Haggis sausage rolls
- June 2014
- Makes 20
- Hands-on time 30 min, chilling time 20 min, oven time 20 min
These easiest-ever sausage rolls are filled with haggis and a little mustard for a tasty nibble to serve on Burns Night.
Peppery, meaty and bite-sized – these sausage rolls are perfect finger food for a party.
- 8.4g (3.8g saturated)
- 9.8g (0.4g sugars)
- 250g haggis, skin removed, crumbled (see tip)
- 150g free-range British pork sausagemeat
- Bunch fresh parsley, finely chopped
- 320g ready rolled all-butter puff pastry
- 2 tbsp Dijon or wholegrain mustard, plus extra to serve
- 1 free-range egg, beaten
- Poppy seeds to scatter
- Using your hands, mix the haggis with the sausagemeat in a large bowl. Mix in the parsley, then set aside.
- Open the pastry out flat, keeping it on its plastic sheet, and cut in half lengthways. Brush each half with the mustard. Divide the filling into 2 and roll each piece into a long sausage shape, the length of the pastry pieces. Lay the fillings along the pastries, to one side, then roll each pastry around the filling so the seam is underneath. Press down gently to seal. Brush the rolls with beaten egg, then chill for 20 minutes to firm up.
- Heat the oven to 200°C/ fan180°C/gas 6 and line 2 baking sheets with baking paper. Remove the rolls from the fridge, then slice into 3cm pieces. Snip the top of each with scissors, brush with more beaten egg, then scatter with the poppy seeds. Cook in the oven for 20 minutes or until golden and cooked through. Cool for 5 minutes, then serve with extra mustard, if you like.
This recipe uses half a standard-size haggis, but it’s worth using it all to make a double batch of sausage rolls, then freeze half until needed. You can freeze the uncooked, glazed sausage rolls in an airtight container, interleaved with baking paper, for up to 3 months. Cook from frozen, adding an extra 5 minutes to the cooking time.
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