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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources