The Ultimate Veggie Haggis Sausage Rolls

Discover a delightful twist on the classic sausage roll with these Veggie Haggis Sausage Rolls. Once you have tried them there is no going back, I promise you! Using vegetarian haggis and gluten free puff pastry, these are the ultimate vegetarian sausage rolls perfect for any occasion!


closeup veggie sausage rolls

Sausage rolls make a tasty snack all year round but there is something particularly wonderful about them over the festive season. However, if you aren’t a meat eater or just fancy a change from the classic sausage roll, then this vegetarian twist with haggis is the perfect solution.

What makes these the ultimate in vegetarian sausage rolls is that I don’t simply replace the sausage meat with vegetarian sausages. No no no! Instead, these beauties are filled with plenty of flavoursome vegetarian haggis which make the most delicious filling!

Quick and easy to make with just a handful of ingredients, these gluten free and vegetarian haggis-infused delights are ideal for any occasion. So read on to find out more!


What is Vegetarian Haggis?

Haggis is a traditional dish from Scotland and usually is a mixture of lamb, beef, oats, onions and spices. So a little like a savoury mince you would use in a shepherd’s pie but with the added fibre and from the oats.

macsween vegetarian haggis

However, in this recipe, I use MacSween Vegetarian Haggis, which replaces the meat with a combination of vegetables, mushrooms, pulses, oats, onions and seeds.

You can buy the haggis from Waitrose in the UK.


What to do with your leftover vegetarian haggis

As this recipe doesn’t use the whole roll of vegetarian haggis, all I do is cut off the amount I need (as per the picture above) and then with the remaining 200g lump I pop it into a sealed freezer bag and leave it in the freezer until I make this recipe again.

Alternatively, you can use your haggis in these other delicious vegetarian recipes:

VEGETARIAN HAGGIS STUFFED BUTTERNUT SQUASH

QUICK HOMEMADE STUFFING BALLS


What pastry to use for vegetarian sausage rolls?

It always has to be a puff pastry for sausage rolls. This is because the result is light and buttery with a slight crunch to it. Which just works so well against your softer filling.

However, to make these vegetarian sausage rolls even easier I use pre-rolled pastry. I think this is probably slightly more expensive than making your own but if I’m honest I’m not the biggest pastry fan and it isn’t a skill I have quite got the hang of.

There are lots of pre-rolled pastries available in UK supermarkets, with own brands invariably being cheaper. You can also buy your pastry gluten-free. I use the GF puff pastry by Jus-Rol

veggie sausage rolls on a board

Another addition that makes these the ultimate vegetarian sausage rolls is the layer of pickle or chutney before you add the haggis and roll them.


What you will need to make Easy vegetarian haggis rolls

Vegetarian Haggis

  • An oaty vegetable mixture with added spices and pulses
  • A great source of iron, fibre and complex carbohydrate

Onion

  • Frozen chopped shallots or onions work brilliantly in this recipe and save time
  • Brings an essential flavour and gentle sweetness

Fresh or Frozen Herbs

  • Use a combination of whatever your favourites are
  • I used Sage, Rosemary and Thyme

Puff Pastry

  • You can of course make your own but I generally use the pre-rolled sheets
  • I use a gluten-free option by Jus-Rol

Chutney

  • Gives an extra sweet stickiness that compliments the herby haggis
  • Branston pickle would also work just as well

Milk

  • To help with sticking and give the pastry a beautiful golden glow

How to make veggie haggis sausage rolls

These sausage rolls really are easy to bring together with minimal prep required. Plus the use of the pre-made puff pastry saves a lot of time and effort.

Here are the step-by-step instructions for making the the best and most delicious meat-free haggis sausage rolls:

vegetarian haggis with herbs added to the frying pan

Step 1

Start by adding a little glug of oil to a frying pan and gently soften the chopped onions. Add the mixed herbs and crumbled-up haggis and combine well. Heat through for a couple of minutes. Then remove from the heat and leave the mixture to cool

pastry with a layer of chutney

Step 2

Pre-heat your oven to 220°C / 200°C fan and then cut your pastry sheet in half lengthways. Spread your chutney of choice in the middle of each half

pastry with a layer of chutney and filling

Step 3

Then add the cooled haggis mixture into the middle, making sure to leave a good edge.

uncooked and uncut length of haggis sausage rolls

Step 4

On one long edge baste each half of your pastry with the milk. Then tightly roll the pastry over the haggis mixture to join the long edges so the pastry sticks to the other edge.

Finally cut each length equally into 6 rolls and slash the tops diagonally with a sharp knife.

Repeat this process.

Top tip – squeeze the haggis mixture in your hands to make little sausage shapes to help it clump together. This makes it a little easier to roll

uncooked haggis rolls on a baking sheet

Step 5

Place your rolls on a lightly greased baking tray and wash the tops of the sausage rolls with milk before placing them in the preheated oven for 20-25 minutes. I often baste them again with the milk halfway through for an extra golden top.

veggie sausage rolls on a board

Can I make vegetarian sausage rolls in advance?

Feel free to get a head start on your preparation by assembling the sausage rolls in advance and refrigerating them. This allows you the flexibility to bake them later in the day, catering to your schedule. I recommend preparing them no more than the night before, and be sure to apply the egg or milk wash just before baking for optimal results.

