Haggis sausage rolls recipe

Method

1. Mix the haggis, sausage meat, English mustard and fresh thyme leaves in a bowl to combine.
2. Lightly dust a surface with plain flour, then unroll the puff pastry and cut in half lengthways. Divide the filling into two and, on top of the pastry, mould each half into a sausage shape, the same length as the pastry.
3. Brush the borders with a little beaten egg and fold the pastry over the meat to encase it, then use a fork to crimp the edges together. Brush the rolls with more beaten egg, sprinkle with the nigella seeds and a pinch of sea salt, and chill for 20 mins.
4. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the rolls into 3.5cm lengths, then transfer to 1-2 lined baking trays, spacing apart. Bake for 20 mins until golden and cooked through.
5. Serve with a dollop of tomato chutney, if you like.

• Tip: The sausage rolls can be frozen before baking. Simply cook from frozen for 5-10 mins longer until piping hot throughout.

• See more Sausage recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.