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.

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

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