Mac & Wild’s Haggis Pops
These nuggets of breaded and deep-fried haggis are relatively simple to make at home, joined by a Red Jon sauce. You’ll also want to have plenty of Scotch whisky to hand, too, as a predictably perfect accompaniment.
For the sauce
Cube your haggis into 2cm chunks.
Roll the haggis chunks in flour, coat in egg to make a batter and cover in breadcrumbs.
Deep fry the haggis for three minutes or until golden brown.
To make the red Jon sauce, mix equal parts redcurrant jelly, Dijon mustard and whisky, then adjust to taste.
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Recipe by The London Economic, thelondoneconomic.com