zoom Haggis bon bons with whisky sauce
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    Haggis Bon Bons With Whisky Sauce Recipe

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    Haggis Bon Bons With Whisky Sauce Recipe

    A delicious canape or nibble to share with friends, with a simple mustard and whisky dip to serve alongside. You can make the sauce a day ahead and keep chilled.

    • Preparation time: 10 minutes + chilling
    • Cooking time: 15 minutes
    • Total time: 25 minutes + chilling

    Makes: 24


    300g haggis
    50g plain flour
    1 tsp smoked paprika
    1 large essential Waitrose British Free Range Egg, lightly beaten
    100g panko breadcrumbs
    5 tbsp mayonnaise
    2 tsp wholegrain mustard
    1-2 tbsp whisky
    Vegetable oil for deep frying 


    1. Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.

    2. Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl. Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10 minutes.

    3. Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside.

    4. Pour vegetable oil into a medium saucepan to a depth of about 6cm. Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.

    5. Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy. Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.

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    Cook’s tip

    This recipe also works well using vegetarian haggis.


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