Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (2024)

FAQs

Should I defrost haggis bon bons before cooking? ›

Defrost thoroughly in a refrigerator before use and consume within 24 hours.

haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep's stomach and boiled.

Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem "Address to a Haggis" of 1786.

The national dish of Scotland is haggis. It is a type of savory pudding. Haggis is a tasty dish, made using sheep pluck (the lungs, hearts, and liver).

So all you have to do is heat it up until it's pipping hot. Wrapping it in foil first helps to contain the contents if you are unlucky enough to burst it. Don't cook it at too high a temperature. Haggis prefer a wet, steamy heat to a dry one, so if you have a double pan steamer or steam oven, use that.

It's most commonly served with neeps (mashed turnip) and tatties (mashed potato) and washed down with a wee dram of your favourite whisky. Haggis is a versatile ingredient – it can be used to make a stuffing for poultry and game, or fried up for breakfast like crumbled black pudding.

Haggis and/or white pudding (sometimes)

These are not mandatory in a Scottish breakfast, but you might still come across them. Haggis is the national dish of Scotland, and is served in all kinds of variations - even on pizza or nachos! - so it shouldn't be surprising that we'll eat it for breakfast too!

Scotland's iconic dish began as a nod to the necessities of harder times, when using as much as possible of a slain animal was essential. But while some cuts of meat could be salted or dried for preservation if not eaten immediately, internal organs were far more perishable.

So, what is a full Scottish breakfast? Usually made up of bacon, link sausages, Lorne sausage (also known as square sausage or slice), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones and fried eggs, the full Scottish breakfast is a sight to behold.

What is the national food of Scotland? ›

Haggis. Haggis is our national dish, and the first recipe dates back to the 15th century (in recorded history).

One of the main ingredients of haggis is liver, which is high in vitamin A, vitamin B12 and folate. Heart and lungs will provide some iron, zinc and selenium and the oats included in haggis will contribute to fibre intake.

Haggis has a very meaty flavour which is rich and even slightly metallic due to the offal. The oats and onions add both sweetness and texture. Then you get a nice punch of heat from the black pepper and the other spices used.

Scotland's national dish is haggis, a savoury meat pudding, and it's traditionally accompanied by mashed potatoes, turnips (known as 'neeps') and a whisky sauce.

Cooking instructions

FROM FROZEN: To colour, deep fry for 2 minutes at 170C. Then place on tray in the centre of a preheated oven at 180C for 14 minutes. FROM DEFROSTED: As above but reduce the oven time to 12 minutes. Ensure the core temperature of 82C is reached.

Step-by-Step Cooking Instructions:

The haggis is already cooked and just needs some careful re-heating until it is piping hot. It may seem obvious, but it is essential to defrost before cooking if the haggis hasn't been bought fresh.

There are different ways to cook your Haggis, however, the traditional way is by wrapping it tightly with tinfoil and placing it in a simmering (NOT boiling) pot of water. It will take approximately 60 minutes to cook (from frozen) or 45 minutes (from thawed).

Made with haggis and pork sausage meat that is wrapped in a sage and onion breadcrumbs, these bon bons can be eaten hot or cold, but I opted to warm them up just for my own personal preference.