Haggis Bon Bons
Delicious bites of haggis, deep fried to golden perfection.
- 400g haggis
- 3 eggs
- 1/2 cup plain flour
- 1/2 cup breadcrumbs
- 2 tbsp grated parmesan cheese
- 1/2 tsp ground paprika
- 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.
Amount Per Serving: Calories: 76Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 65mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 4g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Haggis Bon Bons Recipe
If you’re looking for a unique recipe to impress your guests at your next party, look no further than haggis bon bons! This traditional Scottish dish is perfect for Hogmanay, Burns Night or any other entertaining occasion. Not only are they delicious and easy to make, but they’re also sure to be a hit with your guests. With just a few simple ingredients and some deep frying know-how, you can have these tasty haggis bon bons ready in no time! So don’t wait any longer – get the ingredients and follow our step-by-step guide to making the perfect haggis bon bons for your next party.
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.
I still vividly recall my first taste of haggis, back in 2014, and prior to relocating to these harr-covered shores. I was travelling through the United Kingdom – spending a week each in Edinburgh, Cardiff and London – prior to my impending full-time move from Australia. 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 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 I was thoroughly delighted. Meaty, peppery, umami, haggis isn’t at all what one would expect, and it’s easy to understand why it’s so beloved. It would be easy to assume it’s simply served as a novelty, but similarly to Kangaroo in Australia, there’s nothing funny about haggis – only a richly flavoured sausage.
That’s why haggis bon bons are so popular, and why I decided to incorporate them into my menus when entertaining. Haggis bon bons are easy to prepare, involve little fuss, and are a treat the whole family will enjoy – whether served with tomato sauce, brown sauce, or whisky sauce.
Let’s talk ingredients…
Haggis: This sausage is made from sheep, oats, pepper and suet. It was a crumbly texture and savoury flavour. If you are in Scotland, Haggis will be available at any and all supermarkets. Outwith Scotland, you might have to visit a speciality butcher.
Breadcrumbs: I use golden breadcrumbs, but you could easily replace these with any dry breadcrumb, including panko or gluten-free. Due to the moisture content, it’s best not to use fresh breadcrumbs for deep-frying.
Paprika: You can use either regular, smoked or sweet paprika in this recipe. This is simply to add a little kick to the crumb.
Parmesan Cheese: Rather than using fresh parmesan, when it comes to a crumb the freeze-dried parmesan bought in a jar from the pasta aisle will always work best and provide the crunchiest, most flavoursome crumb.
Oil: Vegetable oil is preferred, though any oil with a high smoke point will suffice.
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!