Haggis Meatballs with Creamy Whisky Sauce

Haggis Meatballs with Creamy Whisky Sauce and green beans
  • 4 servings
  • 10 minutes to prepare
Print This

Ingredients

  • 500g vegetarian haggis
  • A drizzle olive oil
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 1tbsp whisky
  • 200ml vegetable stock
  • 200ml whipping cream
  • 1tsp wholegrain mustard
  • 50g kale, torn & stalk removed
  • To serve:
  • Mashed potato
  • Green beans
  • Cranberry sauce

Instructions

Method:

  1. Preheat the oven to 200°C / 180°C Fan / 392°F / Gas Mark 6.
  2. Crumble the haggis into a bowl, divide into 12 and shape into round meatballs.
  3. Heat a drizzle of olive oil in a non-stick frying pan over a medium heat, add the haggis ‘meatballs and brown on all sides for approximately 5 minutes.
  4. Place the haggis meatballs onto a non-stick baking tray and bake in the preheated oven for 15 minutes.
  5. Whilst the meatballs are cooking, add a little more olive oil to the frying pan and add the onions to sauté for 3 minutes over a medium heat.
  6. Add the garlic and sauté for a further 2 minutes, then the whisky and cook for 1 minute to reduce.
  7. Add the stock, cream and mustard, and simmer for 10 minutes. Then, add the kale and simmer for 5 minutes.
  8. Arrange 3 meatballs on each plate and spoon over the sauce and serve with creamy mashed potato, green beans and a spoonful of cranberry sauce.

Chefs Tip

We’ve used vegetarian haggis in the recipe which can be swapped out for sausage meat.

X