Beer Battered Haggis Balls with a Whiskey Mustard sauce

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the beer and the flour, add a little black pepper and cayenne, to make a batter.
  • Unwrap the haggis and form the haggis bits into balls the size of small walnuts.
  • Put about an inch of oil in a pan or wok and heat up.
  • When the oil is hot, roll haggis balls one by one in the batter until fully coated and drop into the hot oil.
  • Cook until the batter is golden brown and remove with slotted spoon and drain on kitchen paper or paper towels.
  • Mix the whiskey and mustard in a little bowl to make a thin dipping sauce.
  • Serve haggis balls on a platter with the dipping sauce bowl in the middle.
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