From a Burns Brunch to family-favourite sausage
This simple recipe uses pre-made frozen pastry, all you have to do is remove it from the freezer the evening before and roll out on the day. A definite freezer staple.
Remove the puff pastry from the freezer the night before and allow to defrost in the fridge.
On the day, peel and dice the sweet potato and finally chop the shallots
In a pan add a little oil and bring to a medium heat, add the chopped shallots and the diced sweet potato and slowly cook.
Remove the sausage meat from their skins and pop into a bowl with the haggis, once the shallot and sweet potato mix has cooled add to the bowl also.
Pre-heat the oven to 200°C (180°C fan assisted).
Next break your egg and separate the yolk from the white and whisk.
Roll out your pastry thinly and cut into 3 x 10cm x 10cm strips.
Weigh out approx. 3 x 150g of your sausage mix and shape into a long cylinder and place lengthwise at along an edge of each section of pastry.
Brush the exposed part of the pastry with the egg yolk, next roll the pastry over the sausage meat and roll up, making sure you create a tight roll. Repeat for the other sheets of pastry.
Pop your sausage rolls onto a lightly oiled tray and pop in the fridge for 10 minutes.
Remove your tray from the fridge, brush your sausage rolls with the remaining egg yolk.
Using a sharp knife score the top of the sausage rolls.
Bake in the oven for 20 to 25 minutes until golden brown.
Divide each sausage roll in two and serve with tomato ketchup.
Preheat the oven to 200°C (180°C fan assisted).
Grate the onions, crush the garlic and shred the handful of parsley.
Place the pork mince and Haggis into a bowl along with the grated onions, garlic, chilli flakes, ground cumin, shredded parsley, egg, 1 teaspoon of salt and some freshly ground black pepper.
Mix together well with your hands until the mixture has bound together.
Divide the mixture into 8 and mould it each portion into long sausage shapes around the drained bamboo skewers.
Brush the kofta generously with oil and place onto a tray.
Cook for 10 minutes, turning them now and then, until browned all over and cooked through.
Meanwhile, mix your yogurt with the shredded mint and a pinch of ground cumin and mix.
Serve with a side salad of your choice and pitta breads.
Dice the potatoes into roughly 1cm cubes and place the potato into a frying pan and fry until golden and crisp.
Next crumble in the haggis and cook until it starts to crisp up, then add the crushed garlic and cook out for a couple of minutes.
In the meantime it’s time to poach your eggs.
There are various methods, my advice is to keep it simple with soft boiling water and a touch of vinegar and put each egg into a ramekin to transfer into the water, this will help keep the eggs shape together.
Poach for 3-4 minutes for a perfect runny egg.
The last thing to add is the shredded flat parsley to the hash mix.
Split this mixture into four dishes and then pop a poached egg on top of each serving.