Merguez Sausage Rolls Recipe

Make the dough

In a large bowl whisk together 2.5 cups flour, 1 tsp salt and 1 tsp sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 minutes).

Add ice water

Sprinkle the 6 tsp ice water over the flour-butter mixture, tossing gently with a fork until the dough just comes together. Add extra water 1 tsp at a time only if needed. Do not overwork.

Chill the dough

Turn the dough onto a lightly floured surface, shape into a rectangle about 1 inch thick, wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

Roll sheet

When ready, divide dough in half. On a lightly floured surface roll each half into a roughly 12 x 8-inch rectangle about 1/8–1/4 inch thick. Keep chilled on a tray while preparing the filling.

Prepare egg wash

Beat 1 egg with 1 tsp milk in a small bowl and set aside for brushing.

Cook sausages

Heat 1 tbs olive oil in a skillet over medium heat. Add 8 merguez sausages and brown them on all sides, about 6–8 minutes. Transfer to a plate and let cool slightly. Once cool enough to handle, slice each sausage lengthwise (or into three pieces each) depending on desired roll size.

Prepare aromatic filling

In the same skillet add the finely diced 1/2 yellow onion and cook over medium heat until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 1 tsp harissa (if using), 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/2 tsp black pepper and 1 tsp lemon zest. Cook 1 more minute to bloom the spices. Remove from heat and stir in 2 tbs finely chopped parsley. Let mixture cool slightly.

Combine sausage and aromatics

If you prefer a looser filling, remove sausage casings and crumble meat into the aromatic mixture. For firmer slices inside the roll, leave sausages whole or halved. Taste and adjust seasoning if needed. Cool completely before assembling so the pastry doesn't get soggy.

Assemble the rolls

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Lightly brush one pastry rectangle with egg wash along one long edge. Place 4–8 sausage pieces (or 2–4 whole sausages, depending on how full you want each roll) in a line about 1 inch from the long edge of the pastry. Spoon a little of the onion-garlic mixture over the sausages so the flavor is distributed but not overloaded.

Roll and seal

Fold the long edge of pastry over the filling and roll tightly but gently into a log, sealing the edge with a little beaten egg. Trim ends if needed and cut each log into 6–8 individual rolls (or leave as longer logs). Place seam-side down on prepared baking sheet, spacing 1 inch apart.

Finish and bake

Brush each roll with egg wash, sprinkle with a pinch of coarse sea salt and optional sesame or nigella seeds. Make 1–2 small diagonal slashes on top to vent. Bake in preheated oven for 20–25 minutes, or until pastry is golden brown and cooked through. Rotate sheet halfway through baking for even color.

Cool and serve

Let the rolls rest on the sheet for 5 minutes, then transfer to a wire rack for another 5 minutes. Serve warm or at room temperature with a yogurt dip, harissa mayo or mustard on the side.