HOOTS MON! It’s going to be warm, reekin n rich in the olde Red Onion this weekend as we celebrate, glorify and exalt in the most awesomeness of the mighty haggis and the transcendental wonder of the Bard himself Rabbie Burns… as I hope the rest of Scotland will be!

For those of you uninitiated in the wonders of haggis, it is in simple terms a sausage/pudding of sorts made with the sheep’s pluck ie heart, liver and lung, copious tasty spices and bound with oatmeal and lamb, beef or pork suet.

Traditionally that is all stuffed into a sheep’s stomach or caul and poached.

In fact it is a very versatile meat product, try substituting it for mince in lasagne or moussaka or as a topping for nachos.

My recipe is the ideal introduction to haggis for the squeamish as the breading gives it a pleasant crunchy texture, serve as a starter or as ideal party finger food.

Haggis Bon Bons

Makes approx 15 bon bons


500g of your favourite Haggis 

2 eggs, beaten

2 tbsp plain flour plain flour

100g plain breadcrumbs


1.Remove haggis from packaging and break into 15 portions then roll into balls.

2.Arrange three bowls: one with flour, one with the egg wash and one with the breadcrumbs.

3.Coat the haggis balls in flour, dip into the egg to coat, then roll in the breadcrumbs.

4.Keep in the fridge before cooking.

5.Shallow-fry in vegetable oil for 2/3 minutes, then drain on kitchen paper before serving

6. Serve with small salad and onion chutney