Haggis With Drambuie Sauce

Nothing could be more Scottish then haggis. The ingredients of haggis alone sum up the ruggedness of this country, and our Haggis With Drambuie sauce is a delicious, contemporary version of this.

Of course for this recipe we’re expecting you to go and buy a haggis, and not make one, then cook the haggis according to the directions on the packet. This makes an elegant starter serving up to 4 people.

Haggis With Drambuie Sauce Recipe – Ingredients

  • 1 Haggis
  • 150ml Double Cream
  • 100ml Drambuie
  • 2 Teaspoons Runny Honey
  • Salt and Pepper to season

Haggis With Drambuie Sauce Recipe – Method

  1. Start the haggis cooking according to manufacturers instructions.
  2. Heat the Drambuie in a small pan, and reduce by approximately half. In simple terms, let it bubble until only half the liquid remains.
  3. Turn down the heat slightly (so that it stop boiling), and add the double cream and honey. Stir, and cook until combined and thickened.

And Finally…

Mash the cooked haggis with a fork, and place into ramakins. Each ramakin should be loosely filled (i.e. not compacted), to allow the sauce to penetrate. Pour a little sauce into each ramakin; enough to filter in, but not fill the dish.

Serve while still hot, and enjoy!