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Haggis Bon Bons with Whisky Cream Sauce

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min
Prep
15 min
Cook
4
Servings

Ingredients

  • 400g (14 oz) cooked haggis, casing removed
  • 75g (1/2 cup) plain flour
  • 2 eggs, beaten
  • 100g (1 cup) dried breadcrumbs
  • Vegetable oil, for deep-frying
  • 150ml (2/3 cup) double cream
  • 2 tbsp Scotch whisky
  • 1 tsp wholegrain mustard

Method

  1. Break the cooked haggis into a bowl and shape into 16 small balls.
  2. Roll each ball in flour, dip in beaten egg, then coat thoroughly in breadcrumbs.
  3. Heat oil to 180C (350F) and fry the balls in batches for 3-4 minutes until golden and crisp.
  4. Drain on paper towel while you make the sauce.
  5. Warm the cream in a small saucepan, stir in the whisky and mustard, and simmer for 2 minutes until slightly thickened.
  6. Serve the bon bons hot with the whisky cream sauce for dipping.

Introduction: A modern restaurant-born twist on Scotland's national dish, haggis bon bons take cooked haggis, roll it into bite-sized balls, coat it in crumbs and deep-fry it until crisp.

Cultural Background: A modern restaurant-born twist on Scotland's national dish, haggis bon bons take cooked haggis, roll it into bite-sized balls, coat it in crumbs and deep-fry it until crisp. Paired with a rich whisky cream sauce, they have become a popular way to introduce haggis to newcomers and are now a familiar sight on menus around Burns Night in late January.

Tips: Chill the shaped haggis balls for 15 minutes before coating; this helps them hold together when fried. Fry in small batches to keep the oil temperature steady and the coating crisp.

Variations: Bake at 200C (400F) for 15-18 minutes, turning once, for a lighter alternative to deep-frying. Serve with a wee dram of neat whisky on the side for a full Burns Night presentation. Use a shop-bought vegetarian haggis in place of the meat version for a fully vegetarian dish.

Storage: Refrigerate uncooked, coated bon bons for up to 1 day before frying.

Reheating: Reheat cooked bon bons in an oven at 190C (375F) for 8-10 minutes to re-crisp.

Nutrition: Calories: 380 kcal, Protein: 13g, Carbs: 22g, Fat: 26g, Fibre: 1g

FAQs:

Q: What is haggis made from?

A: Traditional haggis is made from sheep's offal, oats, onion and spices, encased and simmered; it can be bought ready-cooked from Scottish butchers.

Q: Is there a vegetarian haggis I could use?

A: Yes, vegetarian haggis made from lentils, oats and vegetables is widely available in Scotland and works well in this recipe.

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