Haggis Salad with a Runny Egg and Mustard Dressing

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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