Haggis With Drambuie Sauce
August 14th, 2006 by Scott |
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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
- Start the haggis cooking according to manufacturers instructions.
- Heat the Drambuie in a small pan, and reduce by approximately half. In simple terms, let it bubble until only half the liquid remains.
- 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!
Filed under: Meat & Fish.
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[...] Haggis, served with neeps and tatties. This harks back to my Scottish heritage perhaps, and is great served with a drizzle of Drambuie sauce, as per this recipe. [...]
I am going to try Haggis with Drambuie sauce on Burns night ,as I am the pipers wife I hope it is good thanks for the recipe I will let you know how it was rceived
Jo Shaw
Well in my opinion it’s simple and delicious – but you’ve put me under pressure now. Please do let me know how it goes down, good or bad!
cooking it tonight for valentines night using haggis bought as a gift – hope its good
It will be, I promise. Be sure to let me know how it goes!