These haggis and pork sausage rolls are a delicious twist on the classic British snack. Rich, peppery Scottish haggis is combined with pork sausage meat and wrapped in buttery puff pastry for a golden, flaky finish.
Perfect for Burns Night celebrations, party platters or comforting weekend snacks, these sausage rolls deliver big flavour with minimal effort. They're easy to prepare, freeze well, and taste fantastic served warm with tomato ketchup, mustard or caramelised onion chutney.
This recipe is perfect for using up leftover haggis after Burns night...or at any time you fancy making sausage rolls!
When I first made them, 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.
Tips
- Optional variations:
- Spicy haggis sausage rolls - add chilli flakes or cayenne pepper.
- Haggis and black pudding sausage rolls - replace half the pork sausage with black pudding.
- Haggis and caramelised onion rolls - add caramelised onion chutney to the filling for sweetness.
- This haggis and pork sausage rolls recipe is easily adapted if want to make more.
Frequently Asked Questions
Yes - haggis pairs beautifully with pork sausage meat and adds a rich, peppery flavour that works perfectly in puff pastry sausage rolls.
Puff pastry is the most popular choice because it creates a light, flaky texture when baked.
Yes - they can be frozen either before or after baking. Bake from frozen or reheat in the oven until hot and crisp.
Common accompaniments include wholegrain mustard, brown sauce, caramelised onion chutney or tomato ketchup.
Yes - haggis sausage rolls are a fun and easy Burns Night party food that celebrates traditional Scottish flavours.
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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.
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Haggis and Pork Sausage Rolls
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
- Optional variations:
- Spicy haggis sausage rolls - add chilli flakes or cayenne pepper.
- Haggis and black pudding sausage rolls - replace half the pork sausage with black pudding.
- Haggis and caramelised onion rolls - add caramelised onion chutney to the filling for sweetness.
- This haggis and pork sausage rolls recipe is easily adapted if want to make more.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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