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Home » Recipes

Haggis and Pork Sausage Rolls

Published: Jan 2, 2023 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Haggis and Pork Sausage Rolls, Haggis and Pork Sausage Rolls
Jump to Recipe Print Recipe

This haggis and pork sausage rolls recipe is my own and is perfect for using up leftover haggis after Burns night...or at any time you fancy making sausage rolls!  

I had some slices of haggis and some sausages in the freezer so decided to try out using half haggis and half pork sausages for the filling.

If you like haggis, then you're definitely going to enjoy the haggis and pork combination encased in delicious crispy pastry.   A great snack to make for a picnic, buffet or party food.

Tip

  • This haggis and pork sausage rolls recipe is easily adapted if want to make more.

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Haggis and Pork Sausage Rolls, Haggis and Pork Sausage Rolls

Ingredients

  • 200g haggis
  • 200g sausage meat or pork sausages (skins removed)
  • 375g pack ready rolled puff pastry
  • 1 egg, beaten, to glaze

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Instructions

  1. Heat oven to 200C/fan 180C/gas 6.
  2. Place the haggis and sausage meat in a bowl and mix together with a fork until well combined.
  3. Unroll the pastry onto a board and cut in half lengthways. Divide the haggis and pork mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the lamb.
  4. Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on a baking tray with baking paper.
  5. Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
  6. Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
Haggis and Pork Sausage Rolls, Haggis and Pork Sausage Rolls

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Haggis and Pork Sausage Rolls, Haggis and Pork Sausage Rolls

Haggis and Pork Sausage Rolls

Deborah
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Lunch, Snack
Cuisine british, Scottish
Servings 16 to 20 mini rolls

Ingredients
  

  • 200g haggis
  • 200g sausage meat or pork sausages (skins removed)
  • 375g pack ready rolled puff pastry
  • 1 egg beaten, to glaze

Instructions
 

  • Heat oven to 200C/fan 180C/gas 6.
  • Place the haggis and sausage meat in a bowl and mix together with a fork until well combined.
  • Unroll the pastry onto a board and cut in half lengthways. Divide the haggis and pork mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the lamb.
  • Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on a baking tray with baking paper.
  • Prick each sausage roll a couple of times with a fork and then brush with the rest of the beaten egg.
  • Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.

Notes

  • This haggis and pork sausage rolls recipe is easily adapted if want to make more.

 

You might also like to try:
  • snacks
  • sausage rolls
  • merguez spiced lamb sausage rolls
  • haggis, neeps and tatties
  • haggis balls with whisky sauce
  • chicken balmoral with whisky sauce
  • pork dishes
Keyword buffet food, Burn's Night, Burn's Supper, leftover haggis, party food, picnic food, pork sausages, puff pastry, sausage meat, sausage rolls
« Ham, Spinach and Mozzarella Lasagne
Haggis, Neep and Tattie Croquettes »

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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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