Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (2024)

Haggis Bon Bons are one of our absolute favourites! We always suggest that people who are a little unsure about trying haggis try it as a haggis ball with a whisky dipping sauce, since it means you get a taste for haggis without the full-blown effect of it on its own.

Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (1)

The good thing about this haggis bon bons recipe is that you can even make it vegetarian or vegan if you like too.

Haggis Bon Bons are great for pre-dinner nibbles, as a starter, and part of a Burn’s Supper, of course!

Things you’ll need to make Haggis Bon Bons

  • 4 bowls (yes, it creates a lot of washing up!)
  • Saucepan for frying or deep fryer

Ingredients to make

  • 400g haggis (meat or vegetarian, we used Macsweens)
  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup breadcrumbs (plain or golden, we prefer golden)
  • 1 tsp smoked paprika *optional
  • 2 tbsp parmesan cheese *optional
  • Vegetable oil for frying

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How to make Haggis Bon Bons – Step by step method

Take the haggis out of the package and break it up with a fork in a bowl.

Beat one egg separately and then add to the haggis mix and stir it together.

Put the flour in one bowl and season with salt and pepper.

Beat the remaining 2 eggs in another bowl.

Then put the breadcrumbs in a third bowl with the smoked paprika and parmesan cheese if you’re using it.

Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (4)

Now start to roll the haggis into balls around 1 inch in diameter. It helps if you have slightly wet hands. We usually roll 2-3 at once and place them in the flour bowl, coat them, followed by the egg bowl where you roll them in the egg mixture, and then finally the breadcrumbs where you make sure they’re all coated evenly.

Place them on a plate spaced apart.

Continue until you’ve finished all of the haggis! It should be around 12-16 haggis balls.

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Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (6)
Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (7)

You can cook immediately or place in the fridge until you’re ready to cook. This can also help set the coating a little more.

Use a deep fat fryer, or a saucepan filled with around 3/4-1 inch of vegetable oil and heated to about 170C/338F.

Fry for around 2-3 minutes until golden, ensuring you turn them if they are sticking out of the oil a little.

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Place on a plate with a paper towel to allow any fat to drain, and serve when cooled slightly.

We strongly suggest serving it with a whisky dipping sauce. You can find our very own recipe here – Haggis dipping sauce

Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (9)

Variations

Vegan Haggis Bon Bons

As we mentioned, you can use either meat or vegetarian/vegan haggis for the recipe. If you want to make vegan haggis bon bons you would also need to omit the eggs. Just skip the step where you mix the egg with the haggis, it will still bind together on its own just not quite as well.

Then instead of an egg wash between the flour and breadcrumbs, you can try to use a vegan milk or yoghurt (thin layer) alternative to get the breadcrumbs to stick.

You’ll then want to put them in the fridge to set a bit before frying.

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Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (11)

Yield: 16

Easy & Tasty Haggis Bon Bons Recipe

Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (12)

Haggis Bon Bons are great for pre-dinner nibbles, as a starter, and part of a Burn’s Supper of course!

The good thing about this haggis bon bons recipe is that you can even make it vegetarian or vegan if you like too.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

  • 400g haggis (meat or vegetarian)
  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup breadcrumbs (plain or golden, we prefer golden)
  • 1tsp smoked paprika *optional
  • 2 tbsp parmesan cheese *optional
  • Vegetable oil for frying

Instructions

  1. Take the haggis out of the package and break it up with a fork in a bowl.
  2. Beat one egg separately and then add to the haggis mix and stir it together.
  3. Put the flour in one bowl and season with salt and pepper.
  4. Beat the remaining 2 eggs in another bowl.
  5. Then put the breadcrumbs in a third bowl with the smoked paprika and parmesan cheese if you’re using it.
  6. Now start to roll the haggis into balls around 1 inch in diameter. It helps if you have slightly wet hands. I usually roll 2-3 at once and place them in the flour bowl, coat them, followed by the egg bowl where you roll them in the egg mixture, and then finally the breadcrumbs where you make sure they’re all coated evenly.
  7. Place them on a plate spaced apart.
  8. Continue until you’ve finished all of the haggis! It should be around 12-16 haggis balls.
  9. You can cook immediately or place in the fridge until you’re ready to cook. This can also help set the coating a little more.
  10. Use a deep fat fryer, or a saucepan filled with around 3/4-1 inch of vegetable oil and heated to about 170C/338F.
  11. Fry for around 2-3 minutes until golden, ensuring you turn them if they are sticking out of the oil a little.
  12. Place on a plate with a paper towel to allow any fat to drain, and serve when cooled slightly.

Notes

The paprika and parmesan are optional because they just add a little extra flavour, but the bon bons taste great without them too!

We strongly suggest serving it with a whisky dipping sauce. You can find our very own recipe here - Haggis dipping sauce

Nutrition Information:

Yield:

4

Serving Size:

4

Amount Per Serving: Calories: 488Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 332mgSodium: 389mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 23g

Other Haggis Recipes:

  • Easy Haggis Sausage Rolls Recipe
  • Delicious Creamy Haggis Pasta Recipe
  • Super Easy Haggis Burger Recipe
  • Tasty Vegetarian Haggis Recipe
  • Recipes for Haggis: 32 Ideas for Using Haggis
  • How to Make a Haggis, Neeps and Tatties Stack
  • Balmoral Chicken Recipe: Chicken Stuffed with Haggis
  • Whisky Sauce for Haggis
Easy & Tasty Haggis Bon Bons Recipe - Scottish Scran (2024)

FAQs

What is the main ingredient in haggis? ›

Simply lamb, beef, oats, onions and spices, nothing more, nothing less. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives.

How to cook Scottish haggis? ›

How to bake haggis in the oven. Heat the oven to 200C/180C fan/gas 6. Remove the outer packaging, prick with a fork and wrap in foil as you would a baked potato, then cook in the oven an hour per 450g. Serve as above.

Can you cook haggis bon bons from frozen? ›

Cooking instructions

FROM FROZEN: To colour, deep fry for 2 minutes at 170C. Then place on tray in the centre of a preheated oven at 180C for 14 minutes. FROM DEFROSTED: As above but reduce the oven time to 12 minutes. Ensure the core temperature of 82C is reached.

Can you reheat haggis bon bons? ›

Preparation. Important - This is a raw product and must be fully cooked prior to consumption. As all appliances may vary, these are guidelines only. Do not reheat.

How do you get haggis in the US? ›

Those in the U.S. who'd like to try the dish are out of luck — assuming they want to try a haggis made with its traditional ingredients. It was long illegal to import the dish from its ancestral home of Scotland, and Americans have been forbidden by law from making dishes that include sheep lungs since 1971.

How do you make haggis taste good? ›

Haggis is traditionally served with neeps and tatties; mashed swede and potatoes. Some people also like to serve haggis with a little dram of whisky – the earthy, warmth of the spirit is delicious with those rich meaty flavours.

Is haggis good for you? ›

The Haggis

Heart and lungs will provide some iron, zinc and selenium and the oats included in haggis will contribute to fibre intake. It's important not to over indulge in haggis as it tends to be high in fat and saturated fat as well as high in salt, so be mindful of the portion size.

Is haggis best boiled or baked? ›

Cook in water

There are different ways to cook your Haggis, however, the traditional way is by wrapping it tightly with tinfoil and placing it in a simmering (NOT boiling) pot of water. It will take approximately 60 minutes to cook (from frozen) or 45 minutes (from thawed).

Can you eat haggis bon bons cold? ›

Made with haggis and pork sausage meat that is wrapped in a sage and onion breadcrumbs, these bon bons can be eaten hot or cold, but I opted to warm them up just for my own personal preference.

Why do you wrap haggis in foil? ›

So all you have to do is heat it up until it's pipping hot. Wrapping it in foil first helps to contain the contents if you are unlucky enough to burst it. Don't cook it at too high a temperature. Haggis prefer a wet, steamy heat to a dry one, so if you have a double pan steamer or steam oven, use that.

What is the meaning of the word haggis? ›

noun. hag·​gis ˈha-gəs. : a traditionally Scottish dish that consists of the heart, liver, and lungs of a sheep or a calf minced with suet, onions, oatmeal, and seasonings and boiled in the stomach of the animal.

Why not reheat haggis? ›

Can I reheat haggis the next day? We cannot recommend reheating the haggis the following day, as at this point it has already been cooked twice; we do not perform validation tests on further reheating by the consumer. If you do decide to reheat your haggis, please ensure it is piping hot throughout before serving.

What to eat after haggis? ›

After this, supper truly begins, with a final toast of Scotch whisky to the haggis before it's served with neeps and tatties (potatoes and swede, to the rest of us). A dessert, usually cranachan, follows, and then a course of Scottish oatcakes and cheese with yet more Scotch whisky.

Can you eat out of date haggis? ›

While the haggis is sealed, it will stay fresh until 'Use by' date on product. Once the skin is broken, please consume within one week. Suitable for freezing for up to 3 months, defrost thoroughly before cooking. Hob: Wrap the haggis tightly in tin foil; simmer gently in saucepan of water for 1 hour, until piping hot.

What's the difference between black pudding and haggis? ›

However, black pudding includes the addition of blood, giving it a distinct flavour and appearance. Haggis, on the other hand, combines offal (sheep's heart, liver, and lungs) with oatmeal, suet, onions, and spices.

What does haggis taste off? ›

Haggis has an earthy, gamey flavor due to the offal; the oats give it nutty flavor as well. The liver in the mix also lends of bit of a classic paté flavor. Haggis is scooped out of the casing when served and has a crumbly texture. Even in Scotland, haggis is an acquired taste.

What does haggis taste similar to? ›

To compare to other dishes, haggis tastes like a cross between blood sausage and regular sausage. The main difference is the uniquely crumbly texture, and there's more of a spicy, peppery hit.

References

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