Haggis Bonbons with Whisky Sauce
Crisp little crumbed balls of peppery haggis with a creamy whisky sauce for dipping.
- Time50 min
- LevelMedium
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Crumble the haggis into a bowl and mash with a fork. Roll into 16 balls the size of a walnut in the shell. Chill for 20 minutes so they hold their shape.
20 min - 2
Put the flour, beaten eggs and panko in three bowls. Roll each ball in flour, then egg, then panko. Press the crumbs on firmly.
- 3
For the sauce, melt the butter in a small pan over a medium heat. Cook the shallot for 3 minutes until soft.
3 min - 4
Add the whisky and let it bubble for 1 minute. Stir in the cream, mustard and pepper and simmer for 4 minutes until it coats a spoon. Keep warm.
4 min - 5
Heat the oil in a deep pan to 175 degrees C. Fry the bonbons in two batches for 2 to 3 minutes until dark golden and hot through.
3 min - 6
Drain on kitchen paper. Serve hot with the whisky sauce for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
