Lamb and Harissa Sausage Rolls

Cook time 45 Minutes
Servings 6 as an entree


300g spicy lamb sausages, squeezed from their skins
200g lamb mince
1 onion, very finely diced and sauteed
1 tsp. ground cumin
80g pine nuts, toasted
1-2 tbsps harissa from the jar
Handful flat-leaf parsley, chopped
3-4 sheets fillo pastry
Melted Butter, for brushing
Handful of cumin seeds (optional)
Salt and pepper to taste

Lamb and Harissa Sausage Rolls


Pre heat a fan-forced oven to 170C and line a baking tray with baking paper.

In a large bowl, combine lamb sausages and mince, onion, pine nuts, harissa, parsley and cumin. Season to taste with sea salt and freshly ground black pepper. Check seasoning by frying a little of the mixture in a frying pan and taste.

Cover 4 fillo pastry sheets with a clean damp tea towel. Working with 1 sheet at a time, brush with butter and place a second sheet on top. Cut the fillo lengthways into 2 even sections.

Pipe or spoon the sausage mix onto the middle of the pastry and brush the top edge with butter. For each strip you should use roughly 100g of sausage mix. Roll the fillo over onto itself to make a sausage shape. Brush the top of the fillo lightly with butter and sprinkle on a small amount of cumin seeds. Repeat the process until you have no remaining sausage mix. Using a sharp knife cut the 3 logs into 4cm long pieces.

Place into a baking tray and cook for 15-20 minutes or until golden brown.