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two haggis sandwiches stacked on each other on wooden board

Haggis Sandwich (& Whiskey Cream Sauce!)

Looking for a new way to serve Haggis? Look no further than this outrageously delicious Haggis Sandwich!
5 from 1 vote
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Course: lunch
Cuisine: Scottish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings (click & slide): 4 sandwiches
Calories per serving: 679kcal
Author: Chris
Cost per serving: £3 / $4


  • 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)


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


  • 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


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:


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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