Recipe Provided ByExecutive Chef Jammir Gray
- 2-1/2 cups dates, medium dice
- 2-1/3 cups brown sugar, dark
- 2 cups Pedro Ximenez vinegar
- 1 cup onion, yellow, small dice
- 3/4 cup carrots, small dice
- 3/4 cup rutabaga, small dice
- 3/4 cup celery, small dice
- 3/4 cup cauliflower, riced
- 1/4 cup lemon juice
- 1-1/2 teaspoons yellow mustard seeds
- 1-1/2 teaspoons allspice, ground
- 1/2 tablespoon salt
- 1 teaspoon cayenne pepper
- 2 pounds American Lamb, ground
- 30 grams garlic, minced
- 12 grams salt
- 4 grams red chili flakes
- 2 grams fennel seeds
- 2 grams cinnamon, ground
- 2 grams coriander, toasted, ground
- 2 grams cumin, toasted, ground
- 200 grams cold water
- 60 grams harissa paste
- 4 puff pastry, 6-inch by 6-inch squares
- 1 egg, beaten
- 1 tablespoon nigella seeds
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.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest