Haggis Sandwich (& Whiskey Cream Sauce!)

Looking for a new way to serve Haggis? Look no further than this outrageously delicious Haggis Sandwich!

Typically someone who doesn’t like haggis, just doesn’t like haggis full stop. BUT, today is my first and final pitch to convert the haters. Trust me, I’m on to something here 😏 Follow me…

Haggis

Just to catch everyone up to speed, possibly those reading this from outside the UK…

What is Haggis?

Haggis is a savoury pudding typically made of lamb offal and packed with oatmeal, onion and various seasoning and spices. Some varieties use other meats like beef as well, whilst some varieties have steered off into the world of vegetarian and vegan too! It’s got a crumbly sausage-like texture and traditionally served wrapped up in the animals stomach, although in recent times more synthetic casings are used.

Yes, on paper it sounds… Interesting? But trust me, it’s truly delicious!

How do you serve Haggis?

The most traditional way to serve haggis is with neeps and tatties (turnips and potatoes). But today we’re switching things up and going sandwich-style!

Whiskey Cream Sauce

One of the most traditional ways to serve haggis is with a whiskey sauce, and this sandwich is no exception. We’re essentially going to be making a nice thick creamy sauce to douse the sandwich in.

What kind of whiskey to use?

I’m certainly no whiskey connoisseur, in fact I don’t ever drink the stuff! I wouldn’t splash out on anything fancy. It’s just there to offer a mellow background flavour as most of the alcohol burns off anyway, so definitely don’t break the bank!

Burning off the booze

It’s really important to reduce down the whiskey, just to burn off the alcohol and remove the pungent flavour. Many recipes suggest igniting the alcohol, and if you’re confident doing that you can, but I prefer just simmering it down.

Can I make this ahead of time?

To get ahead of the game you can make this sauce ahead of time! Just allow to cool and tightly store in the fridge then reheat just before needed (more on this in the recipe card notes below).

Process shots: add butter to pan (photo 1), fry shallots, garlic and black pepper (photo 2), add whiskey (photo 3), simmer and reduce (photo 4), add stock, cream and mustard (photo 5), simmer and reduce (photo 6).

Haggis Sandwich

Alrighty, let’s talk sandwich:

Haggis Sandwich Ingredients

• Bread – Gotta be Tiger Bread! A British classic. I recommend lightly toasting the bread to help contain the sandwich filling better.
• Onion Chutney – This is a crucial ingredient which adds a gorgeous tangy sweetness to the sandwich.
• Haggis – Cooked to packet instruction, usually microwaved, boiled or baked.
• Bacon – Cooked to preference.
• White Pepper – I love a good pinch of white pepper on my haggis, but this it totally optional.
• Whiskey Sauce – As discussed.

Process shots: toast bread (photo 1), spread chutney (photo 2), add bacon (photo 3) add haggis and pepper (photo 4), drizzle with sauce (photo 5), add bread (photo 6).

Serving Haggis Sandwiches

I recommend serving these right away, just to keep them nice and toastie! Give them a good ‘squidge’ before tucking in, just to help contain the haggis. Also make sure the sauce is nice and thick so it doesn’t turn the sandwich soggy. Irn-Bru in hand of course.

Alrighty, let’s tuck into the full recipe for this haggis sandwich shall we?!

How to make Haggis Sandwiches (Full Recipe & Video)

Haggis Sandwich (& Whiskey Cream Sauce!)

Looking for a new way to serve Haggis? Look no further than this outrageously delicious Haggis Sandwich!

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Course: lunch

Cuisine: Scottish

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings (click & slide): 4 sandwiches

Calories per serving: 679kcal

Author: Chris

Cost per serving: £3 / $4

Equipment

• Large Frying Pan & Wooden Spoon (for sauce)
• Toaster & Bread Knife (for bread)
• Pan or Baking Tray (for bacon)
• Microwave, Pot or Baking Dish (for haggis)

Ingredients

Whiskey Cream Sauce

• 3/4 cup / 180ml Double/Heavy Cream, at room temp
• 3/4 cup / 180ml Beef Stock
• 1/2 cup / 120ml + 1 tsp Whiskey (see notes)
• 1 tbsp Butter
• 1 tsp Wholegrain Mustard
• 2 small Shallots, finely diced
• 1 clove of Garlic, finely diced
• 1/4 tsp Coarse Ground Black Pepper, or to taste (see notes)
• pinch of Salt, to taste

Haggis Sandwich

• 1lb / 450g portion of Haggis, cooked to packet instructions
• 8 rashers of Back Bacon, cooked to preference
• 8 slices of Tiger Bread, lightly toasted
• 4 heaped tbsp Onion Chutney
• few pinches of White Pepper, optional

Instructions

• In a large pan over medium heat melt 1 tbsp butter. Add in shallots and sweat down until soft. Add in garlic & black pepper and fry for 1-2mins. Pour in whiskey and reduce right down for a few mins until mostly evaporated. This is important to burn off the alcohol and remove the harsh flavour.
• Once the pungent alcohol smell has disappeared, pour in beef stock and cream. Stir until combined, then add in 1 tsp wholegrain mustard and a pinch of salt (to taste).
• Keep on a gentle simmer for around 10mins, or until nice and thick, stirring somewhat frequently. Test for seasoning and adjust accordingly. If you want more of the whiskey flavour stir in more 1 tsp at a time. Careful, it'll be strong as you won't have burnt off the booze!
• To make the sandwich spread onion chutney on one side, followed by bacon. Spoon over haggis and press down to secure, then add a pinch of white pepper (if you like it). Drizzle over whiskey sauce then top with a second slice of bread. Enjoy!

Quick Demo

Notes

a) Haggis - You'll obviously find this in Scottish supermarkets, possibly other UK ones too. The instructions to cook are on the packet, usually microwave, boil or bake. You most likely won't need all the haggis unless you pack it in or make more sandwiches!

b) Onion Chutney - This is a crucial ingredient and adds a gorgeous tangy sweetness. You'll find it in all supermarkets in the jam/chutney/condiments section.

c) Black Pepper - This adds a nice bit of heat to the sauce to enhance the warmth from the whiskey. It also gives vibes of a peppercorn sauce, which is always a good time! I recommend cracked/coarse black pepper over the dusty variety. Much more flavour, especially when toasted in the pan!

d) Whiskey Cream Sauce - You can ignite the whiskey, I tend not to because personally I find the difference minimal. The more you reduce down the whiskey the less pungent it'll be. I recommend reducing down a lot initially, because you can always add a touch more. Much more difficult to take it out!

e) Can I make the sauce ahead of time? - Yes, just allow to cool and tightly store in the fridge for a few days. Reheat over LOW heat in the pan until just heated through, just so it doesn't split. Add a dash of water if you need to loosen it up.

Your Private Notes:

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Nutrition:

Nutrition Facts

Haggis Sandwich (& Whiskey Cream Sauce!)

Amount Per Serving

Calories 679 Calories from Fat 357

% Daily Value*

Fat 39.65g61%

Saturated Fat 18.997g119%

Trans Fat 0.438g

Polyunsaturated Fat 2.697g

Monounsaturated Fat 11.805g

Cholesterol 162mg54%

Sodium 678mg29%

Potassium 442mg13%

Carbohydrates 28.77g10%

Fiber 1.7g7%

Sugar 9.46g11%

Protein 36.25g73%

Vitamin A 903IU18%

Vitamin C 3.8mg5%

Calcium 106mg11%

Iron 3.39mg19%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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