This easy whisky sauce for haggis is perfect for a Burn's night celebration.
Rich, creamy and easy to make, it's a decadent sauce that takes the humble haggis to the next level.
The coarse texture of the haggis goes perfectly with the silky sauce. Better still, the sauce also goes so well with meats such as steak or pork all year round.
The sauce takes just a few minutes and can be made in advance too.
Haggis is a traditional Scottish dish that resembles a crumbly sausage.
Traditionally, oatmeal was the primary ingredient that gives the main texture. Then, it is mixed with onions and the heart, liver and lungs from a sheep. This is known as a sheep's pluck.
Today, it is often made with the organs from beef or pork. It is often popular as a vegetarian version too, with nuts, lentils, mushrooms and pearl barley, featuring in the ingredients.
The ingredients are mixed together with onion, salt and plenty of pepper, then it's stuffed in a casing, called a bung, like a giant fat sausage.
Typically, the bung would be a sheep's stomach, but now many non animal casings are used.
Neeps and tatties of course!
Swede is often known as neeps in Scotland. Swede is a turnip variety that originated in Sweden.In some parts of Scotland it is also known as tumshie or baigie too.
The swede is served mashed, with plenty of butter and seasoning, just like the tatties or potato. I like to mix carrot with the swede for extra flavour.
Although, the different elements are served separately
Of course, the whisky sauce for haggis is very popular too.
For a traditional Burns night supper there would normally be a soup starter before the haggis was brought out accompanied by the bagpipes.
A popular Scottish dessert that is often served is raspberry cranachan, which has layers of raspberries, toasted oats and whisky cream.
Of course, the whole meal would also be served with whisky!
It's important to note that 'whisky' relates to whisky from Scotland, also known as Scotch.
'Whiskey' normally relates to Irish whisky and is also the American spelling.
Haggis has a meaty taste similar to beef or lamb mince. All of the meats used are finely minced and mixed with the barley.
This gives it a light texture and, although there is no gravy, the haggis remains moist. The only other obvious flavour is a hint of liver.
It is often well seasoned with salt and a lot of pepper too.
❤️ Why you will love this recipe
- Easy to make in a few minutes.
- Make in advance if you prefer.
- Delicious with many other recipes.
- Great for a dinner party.
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- Shallots - these add a slightly sweet and mild onion flavour. I prefer to use the longer shallots as they are easier to peel.
- Cream - doublle or heavy cream.
- Seasoning - freshly ground black pepper and flaked sea salt.
- Butter - salted or unsalted. If you use salted butter cut back on the added seasoning.
- Whisky - whiskey or whisky, absolutely your own choice here!
- Mustard - Dijon mustard for a smooth tang to the sauce.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- sharp knife
- chopping board
- frying pan / skillet
- wooden spoon
Start by peeling the shallots.
Cut them in half lengthways and finely chop.
Put the butter in a frying pan, over a low to medium heat, until it has melted.
Add the shallots.
Cook the shallots for 3 to 4 minutes, stirring occasionally, until they are soft and translucent.
Pour in the whisky and allow it to cook for a minute and reduce.
Add the cream and mustard and bring to a simmer.
The sauce should be slightly thickened.
Season to taste and add a little more whisky if you prefer.
🥗 Serve with
Apart from haggis this sauce goes with lots of dishes, especially lamb and beef.
Try some of these ideas.
- Cowboy Steak
- Saddle of Lamb
- Barnsley Chops
- Spider Steak
- Roast Venison Haunch
- Rib of Beef
- Slow Cooked Lamb Shoulder
- Devilled Chicken
- Balmoral Chicken
- Whisky - use Bourbon instead.
- Double cream - you can use single cream, but due to its lower fat content it can become unstable when heated. Use some cornflour mixed with water and just bring the sauce to a simmer without boiling. Crème fraîche can be used like double cream due to its high fat content.
- Whisky - use brandy or sherry as an alternative.
- Mushrooms - finely chop or slice button mushrooms and cook with the shallots.
- Garlic - add one or two chopped cloves of garlic for a minute at the end of cooking the shallots.
- Refrigerator - cool, cover and store for up to 2 days.
- Freezer - not suitable for home freezing as the texture of the sauce can change and split.
- Reheat - place in a small saucepan or frying pan and heat gently.
🍱 Prepare in Advance
- This whisky sauce for haggis only takes a few minutes to make, but you can make it in advance and store it in the fridge until required.
More sauces to try
- Wild Mushroom Sauce
- Watercress Sauce
- Garlic Butter Sauce
- Thermidor Sauce
- Hollandaise Sauce
- Parsley Garlic Butter
Whisky Sauce for Haggis
- Sharp knife
- Chopping board
- Frying pan / skillet
- Wooden spoon
- 2 shallots
- 300 ml double cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 3 tablespoon whisky
- 1 tablespoon Dijon mustard
- Start by peeling the shallots.
- Cut them in half lengthways and finely chop.
- Put the butter in a frying pan over a low to medium heat until melted and add the shallots.
- Cook the shallots for 3 to 4 minutes, stirring occasionally, until they are soft and translucent.
- Pour in the whisky and allow it to cook for a minute and reduce.
- Add the cream and mustard and bring to a simmer.
- The sauce should be slightly thickened.
- Season the sauce to taste before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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