Looking for a new way to serve Haggis? Look no further than this outrageously delicious Haggis Sandwich!
Most people either love haggis or they don’t — no in-between. Today I’m making one last attempt to convert the sceptics. Trust me, this sandwich might change minds. Follow along…
Haggis
For anyone unfamiliar with haggis, especially readers outside the UK, here’s a quick primer.
What is Haggis?
Haggis is a savoury pudding traditionally made from lamb offal mixed with oatmeal, onion and a blend of seasonings and spices. Some versions use other meats such as beef, and there are also vegetarian and vegan alternatives. The texture is crumbly and sausage-like. Historically it was cooked inside the animal’s stomach, though modern recipes often use synthetic casings or tins.
On paper it might sound unusual, but when seasoned and cooked well it’s genuinely delicious.
How do you serve Haggis?
The classic serving is haggis with neeps and tatties (turnips and potatoes). Today we’re switching things up and building a sandwich that pairs haggis with crisp bread, onion chutney, bacon and a rich whiskey cream sauce.
Whiskey Cream Sauce
A whiskey sauce is a classic accompaniment for haggis and gives this sandwich a decadent, silky finish. We’ll make a thick cream sauce with shallots, garlic, stock, cream and a splash of whiskey for background flavour.
What kind of whiskey to use?
No need to use an expensive bottle — a modest blended whiskey works fine. Most of the alcohol cooks off, leaving a mellow, toasty note.
Burning off the booze
Reduce the whiskey well to remove the sharp alcohol flavour. Some recipes suggest flambéing, but gently simmering until most of the liquid evaporates is simpler and safer.
Can I make this ahead of time?
Yes — make the sauce in advance, cool it, store it tightly in the fridge and gently reheat over low heat before serving. Add a splash of water if it needs loosening.
Process shots: add butter to pan (photo 1), fry shallots, garlic and black pepper (photo 2), add whiskey (photo 3), simmer and reduce (photo 4), add stock, cream and mustard (photo 5), simmer and reduce (photo 6).
Haggis Sandwich
Here’s how this sandwich comes together and what you’ll need.
Haggis Sandwich Ingredients
- Bread – Tiger bread is ideal for its texture and flavour. Lightly toasting helps hold the filling.
- Onion Chutney – Adds tangy sweetness and balance.
- Haggis – Cooked according to packet instructions (microwave, boil or bake).
- Bacon – Back bacon works well; cook to your liking.
- White Pepper – Optional, for a subtle heat.
- Whiskey Sauce – Thick and creamy as described above.
Process shots: toast bread (photo 1), spread chutney (photo 2), add bacon (photo 3), add haggis and pepper (photo 4), drizzle with sauce (photo 5), top with bread (photo 6).
Serving Haggis Sandwiches
Serve these immediately while the bread is still toasted. Press the sandwich slightly to compact the filling and help it hold together. Make sure the sauce is thick enough so the sandwich doesn’t become soggy. A cold Irn-Bru makes a classic pairing.
Ready for the full recipe?
How to make Haggis Sandwiches (Full Recipe & Video)
Haggis Sandwich (& Whiskey Cream Sauce!)
Equipment
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Large Frying Pan & Wooden Spoon (for sauce)
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Toaster & Bread Knife (for bread)
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Pan or Baking Tray (for bacon)
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Microwave, Pot or Baking Dish (for haggis)
Ingredients
Whiskey Cream Sauce
- 3/4 cup / 180ml Double/Heavy Cream, at room temp
- 3/4 cup / 180ml Beef Stock
- 1/2 cup / 120ml + 1 tsp Whiskey (see notes)
- 1 tbsp Butter
- 1 tsp Wholegrain Mustard
- 2 small Shallots, finely diced
- 1 clove of Garlic, finely diced
- 1/4 tsp Coarse Ground Black Pepper, or to taste
- pinch of Salt, to taste
Haggis Sandwich
- 1lb / 450g portion of Haggis, cooked to packet instructions
- 8 rashers of Back Bacon, cooked to preference
- 8 slices of Tiger Bread, lightly toasted
- 4 heaped tbsp Onion Chutney
- few pinches of White Pepper, optional
Instructions
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In a large pan over medium heat melt 1 tbsp butter. Add the finely diced shallots and sweat until soft. Add garlic and ground black pepper and fry for 1–2 minutes. Pour in the whiskey and reduce for a few minutes until mostly evaporated to remove the alcohol bite.
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Once the sharp alcohol smell has gone, add the beef stock and cream. Stir to combine, then mix in 1 tsp wholegrain mustard and a pinch of salt to taste.
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Simmer gently for about 10 minutes, stirring occasionally, until the sauce is thick and glossy. Taste and adjust seasoning. If you want a stronger whiskey note add an extra teaspoon at a time, but be careful — un-reduced whiskey is strong.
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To assemble: spread onion chutney on one slice of toasted bread, layer on bacon, spoon over cooked haggis and press gently. Add a pinch of white pepper if desired, drizzle with whiskey cream sauce and top with the second slice of bread. Serve immediately.
Quick Demo
Notes
b) Onion Chutney – This adds essential tangy sweetness. Find it in the jam/chutney or condiments section of most supermarkets.
c) Black Pepper – Coarse cracked black pepper adds more flavour than fine powdered pepper. It lifts the sauce and complements the whiskey.
d) Whiskey Cream Sauce – You can flambé the whiskey if you’re comfortable but reducing it by simmering works well and is safer. Reduce heavily at first; you can always add more whiskey later.
e) Make-ahead – The sauce keeps for a few days in the fridge. Reheat gently over low heat and add a splash of water if it needs loosening.
Nutrition:
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For more similar sandwiches check out these beauties:
Weird and wonderful British Sandwiches
- Cheese and Pickle Sandwich
- Crisp Sandwich
- Baked Bean Sandwich
- Chip Butty
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