Pork & Haggis Sausage Rolls

Prep time: 20 mins

Cooking time: 20 mins

Serves: 5

ingredients

1 Simon Howie Haggis 454g
1 pack Simon Howie Premium Pork Sausages
320g sheet ready rolled puff pastry
1 egg
Salt and pepper
Small bunch parsley
Poppy seeds (optional)

To make the black garlic ketchup
200ml ketchup
10g black garlic

Method

1. Flour your work surface and rolling pin and roll out the puff pastry into a rough square shape (approx. 30 x 30cm). Then, with a sharp knife, cut in half lengthways.

2. Remove the sausage meat from the casings and place into a large bowl, then crumble in the haggis. Chop the parsley and put into the bowl with salt and pepper to taste. Using your hands, mix all the ingredients together until completely mixed.

3. Divide the mixture into two and form a sausage shape with the mixture lengthways down one side of each pastry sheet.

4. Brush the long edge of the pastry sheet with the beaten egg, fold the pastry over the mixture and press down the edge to seal. Pop in the fridge for 20 mins to firm up.

5. Preheat oven the to 200°C and line a large baking tray with greaseproof paper. Remove the sausage rolls from the fridge and, with a sharp knife, cut into 3cm wide rolls. Make a small slice on top of the sausage rolls with a knife and brush them all with the remaining beaten egg. Sprinkle on poppy seeds (optional) and place the individual rolls onto the lined baking tray.

6. Cook in the oven for 15-20 mins or until golden and cooked though. For the sauce, blend together ketchup and black garlic until smooth.

7. Serve hot with black garlic ketchup or enjoy cold as a late-night snack!