Moroccan Sausage Rolls have become an all time favorite in my household. My first encounter with these moist, crumbly and crunchy lamb sausage rolls was at Bourke Street Bakery in Sydney, Austrialia. Literally, one bite into these delectable goodies and I was hooked, I know, I know it does seem rather cliche but really they were sooooo damn good!
The harissa, a moroccan spice blend, in this recipe gives the sausage roll a warm bite and the added raisins, a gentle sweetness. I cheated a bit in this recipe, yes I did, and bought a jar of harissa instead of making it from scratch as stipulated in the original recipe… and they taste just as good. I would sincerely suggest you try this recipe, you’re going to thank me you did cause these crunchy puffs of savory goodness are so worth it!
My love for ‘meat pies’ ignited when I was a wee little one. My mum made delicious chicken pies that I loved dunking into ketchup, then and now too. Another favorite, was the ever popular ‘steak pie‘ a local favorite in Zimbabwe. Every cafe claimed to have the best steak pie. My favorite was a little cafe near my home in Harare – they made a flaky, buttery pastry that housed the juiciest chunks of beef, dotted with fat, in a peppery sauce. Alas, the bakery is no more but I’m left with fond memories of peering through the glass counter and salivating at the glory that laid before me.