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Sunday, 19 April 2015


A SPICY LAMB SAUSAGE ROLL recipe will transform the humble sausage into something quite spectacular. Turn a snack into a main meal without spending a fortune or investing a lot of time.
Our first attempt at making these was memorable, but we were conservative with the spice (just in case it was too overpowering).
This time, we decided to add 2 whole heaped teaspoons of Harissa, which suited our tastebuds. Last time we used one and a half teaspoons. If you want to test for spiciness before cooking the whole thing, add less spice then take a couple of spoonfuls of the sausage mixture and lightly fry. Add more spice to the mixture if you think it needs it.
Making the pastry was easy enough using a small hand blender/chopper. It made light work of the old fashioned 'rubbing in' process; leaving behind sticky fingers with the finished breadcrumb texture visible in just seconds. We served ours with a spicy coleslaw (see below).
Here's the recipe:
Serves 4
500g of lamb and mint sausages (with a high meat content) or 
20g sultanas
4-5 diced shallots (or use one medium diced onion)
2 teaspoons of Harissa powder (we like it spicy)
one small egg
for the pastry
140g plain flour
35g butter
35g lard
pinch salt
Remove the skins from the sausages. Put the meat into a bowl and chop with a knife to loosen (try not to knead as this will overwork the meat and give a dense texture).

Put the sultanas into a bowl and cover with warm water for 10 minutes. Drain and add to the lamb. 

Put a small amount of oil into a saucepan and heat through. Add the shallots (or onions) and cover with a lid. Cook on a low heat until soft but not brown. 

Add the shallots/onions to the lamb. 

Add the Harissa powder to the lamb. 

Combine the ingredients with a knife. Form the meat into a large sausage shape - about 50ml in diameter. 

Heat the oven to 220ºC.

Place all the pastry ingredients into a food processor and blend until it resembles breadcrumbs (about 10-15 seconds). 

Tip the pastry mixture into a bowl and gradually add cold water, cutting and drawing the mixture together as you go. 

Rest the pastry for at least half an hour in the fridge, then roll out.

Put the lamb onto the pastry and roll up. Trim ends - keep them open slightly making sure the seam of the sausage roll is placed on the bottom. 

Beat the egg and brush over the pastry.

Place onto a baking tray and put into a very hot oven (220ºC) for 10 minutes, then reduce the oven to 180ºC for 35-45 minutes (depending on the diameter of the lamb). 

Allow to rest for a few minutes (if you can) before slicing.

We served ours with spicy coleslaw - using a ready made creamy coleslaw and adding some Harissa paste (rather than powder). You could use tabasco sauce if you have no Harissa. 
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