Can I Freeze them?

Absolutely yes!

For extended preparation in advance, freezing is an option. For best outcomes, freeze the rolls before baking. Arrange them on a baking sheet, ensuring they do not touch each other. Once frozen, transfer them to a freezer bag or box for convenient storage.

Alternatively, freeze them after cooking. This is great for batch cooking. When fully cooled put them in an airtight container and freeze them for up to 3 months.

I like to reheat my sausage rolls in the oven at 160 C fan for 10-15 minutes before serving them with a dollop of my HOMEMADE SUGAR FREE CRANBERRY SAUCE


Diabetes Note

OK, so these aren’t the easiest of snacks to count for but I hope below will give you a general idea of how we calculated the total carbs.

One thing to be aware of is the carb count for the vegetarian haggis. We don’t typically have to count for pulses or beans which are included in the total carbs on the food label. So what I did was work out the carb amount based on the percentage of oats used (23%), as stated on the food label.

This is how I worked out the diabetic carb count amount for the MacSween Vegetarian Haggis

Per 100g of haggis = 23g of carbohydrates

The percentage of that which is oats = 23%

23% of 23g = 5.3g of carbs per 100g

This recipe uses 300g, therefore 5.3 x 3= 16g of countable carbs for 300g of MacSween vegetarian haggis

We also have to diabetic carb count for the pastry and chutney. Therefore see below for the carb-counting breakdown based on the ingredients I used.

Simply switch in your carb amounts for your ingredients used to get your diabetic carb count per sausage roll.

Carb Counting

The overall carb count for 1 veggie sausage roll, based on the ingredients we would count for is:

  • 280g of gluten-free Jus-rol puff pastry = 103g of carbs
  • 300g of MacSween vegetarian haggis = 16g of carbs
  • 40g of Sainsbury’s caramelised onion chutney = 20.2g of carbs
  • 40g of Tracklements chilli jam – 17.8g of carbs

Now add all the carbs together – 103+16+20.2+17.8 = 157g of carbs

Finally divide this by the number of sausage rolls made, which is 12:

157/12 = 13g of carbs per 1 Veggie Haggis Sausage Roll

Please note this carb count amount per portion is based on the ingredients listed above and may differ depending on what you use and how much you choose to eat.

If you enjoyed this article then leave a star rating and comment below. I would love to hear from you!

Don’t forget you can also FOLLOW ME on Instagram, Facebook and Pinterest. Click below to connect with me

The Ultimate Veggie Haggis Sausage Rolls

The Ultimate Veggie Haggis Sausage Rolls

Recipe by Michelle Rorke

Once you have tried these veggie haggis sausage rolls there is no going back. These really are the ultimate vegetarian sausage rolls you will make!

Course: SnacksCuisine: BritishDifficulty: Easy
5.0 from 4 votes
Servings

12

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 300 g vegetarian haggis

  • 1 small onion, finely chopped or 2 tbsp chopped frozen shallots

  • 3 tbsp chopped herbs, sage, rosemary, parsley etc

  • 1 sheet pre-rolled puff pastry

  • 4 tbsp chutney of choice

  • 2 tbsp milk, for basting

Directions

  • Add a little glug of oil to a frying pan and gently soften the onions.
  • Add the mixed herbs and crumbled-up haggis and combine well. Heat through for a couple of minutes.
    Remove from the heat and leave the mixture to cool.
  • Heat your oven to 220°C / 200°C fan
  • Cut your pastry sheet in half lengthways, spread your chutney in the middle of each half and then add the haggis mixture in the middle making sure to leave a good edge.
  • On one long edge baste each half of your pastry with the milk Then tightly roll the pastry over the haggis mixture to join the long edges so the pastry sticks to the milk-washed edge
  • Cut each length equally into 6 rolls. Slash the tops diagonally with a sharp knife and place them on a lightly greased baking tray.
    Repeat steps 5 and 6.
  • Place your rolls on a lightly greased baking tray and wash the tops of the sausage rolls with milk before placing them in the pre-heated oven for 20-25 minutes.
    I often baste them again with the milk halfway through for an extra golden top.
  • Leave them to cool on a cooling rack or enjoy hot from the oven!

Tips and Notes

  • Make sure to leave your vegetarian haggis mixture to completely cool before making the vegetarian haggis sausage rolls.
  • Top tip – squeeze the haggis mixture in your hands to make little sausage shapes to help it clump together. This makes it a little easier to roll
  • Don’t forget to baste the tops of the sausage rolls with the milk before putting them into the oven. This will ensure a lovely golden colour.
  • Diabetes Note – These aren’t the easiest of snacks to count for. See the section above which details I how I calculated the overall carb amount.

Michelle Rorke avatar

AUTHOR

2 responses to “The Ultimate Veggie Haggis Sausage Rolls”

  1. Kelly styles avatar

    Fantastic veggie sausage rolls. The recipe is very easy to follow and looks and tastes like you spent a lot more time making them! Will definitely be one of my favorites. Thank you Wholehearty Kitchen.

    1. Michelle avatar

      Thank you so much Kelly. I am so pleased you enjoyed the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *