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Haggis with whisky sauce

Haggis with whisky sauce

By Emma Siam
10’ Prep time
45’ Cook time
55’ Total time
762 Calories
6 Serving

Summary

The traditional scottish dish, with a twist! the haggis is topped with a creamy whisky and mustard sauce.
Emma Siam 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Dijon mustard
    Dijon mustard
    2 tsp
  • Chivas regal whisky
    Chivas regal whisky
    125 mls
  • Cooks’ ingredients beef stock
    Cooks’ ingredients beef stock
    500 mls
  • Large echalion shallot
    Large echalion shallot
    1
  • Waitrose prepared chef’s selection vegetables
    Waitrose prepared chef’s selection vegetables
    2
  • Macsween’s gluten free haggis
    Macsween’s gluten free haggis
    3
  • Butter
    Butter
    25 grams
  • Double cream
    Double cream
    100 mls

Nutrition Facts

View nutrition facts
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