Haggis Sausage Rolls
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.
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
Notes
eep the puff pastry cold until ready to use. Cold pastry puffs better in the oven and creates flakier layers once baked.
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