Why You’ll Love This Recipe

I love these sausage rolls because the lamb filling has so much more flavor than a basic sausage mixture. Garlic, cumin, coriander, herbs, and warm spices complement the richness of the lamb without making the preparation complicated.

The harissa yogurt is another reason I keep coming back to this recipe. I get cooling, creamy yogurt followed by the smoky warmth of harissa, which cuts through the richness of the pastry and lamb.

I can also prepare the sausage rolls ahead, which makes them ideal for parties, entertaining, picnics, or an easy savory snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lamb sausage rolls:

Ground lamb
Puff pastry sheets
Onion, finely chopped
Garlic, minced
Fresh parsley, finely chopped
Fresh mint, finely chopped
Ground cumin
Ground coriander
Smoked paprika
Ground cinnamon, optional
Salt
Black pepper
Egg, for egg wash
Sesame seeds, optional

For the harissa yogurt:

Greek yogurt
Harissa paste
Fresh lemon juice
Olive oil
Salt
Fresh mint or parsley, optional

I like using lamb with enough fat to keep my filling juicy as it bakes. I also adjust the amount of harissa in my yogurt depending on how spicy I want the finished sauce.

Directions

I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper.
I place the ground lamb in a mixing bowl and add the onion, garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper.
I mix everything until evenly combined, taking care not to overwork the lamb.
I lay my puff pastry on a clean work surface and cut it into long rectangles.
I shape portions of the lamb mixture into long sausage shapes and arrange them along one edge of each pastry rectangle.
I brush the opposite pastry edge lightly with beaten egg, then roll the pastry tightly around the lamb filling.
I place each pastry roll seam-side down and cut it into smaller sausage rolls.
I arrange the rolls on my prepared baking sheet, leaving space between them.
I brush the tops with beaten egg and sprinkle them with sesame seeds if I’m using them.
I make a small slit in the top of each roll to allow steam to escape.
I bake for about 25–30 minutes, or until the pastry is puffed and deeply golden and the lamb filling is completely cooked through.
While my sausage rolls bake, I combine the Greek yogurt, harissa, lemon juice, olive oil, and a pinch of salt.
I swirl a little additional harissa over the yogurt and garnish it with fresh mint or parsley if desired.
I let my sausage rolls rest for a few minutes after baking, then serve them warm with the harissa yogurt for dipping.

Servings and Timing

I usually get approximately 12 small sausage rolls from one batch, although the yield depends on how large I cut them.

Prep time: 20 minutes
Cooking time: 25–30 minutes
Total time: about 45–50 minutes
Servings: approximately 4–6
Yield: about 12 sausage rolls

Variations

For a spicier filling, I mix a spoonful of harissa directly into my lamb mixture. I can also add finely chopped fresh chilli or a pinch of cayenne.

When I want a slightly sweeter contrast, I add finely chopped dried apricots to the lamb. Their sweetness works especially well with cumin, coriander, and harissa.

For extra richness, I crumble a little feta into the lamb mixture. I love the salty, tangy flavor it adds to the spiced meat.

I can sprinkle nigella seeds instead of sesame seeds over the pastry for another layer of savory flavor.

For larger sausage rolls, I simply cut each pastry log into fewer pieces and extend my baking time as necessary to make sure the lamb is thoroughly cooked.

Storage/Reheating

I store leftover lamb sausage rolls in an airtight container in the refrigerator for up to 3 days. I keep the harissa yogurt in a separate covered container in the refrigerator.

When reheating the sausage rolls, I prefer using an oven or air fryer because this helps the puff pastry become crisp again. I heat them until the filling is piping hot throughout.

I can also freeze the sausage rolls. I freeze them on a tray first, then transfer them to a freezer-safe container once firm.

I don’t heat the harissa yogurt. I serve it chilled alongside the freshly baked or reheated sausage rolls.

FAQs

Can I make lamb sausage rolls ahead of time?

Yes. I can assemble the sausage rolls several hours ahead and keep them covered in the refrigerator until I’m ready to bake. I can also prepare my harissa yogurt ahead and refrigerate it separately.

