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Home » Recipes

Merguez Spiced Lamb Sausage Rolls

Published: Apr 4, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Merguez Spiced Lamb Sausage Rolls, Merguez Spiced Lamb Sausage Rolls
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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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Merguez Spiced Lamb Sausage Rolls, 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

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

For the merguez spice mix:
  1. 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.
  2. Leave the cooked spices to cool down completely, otherwise they'll create moisture in the final product and reduce the shelf life drastically.
  3. Place the cooked spices and peppercorns into a good spice or coffee mill and blitz to a fine powder.
  4. 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.
  5. 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:
  1. Heat oven to 200C/fan 180C/gas 6.
  2. Place the lamb mince, chopped onion and spice mix in a bowl and mix together with a fork until well combined.
  3. 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.
  4. Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on a baking tray with baking paper.
  5. Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
  6. 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.
  7. 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, Merguez Spiced Lamb Sausage Rolls

Merguez Spiced Lamb Sausage Rolls

Deborah
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Course Snack
Cuisine Middle East, North African
Servings 16 to 20 mini 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.

 

You might also like to try:
  • sausage rolls
  • spanish-flavoured sausagemeat plait (thermomix)
  • plaited pork pie (thermomix)
  • snacks
  • lamb dishes
Keyword buffet food, lamb mince, party food, picnic food, puff pastry
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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