Vegetarian Scottish Haggis Sausage Rolls

Updated on June 15, 2020
Kathryn Worthington profile image

What is life without good food? Inspired by home cooking and travel, I create easy recipes for the everyday.

Vegetarian Haggis Sausage Rolls
Vegetarian Haggis Sausage Rolls | Source

What Is Vegetarian Haggis?

Vegetarian haggis is the vegetarian version of the classic Scottish dish served on Burns Night (the annual celebration of the Scottish poet Robert 'Rabbie' Burns). You can buy vegetarian haggis ready-made, and most versions are vegan, but make sure to check the label.

Whereas a traditional (meat) haggis is made with animal heart, lungs and liver, the meat-free version uses mushrooms, lentils, pearl barley, oats, spices and black pepper. The finished product is wholesome, filling, sausagey and spicy.

As with its meaty counterpart, vegetarian haggis is typically served on Burns Night with 'neeps and tatties' (aka swedes and potatoes) and a dram of Scotch whisky.

What Are Sausage Rolls?

Sausage rolls are an indulgent savoury snack that consists of sausage meat wrapped in puff pastry and served warm (don't let anyone tell you otherwise).

These snacks are a traditional British staple at picnics, pubs, buffets or as a snack on the go. They can be found in innumerable varieties and sizes everywhere from convenience stores to high-class delicatessens.

True story: When I was in high school, I used to eat a sausage roll and chips (or fries) for my school lunch nearly every day. No doubt my mum would have been horrified if she'd have known what I was spending my lunch money on, but I've always loved these savoury and meaty pastry snacks.

How I Came Up With This Recipe

I was inspired to create this recipe by the sausagey flavour and texture of the vegetarian haggis. Wrapped in buttery puff pastry, it creates a wonderfully rustic roll that, when served warm, pairs perfectly with a lovely hoppy beer or a strong cup of English breakfast tea. I recently served these at a family buffet and they went down a storm with the meat-eaters and the vegetarians alike. My partner loves them and gobbles them up along with lashings of brown sauce. I prefer them with a good dollop of wholegrain mustard.

The vegetarian haggis stands in for the sausage meat in this recipe. I have added a bit of Tabasco and a spot of smoked paprika to give the haggis a slightly more 'porky' flavour, but if you prefer to keep the vegetarian haggis flavour pure, then leave these out.

When creating these for the first time, I tried sprinkling nigella seeds and yellow mustard seeds on different batches to see which tasted better. While the mustard seeds gave a slightly tangy edge that worked well, the nigella seeds added another dimension of spicy 'meatiness' that was hard to resist. If you are not into nigella seeds, poppy seeds would also work well.

If you use ready-made vegetarian haggis (I use Macsween's) and ready-made puff pastry, they are a doddle. They are the perfect addition to any buffet or an evening in drinking beer and watching sport.

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Makes 12 sausage rolls


  • 330 grams/12 ounces vegetarian haggis (I use Macsween's), broken up with a fork
  • 320 grams/11 ounces ready-rolled puff pastry
  • 1 teaspoon Tabasco
  • 1 teaspoon smoked paprika
  • 1 teaspoon nigella seeds
  • plant-based milk for brushing
  • Salt and pepper, to taste
  • Flour, for dusting


  1. Pre-heat your oven to around 200°C or 400°F.
  2. Remove your vegetarian haggis from the wrapper and empty into a mixing bowl and break up with a fork.
  3. Add in your Tabasco and smoked paprika. Mix.
  4. Check your vegetarian haggis mixture for seasoning. Add salt, pepper, paprika or Tabasco as you like.
  5. Unroll your ready-roll puff pastry on a lightly floured work surface.
  6. Cut your pastry in half lengthways and separate the two halves.
  7. Scoop out half of your vegetarian haggis mixture and distribute evenly along one side of your pastry, making sure to leave about a half a finger width's gap between your haggis mixture and the edge of your pastry.
  8. Fold your pastry over your vegetarian haggis filling, pinching the edges to ensure there are no gaps.
  9. Cut into around 6 square(ish) sausage rolls.
  10. Brush with plant-based milk and sprinkle around half your nigella seeds evenly over your rolls.
  11. Repeat with the rest of your pastry, vegetarian haggis and other ingredients.
  12. Line a baking tray with baking parchment, and place your vegetarian sausage rolls evenly on the tray (you may need to use two trays).
  13. Place your tray(s) in your pre-heated oven.
  14. Bake for around 25 minutes, or until puff pastry is golden and crisp.
  15. Allow cooling for around 10 minutes before eating.

Serving Suggestions

These delicious vegetarian haggis sausage rolls are best served fresh from the oven, but they do still work well frozen/cool and then microwaved.

Enjoy with a glass of hoppy ale or with a strong cup of English breakfast tea.

Keema Curry Variation

In another recipe I created, I decided to combine vegetarian haggis with hearty keema curry spices, thinking the finished dish would be a delicious, sweet, spicy and very nourishing main. I was right!

What is your favourite dipping sauce for sausage rolls?

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What do you think of this recipe?

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© 2020 Kathryn Worthington


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    • Kathryn Worthington profile imageAUTHOR

      Kathryn Worthington 

      6 months ago from Oxford, UK

      Hi Phil! Yes it does work with meaty haggis too. Here is a recipe from Simon Howie for 'Haggis and bacon sausage rolls'

    • AliciaC profile image

      Linda Crampton 

      7 months ago from British Columbia, Canada

      This sounds like another tasty recipe. I ate sausage rolls in my childhood, but I haven't tried one for a long time. I'd love to try a vegetarian version.

    • profile image


      7 months ago

      I’m sure it works with real haggis too?

    • poppyr profile image


      7 months ago from Enoshima, Japan

      It sounds yummy, but it can't really be called haggis if it doesn't include the proper ingredients. I went back to Scotland for New Years (just got back yesterday) and it was wonderful to be there.


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