Sausage, Apricot & Sage Borek

Sausage, Apricot & Sage Borek

Prep 25 mins
Cook 45 mins
Serves 4

The Borek is a classic staple of any Turkish or Middle Eastern diet. The crispy golden filo pastry paired and layered with our sumptuous Lincolnshire sausages make a centrepiece for any party. Easy to make and easy to freeze, this is a dish that can be enjoyed again and again!

Vegetarian Lincolnshire Sausages Find out more


1 pack of Cauldron Lincolnshire Sausages
4 shallots, finely chopped
2 cloves of garlic, crushed
30 g pistachios, finely chopped
40 g dried apricots, finely chopped
15 g parsley, finely chopped
6 sage leaves, finely chopped
Zest of 1 lemon
3/4 tsp salt
3/4 tsp black pepper
1 pack of filo pastry
1/4 cup plant butter, melted
1 tbsp black sesame seeds


  1. Preheat your oven to 190°C and grease an 8-inch round cake tin.
  2. To make the sausage mixture, place the Cauldron Lincolnshire Sausages into a food processor and blitz until they resemble a fine crumb. Mix with the shallots, garlic, pistachios, dried apricots, parsley, sage, lemon zest, salt and black pepper. Set aside.
  3. To assemble the borek, spread out a sheet of filo pastry (you may need 2 sheets layered if it’s very thin) and brush lightly with the melted butter. On the bottom edge of the longer side of the pastry, add a line of the sausage mix and roll the dough over the mix into a sausage shape, until the dough has been completely rolled. Roll into a spiral shape and place in the centre of the baking tin. Repeat this process, adding to the spiral in the tin, until the whole tin has been filled. Brush the top of the pastry generously with butter and sprinkle with black sesame seeds. Place in the centre of your oven to bake for 45 minutes, or until the pastry is golden. Serve immediately.