Recipe: Scott’s haggis sausage rolls from Culzean

Written by Lucy Paul

Golden brown sausage rolls sprinkled with sesame seeds are displayed on some grease-proof paper on top of a cooling rack. One has been sliced in half on a chopping board, beside a wooden knife and fork.

Culzean’s haggis sausage roll with crispy potato and confit turnip in Irn-Bru | Image: Heather Aileen

Try our delicious hearty sausage rolls with a twist, created by Scott Murdoch, Head Chef at Culzean Castle & Country Park.

Quote

“I had the idea for this dish when I was the head chef at the St Pancras International Hotel whilst looking for a bar snack to pair with drinks. I love them for their rich flavour and hearty texture. I use Macsween haggis – you need the best haggis for this recipe!”

Scott Murdoch

A man wearing a navy and white stripy chef's apron stands beneath a stone arch in the entrance to a tearoom.

Ingredients

350g haggis
250g sausage meat
1 can Irn-Bru
Salt and pepper
750g puff pastry (ready-made is fine)
1 beaten egg
1 potato
½ turnip
Oil (for frying)
Sesame seeds (optional)
250ml tomato chutney or tomato ketchup (optional)

Method

Step 1
On a floured surface, roll out puff pastry into a rough square. Halve lengthways.

Step 2
Finely dice the turnip. Add to the pan with the Irn-Bru and cook on hob until the turnip is soft with a slight crunch. (Save some Irn-Bru for later.)

Step 3
Dice the potato and fry until soft and crispy.

Step 4
Mix the sausage meat with salt and pepper, then crumble the haggis in. Add cooked vegetables.

A sheet of pastry is rolled out on a wooden chopping board, with a rolling pin lying on top. Three bowls, containing chopped turnip, egg yolks and diced onion, stand behind the board.

Step 5
Halve the mixture, make a sausage and place down the length of the pastry portion.

Step 6
Brush the edge of the pastry with the beaten egg, fold the pastry over the mixture and press the edge to seal. Set in the fridge for 30 mins. Repeat with the remaining sausage mix and pastry.

Neatly sliced sausage rolls sit on a baking tray, ready to be chilled before being baked. They have lines scored along the top of the pastry.

Sausage rolls chilling before going into the oven | Image: Heather Aileen

Step 7
Preheat the oven to 200C (180C fan) and line a baking tray with grease-proof paper. Remove the sausage rolls from the fridge and cut into 8–10cm sections. Make cuts on top of the sausage rolls, then brush with the remaining egg. Sprinkle with sesame seeds if desired.

Step 8
Cook for 15–20 mins or until golden brown. Serve hot.

Step 9 (optional)
Combine the remaining Irn-Bru with tomato chutney or tomato ketchup for a tasty dip.