Recipe
If you want the true taste of Scotland for your party you just have to make my super easy and delicious Haggis Bon Bons. It’s the easiest way to serve haggis and a great way for people to try out this traditional Scottish dish.
Tomorrow is Burn’s Night and all over Scotland (and in many other places where the Scots gather) there will be celebrations held for that most Scottish of poets.
Want to know more about Burns Night? Then check out this article all about Burns Night and how it is celebrated.
The man who gave us Auld Lang Syne and so much more will be remembered tomorrow and toasted with whisky while his Address To The Haggis is quoted the world over.
I’ve used haggis in a variety of recipes here on Larder Love. From my haggis burgers to haggis spaghetti bolognese. But here I’m going for a mini Burns Supper of haggis neeps and tatties in the form of these delicious haggis bon bons.
Haggis
Haggis is one of those dishes that folks either love or hate, often quite passionately. Originally made with sheep’s intestines and less savoury bits, plus spices and oatmeal, it was traditionally encased in a sheep’s stomach.
Nowadays this sausage-like dish is often more likely enrobed in some sort of heat-resistant plastic. Either way, it is something of an acquired taste but one I personally enjoy.
Scottish party food
When I wrote my book A Wee Taste Of Scotland last year I had to find a fun party-type way to present haggis, this most Scottish of dishes.
I decided that making haggis baubles/truffles served on a stick was the way to go. An entire Burns Supper of haggis, neeps (turnips) and tatties (potatoes) all in two tiny bites.
Perfect for anyone who wants to try just a wee bite of the famed haggis without going the whole hog so to speak.
So here are my Haggis Bon Bons, an easy haggis recipe and a bit of fun too.
Ingredients for haggis bon bons
Obviously the star of the show here is haggis. Buy a good one please. You can even get excellent vegetarian haggis so these amazing haggis bon bons can be a veggie treat too.
Potatoes – peel and chop into cubes for quicker cooking.
Turnips (swede) – again peel this and chop into pieces the same size as the potatoes.
For the coating of the haggis bon bons you’ll need flour, egg and breadcrumbs.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make haggis bon bons
Making these little haggis bites is easy, first you have to cook the haggis as per the instructions on the package.
While the haggis is cooking you can cook your veggies for about 15 minutes till they are tender. You want the turnip and potato to be well cooked as you’ll be mashing them together so don’t want any hard bits.
Mix together the mashed vegetables (this is actually clapshot which is normally served on the side with haggis) along with the cooked haggis.
Now make the haggis bon bons by rolling the mixture into balls about the size of a walnut and dipping them in in flour, then egg and finally into breadcrumbs.
Deep fry your haggis bon bons in oil for about 3 minutes till golden and crispy. Drain on kitchen paper.
How to serve haggis bon bons
Serve these haggis baubles with a spicy tomato sauce or maybe my whisky dipping sauce. I like to put out little bowls of different dips for guests to try.
These little haggis truffles also go well with red currant jelly too.
If you are looking for more Scottish recipes check out my Scottish Collection or go to my Book Page and you’ll see my Scottish cookery books there.
Looking for more Scottish-inspired party food? Then check out these recipes before you go;
Smoked salmon on tattie scones
Musselburgh tarts
Cullan Skink
Seared salmon with whisky mayonnaise dip
Filo tarts with mushroom and whisky mousse
Scottish salad spoons
Scallops with Crowdie and bacon
Aberdeen Crulla with whisky chocolate dipping sauce
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Haggis Bon Bons
Karon Grieve
A fun Scottish party food recipe for haggis bon Bons that are super easy to make and a real taste of Scotland
3.60 from 5 votes
Print Recipe Comment Bookmark Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine Scottish
Servings 6 people
Calories 138 kcal
Ingredients
- 150 g potatoes peeled and chopped
- 150 g turnip peeled and chopped
- 20 g butter
- 150 g haggis cooked
- 2 tbsp Plain flour
- 1 egg beaten
- 4 tbsp breadcrumbs
- Oil for deep frying
Metric – US Customary
Instructions
Cook the haggis first according to manufactures instructions, open and set aside
Put the prepared vegetables into cold salted water, cover and bring to the boil. Simmer for 15-20 minutes until tender. Drain, cover and shake to remove all the water. Mash with butter and season to taste.
Mix the haggis with the vegetable mash
Prepare 3 small dishes, one with plain flour, one with beaten egg and the other with fresh breadcrumbs.
Make small balls about the size of a walnut from your haggis/veg mixture. Roll each ball in the flour, dip in the egg and then roll in the breadcrumbs to coat. Once you have all the balls prepared chill for 30 minutes to firm up.
Pour oil into a deep high sided pan and deep fry all the balls for approximately 2-3 minutes until they are golden and crispy.
serve on sticks with dip of choice
Notes
Use wet hands when rolling the haggis bon bons so they don’t stick to your hands.
Nutrition
Calories: 138kcalCarbohydrates: 13gProtein: 7gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 45mgSodium: 98mgPotassium: 251mgFiber: 1gSugar: 2gVitamin A: 46IUVitamin C: 10mgCalcium: 36mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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