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
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.
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.
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.
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.
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
- 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.
- 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.
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Haggis Balls with Whisky Sauce
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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