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Baked Haggis with Whisky Cumberland Sauce
Baked Haggis with Whisky Cumberland Sauce is a modern Scottish recipe for a classic dish of baked haggis served with whisky Cumberland sauce that makes an excellent centrepiece for a Burns Night dinner. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Baked Haggis with Whisky Cumberland Sauce.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesLamb RecipesScottish Recipes
Baked Haggis with Whisky Cumberland Sauce: A Scottish recipe for a dish of baked haggis served with whisky Cumberland sauce that makes an excellent centrepiece for a Burns Night dinner.
Ingredients:
For the Haggis:
650g fresh haggis
For the Sauce:
250ml blended whisky
120ml fresh orange juice
2 tbsp finely-grated orange zest
250ml
redcurrant jelly
1/4 tsp sea salt
pinch of cayenne pepper
Method:
To bake your haggis, remove the outer packaging from the haggis then prick the skin all over with a fork. Wrap all over in a double sheet of baking paper then transfer to the centre of an oven pre-heated to 200°C and bake for 90 minutes, or until piping hot and cooked through.
For the sauce, combine the whisky, orange juice and orange zest in a medium saucepan. Bring the mixture to a boil, then reduce to a low simmer and cook, stirring constantly, until the volume has reduced by half (to about 200ml).
Stir in the redcurrant jelly then season to taste with the salt and cayenne pepper. Stir well to combine, then continue cooking for about 3 minutes more, or until the sauce is nicely thickened.
To serve, split the haggis open with a sharp knife then spoon the haggis filling over your tatties and neeps (potatoes and swede). Or serve over The Broon's Clapshot.
Spoon over the whisky Cumberland sauce and serve.
Find more classic Burns Night recipes here.
