Haggis, Clapshot and Whisky Sauce

Celebrate Burns Night with traditional haggis served alongside creamy potato and swede mash and a rich, mustard-infused whisky sauce.

Meat Main Course Scottish Haggis Burns Night

Estimated Nutrition

Calories

1120.6

kcal / serving

4482.5 kcal total

Carbs

33.9g

per serving

135.6 g total

Fat

100.5g

per serving

402.1 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

tbsp

Dairy

for the clapshot

500

Double Cream

for the sauce

Fruits

0.5

piece

Lemon

juice only

Liquids

tsp

Whisky

Meat

500

Haggis

NutsSeeds

pinch

Sea Salt

to taste

pinch

White Pepper

freshly ground, to taste

tbsp

Chive

freshly chopped

Vegetables

500

Potato

floury variety like Maris Piper, peeled and chopped

500

Swede

peeled and chopped

Method

Serve the haggis with a portion of clapshot and the whisky sauce.

Drain the vegetables and mash them together with butter and 75ml cream.

Season the mash and stir in 1 tablespoon of chives.

Preheat the oven to 180°C.

Boil chopped potatoes and swede in separate pans of salted water for 15-18 minutes until tender.

Wrap the haggis in foil and bake on a tray for 45 to 60 minutes.

Heat 500ml double cream in a pan over medium heat.

Stir in both mustards and whisky then simmer for 2 minutes.

Remove sauce from heat, season, and stir in remaining chives and lemon juice.