Friday , September 24 2021
Haggis Sausage Rolls 1

Haggis Sausage Rolls

Haggis Sausage Rolls 2

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

500g of haggis. Keep out of the fridge for two hours before preparation to soften
1 onion, finely diced and slowly cooked in butter
200ml of chicken stock

1 packet of puff or shortcrust pastry 
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 

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