Haggis is a British and Scottish pudding made from sheep’s heart or liver and various spices. Traditionally served with turnips and potatoes, as well as Scotch whiskey, haggis is the national dish of Scotland and is often eaten on January 25, the birthday of Robert Burns, who addressed a poem to the dish in 1787. This recipe fries the haggis balls and serves them with a whiskey and mustard sauce.
British Haggis Balls with Whiskey and Mustard Sauce
- 1 cup beer
- 1 cup flour
- 1 haggis
- Oil for frying
- Mustard (arran grain if possible)
- A little cream or thick milk
- Salt and pepper, to taste
- Paprika, for color
- 1 tbsp. whiskey
- Mix beer, flour, pepper, and paprika to make a light batter. Form the haggis into balls the approximate size of small walnuts.
- Place oil into a heavy pan or wok and heat. When the oil is hot, roll haggis balls one by one in the batter until fully coated and carefully drop into the hot oil, avoiding splashing.
- Cook until the batter is golden brown and remove with draining spoon and place on paper towels to drain. Mix the whiskey, milk (or cream) and mustard in a little bowl to make a thin dipping or pouring sauce according to taste. Either pour sauce lightly over the haggis or serve haggis balls on a platter with the dipping sauce bowl in the middle.