Haggis Recipes & Whisky for Burns’ Night Celebrations
Author: Guest Blogger
Emma Brown, our resident foodie in the Basingstoke office, didn’t take much convincing when I asked her to put together a couple of easy haggis recipes for Burns’ Night. Emma loves creating her own recipes using seasonal ingredients, so for this ‘Burns’ Night Challenge’ I asked her to come up with two easy recipes using haggis which would be a great match for malt whisky. Below Emma shares her recipes for Haggis Scotch Eggs and Haggis and Pork Sausage Rolls.
Haggis and Pork Sausage Rolls
500g Homemade or readymade puff pastry
250g Good Quality Haggis
250g Good Quality Sausage meat (at least 85% Pork)
1 egg plus 1 extra egg yolk beaten (for pastry egg wash)
- Heat oven to 200C/fan 180C/gas 6.
- First make the filling. Mix the Haggis and sausage meat using your hands, make sure you crumble the Haggis well and combine the two meats together. There is no need to season this mix, as the haggis is already well seasoned. (at this point you may want to add some diced peeled apple, if you want a fruity element to your sausage roll).
- Flour your work surface and roll out the pastry to about a ½ cm thickness in a rectangular shape and cut in half lengthways.
- Divide the filling mix and work into sausage shapes, then lay lengthways across each of the rolled out pieces of pastry. Then lift up the pastry and roll it tightly around the sausage filling until the pastry meets. Beat together the egg and extra yolk and egg wash the seam, tops and sides and cut into the desired sausage roll size. (For canapés I like to cut 2.5cm each or for a more substantial roll cut them to 5cm each)
- Grease an oven dish and arrange the sausage rolls leaving a space in between, cook in the oven for about 25 – 35 minutes until the pastry has risen and is golden and crisp.
Haggis Scotch Eggs (Makes 6)
250g Good Quality Haggis
250g Good Quality Sausage meat
1 tbsp. Scotch whisky
Salt and Ground Pepper
Vegetable oil for frying
- Simmer a pan of water and gently lower the eggs and simmer for 8 minutes. Then place in cold water until completely cooled and then peel the eggs.
- Preheat the oven to 200C/fan 180C/gas 6.
- Mix the Haggis, sausage meat and Scotch Whisky using your hands, make sure you crumble the Haggis well and combine the two meats together. There is no need to season this mix, as the haggis is already well seasoned.
- Heat the vegetable oil in a heavy based pan (or use a fat-fryer) to 185°C.
- Beat the 2 eggs with milk and put in a shallow dish.
- Season the flour and put in a separate shallow dish.
- Put the breadcrumbs in a third shallow dish.
- Divide the meat mixture into six, flattened into a patty using your hands and wrap around each egg, until the egg is completely covered.
- Roll each egg in the seasoned flour, then the egg mixture and finally in the breadcrumbs.
- Fry all the scotch eggs for 2-3 minutes to brown, then finish in the oven for 8-10 minutes.
- Serve with a wee dram!
Our whisky expert Rob Whitehead has narrowed down our extensive selection of whiskies to a selection of five which he thinks are perfectly suited to haggis dishes, and great accompaniments to any Burns’ Night celebration. View his selections on our website.