Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (2024)

FAQs

Which is an ingredient in the traditional Scottish dish haggis? ›

Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead.

haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep's stomach and boiled.

Cooking instructions

FROM FROZEN: To colour, deep fry for 2 minutes at 170C. Then place on tray in the centre of a preheated oven at 180C for 14 minutes. FROM DEFROSTED: As above but reduce the oven time to 12 minutes. Ensure the core temperature of 82C is reached.

Haggis. Haggis is our national dish, and the first recipe dates back to the 15th century (in recorded history).

So, what is a full Scottish breakfast? Usually made up of bacon, link sausages, Lorne sausage (also known as square sausage or slice), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones and fried eggs, the full Scottish breakfast is a sight to behold.

Haggis and/or white pudding (sometimes)

These are not mandatory in a Scottish breakfast, but you might still come across them. Haggis is the national dish of Scotland, and is served in all kinds of variations - even on pizza or nachos! - so it shouldn't be surprising that we'll eat it for breakfast too!

Haggis has an earthy, gamey flavor due to the offal; the oats give it nutty flavor as well. The liver in the mix also lends of bit of a classic paté flavor. Haggis is scooped out of the casing when served and has a crumbly texture. Even in Scotland, haggis is an acquired taste.

Scotland's iconic dish began as a nod to the necessities of harder times, when using as much as possible of a slain animal was essential. But while some cuts of meat could be salted or dried for preservation if not eaten immediately, internal organs were far more perishable.

The main spice in haggis is black pepper. We've used Sarawak black pepper – if you can, grind the pepper fresh so it is most intense. Other than pepper, season the haggis as you wish! We've used coriander, and mace.

– Even in Scotland, beef bung (or cap) is used as a common substitute for sheep stomach. You don't eat the haggis casing anyway, so it doesn't make much difference. You can get them online at most sausage supply sites (e.g. sausagemaker.com).

Which two sides should be served with haggis in order for it to be considered authentic? ›

Haggis is traditionally served with tatties and neeps. For the non-Scots amongst us, "tatties" are mashed potatoes and "neeps" are mashed swede. To make things more confusing, swedes are known by many other names depending on where you are from. They are sometimes called yellow turnips and known as rutabaga in America.

So all you have to do is heat it up until it's pipping hot. Wrapping it in foil first helps to contain the contents if you are unlucky enough to burst it. Don't cook it at too high a temperature. Haggis prefer a wet, steamy heat to a dry one, so if you have a double pan steamer or steam oven, use that.

Made with haggis and pork sausage meat that is wrapped in a sage and onion breadcrumbs, these bon bons can be eaten hot or cold, but I opted to warm them up just for my own personal preference.

Cook in water

There are different ways to cook your Haggis, however, the traditional way is by wrapping it tightly with tinfoil and placing it in a simmering (NOT boiling) pot of water. It will take approximately 60 minutes to cook (from frozen) or 45 minutes (from thawed).

INGREDIENTS. Oatmeal, Beef Fat, Lamb Lites, Pork Lites, Dried Onion, Pork Liver, Pork Heart, Salt, Pepper, Colour (Caramel).

Wild haggis (given the humorous taxonomic designation Haggis scoticus) is a fictional creature of Scottish folklore, said to be native to the Scottish Highlands.

hag·​gis ˈha-gəs. : a traditionally Scottish dish that consists of the heart, liver, and lungs of a sheep or a calf minced with suet, onions, oatmeal, and seasonings and boiled in the stomach of the animal.