I’m not Scottish but as it is burn’s night and my local farm shop had an array of haggis goods for sale I thought I would give it a go. I’m from Devon and love hogs pudding so I guessed I should like it. Unlike hogs pudding which uses pig meat, haggis uses lamb organs but still uses oats and barley. I couldn’t find many recipes for it online apart from neaps and tatties. In a restaurant I had black pudding with a runny egg and it was lovely. So I used that as a base, added some sweetness with sun dried tomatoes, I finished it all off with a tangy mustard dressing. I didn’t even look at the ingredients until after I ate it. The taste was delicious, it had a nice crust and spicy pepper notes. Everything in the salad went so well together and it was so satisfying cutting open the egg to dress everything. I know it sounds strange but it tasted kind of like a pasty filling. The result, thumbs up Scotland.
Ingredients (serves 2)
- Pack of 4 haggis slices, I used the farmers son brand as it is natural and preservative free
- 2 eggs
- Small pack of rocket leaves
- 8 sun dried tomatoes, roughly chopped
- 2 tbsp olive oil
- 1 tbsp grain mustard
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- Oil for frying
- Put the eggs in a saucepan, cover with water and put a lid on. Add a medium heat and cook for 8 minutes in total (even when they are in the cold water) after a couple of minutes the water will come to a boil at this stage finish off the 8 minutes with a simmering boil. Rinse under cold water and set aside.
- Heat a frying pan over a medium heat add a small drizzle of oil and swirl to spread out. Add the haggis slices and fry for 5 minutes trying not to touch them too much. After 4 mins I had a sneak look to make sure they were crisping up. Flip them over and cook for a further 3 minutes or until crispy. Set aside to drain on kitchen paper.
- While the haggis is cooking share the rocket leaves between two salad bowls. Sprinkle over the sun dried tomatoes. In a jar or bowl add the olive oil, mustards, Honey and vinegar shake or whisk well to combine. Spoon over the salad.
- To serve, peel the eggs, place the haggis slice’s on the salad (Don’t forget to remove casing on the outside) and finish with the egg.