|Haggis sausage rolls - there is no way to make these bad boys look sexy|
Ok, ok I’m sure I know what you are thinking ‘euch sausage rolls’. Am I right? The reason why I know this is because before I tried these bad boys I initially thought the same. Please don’t be offended S. and M.. I guess I had just too many bad memories of the frozen and reheated mashed up pigs snout wrapped in soggy, stodgy ‘pastry’ type sausage rolls. These ones my dear reader are from an entirely different branch of the family tree. For example, if the ready made frozen ones are the Govan Ned these are the Highland laird; a much classier affair.
It really gets my goat when a blogger drones on about how great the dish is and how you really, really need to try it to believe it et cetra, et cetra so all I’m going to say is this; if you like haggis you will probably enjoy it and everyone that I’ve made these for has asked for the recipe. Always a good sign.
Haggis sausage rolls
Preheat oven to 180 degrees celcius
1 medium sized onion finely chopped
few sage leaves torn
1 tbs of oil
400g minced pork (shoulder works well)
400g decent ready prepared haggis
a good pinch of salt
a few grinds of black pepper
750g of ready made all butter puff pastry
Soften the onion in the oil in a frying pan over a moderate heat until translucent.
Add in the torn sage leaves and cook through for another minute.
Add the onion and sage to a large bowl along with the pork mince and haggis and one of the eggs and salt and pepper. Mix well.
Roll out the pastry until it is about 1/2cm thick.
Divide the mixture into 3 and make into long sausage shapes along the length of the pastry.
Roll the pastry over the sausage mixture and press down the edges with a fork.
Beat the remaining egg and brush this over the pastry.
Cut the rolls into 3-4cm lengths and bake in the oven for 20-30 minutes until cooked through and the pastry is golden brown and flaky.