email protected]I thought these sausage rolls were just okay. The lamb was a bit dry and the filling was bland. I wouldn't make them again.
EiEi Thwe
[email protected]These sausage rolls are delicious! The lamb is tender and flavorful, and the harissa and almond filling is a perfect complement. I will definitely be making these again.
Clementine Okerstrom
[email protected]I've made these sausage rolls a few times now and they're always a crowd-pleaser. The combination of lamb, harissa, and almonds is just perfect.
Tahmina Tasli
[email protected]These lamb harissa and almond sausage rolls were a hit at my last party! They were so easy to make and everyone loved them.