Spicy Lamb Sausage and Walnuts

Menu Part: 
Cuisine Type: 

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


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


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

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

Industry News & Opinion

Pennsylvania Gov. Tom Wolf has announced $900,000 in mini grants to expand alternative breakfast programs at school districts throughout the state, Pittsburgh Action News reports . The governor secured the additional funding as part of the 2017-18 state budget.

“Students who start the day with a healthy breakfast are ready to focus and learn,” Wolf said in a press release. “Expanding access to school breakfast is an effective way to positively impact the lives and performance of individual students, as well as improve the overall climate in schools and classrooms.”


Menu Development

At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

And this unique partnership is gaining traction nationwide...

Industry News & Opinion

The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

Read the full story via...

FSD Resources