Enjoy these spiced vegetarian haggis sausage rolls at your Bonfire Night party, or other outdoor autumn/winter gathering. Wrap the pastries in a double layer of foil to keep warm. And don’t forget the firecracker sauce!
Poor old Guy Fawkes should have stayed in the ye olde tavern sinking pints because not only was he caught, tortured and executed, we now have a rather gruesome tradition of making effigies of him to burn. 
Traditional Bonfire Night food
But Bonfire Night is always quite something. In a few days’ time, we will be getting sore necks from craning them skyward. And our bellies will be stretched with comforting, warming Bonfire Night food: soup from fat flasks (love this unusual lentil soup recipe), bangers and mash, pasties, shepherd’s pie, bonfire toffee, foil-wrapped bonfire-baked potatoes, scotch eggs, my truly delectable parkin, and crunchy-sticky toffee apples. Not the healthiest of feasts even if made vegetarian (these links are), but they are all foods that hit the spot when standing around in a foot-stampingly cold – and probably damp – field.
I’ve got another recipe to add to this traditional menu: Bonfire Night Vegetarian Haggis Sausage Rolls with Firecracker Sauce. These flaky rolls are super-easy to prep, with the recipe making up 24 mini sausage rolls – plenty for a family of four to nibble on as the sky explodes with colour.
The bought vegetarian haggis (from Macsween – at all UK supermarkets) itself is full of seeds, vegetables, lentils, herbs and spices – definitely the healthiest option on an indulgent night! Double wrap the baked haggis rolls in foil and swaddle in a towel to keep them warm if you are taking them to a neighbourhood party.
You can make the filling and the spicy ketchup spicy or not – as you like. I’ve written it mildly spiced to be extra-family friendly. Maybe offer a pot of plain ketchup with the Firecracker Sauce, unless you are feeling devilish.
Oops, wrong holiday. 🙂
Have you heard of Bonfire Night? If you’re celebrating, what’s on your menu? Not from the UK, what slightly bizarre holiday do you have and are there any food traditions for it? Do tell! 🙂
Bonfire Night Vegetarian Haggis Sausage Rolls with Firecracker Sauce
Enjoy these spiced vegetarian haggis sausage rolls at your Bonfire Night party, or other outdoor autumn/winter gathering. Wrap the pastries in a double layer of foil to keep warm. And don’t forget the firecracker sauce! xx
1 tbsp olive or rapeseed oil
250g mushrooms, finely chopped
2 tsp fennel seeds, dry toasted and crushed
½ tsp Sichuan peppercorns, dry toasted and crushed – optional
½ – 1 tsp ground cayenne pepper
3 large sage leaves, finely minced OR 1/2 tsp dried sage
500g Macsween Vegetarian Haggis*, casing removed
1 sheet of ready-rolled puff pastry (approximate weight 320g) – vegan or all-butter
2 tbsp Firecracker sauce (see below)
1 egg, lightly beaten (can use vegan milk)
Poppy seeds and fennel seeds, to garnish
Firecracker Sauce
100g reduced sugar and salt ketchup
1 tsp fennel seeds, toasted and crushed
½ tsp cayenne pepper (more to taste)
1/4 tsp smoked paprika
Method
Mix together the sauce ingredients and set aside for now.
Crumble the haggis into a large mixing bowl, adding in the spicy mushrooms. Stir or use your hands to distribute the mushrooms. Divide the mix in half and shape each into a long cylinder. Hint: wrapping in cling film and rolling with your hands over a work surface gives a neat and cohesive shape.
Use a rolling pin to make the pastry slightly larger all over; cut in half lengthways.
Spread 1 tablespoon of Firecracker Sauce over a long half of each piece of dough, brushing water on the opposite edge. Place a haggis roll in the middle of each piece of dough. Bring up the edge with ketchup over the haggis, followed by the other edge. Use a fork to lightly press the pastry together along the seam; seal the ends.
Place the haggis sausage rolls seam-side down onto a parchment paper-lined baking tray and place in the freezer for 10 minutes to firm up (or refrigerator for 15 minutes).
Preheat the over to 200C.
Remove the sausage rolls from the freezer, cut into 3 cm pieces, and space them at least 2 cm apart. Snip the top of each with a pair of scissors, brush all over with the beaten egg, sprinkle with seeds and place in the oven to bake for 20 minutes, or until puffed and golden brown.
ready to bake!
Eat warm with Firecracker Sauce.
* If you live outside of the UK, check online to see how to purchase vegetarian (or traditional) haggis. I found a US-made version on Scottish Gourmet USA, but there are other options. Sourcing haggis is a must for any ex-pat Scots!
Serving suggestion: For a meal, cut the uncooked sausage rolls into six large pieces before baking and serve with a large crisp salad or plenty of cooked seasonal vegetables.
**Thank you to iconic Scottish food producer, Macsween for commissioning this recipe and images for their bold and brilliant website. Go over and have a look at my recipe there (from 3 November), as well as loads of different ways to use their hugely useful and delicious Vegetarian Haggis.**
RIPE FOR PINNING!
