These Haggis sausage rolls are a bold, comforting twist on a classic bake and they are perfect for Burns Night, festive gatherings or whenever you want something deeply savoury and indulgent. Combining traditional Scottish haggis with juicy pork sausage meat creates a filling that is rich, peppery and full of warmth. Wrapped in flaky puff pastry and baked until golden, Haggis sausage rolls are always a crowd pleaser.
Haggis sausage rolls are a modern twist on a much loved British classic, combining traditional Scottish flavours with flaky pastry. They are especially popular during Burns Night celebrations but work just as well year round. The rich spicing of haggis paired with pork makes them comforting, bold and ideal for sharing at parties or serving as a warming snack.
For another special occasion sausage roll recipe, try my pigs in blankets sausage rolls. For another fun recipe with sausages, try my harrisa sausage and feta pasta.
Ingredients
Haggis - Haggis brings deep savoury flavour with warming spice. It adds richness and a soft texture that keeps the filling juicy. I love using haggis because it gives these Haggis sausage rolls their signature character and makes them feel extra special.
Pork sausages - Sausage meat balances the haggis and lightens the filling. It keeps everything tender and prevents the rolls from becoming too dense. I like removing the skins myself so the texture stays smooth.
Thyme leaves - Thyme adds an earthy herbal note that works beautifully with both pork and haggis. I like using fresh thyme as it lifts the richness and stops the filling feeling heavy.
Maple syrup - A small amount of maple syrup adds gentle sweetness which contrasts the peppery haggis. I love this addition because it rounds out the flavour without making the rolls sweet.
Salt and pepper - These sharpen and enhance all the other flavours. Haggis already has seasoning but a little extra brings everything together.
Puff pastry - Puff pastry gives those crisp flaky layers that make Haggis sausage rolls irresistible. It turns the savoury filling into something golden and indulgent.
Egg - Egg wash helps the pastry bake evenly and gives that glossy bakery style finish.
Sesame seeds - Sesame seeds add light crunch and a subtle nutty flavour. I like how they also make the rolls look extra tempting.
Whiskey cream sauce - This is the perfect partner for Haggis sausage rolls. The creamy richness with a hint of whiskey complements the spice beautifully and makes them feel restaurant worthy.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 200C and line a baking tray with parchment paper. Add the crumbled haggis, sausage meat, thyme leaves, maple syrup, salt and pepper to a mixing bowl.
- Step 2: Mix thoroughly until the filling is fully combined and evenly seasoned. Lay the puff pastry out on a clean surface and slice it lengthways through the middle to create two long rectangles. Spoon the haggis mixture along one long side of each pastry rectangle, forming a neat line of filling and brush the exposed edge of pastry with beaten egg.
- Step 3: Fold the pastry over the filling to enclose it, pressing gently to seal. Crimp the edges using a fork. Brush the tops with more egg wash and sprinkle over the sesame seeds and slice into individual rolls
- Step 4: Bake for around 25 minutes until puffed, golden and crisp.
Hint: Keep the puff pastry cold until ready to use. Cold pastry puffs better in the oven and creates flakier layers once baked.
Substitutions
Haggis – Use vegetarian haggis for a meat free option or black pudding for a deeper, richer savoury flavour.
Pork sausages – Replace with sausage meat for convenience or use herby chicken sausages for a lighter but still flavourful filling.
Thyme – Swap for rosemary for a stronger earthy note or sage for a classic pairing that works beautifully with haggis.
Maple syrup – Use honey for a softer sweetness or brown sugar for a deeper caramel style flavour.
Salt and pepper – Replace with seasoned salt for extra depth or cracked black pepper alone if the haggis is already well seasoned.
Puff pastry – Use shortcrust pastry for a firmer traditional texture or all butter pastry for a richer flavour.
Egg – Substitute with milk for browning or a plant based cream alternative if avoiding egg.
Sesame seeds – Use poppy seeds for a subtle crunch or pumpkin seeds for a nuttier topping.
Whiskey cream sauce – Swap for peppercorn sauce for bold savoury heat or mustard cream sauce for sharp richness.
Variations
Cheesy Haggis Sausage Rolls - Add grated mature cheddar or Scottish cheddar into the filling for extra richness. The cheese melts into the haggis mixture, creating a creamier texture and deeper savoury flavour that works beautifully with the spices.
Spicy Haggis Sausage Rolls - Mix chilli flakes, black pepper or a spoon of wholegrain mustard into the filling. This adds gentle heat and sharpness that cuts through the richness of the meat.
Apple and Haggis Sausage Rolls - Finely dice apple and fold it into the mixture. The sweetness balances the peppery haggis and keeps the filling juicy and fresh.
Vegan - Use vegan sausages and veggie haggis, brush with oat milk instead of egg wash
Equipment
Tray
Storage
Allow the Haggis sausage rolls to cool completely before storing. Once cooled, place them in an airtight container and keep in the refrigerator for up to three days. To reheat, place them in a preheated oven until hot throughout and the pastry has crisped again. Avoid microwaving if possible as this softens the pastry.
For longer storage, the rolls can be frozen either baked or unbaked. If freezing baked rolls, cool fully first, then wrap individually and freeze for up to three months. Reheat from frozen in the oven until piping hot. Unbaked rolls can also be frozen before egg washing. When ready to cook, brush with egg and bake directly from frozen, adding extra cooking time until golden and cooked through.
Top Tip
Mix the filling gently rather than overworking it. Overmixing can make the texture dense instead of light and juicy. Stir just until everything is evenly combined for the best bite.
FAQ
Yes, always remove the outer plastic before cooking or crumbling haggis. The plastic is only for packaging and is not oven safe or edible. Once removed, the haggis can be cooked whole or broken up for recipes like haggis sausage rolls.
Unopened haggis will keep until the use by date on the packaging. Once opened, it should be stored in an airtight container and used within two days for best flavour, texture and food safety.
Haggis is Scotland’s national dish and is traditionally served with neeps and tatties. Despite myths, wild haggis do not exist, though the legend is often told humorously to visitors as part of Scottish folklore.
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Recipe
Haggis Sausage Rolls
Equipment
- Mixing bowl
- Tray
Ingredients
- 200 g haggis crumbled
- 4 pork sausages skin removed
- 1 tablespoon thyme leaves
- 1 tablespoon maple syrup
- Salt and pepper
- 320 g puff pastry
- 1 egg beaten
- 1 teaspoon sesame seeds
To serve
- Whiskey cream sauce
Instructions
- Preheat the oven to 200C and line a baking tray with parchment paper. Add the crumbled haggis, sausage meat, thyme leaves, maple syrup, salt and pepper to a mixing bowl.200 g haggis, 4 pork sausages, 1 tablespoon thyme leaves, 1 tablespoon maple syrup, Salt and pepper
- Mix thoroughly until the filling is fully combined and evenly seasoned. Lay the puff pastry out on a clean surface and slice it lengthways through the middle to create two long rectangles. Spoon the haggis mixture along one long side of each pastry rectangle, forming a neat line of filling and brush the exposed edge of pastry with beaten egg.320 g puff pastry
- Fold the pastry over the filling to enclose it, pressing gently to seal. Crimp the edges using a fork. Brush the tops with more egg wash and sprinkle over the sesame seeds and slice into individual rolls1 egg, 1 teaspoon sesame seeds
- Bake for around 25 minutes until puffed, golden and crisp.Whiskey cream sauce