What is harissa?

Harissa is a North African chilli paste typically made with red chillies, spices, garlic, and oil. I use it to add heat, smokiness, and depth to the yogurt dipping sauce.

How do I keep my sausage rolls from becoming soggy?

I keep my puff pastry cold before baking and avoid adding overly wet ingredients to the lamb filling. I also bake the rolls until the pastry is deeply golden and crisp rather than removing them while they’re still pale.

Can I freeze lamb sausage rolls?

Yes. I can freeze them either before or after baking. When I freeze unbaked rolls, I keep them well wrapped and bake them thoroughly when needed, allowing additional cooking time if I bake them from frozen.

What can I serve with lamb sausage rolls?

I love serving them with harissa yogurt, a fresh cucumber and tomato salad, pickled vegetables, or a simple leafy salad. For parties, I serve the rolls on a platter with the yogurt in the center for dipping.

Conclusion

Lamb sausage rolls with harissa yogurt give me a bold, flavorful alternative to traditional sausage rolls. I love how the warmly spiced lamb stays juicy inside crisp, buttery puff pastry, while the creamy harissa yogurt provides just enough tang and heat to balance every bite. Whether I serve them as a party appetizer, snack, or casual meal, these golden sausage rolls are easy for me to prepare ahead and even easier to enjoy.

Lamb Sausage Rolls with Harissa Yogurt Recipe

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Lamb sausage rolls with harissa yogurt combine juicy, warmly spiced lamb with crisp, golden puff pastry and a creamy, smoky dipping sauce. They make a flavorful party appetizer, savory snack, or casual meal that can be prepared ahead.

Author: Laura
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: About 45–50 minutes
Yield: About 12 sausage rolls
Category: Appetizer
Method: Baking
Cuisine: North African-Inspired
Diet: Halal

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the ground lamb in a mixing bowl and add the onion, garlic, parsley, mint, cumin, coriander, smoked paprika, optional cinnamon, salt, and black pepper.
Mix until evenly combined, taking care not to overwork the lamb.
Lay the puff pastry on a clean work surface and cut it into long rectangles.
Shape portions of the lamb mixture into long sausage shapes and arrange them along one edge of each pastry rectangle.
Brush the opposite pastry edge lightly with beaten egg, then roll the pastry tightly around the lamb filling.
Place each pastry log seam-side down and cut into smaller sausage rolls.
Arrange the rolls on the prepared baking sheet, leaving space between each one.
Brush the tops with beaten egg and sprinkle with sesame seeds if desired.
Cut a small slit in the top of each sausage roll to allow steam to escape.
Bake for 25–30 minutes, until the pastry is puffed and deeply golden and the lamb is completely cooked through.
Meanwhile, combine the Greek yogurt, harissa paste, lemon juice, olive oil, and a pinch of salt.
Swirl additional harissa over the yogurt and garnish with fresh mint or parsley if desired.
Allow the baked sausage rolls to rest for a few minutes, then serve warm with the chilled harissa yogurt.

Notes

Use ground lamb with enough fat to keep the filling juicy during baking.
Adjust the amount of harissa in the yogurt according to your preferred level of heat.
For a spicier filling, add harissa, finely chopped fresh chilli, or cayenne directly to the lamb mixture.
Finely chopped dried apricots can be added for a sweet contrast to the warm spices.
Crumbled feta adds extra richness and a salty, tangy flavor to the lamb filling.
Nigella seeds can replace sesame seeds on top of the pastry.
Keep the puff pastry cold and avoid overly wet filling ingredients to help the sausage rolls bake crisp rather than soggy.
Assembled sausage rolls can be refrigerated for several hours before baking.
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days and keep the harissa yogurt refrigerated separately.
Reheat the sausage rolls in an oven or air fryer until piping hot and crisp. Serve the harissa yogurt chilled.
The sausage rolls can be frozen before or after baking; unbaked frozen rolls may require additional baking time.

Nutrition

Serving Size: 2 sausage rolls with harissa yogurt
Calories: 430 kcal
Sugar: 4 g
Sodium: 590 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 70 mg