Updated: Dec 16, 2021
Recipe From: Simon Howie
Prep: 15 mins / Cooking: 5 min / Serves: 12
Based in the heart of Perthshire, Simon Howie Foods is one of the leading producers of haggis in Scotland. With their various award-winning products including a Great Taste Award in 2021, Simon Howie offers a variety of haggis creations including vegetarian and gluten free varieties so everyone can enjoy the traditional Scottish delicacy. Celebrate in style at Hogmanay or Burns Night in January with your own creative take on the traditional haggis offering by serving up Haggis Bon Bons.
454g Simon Howie Original Haggis
3 tbsp plain flour
3 eggs, beaten
Vegetable oil for frying
Gently break up the haggis with a fork or in a food processor by pulsing for a few seconds
Take a small amount of haggis in your hands, approximately 25g, and roll them into individual balls
In separate bowls, lay out the flour, eggs and breadcrumbs
Roll the balls in the plain flour, dip into the eggs and finish with a coat of breadcrumbs.
Repeat the egg and breadcrumb dip for a good, overall covering
Take your vegetable oil and fill a good chunk in a saucepan. Deep fry the Haggis Bon Bons until golden brown.
Serve with a sauce of your choice and enjoy.
Ways to Prepare Haggis:
Haggis is the staple ingredient of a Burns Night supper, when Scots the world over come together to commemorate the life of the Scottish bard Robert Burns with an evening of poetry, haggis and whisky. Although haggis may seem difficult to prepare it is surprisingly simple as long as you keep the outer casing on!
Here we share some different methods of preparing haggis:
In the Oven: Heat your oven to 180°C. Wrap your haggis in tin foil to make sure it is moist and place in a casserole dish. Add a little hot water to the tray and pop in the oven for approximately one hour.