Haggis Sausage Rolls are so easy to make but are a great twist on the usual sausage rolls. They’re a fun way to introduce haggis to people who may not be so keen or use up any leftover haggis you might have.
Make them for a picnic, a bit of comfort food, or as part of a more casual Burns celebration party. After all, sausage rolls are classic party food!
These Haggis Sausage Rolls are packed with flavour, and you can add even more by putting in an Onion Marmalade or Chutney, or another condiment you prefer.
What is Haggis?
If you’re reading this, you likely already know what Haggis is!
It’s often considered to be the national dish of Scotland, and to be honest, its ingredients list is best left undefined, so you can just taste it for yourself and see how good it is!
For those who are curious, it’s made up of offal, oatmeal, and spices. We usually liken it to a very peppery mince.
It’s most often stacked with neeps and tatties (swede (or whatever you know it as – see here!) and potatoes) but in Scotland, you’ll also find it in many other dishes, like nachos, lasagne, pasta (see our delicious Haggis Pasta recipe here), or as Haggis Bon Bons (see our recipe here).
We even have a post about 32 ideas for Haggis, so you can see just how versatile it is!
The haggis in this Haggis Sausage Rolls recipe isn’t overpowering, as it’s mixed with sausage meat, so it’s perfect for those that love the taste, but for beginners too.
We tend to use the sausage meat we can buy at the supermarket, that’s generally pre-mixed with some breadcrumbs and herbs and spices. You can also buy pork sausages and remove the skins yourself.
Things You’ll Need to Make Haggis Sausage Rolls
- Large Bowl
- Baking Tray
- Large Serrated Knife
Ingredients for Haggis Sausage Rolls
- 400g Haggis
- 300g Pork Sausage Meat
- 320g puff pastry (pre-made sheet)
- 3 tbsp onion marmalade *optional
- 1 beaten egg or 1 tablespoon of milk *optional
Haggis
We used a standard-size haggis for this recipe. If it is slightly more or less in weight, that’s no problem!
You don’t need to precook the haggis. It will cook alongside the sausage meat in the sausage roll.
Sausage Meat
If available, you can buy sausage meat in the supermarket on its own, or you can use pork sausages and remove the meat from the skin.
Pastry
This is a standard pre-rolled pastry sheet in the UK, but you can also roll your own. If you can only get frozen pastry, you’ll need to defrost it first.
We decided to make one large sausage roll with one pastry sheet, but you could cut the sheet in half lengthways and make two smaller rows of sausage rolls. You may have some excess pastry with one bigger sausage roll.
Onion Marmalade
We love added flavour from using onion chutney or marmalade!
We’ve used both Arran Caramelised Red Onion Chutney and Mackays Red Onion Marmalade with Chilli, and they’re both delicious and add a sweet flavour (and a little spice!).
You can use whatever you like or leave this step out.
How to Make Haggis Sausage Rolls – Step-by-Step Method
Pre-heat oven to 400F/200C
Crumble the haggis in a large bowl. Add the sausage meat and mix it together, using your hands if necessary.
If using, spread the onion marmalade along the pastry, just to one side of the middle
Use your hands or a large spoon to place the meat along the middle of one side of the pastry. Shape it into an even sausage and make sure it’s compacted together without air pockets, although you don’t want it to be super firm.
Fold the pastry over the sausage filling so that it is snug against the meat but not stretched.
Cut off any excess pastry, leaving enough to seal the pastry together. You can do this by slightly wetting the pastry, pressing it gently together and rolling the seal underneath the pastry, or by pressing along it with a fork so it has almost a little handle along the side.
Slice into pieces with a serrated knife with a slicing motion so as not to squash them.
Space evenly on a baking tray and brush with the beaten egg or milk if using.
Bake for 20 or 30 minutes or until the pastry is golden and the centre of the sausage roll is cooked through and piping hot. Adjust the time for size.
Let them cool for a minute after removing from the oven, and then place on a plate or wire rack with a paper towel spread over it to soak up any excess fat from the meat and haggis, before serving.
Variations
You can mix up trying different chutneys or savoury marmalades, or even try a thin spread of mustard over the pastry!
How do you store sausage rolls?
