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.
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!