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Haggis Stuffed Pork Centrepiece Joint

Recipe

Tender pork stuffed with haggis, wrapped in crispy bacon - that’s your Sunday sorted!  

Serves: 6 people | Prep time: 30 minutes | Cooking time: 2 hours

Scottish | Traditonal Sunday Roast Dinner - Main | Scottish Creations by Kirsten

Ingredients  

  • 6  SS Scottish Sausage  
  • 4 Rashers Chopped  SS Scottish Streaky Bacon (leftover from lattice) slices
  • 5g  Parsley
  • 2 slices of Haggis
  • 1 bag Scottish carrots
  • 1 tsp honey
  • 1 tsp dried thyme
  • 1 tsp vegetable oil
  • 1 bag purple sprouting broccoli
  • 1 tbsp lemon juice
  • 1 bag Scottish maris piper potatoes
  • 1 block lard
  • 1 tbsp plain flour
  • salt
  • pepper

Garlic Butter:

  • 125g Salted Butter
  • 15g Squeezy Garlic
  • 5g Parsley

Method:

Sausage/ Haggis Stuffing:

  1.   Weave the bacon into a lattice pattern and place in the freezer to chill
  2. Chop the remaining bacon and sauté in a dry frying pan until cooked, then transfer to the fridge to cool
  3. Roughly chop the haggis slices into chunks
  4. Roughly chop the fresh parsley
  5. Remove the sausage meat from its casings
  6. Combine all the ingredients together to create a meatloaf-like stuffing structure
  7. Butterfly both pork fillets and wrap them around the stuffing mixture
  8. Place the bacon lattice on top and tie in 1-2 inch increments
  9. Cover loosely with non-stick foil  

Cooking Instructions:

  1. Preheat oven to 180oFan, 200o Conv, Gas 6
  2. Place covered joint in the centre of the oven and cook covered for 90 minutes
  3. Remove the joint from the oven occasionally to baste joint and place the foil back over the top
  4. After 90 minutes remove the foil and set aside.  
  5. Place the garlic butter rounds over the bacon lattice and bake in the oven for a further 30 minutes
  6. Keep and eye on the joint, baste with the garlic butter occasionally as it melts
  7. Remove from oven and cover with foil and allow to rest until you want to carve
  8. Carve into thick slices, spooning garlic butter and juices over slices  

Garlic Butter Method:

  1. Chop the butter into large chunks
  2. Soften the Butter in the microwave.    
  3. Blend the garlic and butter together in a food processor until well combined and smooth
  4. Fold in the chopped parsley
  5. Roll the butter into a log shape using cling film, then freeze until needed. Once frozen, cut into approximately 20g discs.
  6. Store the garlic butter portions in the freezer until you're ready to use them. You can keep them on hand for other recipes and adjust the amount to suit your taste preferences.  

Honey Roasted Carrots

  1. Preheat oven to 180oF/ Gas 6
  2. Mix together 1 tbsp of vegetable oil, 2 tsp honey and about 1/4 tsp of dried thyme and set aside
  3. Peel all the carrots, keeping small ones whole and halving any larger carrots lengthways. Aim to keep them looking fairly large and intact
  4. Trim the carrot tops and remove any damaged or unwanted bits from the bottom
  5. In a large saucepan, bring the salted water to the boil with the lid on
  6. Add the carrots to the boiling salted water and cook with the lid on for 3-5 minutes, depending on their size. They should remain firm but tender.
  7. Drain Carrots thoroughly.
  8. Coat the carrots with the oil, honey and thyme mixture until evenly combined
  9. Roast for approximately 25 minutes, turning halfway through, until golden and tender
  10. Season with salt and pepper to taste  

Purple Sprouting Broccoli  

  1. Bring salted water to the boil in a saucepan
  2. Add a generous amount of lemon juice to the water (this will help retain the purple colour
  3. Trim the ends of the broccoli
  4. Place broccoli in the boiling water and replace the lid
  5. Cook 2-3 minutes
  6. Drain and serve  

Ultimate Roast Potatoes

  1. Preheat oven to   180oF 200oConv Gas 6
  2. Peel the potatoes and cut into evenly-sized pieces, then place in a bowl of cold water
  3. In a large saucepan, bring the salted water to the boil with the lid on
  4. When the water is boiling, gently add the potatoes
  5. Bring to the boil, when boiling set a timer for 5 minutes
  6. Boil with the lid on.
  7. Drain the potatoes thoroughly and place them back in the pan with the lid, allow to steam and cool down
  8. Sprinkle over 2 tablespoons of plain flour and shake the potatoes about in the saucepan to rough them up
  9. Melt the block of lard in a deep-frying pan over medium heat
  10. Fry the potatoes in batches until they are golden and crispy
  11. Transfer to a baking tray and finish cooking in the oven
  12. Cook in a preheated oven for 45 minutes, turning after 20 minutes
  13. Season with salt and pepper to taste