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Haggis recipes for Burns Night by Scotland's National chef Gary MacLean
24.01.2023 - 15:07 / dailyrecord.co.uk
It’s time to celebrate Scotland’s Bard.
Homes across the country are getting ready to give their Address to the Haggis to mark poet Robert Burns birthday on 25th January.
But what if you want an alternative to a plate of traditional haggis, neeps and tatties this Burns’ Night?
Here Scotland’s national chef, Gary Maclean, shares some of his favourite recipes that give a twist to our national dish.
* All Recipes from Gary Maclean’s Scottish Kitchen, Black & White Publishing *
HAGGIS AND SWEET POTATO SAUSAGE ROLLS
Haggis sausage rolls are a great way to use haggis as a party snack.
I’ve added lots of ingredients, including sweet potato, which works well with it and gives it a bit of colour and a different texture.
MAKES 4 PORTIONS
INGREDIENTS
2 shallots, chopped
100g (3½oz) sweet potato, peeled and diced
200g (7oz) pork sausage meat (you can use a couple of sausages for this)
200g (7oz) haggis
1x 350g (12oz) frozen puff pastry or 370g (13oz) ready-rolled
1 egg yolk
15g (½oz) vegetable oil
METHOD
1. In a small pan, heat a little oil, then add the shallots and the sweet potato and cook slowly. Once the shallots have become translucent and the sweet potato is almost soft, remove from the heat.
2. Meanwhile, remove the sausage meat from their skins and pop into a bowl with the haggis. Once the shallot mix has cooled, add to the bowl also. Mix well.
3. You are on to the fun part now. Remove the pastry from the packaging and carefully roll it out. When doing so, be very gentle. Keep turning it to ensure you roll it nice and evenly. You can get away with rolling it very thinly for sausage rolls, as you don’t need as much puff.
4. Cut three sections of pastry about 10cm (4in) long each from the roll.
5. Lay out the pastry, weigh out roughly 3x 150g
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