The Famous Real Food Cafe Pork and Haggis Sausage Roll Recipe
If you follow us on social media you undoubtedly heard that we have been awarded 3rd place in the prestigious ‘Great Sausage Roll Off’ which is a national culinary competition which takes place annually at The Red Lion pub in Barnes, London.
The competition showcases the culinary talents of professional cooks from across the United Kingdom, who compete to elevate one of the UK’s favourite savoury snacks into a gastronomic delight. Believe it or not, we were the only Scottish participant.
We were represented by our Head Baker, Kat Dima, whose created a MacSween Haggis and pork sausage roll.
Although you can drive to Tyndrum to see us and order the sausage roll from our menu, we decided to be nice and share the recipe with you, so you can make it at home whenever you like.
Haggis and Pork Sausage Roll Recipe
Pork and Haggis Sausage
Ingredients
- 2.7 kg pork sausage meat
- 900g haggis
- 3 red onions ( in robot)
- 1 handful of fresh parsley
Preparation Process
- Mix all the ingredients.
- Use 120g of sausage mixture per sausage roll and shape the mixture into sausages that are 15cm long and 6cm wide
Rough Puff Pastry
Ingredients:
- 330g plain flour
- 2tsp of granulated sugar
- 1tsp salt
- 340g unsalted butter, ice cold and cubed
- 6-8 tbsp (90-120ml ice cold water)
Preparation Process
1. To make the dough whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them.
You do not want to break down the butter too much at this point.
2. The butter should still be in large cubes/chunks. Begin adding ice cold water 1
tablespoon (15ml) at a time until the dough forms 1 large lump in the bowl. Use
your hands to toss the mixture together after you add each tablespoon of water.
As the dough begins to hydrate (after about 4 tablespoons - 60ml of water),
start lightly squeezing or clumping the dough together with your hands to help bring it together.
If the dough feels sticky and wet before adding 6 tablespoons of water, your butter was likely too warm– continue with the recipe, but the dough will not be as flaky.
3. Move the lump of dough onto a lightly floured work surface. There will still
be large chunks of butter at this point and that’s a good thing. Begin patting the dough down with lightly floured hands until it’s 3/4 – 1 inch thick and crate a rectangle about 5×8 inch.
Fold the dough into thirds as if you were folding a business letter. Use your hands to gently flatten and smoothen out any cracks in your dough. Wrap it up tightly in cling film, parchment paper, or aluminium foil, or place it into any tightly sealed container.
4. 1st refrigeration: Refrigerate the dough for at least 2 hours and up to 24 hours.
5. Roll and fold: Take the dough out of the fridge to begin the “rolling and folding”
process. If the dough chilled for longer than about 3 hours, it’s likely very stiff so let it rest for about 5 minutes before you begin rolling.
Lightly flour your work surface. The dough gets sticky, so make sure you have more flour nearby as you roll and fold. Use your hands to gently flatten the dough into a small square. Using a rolling pin, roll the dough into a 6 inch wide and 12 inch high rectangle that’s 1/2 inch thick. The exact dimensions are not important, but the thickness is.
As you roll, it’s best to flip the dough over once or twice to make sure it’s not sticking to your work surface. Lightly flour the work surface as needed.
Fold the rectangle into thirds as if it were a business letter. Turn it clockwise or counter clockwise and roll it out into a 6×12 inch 1/2 inch thick rectangle
again. Then, fold into thirds again. Turn it clockwise or counterclockwise.
Repeat rolling and folding 4 more times for a total of 6 times.
6. 2nd Refrigeration: Wrap up/seal tightly and refrigerate for at least 15 minutes and up to 24 hours before using it. You can also freeze the dough at this point.
Homemade Spicy Ketchup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped (optional) or use a hotter pepper for a spicier ketchup
- 3 cloves garlic minced
- 1 28oz can tomato diced tomatoes with juices, or use equivalent fresh chopped
- tomatoes
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon chili powder or use cayenne pepper or both
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/8 teaspoon ground black pepper
- Salt to taste I use about 1/2 teaspoon
Preparation Process
- First, heat the oil in a medium sized pot and add the onion and chilli. Cook them down for about 5 minutes to soften them up.
- Add the garlic and cook for a minute, stirring a bit, until you can smell that gorgeous garlic.
- Add the diced tomatoes, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, chili powder, ground mustard, cloves, allspice, black pepper and salt to taste. Give it a nice stir.
- Bring to a boil, then reduce the heat and simmer for 45 minutes (or up to 1 hour/60 minutes) to let the Flavors meld and develop.
- Puree the mixture with a stick blender, or transfer it to a blender or food processor and process it in batches until nice and smooth.
- Strain the ketchup through a fine mesh sieve to give it a nice, smooth texture. Discard the remaining solids.
- Store in airtight containers in the fridge and use as needed (it will last up to 1 month)
