HAGGIS AND SWEET POTATO SAUSAGE ROLLS

Haggis sausage rolls are a great way to use haggis as a party snack.

i’ve added lots of ingredients, including sweet potato, which works well with it and gives it a bit of colour and a different texture.

MAKES 4 PORTIONS

INGREDIENTS

2 shallots, chopped

100g (3.5oz) sweet potato, peeled and diced

200g (7oz) pork sausage meat (you can use a couple of sausages for this)

200g (7oz) haggis 1x 350g (12oz) frozen puff pastry or 370g (13oz) ready-rolled

1 egg yolk

15g (0.5oz) vegetable oil

METHOD

1 in a small pan, heat a little oil, then add the shallots and the sweet potato and cook slowly. Once the shallots have become translucent and the sweet potato is almost soft, remove from the heat.

2 Meanwhile, remove the sausage meat from their skins and pop into a bowl with the haggis. Once the shallot mix has cooled, add to the bowl also. Mix well.

3 You are on to the fun part now. Remove the pastry from the packaging and carefully roll it out. When doing so, be very gentle. Keep turning it to ensure you roll it nice and evenly. You can get away with rolling it very thinly for sausage rolls, as you don’t need as much puff.

4 Cut three sections of pastry about 10cm (4in) long each from the roll.

5 Lay out the pastry, weigh out roughly 3x 150g (5oz) of your sausage mix, and shape into a long cylinder and place lengthwise at the closest edge of the pastry.

6 Brush the exposed part of the pastry with the egg yolk.

7 Next, turn the pastry over the sausage meat, making sure you create a tight roll. Repeat for the other sheets of pastry.

8 Pop your sausage rolls on to a lightly floured or oiled tray and put in the fridge for 10 minutes until they are nice and firm. at this stage put on your oven and set to 200C (400F).

9 Remove your tray from the fridge, brush your sausage rolls with the egg yolk, and using a sharp knife score the top of the pastry.

10 Bake in the oven for 20 to 25 minutes until golden brown.

11 Allow to cool and cut to your preferred size.