Haggis Bon Bons with Whisky Mustard Sauce from Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes by Gary Maclean
Haggis bon bons are a relatively new invention, having become popular over the last twenty years or so. But you will rarely attend a fancy event and not get off
Ingredients
- 400 g (14 oz) haggis
- 2 eggs
- Plain flour, for rolling the haggis
- A splash of milk
- 1 white onion
- 100 g (3½ oz) Panko breadcrumbs
- 50 ml (2 fl oz) whisky
- 1 carrot, finely diced
- 1 teaspoon plain flour
- 100 ml (3½ fl oz) red wine
- 300 ml (10 fl oz) brown chicken stock or vegetable stock
- 100 ml (3½ fl oz) double cream
- 3 sprigs thyme
- 50 g (2 oz) Arran mustard or wholegrain mustard
- Good oil
- Pinch chives, chopped
More Like This
Haggis with Whisky Sauce - Donaldsons of Orkney
donaldsonsoforkney.co.uk
Gary Maclean's Haggis Burger | Simon Howie Recipes
thescottishbutcher.com
The Very Best Haggis Bon Bons Recipe - Cooking With Bry | Recipe Cloud App
recipecloudapp.com
Whiskey sauce | Kitchen Geekery
kitchengeekery.com
Croquettes with haggis - Food'n'Chef
foodnchef.com
Tasty Cheese & Haggis Scone Bites | Simon Howie Recipes
thescottishbutcher.com
Haggis and Macaroni Cheese Toastie | Simon Howie Recipes
thescottishbutcher.com
Haggis spiced bon-bon - Legghorn Breeder Chicken
legghorn.com