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More Party Food
Haggis Bon Bons
Indulge in the rich flavors of Haggis Bon Bons, a Scottish delicacy that elevates traditional haggis to a new level. These bite-sized wonders feature a crispy, golden exterior that gives way to a savory blend of minced haggis, herbs, and spices. Perfectly fried to a golden perfection, each bon bon is a delightful explosion of taste, offering a modern twist to a classic dish.
Ingredients
- 400g haggis
- 3 eggs
- 1/2 cup plain flour
- 1/2 cup breadcrumbs
- 2 tbsp grated parmesan cheese
- 1/2 tsp ground paprika
Instructions
- Unwrap the haggis and blitz in a food processor for 10-15
seconds or until crumbly. Add one egg, and blitz an additional 10 seconds to bind. - Shape the haggis mixture into small balls, about 1-2 tbsp in size.
- In three separate bowls: Bowl 1: Season the plain flour with
salt and pepper. Bowl 2: Lightly beat two eggs. Bowl 3: Combine the breadcrumbs, parmesan cheese, and paprika and season with salt and pepper. - Roll each bon bon in plain flour, followed by the egg mixture, and finally the breadcrumb mixture.
- Refrigerate bon bons for 30 minutes until firm.
- Heat 1.5-2 inches oil in a pot until it reaches 170C.
- Carefully deep fry the bon bons, a few at a time ensuring not to overcrowd the oil, for 3-5 minutes or until deep golden brown.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 76Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 65mgCarbohydrates: 5gNet Carbohydrates: 0gFiber: 0gSugar: 0gSugar Alcohols: 0gProtein: 4g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Haggis Bon Bons Recipe
Let’s Talk Haggis
It would be quite remiss of me, living here in Scotland, to exclude anything haggis-related from my recipe collection. Haggis is a Scottish institution. You’d be hard-pressed to find a pub or cafe worth its salt that didn’t feature this Scottish sausage on its menu – typically in the form of Haggis Bon Bons or Haggis Pakora. So of course, I had to make my own version of Haggis Bon Bons. It felt like a rite of passage, in a way – something every food-loving blow-in needs to do eventually.
I still vividly recall my first taste of haggis, back in 2014, and prior to relocating to these haar-covered shores. I was travelling through the United Kingdom – spending a week each in Edinburgh, Cardiff and London – before my impending full-time move from Australia. There I was, staying at a delightful B&B on Frederick Street, in Edinburgh, whose breakfast (the second “B” in “B&B”) was provided by the café situated beneath the accommodation.
Despite knowing exactly what lies within a Haggis, I was determined, as always, to try this new and exciting treat. After all, to me it’s incredibly important to try the cuisine of any culture I’m visiting. Despite my mind shouting at me to Stop! Don’t do it! I forced myself to take a bite of the slice of haggis that was lying before me as part of a Full Scottish Breakfast. And instantly, I was hooked.
Where You’ll Find Haggis Bon Bons
These days, I can’t walk ten minutes down the road without stumbling across a pub, café, or takeaway slinging their version of Haggis Bon Bons. Some are light and peppery, some are rich and spiced, some come with a whisky cream or a wee pot of peppercorn sauce. It’s one of those things that seems to appear on nearly every menu in some shape or form. You can even get haggis spring rolls if you’re so inclined (and yes, I absolutely am).
They often show up on small plates menus, nestled between the Cullen Skink and the black pudding scotch eggs, or turn up as a starter served with fancy jam – Haggis Bon Bons are pub food royalty here. And when done well, they’re so much more than just a novelty or a gimmick. They’re hearty, comforting, and just a little bit cheeky.
I think that’s what I love most about them – the balance of tradition and playfulness. They make haggis more approachable. Like, yes, this is made of all the bits you don’t want to think too hard about, but we’re going to roll it in crumbs and deep fry it until it’s golden and glorious. It’s haggis, but it’s party haggis.
Why I Love This Version
What makes this Haggis Bon Bons recipe so great is how simple and foolproof it is. Just five pantry-friendly ingredients and a bit of messy fun rolling everything into balls. The parmesan gives the crumb a salty depth that takes the edge off the richness of the haggis, and the paprika adds just a whisper of warmth. It’s not trying too hard. It’s just good.
I like to serve these up with whatever I have on hand – sometimes a mustard mayo, sometimes a little chutney or relish. They’re great for sharing, or hoarding all to yourself while pretending you’re only going to eat two (you’re not). They freeze beautifully, reheat well in the oven or air fryer, and generally just make you feel a bit smug for having made something so Scottish, so delicious, and so entirely snackable.
Also, I get a bit of a kick from making something that connects me to my adopted home. These bon bons feel like a little culinary bridge between my Aussie roots and my Scottish present. Every time I make them, I think about that very first bite of haggis in that little café below the B&B, and how nervous I was to try it. And how much I ended up loving it.
Ingredients Breakdown
The backbone of these bon bons is, of course, the haggis. Rich, peppery, and wonderfully savoury, it’s the star of the show and doesn’t need much fussing about. From there, you’ve got your classic crumbing trio – flour, egg, and breadcrumbs – doing the heavy lifting when it comes to getting that gorgeous golden crunch on the outside. It’s a bit of a messy process, sure, but also deeply satisfying in that kitchen-chaos sort of way.
To give things a little extra oomph, I like to stir some finely grated parmesan into the breadcrumbs. It adds a salty sharpness that cuts through the richness of the haggis without taking over. A pinch of paprika joins the party too – not enough to make it spicy, just enough to give a warm, smoky undertone that plays beautifully with the rest.
That’s it really. No long ingredient list, no secret techniques. Just a few humble staples coming together to create something comforting, a bit indulgent, and very, very moreish. It’s the kind of snack you can whip up on a whim and feel a bit chuffed about.
I tried this in edinburgh once – was much better than I thought it would be! Neve realised haggis was so spicey!
These bon bons look incredible! I can’t wait to try my hand at making them this weekend!
RecipeI haven’t actually bon bons tried before! I can’t wait to give this recipe a try.
These bon bons look so delicious. I’m not sure if I’ll be able to find haggis where I live, do you have some suggestions on what would work as substitute?
What an awesome way to serve up haggis! I love these.
I’ve never tried haggis before. I love how simple this recipe is to make!