Beer Battered Haggis Balls With A Whiskey Mustard Sauce

1. 1

   Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.

2. 2

   Unwrap the haggis and form the haggis bits into balls the size of small walnuts.

3. 3

   Put about an inch of oil in a pan or wok and heat up.

4. 4

   When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.

5. 5

   Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.

6. 6

   Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.

7. 7

   Serve haggis balls on a platter with the dipping sauce bowl in the middle.

* Per serving · 4 servings · Values may vary.

No additional tips available.