Haggis with whisky sauce
Waitrose and Partners

Haggis with whisky sauce

The traditional Scottish dish, with a twist! The haggis is topped with a creamy whisky and mustard sauce.

5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins
  • Plusdepending on haggis

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Ingredients

  • 3 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 250g packs Waitrose Prepared Chef’s Selection vegetables, cooked and buttered, to serve

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,177kJ/ 762kcals

Fat

49.9g

Saturated Fat

21g

Carbohydrates

48.9g

Sugars

8.8g

Fibre

2.2g

Protein

29.4g

Salt

3.9g

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Overall rating (5/5)

5 out of 5 stars2 ratings