Ho. Ly. Cow.

Two words: Haggis Cannelloni. Seriously.

*swoon*


Haggis Cannelloni

1 baby sized haggis, cooked according to package directions

1 package fresh lasagne sheets (or homemade, by all means!)

1 jar your favourite pasta sauce (I used Jamie Oliver’s tomato, olive & garlic**)

2 Tbsp butter

2 Tbsp flour

1 can evaporated milk, well shaken

Salt, White Pepper, Dry mustard, Paprika

2 cups strong cheddar cheese, I used a 2 yr old cheddar

1 cup grana padano or parmesan cheese, whichever is your favourite

– Cook your baby haggis according to the package directions and leave to cool until it’s room temperature and haggis has solidified into a sausage. When haggis is cool enough to handle, carefully remove the casing, then cut it into 8 equal portions — Cut in half, turn each piece onto its cut end and then cut each half vertically into quarters so you get 8 wedge shaped sausages. Set cooled haggis pieces aside while you make cheesy bechamel sauce.

– In a medium saucepan over medium high heat, melt the butter, add white pepper, mustard and paprika, mix well. Add the flour, stirring mixture together to make a roux, letting the flour cook until it smells warm & nutty.

– Add the evaporated milk to the flour mixture and add an extra 1/2 can water, whisking constantly until smooth and until, sauce thickens & bubbles.

– Remove from heat and the cheddar cheese, whisking til smooth. Taste the sauce and season with salt, as needed. Set aside.

To assemble cannelloni:

– Preheat oven to 400°F

– Place a generous amount of your favuorite tomato sauce at the bottom of a 9″x13″ inch pan. Set aside.

– Grab a sheet of pasta and place it so the short end is in front of you. Place a piece of haggis at the edge, then squish & flatten it with your fingers so it covers the width of the pasta and is about 2 fingers thick.

– Add a spoonful of tomato sauce along the top edge of the haggis sausage then roll everything up, trying not to lose any precious sauce. Place the cannelloni, seam side down into the sauce and repeat for the remaining sheets of pasta & haggis.

– When all the cannelloni have been rolled, if you have any extra tomato sauce, now would be a good time to pour it evenly over the cannelloni.

-Now’s the time to pour the cheesy bechamel over top of everything. Give sauce a good hard stir to loosen things, then pour generously, but evenly on top of the cannelloni. Make sure to cover all the exposed areas of pasta & haggis, including the ends, so nothing gets dried out.

-Once the cannelloni are blanketed in bechamel sauce, sprinkle over the grana padano, or parmesan cheese.

-Bake cannelloni in the oven for 40 minutes or until golden brown and bubbly.

-Make sure to let the cannelloni rest for a few minutes after removing from the oven just so everything has a chance to settle and set.

-Enjoy with a big ‘ol green salad to help cut the richness of the entire dish!

Note: ** I would recommend 2 jars of the Jamie Oliver sauces if using this specifc brand in the future because they’re so small. **

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