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dirty haggis fries in a bowl with fork and a glass of whisky behind

Dirty Haggis Fries With Whisky Cream Sauce And Bacon Bits

Karon Grieve
This is a fun and tasty way to serve traditional haggis in a modern quick and easy way that tastes amazing.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Mains
Cuisine Scottish
Servings 2 people
Calories 869 kcal

Ingredients
 

  • 200 g haggis
  • 2 slices bacon chopped up or bacon lardons
  • 500 g potatoes for the chips or use oven chips
  • 1 tbsp butter
  • 1 small onion finely chopped
  • 1 clove garlic crushed
  • 1 tsp wholegrain mustard
  • 100 ml whisky
  • 150 ml beef stock 1 stock cube plus water
  • 150 ml double cream heavy or thick cream
  • salt and pepper to taste
Metric - US Customary

Instructions
 

  • Make the chips in your usual way
  • Fry the snipped up bacon (or lardons) in a little oil till crispy then remove from pan and set aside
  • Cook the crumbled haggis in the same pan so it is cooking in the bacon fat

Make the whisky cream sauce

  • Melt butter in small pan and cook onion till soft then add the garlic for a minute
  • Stir in the whisky then add the beef stock, cream, and mustard with lots of black pepper
  • Stir and cook for about 10 minutes till thickened

How to serve

  • Place chips in bowl and top with the haggis and pour over the whisky cream sauce then sprinkle with the bacon bits.

Video

Notes

Use your favourite oven chips instead of making your own if that's what you prefer.

Nutrition

Calories: 869kcalCarbohydrates: 51gProtein: 27gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 158mgSodium: 292mgPotassium: 1606mgFiber: 6gSugar: 7gVitamin A: 1129IUVitamin C: 53mgCalcium: 125mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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