Sourdough Harissa Lamb Sausage Rolls

We found this recipe in the current Waitrose Magazine (Easter 2018) and we adapted it to be enclosed in a savoury sourdough brioche case, rather than in puff pastry.

We even used some of the filling to make meatballs for lunch, totally delicious and versatile, definitively worth sharing.

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For the savoury brioche:

150g refreshed sourdough starter

50g caster sugar

50g butter at room temperature

600g strong white flour

2 eggs

300g yogurt

1.5 tsp salt

For the filling: 

2 tbs olive oil

2 large onion diced

4 garlic cloves

1 tsp cumin seeds

1 tsp fennel seeds

4 tbsp toasted pine nuts

3 tbsp harissa paste ( you can use more to increase heat)

1 kg lamb mice

4 tbsp chopped flat leaf parsley

1/2 lemon zest

100g fresh white breadcrumbs

Method:

In the morning refresh 100g of starter. 

At 8 pm, make the dough. In a planetary mixer add all ingredients a part from  salt and butter. Use a k beater to start with.

Work to a smooth and elastic dough. Then add the salt and the butter and work again.

Once the dough is wrapped around the k beater, change the beater to the hook and work the dough again until completely smooth and elastic.

Form a ball with the dough and  place it in a lightly greased bowl; insert the bowl in a big plastic food grade bag. Leave it to ferment at room temperature for about 10 hours (overnight), until doubled in size.

Prepare the filling. Heat the oil in a saucepan and cook the onion with garlic and spices for about 10 minutes, then add the harissa and pine nuts and cook for a further 2 minutes. Set aside to cool. In a bowl mix the onion mixture into the mince with the rest of the ingredients, then reserve in the fridge overnight.

In the morning roll divide the dough in 4 pieces and roll each of them in a long and narrow rectangle. Divide the mince mixture into 4 and form into long sausages along the middle of each rectangle of dough. Roll the dough over to enclose the mixture, seal with your fingers, and turn the seal underneath. Cut the rolls to the desired length and transfer to a baking tray lined with baking paper.

Insert the baking tin in the food grade bag, seal it with a peg, and rest for about 2 hours.

Just before your sausage rolls go in the oven, use a pastry brush to paint them with a light, even coat of egg wash and sprinkle them with sesame seeds (optional).

Bake at 200C for 20 minutes. Enjoy warm.