Mac & Wild's Haggis Pops

Burns Night Haggis pops recipe from Mac & Wild

Burns Night is upon us and at the symbolic heart of the celebration is Haggis - Scotland's national dish and the crowning glory of a traditional Burns feast. Thanks to gourmet Scottish restaurant Mac & Wild, you can add a modern twist on this traditional dish to your celebrations with their Haggis Pops recipe!

A savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach (though now often in an artificial casing instead), Haggis is a popular dish known for it's flavour rather than its looks.

Gourmet Scottish restaurants Mac & Wild have created their own twist on tradition with their haggis pops; these little nibbles of haggis with a dip of whiskey sauce are simple to make and mouth-wateringly good. Here Mac & Wild share their recipe with TOAST. 

What you'll need

  • 100g Haggis per person

  • Plain flour

  • Whisked egg

  • Fresh breadcrumbs

The Method

  • Cube your haggis into 2cm cubes / chunks

  • Role each cube in flour, coat in the egg to make a batter and cover in breadcrumbs.

  • Deep-fry the haggis for 3 minutes or until golden brown.

  • Serve with a sauce of your choice - I like a mixture of redcurrant jelly, mustard and whisky!

Don’t forget to tag @ToastLifeUk @MacAndWild on Instagram as we would love to see your creations!

For more information about Mac & Wild you can find TOAST’s Spotlight interview with founder and owner Andy Waugh over on TheEdit now, as well as our Inspire Me guide to throwing your very own Burns Night bash, featuring Andy’s top tips. 


Posted in Recipe

by Recipe
on on 23 January 2017

  burns night, haggis recipe, scottish cuisine

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