I haven't met anyone who doesn't like sausage rolls, be they kids or adults. The first time I tried haggis was on a trip to Scotland as part of a full Scottish breakfast and I loved it. Its so meaty and flavourful, originating from a time when every part of an animal was used and nothing was to be wasted. Its made up of the lungs, liver and heart of a sheep (or other animal), mixed in with oats and spices. I've noticed that a lot of people turn their noses up at eating offal, but this used to be common practice in Britain and still is in parts of Europe, including Bulgaria (where I come from). These parts are usually cheap and nutritious, full of iron, B12 and Vitamin A. This is a good way to try offal as I have mixed with with sausage meat to make the stuffing.
Ingredients
4 sausages, meat only
1 haggis, taken out of its casing and crumbled
Half a package of bacon, fried until crisp and chopped up (optional)
Oregano
Paprika
Chilli powder
Italian seasoning
Cinnamon
Nutmeg
Black Pepper
1 packet ready made puff pastry
For the roasties
2 Carrots, chopped into batons
1 large parsnip, chopped into batons
1 small turnip, chopped into batons
4-5 tbsp butter
Salt
Pepper
Paprika
Method
Preheat your oven on 200 degrees C.
Make the roasties first, as they take a little longer to cook.
Place all your chopped veg together in a roasting tray. Season with the salt, pepper and paprika. Dot the butter all around.
Place in the bottom shelf of the preheated oven and cook for 20 minutes.
While they are roasting, make the giant sausage roll.
Place the sausage meat, haggis and bacon (if using) together in one bowl. Add the spices, to taste to the mixture. Go heavier on the paprika, oregano and Italian mix than on the others. The nutmeg and cinnamon especially can easily overpower the rest if you use too much. We are aiming for a hint of nutmeg, cinnamon and heat from the chilli. Mix everything together well until everything is easily distributed. You can do this part the day before if desired and leave it in the fridge until needed. Feel free to use whichever sausages you like and vary the herbs according to what's already in the sausages.
Take the puff pastry out of its packaging and open it up on a baking tray. I like to use the pastry that's already been rolled out into a rectangle to save time as there is no need to do it myself. Take the meat mixture and spread it out like a giant sausage along one side of the pastry. Leave some space at both ends.
Bring the further, long end towards the middle. Place the larger end (closes to you) over this and squeeze together to seal. Squeeze shut the two short ends to seal. Use a sharp knife to make slits the length of the sausage roll. The releases steam and ensures even cooking. It should look something like this:
Place this on the top shelf of the oven and cook for 35-40 minutes. Turn it around about half way through if needed.
By this time both the sausage roll and roasties should be done so take them out of the oven and allow them to rest for about 10 minutes before serving.
Serve with the roasties and your favourite gravy and hot sauce (I absolutely love hot sauce!).
I made red wine gravy, hence the wine bottle you can see in some of the photos.
Extra suggestions
Use the haggis filling to make burgers instead. Serve with chips and salad.
The haggis mixture works very well to make giant Scotch eggs. Take them on a picnic with you or for lunch with a side salad.
Why not make mini sausage rolls and bake. You can then freeze some to have later. Cook in the oven from frozen until cooked through and hot.
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