Haggis Bonbons

The History of Haggis Bonbons

Haggis is a traditional Scottish dish famously associated with Robert Burns, the national poet of Scotland. It is said to have been first noted in Scotland as early as the 15th century. Traditionally, haggis is composed of a sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, and salt, mixed with spices, and then encased in the animal's stomach. The art of creating haggis has been refined through the centuries, and now it is regarded as Scotland’s national dish, often enjoyed during Burns Night celebrations. The modern twist of haggis bonbons transforms this classic dish into a delectable appetizer that combines this robust flavor into bite-sized, crispy spheres.

Ingredients

• 500g haggis
• 100g plain flour
• 2 eggs
• 200g breadcrumbs
• Vegetable oil for frying
• Whisky sauce, to serve (optional)

Optional Ingredients for Whisky Sauce

• 60ml whisky
• 200ml crème fraîche
• 1 tbsp mustard
• Black pepper to taste

Preparation

1. Set up your station with separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs

2. Take the haggis and roll it into small balls, approximately the size of a golf ball.

3. Gently roll each haggis ball in the flour to lightly coat them.

4. Dip the floured haggis ball into the egg ensuring it is completely covered.

5. Finally, roll the haggis ball in the breadcrumbs to form an even coating.

6. Repeat for all haggis balls, setting each one aside until ready to cook.

Making the Optional Whisky Sauce

In a saucepan, heat whisky until it's hot but not boiling for about 2-3 minutes. Add in the crème fraîche, mustard, and season with pepper. Stir the mixture consistently until it thickens into a creamy sauce, and adjust seasoning to taste.

Cooking Process

1. In a large frying pan or deep fryer, heat vegetable oil over medium-high heat to about 180°C. Use a cooking timer to ensure proper timing or a thermometer for temperature.

2. Carefully place the haggis balls into the hot oil without overcrowding the pan.

3. Fry the haggis bonbons for about 3-4 minutes, or until they are golden brown and crispy.

4. Remove each bonbon with a slotted spoon and drain on a plate lined with paper towels.

5. For best results, serve immediately with the optional whisky sauce.

Enjoying Haggis Bonbons

These haggis bonbons are wonderfully versatile and can be served as an appetizer, elegant finger foods at parties, or a charming introduction to the rich flavors of traditional Scottish cuisine. Pair them with a smooth whisky or a light ale to complement the peppery and earthy notes of the haggis. Whether at a celebratory feast like Burns Night or a casual gathering, these bonbons make for a delightful culinary experience.

Moreover, haggis lovers can attest that these bonbons encapsulate the beloved flavors and textures of the traditional dish, wrapped up in an appetizer-sized form that invites sampling and sharing with friends. Enjoy the robust flavors, the crispy exterior, and indulge in a taste of Scottish heritage with every bite.