If you want the true taste of Scotland for your party you just have to make my super easy and delicious Haggis Party Baubles. It’s the easiest way to serve haggis and a great way for people to try out this traditional Scottish dish.
Tomorrow is Burn’s Night and all over Scotland (and in many other places where the Scots gather) there will be celebrations held for that most Scottish of poets.
The man who gave us Auld Lang Syne and so much more will be remembered tomorrow and toasted with whisky while his Address To The Haggis is quoted the world over.
Haggis
Haggis is one of those dishes that folks either love or hate, often quite passionately. Originally made with sheep’s intestines and less savoury bits, plus spices and oatmeal, it was traditionally encased in a sheep’s stomach.
Nowadays this sausage-like dish is often more likely enrobed in some sort of heat resistant plastic. Either way it is something of an acquired taste but one I personally enjoy.
Scottish party food
When I wrote my book A Wee Taste Of Scotland last year I had to find a fun party type way to present haggis, this most Scottish of dishes.
I decided that making it into little baubles/truffles served on a stick was the way to go. An entire Burns Supper of haggis, neeps (turnips) and tatties (potatoes) all in two tiny bites.
Perfect for anyone who wants to try just a wee bite of the famed haggis without going the whole hog so to speak.
So here are my Burns Baubles, an easy haggis recipe and a bit of fun too.
Ingredients for haggis truffles
- 150g/5oz potatoes peeled and chopped
- 150g/5oz turnip peeled and chopped
- 20g/3/4 oz butter
- 150g/5oz cooked haggis
- Plain flour
- 1 beaten egg
- 4 tablespoons fresh breadcrumbs
- Oil for deep frying
How to make haggis baubles
- Cook haggis as per pack instructions, open and set aside.
- Put the prepared vegetables into cold salted water, cover and bring to the boil. Simmer for 15-20 minutes until tender. Drain, cover and shake to remove all the water. Mash with butter and season to taste.
- Mix the veggie mash with the haggis
- Prepare 3 small plates, one with the flour, one with the beaten egg and the other with the breadcrumbs
- Make small balls about the size of walnuts from the haggis/veg mixture. Roll each ball in the flour, dip in the egg and then roll in the breadcrumbs to coat. Once you have all the balls prepared chill for 30 minutes to firm up.
- Pour oil into a high sided pan and deep fry the haggis baubles/truffles for about 3 minutes till golden and crispy, drain on kitchen paper
- Serve on small skewers with dips of choice
Serving ideas
Serve these haggis baubles with a spicy tomato sauce or maybe my whisky dipping sauce. I like to put out little bowls of different dips for guests to try.
These little haggis truffles also go well with red currant jelly.
If you are looking for more Scottish recipes check out my Scottish Collection or go to my Book Page and you’ll see my Scottish cookery books there.
Looking for more Scottish inspired party food? Then check out these recipes before you go;
Smoked salmon on tattie scones
Seared salmon with whisky mayonnaise dip
Filo tarts with mushroom and whisky mousse
Scallops with Crowdie and bacon
Aberdeen Crulla with whisky chocolate dipping sauce
CookFinally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love hearing from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and sign up for my newsletter too of course.
Haggis Baubles
Ingredients
- 150 g 5oz potatoes peeled and chopped
- 150 g 5oz turnip peeled and chopped
- 20 g 3/4 oz butter
- 150 g 5oz cooked haggis
- 2 tbsp Plain flour
- 1 beaten egg
- 4 tablespoons fresh breadcrumbs
- Oil for deep frying
Instructions
- Cook the haggis first according to manufactures instructions, open and set aside
- Put the prepared vegetables into cold salted water, cover and bring to the boil. Simmer for 15-20 minutes until tender. Drain, cover and shake to remove all the water. Mash with butter and season to taste.
- Mix the haggis with the vegetable mash
- Prepare 3 small dishes, one with plain flour, one with beaten egg and the other with fresh breadcrumbs.
- Make small balls about the size of a walnut from your haggis/veg mixture. Roll each ball in the flour, dip in the egg and then roll in the breadcrumbs to coat. Once you have all the balls prepared chill for 30 minutes to firm up.
- Pour oil into a deep high sided pan and deep fry all the balls for approximately 2-3 minutes until they are golden and crispy.
- serve on sticks with dip of choice
Notes
PIN ME FOR LATER
Leave a Reply