Burns Night Haggis Sausage Roll - A pastry-wrapped tribute to the Bard
A Scottish national hero and much venerated the world over, the unique voice of Robert Burns has left a lasting legacy. He joins Jesus et al. in that rarefied club whose birthdays have become annual occasions for feasting. Burns Night, marked every 25th of January since the first recorded supper in 1801, celebrates Scotland’s national poet with a dish as iconic as the man himself: haggis, neeps and tatties. A plate of simple pleasures, and frankly perfect for this time of year. Buttery mash and crushed swede are not to be overlooked - though the true star of the show is, and always will be, the haggis.

One of two Burns Night specials created in collaboration with Josh Whitehead of Finer Pleasures, this is our pastry-wrapped take on the classic. We’ve taken that peppery, offal-laced brilliance, combined it with coarse-cut sausage meat, and baked it into a golden, flaky sausage roll worthy of the Bard.

Also available: our Burns Night Haggis & Mutton Pie - the other half of this limited-edition collaboration.

Josh Whitehead, Finer Pleasures
"If we are all being completely and utterly truthful, everyone loves a sausage roll, right? I mean honestly, sausage meat and puff pastry, you can’t miss. Even a bad one is still a wonderful thing. A sausage roll is probably a pretty good measure of if you will or won’t like someone. If I think of every person I’ve ever met in my life that I like, I doubt any of them don’t like a sausage roll. Even the ones I don’t like, they’ll probably still like sausage rolls too. But I’m pretty certain that someone who hates a sausage roll is likely to be someone that I don’t want to spend much time with.

Call it prejudicial, I call it ~self-care~.

Another thing about sausage rolls is that I never find them to be big enough. As crass as it is, one of the big things I want from a sausage roll, is girth.

More to the point, as well as the Scotch pie, Annie Lennox, IRN BRU & Billy Connolly, we owe and will always owe a massive thank you to Scotland for what can only be described as a food stuff so magnificent that the only logical explanation of its incarnation is that a kilt wearing final boss level god granted the inhabitants of Scotland with its grace.

Anyway, love letter to a lamb offal sausage aside, how to cook it. Add a baking tray to an oven set to 200°C and preheat for 20 minutes. Pop the sausage roll directly onto the tray and cook for 25 minutes or until the pastry is deeply golden brown. Once cooked, allow it to rest for ten minutes to allow the heat to penetrate through to the middle of the sausage and then give me some credit for not allowing myself to make a vulgar joke with two particular words in this long sentence.

Great with spicy mustard, even better with a Branston-esque pickle with a few drops of Tabasco or chilli sauce."

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