Spicy Lamb Sausage and Walnuts

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Enticing aromas emanate from these lamb sausage appetizers. The flaky phyllo dough is a perfect wrapper for the delectable sausage mixture within.

Ingredients

1 tbsp. olive oil
1⁄4 cup diced onion
1⁄4 cup diced fennel
1 garlic clove, minced
1 1⁄2 lb. lamb sausage
1 tsp. paprika
1⁄2 tsp. ground cardamom
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground coriander
1⁄4 tsp. cumin
Coarse salt, as needed
Ground black pepper, as needed
1⁄2 cup California walnuts, toasted
2 tbsp. chopped fresh chives
1 egg
2 tbsp. water
1⁄2 lb. (approx. 12 sheets) phyllo dough
1⁄2 -3⁄4 cup unsalted butter, melted

Steps

1. Heat oil in skillet over med. heat. Add onion, fennel, and garlic and sauté about 4 min., until softened. Add sausage and cook for 5 min.,` breaking up sausage with a spatula. Add paprika, cardamom, cinnamon, coriander, and cumin and cook 5 min. more. Season with salt and pepper to taste. Stir in walnuts and chives and remove from heat. You will have about 3 1⁄2 cups sausage mixture. Set aside.

2. Whisk egg and water together. Set aside.

3. To form phyllo pastry triangles, cut 1 sheet of phyllo in half lengthwise. Fold each half in half lengthwise, making 2 strips each about 3 in. wide. (Keep any phyllo you are not using covered with plastic wrap and a damp towel to prevent it from drying out.) Brush each strip lightly with melted butter. Place about 3 tbsp. sausage mixture to the left of each strip. Working with one strip at a time, fold corner of phyllo over filling on a diagonal, so left edge of strip is flush with bottom edge. Continue folding, as you would fold a flag, forming a triangular packet. Repeat buttering, filling, and folding with remaining phyllo sheets. Brush tops of finished pastries with egg mixture and set aside.

4. Per Order: Place four phyllo triangles on parchment- covered sheet pan and bake in a preheated 350ºF oven for about 15 min., until crisp and golden. Serve hot.

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources