Breaded Haggis Balls Recipes

Steps:

• Remove the haggis from its bag and divide into small pieces,then roll into balls.
• Lay out three bowls: one with flour, one with the egg wash and one with the breadcrumbs.
• Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.
• Store in the fridge before cooking.
• Deep-fry in vegetable oil for 3 minutes, then drain on kitchen paper before serving.

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.
• To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.

Steps:

• Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.
• Unwrap the haggis and form the haggis bits into balls the size of small walnuts.
• Put about an inch of oil in a pan or wok and heat up.
• When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.
• Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.
• Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.
• Serve haggis balls on a platter with the dipping sauce bowl in the middle.