Kale rolls with spicy merguez sausage and rice

Name: Kale rolls with spicy merguez sausage and rice
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 1 large bunch cavolo nero (Tuscan kale); 2 tbsp olive oil, divided; 1 tsp cumin seeds; 1 tsp chilli flakes; 1 brown onion, finely diced; 1 tbsp tomato paste; 1 carrot, finely diced; 1kg Merguez sausages, filling squeezed from their skins; 1 cup cooked medium or long-grain rice; 1 egg, beaten; 1 tsp soy sauce; 1 tbsp vegetarian oyster sauce; 250ml (1 cup) chicken stock; chilli oil to serve, optional; ½ bunch chopped chives to serve; cracked black pepper to serve

Rosheen Kaul

March 14, 2025

Kale rolls with spicy merguez sausage and rice.Armelle Habib; STYLING: Lee Blaylock

Time:30 mins - 1 hourServes:4-6

Merguez sausages, delicious North African lamb sausages seasoned with harissa, chilli and cumin, bring pizzazz to this universally loved dish, usually made with cabbage. This recipe makes plenty of juicy rolls, but they freeze beautifully. Pop any excess on a tray, freeze, then transfer to press-seal bags.

Ingredients

1 large bunch cavolo nero (Tuscan kale)
2 tbsp olive oil, divided
1 tsp cumin seeds
1 tsp chilli flakes
1 brown onion, finely diced
1 tbsp tomato paste
1 carrot, finely diced
1kg Merguez sausages, filling squeezed from their skins
1 cup cooked medium or long-grain rice
1 egg, beaten
1 tsp soy sauce
1 tbsp vegetarian oyster sauce
250ml (1 cup) chicken stock
chilli oil to serve, optional
½ bunch chopped chives to serve
cracked black pepper to serve

Method

Step 1
Bring a large pot of salted water to the boil.
Step 2
Separate 12-15 of the largest leaves from the bunch of kale, and drop them into the boiling water, a few at a time. Cook briefly until the leaves turn bright green and are just tender, about 2 minutes, then drain and set aside to dry. Remove the thick spine from the blanched leaves.
Step 3
Heat 1 tablespoon of olive oil in a pan over medium-high heat, then add the cumin and chilli flakes. Fry briefly until fragrant, then add the onion and saute until translucent. Add the tomato paste and fry briefly, 20–30 seconds, then add the carrot and continue cooking over medium heat until the carrot is tender. Remove from the heat and allow to cool.
Step 4
In a large bowl, add the sausage mince, rice, egg, soy sauce, vegetarian oyster sauce and cooled carrot and onion mixture and combine well.
Step 5
Place a generous tablespoon or two of the sausage mixture about 2cm from the tip of each kale leaf, then bring the sides over the filling and roll up like a burrito. Repeat with the remaining leaves and set aside.
Step 6
Heat the remaining olive oil in a cast-iron lidded pan over low heat until shimmering, then place the kale rolls in the pan, seam-side down, to brown the bottoms, 4–5 minutes. Flip the rolls carefully, then add enough stock to just cover the base of the pan. Place the lid on the pan and cook the rolls until almost all of the broth has been absorbed. If you like, you can add more stock to create a light sauce.
Step 7
Carefully remove the rolls from the pan. Serve with any remaining pan juices, a drizzle of chilli oil, chopped chives and cracked black pepper. Eat immediately.