Merguez Lamb Roll with Date Chutney

For the Date Chutney:  In a pot, combine dates, brown sugar, vinegar, onion, carrots, rutabaga, celery, cauliflower, lemon juice, mustard seeds, allspice, salt and pepper; cook on low until jammy (about 3 hours). If chutney becomes dry, add water as needed. 

For the Merguez Sausage:  In a stand mixer bowl with paddle attachment, mix lamb, garlic, salt, chili flakes, fennel, cinnamon, coriander and cumin; mix on medium speed until well combined (about 2 minutes). Scrape the sides of the bowl. Add water and harissa paste; mix until homogenous. Check for seasoning by cooking a small portion and adjust as needed. 

Weigh out 4 to 6-ounce portions of sausage; shape into 2-inch x 6-inch-long patties. In a skillet over medium-high heat, sear both sides of the sausage until a nice crust forms. Drain excess fat onto a paper towel; refrigerate until needed. 

To assemble:  Roll puff pastry to 1/8-inch thickness. Place patty in the middle of the pastry; fold over the top and bottom panels making sure to seal closed with the beaten egg. Crimp the open sides of pastry closed on both sides. Flip pastry ensuring the sealed side is on the bottom. Make three 1-inch incisions on top of the pastry; brush the surface with beaten egg and sprinkle with nigella seeds. Place rolls on a parchment-lined sheet tray; bake at 475°F for 15 minutes or until crust is golden brown. 

Serve hot with Date Chutney on the side.