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Haggis with whisky sauce
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3 x 454g packs Macsween’s Gluten Free Haggis
25g butter, plus extra for vegetables
1 large echalion shallot, finely chopped
125ml Chivas Regal Whisky, plus extra to drizzle
500ml tub Cooks’ Ingredients Beef Stock
2 tsp Dijon mustard
100ml double cream
2 x 250g packs Waitrose Prepared Chef’s Selection vegetables, cooked and buttered, to serve
1. Cook the haggis according to the pack instructions. Meanwhile melt the butter in a medium pan over a medium heat. Add the shallot and stir well for 4-5 minutes, until soft and golden. Increase the heat and add the whisky. Simmer for 2-3 minutes until reduced by 3/4.
2. Stir in the beef stock and mustard. Simmer for 8-10 minutes, until reduced by 3/4 and slightly thickened. Add the cream, bring to a simmer and remove from the heat. Season and keep warm.
3. Serve the haggis on warmed plates. Drizzle over a little whisky. Serve with the hot buttered vegetables, the sauce to spoon over, and a neep and tattie mash.
Typical values per serving: