Haggis Sausage Rolls

Last year, we made Scottage Pie, using haggis as the filling. It was a partial success but the inside (which was purely haggis) was a little too dry and dense.

This year, we thought about doing the same again but combining the haggis with some kind of mince. Somewhere along the way, this idea transformed itself into sausage rolls using haggis and pork mince. These worked brilliantly. The pork did a brilliant job of lightening the whole thing up and the onion and sage added a traditional sausage roll flavour. The chorizo worked fairly well when you actually ended up with a piece in your mouth but the flavours didn’t permeate the whole filling and I don’t think we’d bother with that again.

We didn’t make our own pastry which may well have made these even better but it was late and we really need to tackle that when we have plenty of time, maybe next time.

Haggis Sausage Rolls

250g haggis
250g pork mince
1/2 small onion, finely chopped
1/2 bunch sage, finely chopped
Salt and pepper
Packet puff pastry (or your own, if you’re not as lazy as us)

Combine the filling and roll into a sausage shape. Lay onto puff pastry that has been rolled out to about 1/2 cm and roll. Cut into the size of your choice and bake at 180 for about half an hour.