Feast Norfolk Magazine
The Chequers Inn, Thornham
www.chequersinnthornham.com
Jordan Bayes of The Chequers Inn at Thornham in North Norfolk has haggis sausage rolls for us in time for Burns Night on Monday
Serves Four
INGREDIENTS
1 onion, finely diced and slowly cooked in butter
200ml of chicken stock
1 egg, mixed with a small amount of milk for egg wash
METHOD
Preheat the oven to 180°C
Mix the haggis, onions and stock together
Lay the puff pastry out flat and place a thick line of the haggis mix on top
Brush the egg wash onto the pastry and roll the pastry around the haggis mix
Egg wash the outside of the pastry and place in the fridge to firm up
When the sausage roll has firmed up in the fridge, you can either cut them into four equal sized sausage rolls or keep it whole and then slice it. Bake for 20 minutes or until the pastry is golden brown and crispy
Top tip: when the sausage rolls are nearly cooked, add some crumbled blue cheese and allow it to melt
Serve immediately with pickled onions or piccalilli
