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.
Recent New Recipes
Category Spotlight...
SCOTTISH
Explore the heart and soul of Scotland with our authentic and modern Scottish Recipes Collection. From traditional classics like hearty cullen skink, and haggis, neeps and tatties, to contemporary twists on old favourites, these recipes showcase the rich culinary heritage of Scotland.
How to make these 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
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.
Recipe Collection Spotlight...
9 CREAMY AND COMFORTING RISOTTOS
Savour the creamy, comforting goodness of this 9 Creamy and Comforting Risottos collection. There's classic combinations like chicken and mushroom or salmon and prawn, to creative twists using barley and orzo. These recipes are perfect for everything from elegant dinner parties to cosy family meals.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Haggis and Pork Sausage Rolls
Equipment
Ingredients
- 200 g (7.1 oz) haggis
- 200 g (7.1 oz) sausage meat or pork sausages (skins removed)
- 375 g (13.2 oz) 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:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE