Fresh from the garden to the kitchen

250g sausagemeat

250g haggis

500g puff pastry

Small amount of egg or milk to brush pastry

METHOD

If you can’t get sausagemeat easily (most butchers sell it), then you can always take the skin off some good quality sausages and use the meat from them.

1. Preheat oven to 190oC.
2. Mix sausagemeat and haggis together thoroughly.
3. Roll out pastry into a  rectangle (about the same size as a swiss roll tin).
4. Mold the meat into a long sausage shape.
5. Place the meat about 2 inches from one of the long sides of the pastry.
6. Roll the pastry over the meat.
7. You’ll probably have enough to make 2 long rolls.
8. The size you bake the rolls is up to you but I recommend cutting the long rolls before baking. I usually cut diagonal slits onto the top of the sausage rolls about an inch apart.
9. When you are happy with the shape and size of your sausage rolls place them all on a baking tray lined with baking parchment and put into the oven.
10. Bake for approximately 20 minutes at 180oC.