Haggis balls are a very popular starter dish on restaurant menus here in Scotland and it's not something we've 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.
Having enjoyed our Burns supper last year with my mum and step dad when I'd made a whisky sauce to go with our main course, we'd had leftover haggis and whisky sauce and I made chicken balmoral to use up the leftovers. So this year, ahead of Burns night, we thought we'd try out our whisky sauce again, along with making some haggis balls to see how they went together...they are sooooo good!!
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.
Tips
- Use leftover haggis from your Burns supper, or buy a pack of 4 haggis slices to make 12 perfectly sized balls.
- The full whisky sauce recipe is enough for 2 people to enjoy with their Burns supper, chicken balmoral another night and to go with the haggis balls. If you're only making the sauce to go with the haggis balls, i'd suggest that you make a quarter.
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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, to serve (see Tips)
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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 on the side.
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Haggis Balls with Whisky Sauce
Ingredients
- 240g haggis (see Notes)
- 1 large egg beaten with a little milk
- 20g plain flour
- 75g plain breadcrumbs
- vegetable oil for deep frying
- whisky sauce to serve (see Notes)
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 on the side.
Notes
- Use leftover haggis from your Burns supper, or buy a pack of 4 haggis slices to make 12 perfectly sized balls.
- The full whisky sauce recipe is enough for 2 people to enjoy with their Burns supper, chicken balmoral another night and to go with the haggis balls. If you're only making the sauce to go with the haggis balls, i'd suggest that you make a quarter.
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