Haggis Bon Bons with Whisky Sauce


January 21, 2020

Cook’s tip
This recipe also works well using vegetarian haggis.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: Makes 24


300g haggis

50g plain flour

1 tsp smoked paprika

1 large Free Range Egg, lightly beaten

100g panko breadcrumbs

5 tbsp mayonnaise

2 tsp wholegrain mustard

1-2 tbsp whisky

Vegetable oil for deep frying


1Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.

2Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl.

3Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated.

4Transfer to a baking tray and chill for 10 minutes.

5Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky.

6Spoon into a serving bowl and set aside.

7Pour vegetable oil into a medium saucepan to a depth of about 6cm.

8Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.

9Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy.

10Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.


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