Haggis Bon Bons

Haggis Bon Bons are one of our absolute favourites! We always suggest that people who are a little unsure about trying haggis try it as a haggis ball with a whisky dipping sauce, since it means you get a taste for haggis without the full-blown effect of it on its own.

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% Daily Values based on a 2,000 calorie diet

Step 1

Beat one egg separately and then add to the haggis mix and stir it together.

Step 2

Put the flour in one bowl and season with salt and pepper.

Step 3

Beat the remaining 2 eggs in another bowl.

Step 4

Then put the breadcrumbs in a third bowl with the smoked paprika and parmesan cheese if you’re using it.

Step 5

Now start to roll the haggis into balls around 1 inch in diameter. It helps if you have slightly wet hands. We usually roll 2-3 at once and place them in the flour bowl, coat them, followed by the egg bowl where you roll them in the egg mixture, and then finally the breadcrumbs where you make sure they’re all coated evenly.

Step 6

Place them on a plate spaced apart.

Step 7

Continue until you’ve finished all of the haggis! It should be around 12-16 haggis balls.

Step 8

You can cook immediately or place in the fridge until you’re ready to cook. This can also help set the coating a little more.

Step 9

Use a deep fat fryer, or a saucepan filled with around 3/4-1 inch of vegetable oil and heated to about 170C/338F.

Step 10

Fry for around 2-3 minutes until golden, ensuring you turn them if they are sticking out of the oil a little.

Step 11

Haggis dipping sauce