Veggi Haggis

Burns night is the 25th January and Sainsburys was selling half price haggis. I have never had haggis before mainly because its animal parts but this was a veggie haggis and bargain priced so I thought something different.

It was very simple to cook - place in foil and bake in the oven. I was not sure of the smell and the look, but tried it. To my surprise it was very tasty, a little like a spicy nut roast, its not been in the supermarket since, so I am now on the lookout for a veggie haggis recipe to make myself :)

Veggie Sausage & Onion Rolls

I made these veggie sausage rolls with Quorn sausages but you can use any sausages you like (even meat). I cook the sausages and onions first as I think it adds flavour. You can make your own puff pastry or buy it.

Ingredients makes approximately 6 rolls

• 1 sheet puff pastry (or make own puff or quick puff)
• 2 medium onions
• 6 Sausages of choice (I used Quorn sausages)
• Approximately 1 tablespoon of vegetable oil for browning/ cooking sausages and onions

Lightly cook sausages with a little oil if needed until browned leave to cool
Slice onions and cook with a little oil until soft (don't crisp or burn) season and leave to cool

Slice the pastry sheet into 6 rectangles (depending on the size of your pastry sheet you may get more or less) you want the pastry to be just better than the sausage on the short size and able to roll around the whole sausage with a little to over lap on the larger size of your rectangle.
Brush around the edge of the pastry rectangle with water. Add 1/6th of the softened onion to the left hand size edge and add a sausage, roll the pastry careful overlapping the pastry.



Transfer to a baking tray putting the overlapped edge underneath. Slash the rolls a few times with a sharp knife. You can brush the sausage rolls with milk or egg if you want extra browning and shine.






Halfway through cooking turn the sausage rolls over so the underside also cooks.
The rolls are cooked when your pasty is golden brown and well risen.
Best eaten warm with a little mustard