Lamb, Harissa and Almond Sausage Rolls Recipe (2024)

Any advice on how best to freeze these? Baked or unbaked? Time for heating from frozen? These would be wonderful comfort food to keep in the freezer for the cold pandemic days this winter!

Hi,we make sausage rolls a lot in our household. It’s one of the few things that my youngest daughter will actually make. And she does it well. So, we freeze them cooked, so she can have them as snacks after Uni. She just zaps them, because she doesn’t mind them soggy. But you can par zap and then put them under the grill until they’re crisp again - a minute or two. To freeze - we just put them as individual portions for her - in lunch size snap locks.

@ AnneI have not made this recipe yet, but had to learn how to make sausage rolls after moving to Switzerland. I freeze mine unbaked with wax paper separating the layers, otherwise the pastry sticks together and becomes a gooey mess. When ready defrost for 1 hour, eggwash and bake for 20 minutes, sheer bliss.

In Australia they are stored cooked in the freezer, We can buy them at any supermarket. Delicious if reheated in an oven. Soggy and unappetising if microwaved.

Made these last night with a mixture of ground beef & ground lamb. Delicious! I could barely taste the harissa though - if you're a fan of spicy food I'd suggest adding more. My husband was a little afraid they'd be dry so he threw together a harissa/yogurt dip. It was nice with it, but they weren't dry in the least. Will definitely make again.

Delicious both for dinner and lunch the next day. Based on the size of the puff pastry sheets and the amount of filling in each roll, these rolls turn out pretty big. Next time, I might make 8 rolls instead of 4.

Small couscous or Israeli couscous?

These freeze quite well. Follow the directions as written, stopping just before popping in the oven. Instead, pop the tray into the freezer for three or four hours. When the rolls have frozen solid, move them to a zip-top freezer bag. To use, although people won’t like hearing this, you can’t just pop them in the oven right from the freezer. You must defrost completely IN THE FRIDGE, wrapped in plastic or in the bag. Trust me. I learned the hard way.

Actually, you can bake them, cool them and then freeze them. Then, at your leisure, you can bake them from frozen, about 350 degrees for 15 minutes, wrapped in foil. They turn out beautifully.

Is there enough moisture in the sausage to hydrate the uncooked couscous?

Yes - it cooked completely, to the point that I could barely tell it was there.

Use little couscous so it can cook in the juices. Israeli is too dense for this recipe.

Made almost exactly as directed with one roll of TJs puff pastry which was enough. Added 1/4 c. quinoa by accident instead of couscous and it was great! I also added 1 tsp of Spice House Moroccan seasoning which compliments the lamb beautifully. I formed two meat logs. Chilling them before wrapping in the pastry made it easier and chilling the filled rolls before baking made cutting into the desired number of pieces easier too. Will make again!

I wouldn't. The couscous comes out completely cooked by the liquid in the veg and/or the meat, but retains some texture. I think panko would get stodgy.

I realised that nobody actually answered your query regarding cooking time from frozen ... that would be 25 - 30 minutes in the oven from frozen. Voila. Oh, and we’ve made lMoroccan lamb sausage rolls previously - but put pine nuts and black currants in them because that’s what we had. Sriracha sauce is fantastic with them, too

Boy what fun to make and serve! Made only 1/2 recipe and that was plenty for four people to share with other sides provided. Like may of the commenters, I will add more harissa next time. I would also have appreciated a more clear indication that the lamb was mixed in raw, as I was concerned until they were cut into at serving time. but they were completely done. I also sliced them (as pictured) for presentation purposes.

One of the most satisfying things I've made in a VERY long time!! Puff pastry has always frightened me, but I found it to be very forgiving - even after it got too warm. Having read comments, I upped the spice -- adding about 1/2T of Urfa Biber to the not-quite 1T of harissa I had left. Absolutely FANTASTIC!!! It took a while to make, but worth it -- so next time (and there WILL be a next time) it'll be familiar, so should come together quite quickly.

Really tasty, a fun difference from regular sausage rolls. Since lamb can be leaner than sausage and these have couscous, it's also easier to get them not-gross-greasy which is an issue I've had with regular sausage rolls (and I like sausage grease!).

These were delicious! I used ground pork and golden raisins (rather than currants) because I had both on hand. Factor in 5-10 minutes for the rolls to rest after removing from the oven. We dug in right away and they were HOT (but so good). I served with the Moroccan carrot salad from NYT.

Could I use Phyllo instead of puff pastry in this recipe? Or is that incompatible, re texture or cooking times or...some other reason? I can envision cooking the filling ingredients first, making phyllo triangles, as the ingredients seem as if they would work- maybe with some tweaking, or not.

Answer to Mike in Boston. Trader Joe’s puff pastry is the best! As good as Dufois but half the price. Considered a seasonal item but it’s in their stores now (October)

Amazing!

Where do you shop for harissa?

I made these last night and they came out great overall. I didn’t have harissa paste so, after a bit of research I subbed with a mix of sriracha, Aleppo pepper, ground cumin and coriander, mixed into a paste. The filling came out great, but when I make it again I will add more heat, maybe a dash of cayenne (unless I find harissa in the meantime). The only disappointment was the mass market puff pastry, which is pretty bland. Any ideas for where to buy good quality puff pastry around Boston?

This recipe was delicious. Incredibly moist. I used ground beef bc I didn’t have lamb. I agree with others that if you want it to be spicy, you may need to double your harissa depending on its heat level. Mine was a pretty hot paste to begin with and I used the suggested 1 tablespoon. I must say that the heat was lost through the cooking process. That is the only thing I’ll do differently next time. I’ll make sure to have these prepared and unbaked,frozen in the fridge for last minute meals

Uncooked sausage rolls freeze very well but will stick together unless separated by grease proof paper or wrapped individually. Easiest cooking is in an air fryer at 200c for 15-17 minutes and served with sriracha salsa or tomato sauce (ketchup) or homemade relish.

So yummy! Can use scarpelli sausage mixed with couscous and onions. Top with everything bagel seasoning

Agree that these turn out pretty large. Could have easily made 8 instead of 4. Harissa paste is a must and absolutely affects the flavor and heat. Know your audience. Very tasty.

Next time I will use more harissa as it needed a bit more flavor, although it was very nice. I only used 1/2 the amount of puff pastry that was called for and just made two rolls (served 1 roll for two people the first night and the same two people enjoyed the remaining roll the next day at lunch). I used nigella seeds instead of poppy seeds and loved the aroma and extra flavor that they provided.

I made this almost exactly according to the recipe. Could only find big Israeli couscous, so used Panko instead. Had some dried Bing Cherries,chopped those up instead of Currants. Also added about a TBS of raw chopped garlic to the mix. My puff pastry was one sheet scored in 4 parts. I rolled it out a bit, but still had a little too much filling to be able to fit. I wouldn’t call this bland, but it could have used some more pizzazz. Pickled peppers, herbs, or a dipping sauce maybe?