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Traditional haggis with whisky gravy
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3 x 500g packs Macsween Haggis
1 onion, peeled and thinly sliced
2 x 500g Heston from Waitrose Beef Stock
3 tbsp redcurrant jelly
1. Preheat the oven to 180ºC, gas mark 4. Cook the haggis according to pack instructions.
2. Meanwhile, melt the butter in a large frying pan over a high heat. Add the onion then reduce the heat to low and cook for 15 minutes, stirring frequently until dark brown.
3. Increase the heat to high and add the whisky. Leave to bubble vigorously, stirring frequently, for 3-5 minutes until almost all has evaporated.
4. Add the stock and redcurrant jelly to the pan, bring to the boil, then leave to simmer vigorously for 30 minutes or until at least two-thirds its original volume, and the sauce is thick and glossy. Strain the gravy through a sieve. Serve the haggis at the table with the gravy alongside.
Typical values per serving:
1g fibre, 27.3g protein
This recipe was first published in January 2014.