Haggis in a Cream Brandy & Whisky Sauce

Ingredients

• 1 lb (approx. 450g) cooked haggis, removed from casing
• 1 tbsp unsalted butter
• 1 large shallot, finely diced (or 1/2 small onion)
• 80g button mushrooms, sliced
• 2 tbsp brandy
• 60ml (1/4 cup) Scotch whisky (a smooth Speyside or Highland single malt works wonderfully)
• 200ml (3/4 cup + 1 tbsp) double cream
• 100ml (approx. 1/2 cup) good quality beef stock
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Haggis: If your haggis is not already cooked, prepare it according to package instructions (usually boiled or baked). Once cooked, carefully remove it from its casing and crumble it into a bowl, discarding any tough outer skin. Set aside.
2. Sauté Aromatics: In a large frying pan or skillet over medium heat, melt the unsalted butter. Add the finely diced shallot and cook gently for 3-4 minutes until softened and translucent, being careful not to brown it.
3. Add Mushrooms: Add the sliced mushrooms to the pan and cook for another 5-7 minutes, stirring occasionally, until they have softened and released their liquid.
4. Deglaze with Brandy: Pour in the brandy. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Allow it to reduce by half, about 1-2 minutes.
5. Add Whisky: Carefully pour in the Scotch whisky. If you're feeling adventurous and have a gas hob, you can carefully flambé the whisky by tilting the pan slightly towards the flame (stand back!). Allow the flames to die down naturally, or simply let the whisky simmer for another minute to burn off some of the alcohol.
6. Create the Sauce Base: Stir in the beef stock and Dijon mustard. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing it to reduce slightly.
7. Incorporate Cream: Reduce the heat to low and stir in the double cream. Heat through gently, but do not allow the sauce to boil rapidly, as this can cause the cream to split.
8. Combine with Haggis: Add the crumbled haggis to the sauce. Gently fold it in, ensuring the haggis is thoroughly coated and heated through. Cook for about 5 minutes, allowing the flavours to meld.
9. Season and Serve: Taste the sauce and season with salt and freshly ground black pepper as needed. Garnish generously with fresh chopped parsley before serving.

Serving Suggestions

This rich haggis dish is traditionally served with 'neeps and tatties' (mashed swede/turnip and mashed potatoes). It also pairs wonderfully with roasted root vegetables, a simple green salad to cut through the richness, or even as an indulgent topping for a baked potato.

Pairing Tips

The robust flavours of haggis and the creamy, boozy sauce demand a drink that can stand up to them. For beer lovers, a rich Scotch Ale, a peaty Stout, or a robust Porter would be an excellent match. The malty sweetness and roasted notes will complement the dish beautifully. If you prefer whisky, a dram of the same Scotch whisky used in the sauce (perhaps a Speyside or Highland single malt) will create a harmonious pairing. For wine enthusiasts, a full-bodied red like a Syrah/Shiraz or a Cabernet Sauvignon with its dark fruit and peppery notes can also work well.