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Home » Recipes

Haggis Balls with Whisky Sauce

Published: Jan 15, 2021 · Modified: Jan 29, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Haggis balls on a grey side plate with glass ramekin of whisky sauce on the side.
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Haggis balls are a very popular starter dish on restaurant menus here in Scotland and it's not something we'd ever made at home.   I don't often buy haggis except in January to have for our Burns supper, however, it is available throughout the year in butchers and supermarkets.   You can also buy packets of sliced haggis and you may find it in breakfast packs.  

These haggis balls served with a rich and creamy whisky sauce are a modern twist on a Scottish classic. Perfect for Burns Night or any special occasion, this easy-to-make dish will impress!

You have the choice of 2 whisky sauces: whisky sauce(Thermomix) or quick and easy whisky cream sauce.

David made them from a recipe on BBC Good Food which he adapted slightly - only one egg was needed, along with slightly less flour than stated and he increased the breadcrumbs so that he could double coat them.   He also found that only 2 minutes frying was needed, or you can cook them in an air fryer.

Tips

  • Use leftover haggis from your Burns supper, or buy a pack of 4 haggis slices to make 12 perfectly sized balls.
  • This haggis balls with whisky sauce recipe is easily adapted if you're cooking for less or more people.

FREQUENTLY ASKED QUESTIONS

What is haggis made of?

Traditional haggis is made from minced sheep's offal (heart, liver, lungs), mixed with onions, oats, and spices, and cooked in a casing (often a sheep’s stomach). However, you can also find vegetarian haggis made with lentils, oats, and vegetables.

Can I bake the haggis balls instead of frying them?

Yes - you can bake the haggis balls for a lighter option. Preheat your oven to 200C fan, place the balls on a lined baking sheet, and bake for about 20 minutes, turning halfway through, until they are crispy and golden.

Can I make this recipe ahead of time?

Yes - you can make the haggis balls in advance and store them in the fridge for up to 24 hours before frying or baking. The whisky sauce can also be made ahead and reheated gently before serving.

Can I make a vegetarian version of this dish?

Absolutely - you can use vegetarian haggis, which is often made from lentils, mushrooms, and oats. The whisky sauce can also be made using plant-based cream for a fully vegetarian or vegan version.

How can I keep leftovers?

Keep leftover haggis balls in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep them crispy. The whisky sauce can be stored in the fridge for 2 to 3 days and reheated on low heat.

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How to make these Haggis Balls with Whisky Sauce

Ingredients

  • 240g haggis (see Tips)
  • 1 large egg, beaten with a little milk
  • 20g plain flour
  • 75g plain breadcrumbs
  • vegetable oil, for deep frying
  • whisky sauce(Thermomix) or quick and easy whisky cream sauce, to serve

Instructions

  1. If using left over haggis, divide it into small pieces and if using haggis slices, chop them up and then roll into 12 x 20g balls.
  2. Place the balls onto a plate and store in the fridge and chill for 10 to 20 minutes before cooking.
  3. When you're ready to cook, lay out three bowls: one with the flour, one with the egg wash and one with the breadcrumbs.
  4. Heat the vegetable oil in a small saucepan over a high heat to 180C.
  5. Coat the haggis balls in flour, dip into the egg to coat, then roll in the breadcrumbs. Repeat the egg and breadcrumbs to double coat them.
  6. Deep-fry the haggis balls in batches of 6 in the hot vegetable oil for 2 minutes, then drain on kitchen paper before serving with whisky sauce(Thermomix) or quick and easy whisky cream sauce on the side.
  7. Alternative cooking method: if you prefer, you can cook the haggis balls in an air fryer - firstly, preheat the air fryer for 6 minutes at 200C. Spray the air fryer rack(s) and haggis balls with spray oil then cook for 12 minutes at 200C.

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Haggis balls on a grey side plate with glass ramekin of whisky sauce on the side.

Haggis Balls with Whisky Sauce

By: Deborah
These haggis balls served with a rich and creamy whisky sauce are a modern twist on a Scottish classic. Perfect for Burns Night or any special occasion, this easy-to-make dish will impress!
PREP: 40 minutes minutes
COOK: 4 minutes minutes
TOTAL: 44 minutes minutes
Course: Snack, Starter
Cuisine: Scottish
Servings: 12 balls
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Ingredients

  • 240 g (8.5 oz) haggis (see Notes)
  • 1 large egg beaten with a little milk
  • 20 g (0.7 oz) plain flour
  • 75 g (¾ cup) plain breadcrumbs
  • vegetable oil for deep frying
  • whisky sauce(Thermomix)or quick and easy whisky cream sauce to serve

Instructions

  • If using left over haggis, divide it into small pieces and if using haggis slices, chop them up and then roll it into 12 x 20g balls.
  • Place the balls onto a plate and store in the fridge and chill for 10 to 20 minutes before cooking.
  • When you're ready to cook, lay out three bowls: one with the flour, one with the egg wash and one with the breadcrumbs.
  • Heat the vegetable oil in a small saucepan over a high heat to 180C.
  • Coat the haggis balls in flour, dip into the egg to coat, then roll in the breadcrumbs. Repeat the egg and breadcrumbs to double coat them.
  • Deep-fry the haggis balls in batches of 6 in the hot vegetable oil for 2 minutes, then drain on kitchen paper before serving with whisky sauce(Thermomix) or quick and easy whisky cream sauce on the side.
  • Alternative cooking method: if you prefer, you can cook the haggis balls in an air fryer - firstly, preheat the air fryer for 6 minutes at 200C. Spray the air fryer rack(s) and haggis balls with spray oil then cook for 12 minutes at 200C.

Notes

  • Use leftover haggis from your Burns supper, or buy a pack of 4 haggis slices to make 12 perfectly sized balls.
  • This haggis balls with whisky sauce recipe is easily adapted if you're cooking for less or more people.
  •  
 
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  • starters
  • snacks

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 133mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS air fryer, Burn's Night, Burn's Supper, date night, deep fried, Scottish recipe, special dinner, Valentine's meal
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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