CHEAT’S MORCCAN SAUSAGE ROLLS

WITH MINTED YOGHURT DIP

Makes: approximately 32 mini sausage rolls  | Prep time: 20-30 mins | Cook time: 25-30 mins

These Cheat’s Moroccan Sausage Rolls utilise the already prepared Meat at Billy’s Merguez (spicy Moroccan style lamb sausage) as the filling. These sausages have a decent element of heat to them thanks to the cayenne. If spicy just isn’t your thing, you can easily substitute your sausage flavour of choice and adapt the spice sprinkling with a different suitable pairing. 

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Our Merguez sausages are made in-house. They contain freshly minced free range lamb, cumin, sumac, cayenne, quatre epices, nutmeg, garlic, paprika, salt and oregano.

The inclusion of raisins & fresh herbs in the sausage mix work to balance the richness of the spiced lamb while the minted yoghurt dip beautifully softens & rounds off the warm heat of the cayenne spice. 

Recipe and images courtesy of Alana Lowes.

INGREDIENTS
1kg Meat at Billy’s Merguez sausage
1 cup fresh coriander, roughly chopped
½ cup raisins, roughly chopped
4 sheets of puff pastry, thawed
1 egg yolk, lightly beaten
1 tbsp coriander seeds
1 cup Greek yoghurt
2 tbsp lemon juice
¼ cup fresh mint, roughly chopped
salt and pepper to taste

METHOD
For the mint yoghurt dip, mix together the Greek yoghurt, fresh mint and lemon juice. Season with salt and pepper. Refrigerate.

Preheat oven to 190°C. Line a baking tray with baking paper.

Remove the Merguez sausage meat from its casings. Mix together the sausage meat, fresh coriander and raisins.

Place a sheet of the thawed pastry on the bench and cut in half. Place sausage mixture down the middle of one half of the pastry. Brush (or use your finger) the edge with some water and fold over to enclose the filling. Use a fork to press the edges together. Cut into four pieces. Repeat with the other half and remaining pastry sheets.

Place the sausage rolls on the lined baking tray and brush the sausage rolls with beaten egg. Sprinkle with coriander seeds and place into the oven. Bake for 25-30 mins or until golden in colour.

Serve with the minted yoghurt dip.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.

SUGGESTED SAUSAGE FLAVOUR ALTERNATIVES

IRISH PORK with fresh sage leaves.
LAMB, CARAMELISED ONION & TOMATO with paprika.
TRUFFLED PORK & PORCINI with fresh thyme.
BEEF, CRACKED PEPPER & WORCESTERSHIRE with cracked pepper.