VENISON + HAGGIS SAUSAGE ROLLS

Andy Waugh

Andy Waugh

16th April 2020
Andy Waugh

VENISON + HAGGIS SAUSAGE ROLLS

120 min

Feeds 4

Ingredients

  • 1 sheet x puff pastry sheets 250g x venison mince meat 250g x haggis 50g x diced suet 50g x breadcrumb 75ml x egg yolk 5g x black onion seeds

Method

Thoroughly mix the venison, haggis, suet and breadcrumb together in a large bowl.
Form a long sausage with a 5 cm diameter and place on the puff pastry.
Place your shaped mix along one edge of the pastry evenly. Approx. 2cm away from the edge of the pastry.
Glaze the inside flap with your egg yolk.
Fold over the pastry and seal with pressure using the side of your hand.
Trim any excess pastry and remove.
Glaze the top of the sausage roll with the egg yolk.
Sprinkle the onion seeds evenly over the top.
Chill in the fridge to allow the glaze to set and dry slightly.
Bake in a preheated oven at 180.C for 20 minutes.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.