Master your Burns Night menu with Simon Howie’s diverse haggis range
Everyone should experience the joy of haggis on Burns Night, that’s why Simon Howie’s wonderfully diverse range has something for everyone
Whether you’re celebrating the life and poetry of Robert Burns with a delicious Burns Night supper or simply want to tuck into the great taste of Scotland’s national dish, treat yourself to some of the best haggis money can buy with Simon Howie.
The tantalising Original Haggis recipe not only contains all of the much-loved traditional haggis ingredients, but the Scottish butcher has also gone the extra mile and included its own unique blend of oats and spices, each one specially selected by its award-winning chefs and butchers. In fact, this lip-smacking mix has gone down so well, that Simon Howie is now the UK’s best-selling producer of haggis – not to blow its bagpipes or anything!
Haggis for everyone
Simon Howie is proud to use nothing but the finest quality ingredients for its haggis, and has gone above and beyond to make sure everyone can enjoy this Scottish delicacy. Veggies and vegans can savour the taste of the Vegetarian Haggis. Given the seal of approval by the Vegetarian Society, this haggis is made with a sumptuous blend of pulses, seeds and vegetables, and is exquisitely flavoured with a carefully curated mix of aromatic spices.
If you’re gluten intolerant, you’ll relish the taste of the Gluten Free Haggis. Carefully evolved by Simon Howie’s dedicated team of in-house chefs, barley is replaced with delicate potato flakes, while the signature blend of moreish spices (including piquant pepper and pimento) remains the same. In fact, it tastes so much like the original that some haggis lovers can’t tell the difference!
Once you decide which haggis is the one for you, why not celebrate Burns Night with this mouth-watering pork and haggis sausage rolls recipe? This is made with Simon Howie’s Premium Pork Sausages and Original Haggis, but you can easily swap for the Vegetarian Haggis and crumble in some of its Vegetarian Square Sausage, for a tasty meat-free alternative.
Pork & Haggis Sausage Rolls
Ingredients
Method
1. Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with greaseproof paper. Flour your work surface and rolling pin, then roll out the puff pastry into a square shape (approx. 30 x 30cm). Cut the pastry in half lengthways using a sharp knife.
2. Remove the sausage meat from the casings and place into a large bowl. Crumble in the haggis and add the parsley. Season well, then mix all the ingredients together until fully combined. Divide the mixture into two and form a sausage shape lengthways down the side of each pastry sheet. Brush the long edge of the pastry with the beaten egg and fold it over the mixture, pressing down the edge to seal. Pop in the fridge for 20 mins to firm up.
3. Remove the sausage rolls from the fridge and cut into 3cm wide rolls using a sharp knife. Next, make a small slice on top of each sausage roll and brush them with the remaining beaten egg. Sprinkle poppy seeds on top, if desired, and place the individual rolls onto the lined baking tray. Cook in the oven for 15-20 mins or until golden and cooked through. Meanwhile, blend the ketchup and black garlic together until smooth to make the sauce. Once cooked, remove the sausage rolls from the oven and serve hot with the ketchup or enjoy cold as a late-night snack!