Hog and Haggis Sausage Roll Recipe

This is a quick and easy sausage roll recipe for parties or as a nibble when friends or family are over. They can be prepared ahead of time and kept in the fridge until you are ready to cook. The recipe below uses Haggis as part of the filling which may not be readily available. Most good butchers or farm shops in the UK will sell it. If you can’t get your hands on some, you can replace it with Black pudding in the same proportions and it will work just as well.


600 grams Pork Mince
200 grams Haggis (or Black Pudding)
2 teaspoons Fresh Thyme Leaves
Salt and Pepper (to Season)

500 grams Puff Pastry
1 Large Egg


  • Add the pork mince to a large baking tray and spread it out. Season with salt, pepper and thyme leaves. Crumble the Haggis over the pork mince. Try not to crumble it too finely as the best part of these sausage rolls is when you get a massive chunk of Haggis in the mix! Now get your hands into the mixture and combine it all together. Place it in the fridge to chill while you prepare the pastry.
  • Now if you have the time, you can make your own pastry but shop bought works well and is a lot more convenient. Roll the pastry out on a floured surface to a size of 30cm x 40cm and about 0.5cm deep. Cut the pastry into two rectangles each measuring 40cm x 15cm.
  • To make up the sausage rolls, add the filling along the centre of each strip evenly. Beat the egg in a bowl and brush one long edge of the pastry with it using a pastry brush. This will help the pastry hold together when you roll them. Do your best to ensure they are rolled tightly as this will stop them falling apart when cutting and cooking. Place the two long rolls in the fridge to chill for around 30 minutes.
  • The final step before cooking is to cut the sausage rolls to your desired size. For a party, I always find a smaller sausage roll is easier for people to grab but you can also divide the full roll into three to give you a more traditional size. Lightly score the top of each sausage roll with a knife and brush the tops with the beaten egg to help them turn golden brown when cooking. Try to do this just before they go on the grill to stop the egg soaking into the pastry.

At the BBQ

  • The sausage rolls should be baked at around 180-190°C in an area of indirect heat for around 25 minutes or until the pastry is golden brown and the filling has reached an internal temperature of 75°C. Serve them hot with a sweet and sticky BBQ sauce to dip them in.

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