Name: Colin’s lamb sausage rolls with harissa yogurt
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4-6
Ingredients: 1-2 Tbsp extra virgin olive oil; 2 brown onions, chopped; 1/2 bunch rosemary, leaves picked and finely chopped; 4 cloves garlic, roughly chopped; 2 tsp fennel seeds, plus extra, to sprinkle; 2 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp ground nutmeg; 1 tsp ground ginger; 300g lamb mince; 1 cup panko breadcrumbs; 1 free-range egg, plus extra 1 egg yolk, lightly beaten; Sea-salt flakes and freshly ground black pepper, to season; 375g sheet puff pastry, thawed (or 2 squares puff pastry joined with a little egg wash); Mixed salad leaves, to serve; HARISSA YOGHURT; 1 1/2 cups roasted red peppers; 1 Tbsp extra virgin olive oil; 2 tsp smoked paprika; 1 tsp cayenne pepper; 1 clove garlic; 1 cup Greek-style yoghurt; Finely grated zest and juice of 1 lemon; 1/2 cup mint leaves, chopped

If an ordinary pork sausage roll isn’t yummy enough for you, these spiced lamb sausage rolls with Harissa yoghurt will keep you feeling satisfied.

With herbs and spices and delicious flavours, Colin isn’t just showing you how to make a sausage roll, but an event.

Ingredients

1-2 Tbsp extra virgin olive oil

2 brown onions, chopped

1/2 bunch rosemary, leaves picked and finely chopped

4 cloves garlic, roughly chopped

2 tsp fennel seeds, plus extra, to sprinkle

2 tsp smoked paprika

1 tsp cayenne pepper

1 tsp ground nutmeg

1 tsp ground ginger

300g lamb mince

1 cup panko breadcrumbs

1 free-range egg, plus extra 1 egg yolk, lightly beaten

Sea-salt flakes and freshly ground black pepper, to season

375g sheet puff pastry, thawed (or 2 squares puff pastry joined with a little egg wash)

Mixed salad leaves, to serve

HARISSA YOGHURT

1 1/2 cups roasted red peppers

1 Tbsp extra virgin olive oil

2 tsp smoked paprika

1 tsp cayenne pepper

1 clove garlic

1 cup Greek-style yoghurt

Finely grated zest and juice of 1 lemon

1/2 cup mint leaves, chopped

Method

Preheat oven to 220°C/200°C fan-forced. Line a large oven tray with baking paper.

Heat oil in a frying pan on medium heat. Add onion, rosemary, garlic and fennel seeds. Cook, stirring for 3 minutes, or until soft. Stir in smoked paprika and cayenne pepper. Remove to a large bowl. Cool for 5 minutes.

Add nutmeg, ginger, mince, breadcrumbs and egg to onion mixture. Season. Mix well. Shape mixture into a log approximate length of pastry, put on pastry. Roll up pastry to enclose filling. Put seam-side down on prepared tray. Brush top of pastry with extra egg yolk. Sprinkle with extra fennel seeds and season. Bake for 35-40 minutes or until golden and cooked through.

Meanwhile, to make Harissa yoghurt, in a small food processor, pulse red peppers, oil, spices and garlic until coarsely chopped. Transfer to a bowl. Stir in yoghurt, zest, juice and mint. Season. Refrigerate until ready to serve.

Slice sausage roll and serve with mixed salad and harissa yoghurt.

colins lamb sausage roll with harissa yogurt

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

Method

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