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1
Unfurl stacks of grape leaves into a large bowl of water (leaves should remain stacked) and gently agitate without separating leaves.
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2
Blanch stacks in batches in a large saucepan of boiling water 3 minutes.
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3
Transfer stacks to a colander and refresh under cold running water.
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4
Finely grate zest from lemons and squeeze 1/2 cup juice.
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5
Bring water with salt to a boil in a large saucepan and stir in rice.
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6
Cook rice, covered, over moderately low heat until water is absorbed, 17 to 20 minutes, and transfer rice to a large bowl.
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7
Remove sausage from casings and cook in a large nonstick skillet over moderate heat, stirring to break up lumps, until no longer pink.
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8
Cool to room temperature and crumble into 1/4-inch pieces.
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9
Cook onion with 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until soft but not browned and stir into rice with zest, 1/4 cup lemon juice, sausage, nuts, dill, parsley, currants, and salt and pepper to taste.
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10
Arrange 1 grape leaf, smooth side down, on a kitchen towel.
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11
Trim stem flush with leaf (if leaf is extra large, trim to about 5 1/2 inches wide), saving any trimmings.
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12
Spoon 1 tablespoon filling onto leaf near stem end and tightly roll up filling in leaf, folding in sides and squeezing roll to pack filling.
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13
(Roll should be about 3 1/2 inches long.)
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14
Make more rolls using remaining filling in same manner.
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15
Heat broth just to a simmer and keep warm, covered.
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16
Line bottom of a large heavy pot with leaf trimmings and any remaining whole leaves and arrange rolls, seam sides down, close together in layers over leaves, seasoning each layer with salt.
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17
Drizzle with 4 tablespoons oil and remaining 1/4 cup lemon juice and cover with an inverted heatproof plate slightly smaller than pan, pressing down gently.
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18
Add just enough broth to reach rim of plate and bring to a boil.
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19
Cook rolls at a bare simmer, covered with plate and lid, 50 minutes (stuffed leaves should be tender, but filling should not be mushy).
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20
Remove from heat and transfer rolls with tongs to large trays to cool, brushing with remaining 3 tablespoons oil.
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21
Cover with plastic wrap and chill until cool.
