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Kilted Sausages | Roving Haggis
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🎄🏴 KILTED SAUSAGES 🏴🎄
So most of you will recognise these as ‘pigs in blankets’, as popular in Scotland as anywhere - but sometimes referred to as ‘kilted sausages’ referencing the way the bacon is wrapped around the sausage in the style of a kilt! I love this naming and decided to push the Scottishness further by adding haggis to the filling, a taste sensation indeed that will be finding a place at our Christmas table for sure!
Makes approx 30 cocktail size Kilted sausages or sausage rolls
450g sausage meat
225g haggis
10 sage leaves
5 sprigs of thyme, stalks removed
3 tbsp chopped spring onion tops
Half tsp allspice
Half tsp white pepper
Half cup pack breadcrumbs
1 egg
To roll:
Prosciutto or very thin bacon
Pre made puff pastry
Remove sausages from skins, chop up haggis, then add all other filling ingredients. I used a glove to squash it all together into a homogenous sausage meat. Place it all in a piping bag and cut a cocktail sausage size hole from the end.
Lay your proscuitto out (cut in half if big slices) then pipe a cocktail sausage size bit of filling onto one end. Roll up and move to a baking sheet. If making the sausage rolls, cover the pastry with proscuitto, pipe sausage meat along the length, roll up and use scissors to cut into small sausage rolls. Clip a little hole in the top of each one.
Brush all lightly with oil and get in a preheated oven at 180c fan. 20 minutes for the kilted sausages, 30mins for the sausage rolls!
For the cranberry mayo, mix 2 tbsp mayo with 1 tbsp cranberry jelly, pinch of salt and a squeeze of lemon juice. Mix well.
Serve as part of your Christmas dinner or enjoy as yummy party snacks! Totally delish 🙌🏼
#pigsinblankets #sausageroll #kilted #sausage #haggis #stuffing #christmasrecipe #scottishfood #shorts #cooking #christmas
So most of you will recognise these as ‘pigs in blankets’, as popular in Scotland as anywhere - but sometimes referred to as ‘kilted sausages’ referencing the way the bacon is wrapped around the sausage in the style of a kilt! I love this naming and decided to push the Scottishness further by adding haggis to the filling, a taste sensation indeed that will be finding a place at our Christmas table for sure!
Makes approx 30 cocktail size Kilted sausages or sausage rolls
450g sausage meat
225g haggis
10 sage leaves
5 sprigs of thyme, stalks removed
3 tbsp chopped spring onion tops
Half tsp allspice
Half tsp white pepper
Half cup pack breadcrumbs
1 egg
To roll:
Prosciutto or very thin bacon
Pre made puff pastry
Remove sausages from skins, chop up haggis, then add all other filling ingredients. I used a glove to squash it all together into a homogenous sausage meat. Place it all in a piping bag and cut a cocktail sausage size hole from the end.
Lay your proscuitto out (cut in half if big slices) then pipe a cocktail sausage size bit of filling onto one end. Roll up and move to a baking sheet. If making the sausage rolls, cover the pastry with proscuitto, pipe sausage meat along the length, roll up and use scissors to cut into small sausage rolls. Clip a little hole in the top of each one.
Brush all lightly with oil and get in a preheated oven at 180c fan. 20 minutes for the kilted sausages, 30mins for the sausage rolls!
For the cranberry mayo, mix 2 tbsp mayo with 1 tbsp cranberry jelly, pinch of salt and a squeeze of lemon juice. Mix well.
Serve as part of your Christmas dinner or enjoy as yummy party snacks! Totally delish 🙌🏼
#pigsinblankets #sausageroll #kilted #sausage #haggis #stuffing #christmasrecipe #scottishfood #shorts #cooking #christmas
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