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Haggis Balls with Mustard-whisky Sauce
Haggis Balls with Mustard-whisky Sauce is a modern Scottish recipe for a classic dish of fried haggis balls served with a cream, whisky and mustard sauce that makes and excellent alternative dish for Hogmanay or Burns Night. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Haggis Balls with Mustard-whisky Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesSpice RecipesLamb RecipesMilk RecipesScottish Recipes
This is a modern Scottish recipe that gives the new twist on the old staple of Haggis and makes an interesting alternative dish for Hogmanay or Burns Night.
Ingredients:
1 haggis
250ml (1 cup) beer
140g (1 cup) plain flour
salt and freshly-ground black pepper, to taste
1 tsp paprika
oil for deep frying
For the Sauce:
1 tbsp whisky
1 tbsp mustard (Arran grain mustard, if available)
60ml (1/4 cup) double cream
Method:
Sift the flour and paprika into a bowl then whisk in the beer to give a thick but smooth batter.
Split open the haggis and shape the filling into balls about the size of a walnut.
Pour the oil into a wok to give a depth of about 5cm. Heat the oil to 180°C (360°F). When the oil is hot, dip the haggis balls in the beer batter to coat. Drop, a few at a time into the hot oil and cook until the batter is golden brown and the haggis filling is hot through. Remove with a slotted spoon and drain on kitchen paper as you cook the next batch.
When the fried haggis balls are drained, transfer to a low oven to keep warm.
Whisk together the cream, mustard and whisky in a bowl to make a light pouring sauce. Arrange the haggis balls on a serving dish with the mustard and whisky sauce in the centre. This makes an excellent sharing dish for Hogmanay or can be served as a different kind of starter for Burns Night.
Find more Hogmanay/New Year Recipes Here and more classic Burns Night recipes here.