Once cooled, place them in an airtight container, operated by paper towels if necessary, and keep them in the fridge for up to 3 days.
You can eat them cold; just remove them from the fridge 15-20 minutes before serving so they’re not too cold.
How do you reheat sausage rolls?
You can reheat sausage rolls in the microwave, although the pastry may not stay as crisp.
Place them on a microwave-safe dish and cover them with a paper towel, then that for 60-90 seconds or until piping hot in the middle. Allow to cool for 30-60 seconds before serving.
The other option is reheating in the oven, which will ensure the pastry stays crispier on the outside.
Place them on a baking tray and reheat in a preheated 180C oven for 8-10 minutes.
Can you freeze sausage rolls?
If you don’t think you’ll eat all of your sausage rolls, then for the best results, we suggest freezing them before cooking. Separate them with a bit of baking paper so they don’t stick together.
You can take them straight from the freezer and put them in the oven, adding around 5 minutes of baking time. Just ensure they’re piping hot in the middle.
If you cook them before freezing, ensure they’re fully cooled before storing in an airtight container or bag, then allow them to defrost in the refrigerator before cooking.
Yield: 8
Easy Haggis Sausage Rolls Recipe
Haggis Sausage Rolls are so easy to make but are a great twist on the usual sausage rolls. They’re a fun way to introduce haggis to people who may not be so keen, or use up any leftover haggis you might have.
This Haggis Sausage Rolls recipe is packed with flavour and you can add even more by putting in an Onion Marmalade or Chutney, or another condiment you prefer.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 400g Haggis
- 300g Pork Sausage Meat*
- 320g puff pastry (pre-made sheet)
- 3 tbsp onion marmalade *optional
- 1 beaten egg or 1 tablespoon of milk *optional
Instructions
- Pre-heat oven to 400F/200C
- Crumble the haggis in a large bowl. Add the sausage meat and mix it together, using your hands if necessary.
- If using, spread the onion marmalade along the pastry, just to one side of the middle
- Use your hands or a large spoon to place the meat along the middle of one side of the pastry. Shape it into an even sausage and make sure it’s compacted together without air pockets, although you don’t want it to be super firm.
- Fold the pastry over the sausage filling so that it is snug against the meat but not stretched.
- Cut off any excess pastry, leaving enough to seal the pastry together. You can do this by slightly wetting the pastry, pressing it gently together and rolling the seal underneath the pastry, or by pressing along it with a fork so it has almost a little handle along the side.
- Slice into pieces with a serrated knife with a slicing motion so as not to squash them.
- Space evenly on a baking tray and brush with the beaten egg or milk if using.
- Bake for 20 or 30 minutes or until the pastry is golden and the centre of the sausage roll is cooked through and piping hot. Adjust the time for size.
- Let them cool for a minute after removing from the oven, and then place on a plate or wire rack with a paper towel spread over it to soak up any excess fat from the meat and haggis, before serving.
Notes
Pastry
This is a standard pre-rolled pastry sheet in the UK, but you can also roll your own. If you can only get frozen pastry you’ll need to defrost it first. We decided to make one large sausage roll with one pastry sheet, but you could cut the sheet in half lengthways and make two smaller rows of sausage rolls. You may have some excess pastry with one bigger sausage roll.
Onion Marmalade
We love added flavour from the using onion chutney or marmalade! We’ve used both Arran Caramelised Red Onion Chutney and Mackays Red Onion Marmalade with Chilli and they’re both delicious and add a sweet flavour (and a little spice!). You can use whatever you like, or leave this step out.
Egg or Milk Wash
This is an optional step. It can make the pastry a nicer golden colour, but it won't change the taste!
Nutrition Information:
Yield:
8 Serving Size:
1
Amount Per Serving: Calories: 526Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 141mgSodium: 512mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 21g
The above values are an indication only and are generated by a third party.
Other Haggis Recipes:
- How to Make a Haggis, Neeps and Tatties Stack
- Delicious Creamy Haggis Pasta Recipe
- Super Easy Haggis Burger Recipe
- Tasty Vegetarian Haggis Recipe
- Recipes for Haggis: 32 Ideas for Using Haggis
- Balmoral Chicken Recipe: Chicken Stuffed with Haggis
- Whisky Sauce for Haggis
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