Spiced Sausage Rolls with Barberries and Pistachios
Spiced Sausage Rolls with Barberries and Pistachios
Ingredients
For the Sausage Roll Filling
- 1 pound sausage meat
- 1 red onion, caramelized
- 1/4 cup barberries, or dried cranberries
- 1/4 cup pistachios, shelled and roughly chopped
- 1 teaspoon sumac
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 cup breadcrumbs
- 1 large eggs, beaten
- to taste salt
- to taste black pepper
For Assembly and Baking
- 1 sheet puff pastry, thawed, about 10-12 ounces
- 1 large egg yolk
- 1 tablespoon water
- as needed coarse salt, for sprinkling
- as needed all-purpose flour, for dusting (optional)
Instructions
- 1
In a large bowl, combine the sausage meat, caramelized red onion, barberries (or cranberries), chopped pistachios, sumac, ground cinnamon, and ground cumin. Add the breadcrumbs and the beaten egg. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min
- 2
To taste test the seasoning, take a small portion of the sausage mixture (about 1 tablespoon), form it into a small patty, and fry it in a lightly oiled pan over medium heat until cooked through, about 2-3 minutes per side. Taste and adjust the seasoning (salt and pepper) in the main mixture as needed.
⏱️ 5 min
- 3
Unroll the puff pastry sheet onto a lightly floured surface or parchment paper. Cut the pastry in half lengthwise to create two long strips.
⏱️ 2 min
- 4
Transfer the seasoned sausage mixture into a piping bag. Pipe a continuous line of the sausage mixture down the center of each puff pastry strip, leaving about 1/2 inch clear on either side.
⏱️ 5 min
- 5
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush one long edge of each pastry strip with the egg wash.
⏱️ 2 min
- 6
Carefully fold the unbrushed edge of the pastry over the sausage filling, meeting it with the egg-washed edge. Roll the pastry to fully enclose the filling, forming a log. Gently press down to seal the seam. Using a fork, crimp the entire length of the seam to secure it. If the fork sticks, dip it in a little flour.
⏱️ 5 min
- 7
At this point, you can either slice the rolls immediately or for cleaner edges, place the entire sausage log in the freezer for 20 minutes to firm up. If freezing, proceed to the next step after 20 minutes.
⏱️ 2 min
- 8
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice each sausage log into individual, bite-sized rolls, approximately 1 1/2 to 2 inches long.
⏱️ 4 min•🌡️ 400
- 9
Arrange the sausage rolls on the prepared baking sheet, leaving some space between them. Brush the tops of the rolls with the remaining egg wash and sprinkle generously with coarse salt.
⏱️ 2 min
- 10
Bake for 20-25 minutes, or until the pastry is golden brown and flaky, and the sausage filling is cooked through (internal temperature of 160°F/71°C). Serve warm.
⏱️ 25 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Spiced Sausage Rolls with Barberries and Pistachios
Ingredients
For the Sausage Roll Filling
- 1 pound sausage meat
- 1 red onion, caramelized
- 1/4 cup barberries, or dried cranberries
- 1/4 cup pistachios, shelled and roughly chopped
- 1 teaspoon sumac
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 cup breadcrumbs
- 1 large eggs, beaten
- to taste salt
- to taste black pepper
For Assembly and Baking
- 1 sheet puff pastry, thawed, about 10-12 ounces
- 1 large egg yolk
- 1 tablespoon water
- as needed coarse salt, for sprinkling
- as needed all-purpose flour, for dusting (optional)
Instructions
- 1
In a large bowl, combine the sausage meat, caramelized red onion, barberries (or cranberries), chopped pistachios, sumac, ground cinnamon, and ground cumin. Add the breadcrumbs and the beaten egg. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min - 2
To taste test the seasoning, take a small portion of the sausage mixture (about 1 tablespoon), form it into a small patty, and fry it in a lightly oiled pan over medium heat until cooked through, about 2-3 minutes per side. Taste and adjust the seasoning (salt and pepper) in the main mixture as needed.
⏱️ 5 min - 3
Unroll the puff pastry sheet onto a lightly floured surface or parchment paper. Cut the pastry in half lengthwise to create two long strips.
⏱️ 2 min - 4
Transfer the seasoned sausage mixture into a piping bag. Pipe a continuous line of the sausage mixture down the center of each puff pastry strip, leaving about 1/2 inch clear on either side.
⏱️ 5 min - 5
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush one long edge of each pastry strip with the egg wash.
⏱️ 2 min - 6
Carefully fold the unbrushed edge of the pastry over the sausage filling, meeting it with the egg-washed edge. Roll the pastry to fully enclose the filling, forming a log. Gently press down to seal the seam. Using a fork, crimp the entire length of the seam to secure it. If the fork sticks, dip it in a little flour.
⏱️ 5 min - 7
At this point, you can either slice the rolls immediately or for cleaner edges, place the entire sausage log in the freezer for 20 minutes to firm up. If freezing, proceed to the next step after 20 minutes.
⏱️ 2 min - 8
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice each sausage log into individual, bite-sized rolls, approximately 1 1/2 to 2 inches long.
⏱️ 4 min•🌡️ 400 - 9
Arrange the sausage rolls on the prepared baking sheet, leaving some space between them. Brush the tops of the rolls with the remaining egg wash and sprinkle generously with coarse salt.
⏱️ 2 min - 10
Bake for 20-25 minutes, or until the pastry is golden brown and flaky, and the sausage filling is cooked through (internal temperature of 160°F/71°C). Serve warm.
⏱️ 25 min•🌡️ 400