The recipe for these merguez spiced lamb sausage rolls is one of my own...with a little help from LinsFood for the merguez spice mix! Merguez sausages aren't easy to get in our local supermarkets or butchers, so I went 'googling' to find a recipe to make the spice mix to flavour lamb mince with.
The lamb filling has a lovely warmth and subtle heat, and is encased in delicious crispy pastry. A great snack to make for a picnic, buffet or party food. Try them with the optional homemade harissa mayo - yum!
Tip
- This merguez spiced lamb sausage rolls recipe is easily adapted if want to make more.
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Ingredients
For the merguez spice mix (makes almost 5 tbsp of spice mix):
- 1 tbsp cumin seeds
- 0.25 of a cinnamon stick, broken into pieces
- 1.5 tsp coriander seeds
- 1.5 tsp fennel seeds
- 0.25 tsp black peppercorns
- 0.25 tsp Kashmiri chilli powder
- 2 tbsp sweet paprika or pimenton
- 1.5 tsp salt
For the sausage rolls:
- 300g lamb mince
- 1 tbsp merguez spice mix
- 1 small onion, finely chopped
- 375g pack ready rolled puff pastry
- 1 egg, beaten, to glaze
To serve – harissa mayo (optional):
- 2 tbsp mayonnaise (I like Heinz light)
- 1 tsp harissa paste
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Instructions
For the merguez spice mix:
- Heat a frying pan on medium heat and dry roast the cumin, cinnamon stick, coriander and fennel for about 2 to 3 minutes until fragrant. Do not let them burn.
- Leave the cooked spices to cool down completely, otherwise they'll create moisture in the final product and reduce the shelf life drastically.
- Place the cooked spices and peppercorns into a good spice or coffee mill and blitz to a fine powder.
- Add the chilli powder, paprika and salt and pulse to mix thoroughly or add these ingredients to a small bowl along with the ground spices and mix well to combine.
- Store the spice mix in a dry, clean jar and keep, tightly sealed, in a cool place along with your other spices. It should last for about 6 months but as with any other spices, its potency will decrease with age.
For the sausage rolls:
- Heat oven to 200C/fan 180C/gas 6.
- Place the lamb mince, chopped onion and spice mix in a bowl and mix together with a fork until well combined.
- Unroll the pastry onto a board and cut in half lengthways. Divide the lamb mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the lamb.
- Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on a baking tray with baking paper.
- Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
- Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
- Delicious served with harissa mayo on the side (optional) – mix together 2 tbsp of mayonnaise with 1 tsp of harissa paste in a small serving bowl. The quantity is easily increased if you need more.
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Merguez Spiced Lamb Sausage Rolls
Ingredients
For the merguez spice mix (makes almost 5 tbsp of spice mix):
- 1 tbsp cumin seeds
- 0.25 of a cinnamon stick broken into pieces
- 1.5 tsp coriander seeds
- 1.5 tsp fennel seeds
- 0.25 tsp black peppercorns
- 0.25 tsp Kashmiri chilli powder
- 2 tbsp sweet paprika or pimenton
- 1.5 tsp salt
For the sausage rolls:
- 300g lamb mince
- 1 tbsp merguez spice mix
- 1 small onion finely chopped
- 375g pack ready rolled puff pastry
- 1 egg beaten, to glaze
To serve – harissa mayo (optional):
- 2 tbsp mayonnaise (I like Heinz light)
- 1 tsp harissa paste
Instructions
For the merguez spice mix:
- Heat a frying pan on medium heat and dry roast the cumin, cinnamon stick, coriander and fennel for about 2 to 3 minutes until fragrant. Do not let them burn.
- Leave the cooked spices to cool down completely, otherwise they'll create moisture in the final product and reduce the shelf life drastically.
- Place the cooked spices and peppercorns into a good spice or coffee mill and blitz to a fine powder.
- Add the chilli powder, paprika and salt and pulse to mix thoroughly or add these ingredients to a small bowl along with the ground spices and mix well to combine.
- Store the spice mix in a dry, clean jar and keep, tightly sealed, in a cool place along with your other spices. It should last for about 6 months but as with any other spices, its potency will decrease with age.
For the sausage rolls:
- Heat oven to 200C/fan 180C/gas 6.
- Place the lamb mince, chopped onion and spice mix in a bowl and mix together with a fork until well combined.
- Unroll the pastry onto a board and cut in half lengthways. Divide the lamb mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the lamb.
- Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on a baking tray with baking paper.
- Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
- Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
- Delicious served with harissa mayo on the side (optional) – mix together 2 tbsp of mayonnaise with 1 tsp of harissa paste in a small serving bowl. The quantity is easily increased if you need more.
Notes
- This merguez spiced lamb sausage rolls recipe is easily adapted if want to make more.
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