Haggis Sausage Rolls

Name: Haggis Sausage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Scottish
Ingredients: 250g haggis, casing removed; 300g pork sausage meat, or sausages with skins removed; 1 tsp Dijon or wholegrain mustard, optional; 1/2 tsp freshly ground black pepper; 1 x 320g sheet ready-rolled puff pastry, kept chilled until needed; 1 egg, beaten, for sealing and glazing; 1 tbsp rolled oats, optional, for topping

Crisp puff pastry filled with warmly seasoned haggis and pork sausage meat, made in large rolls or easy party-size bites.

45 mins Serves 8Oven

Ingredients ↓Method ↓

Ingredients

For the filling

250g haggis, casing removed
300g pork sausage meat, or sausages with skins removed
1 tsp Dijon or wholegrain mustard, optional
1/2 tsp freshly ground black pepper

For the pastry

1 x 320g sheet ready-rolled puff pastry, kept chilled until needed
1 egg, beaten, for sealing and glazing
1 tbsp rolled oats, optional, for topping

Method

15 mins prep30 mins cook45 mins total

Heat the oven to 200°C fan, 220°C conventional or Gas 7 and line a baking tray with baking paper.
Mix the haggis, pork sausage meat, mustard and black pepper until evenly combined without overworking the filling.
Cut the pastry lengthways into two strips, shape the filling down the centre, seal the pastry with beaten egg and place seam-side down.
Cut each roll into large or party-size pieces, glaze with beaten egg, add rolled oats if using, and lightly score the tops.
Bake for 25–30 minutes until deeply golden, puffed and piping hot. Rest for 5 minutes before serving.

Notes

Haggis is already well seasoned, so taste before adding any salt.

For a stronger Scottish note, add 1 tsp whisky to the filling or serve with mustard on the side.

For party-size rolls, cut into 16 pieces and begin checking them after about 20 minutes.

Assemble the rolls a few hours ahead and refrigerate before baking. Refrigerate leftovers for up to 2 days.

About this recipe

These haggis sausage rolls bring a distinctly Scottish flavour to a familiar favourite. Haggis adds peppery, savoury depth to the pork filling, while ready-rolled puff pastry bakes into a crisp, golden shell.

Make them as generous lunch-sized rolls or smaller pieces for a party platter, Burns Night supper or picnic. A little mustard in the filling adds brightness, and the rolls are just as enjoyable warm as they are at room temperature.