Haggis & Rumbledethumps with Whisky Sauce

Haggis & Rumbledethumps
Print Recipe
by Celia Pickup, Craigadam. We always have a little bit of fun with guests when they ask what is a Haggis and where do they live? The story of the Haggis running around the hill anti-clockwise because one leg is shorter than the other sounds plausible as it is greeted with exclamations of wonder! Can they go and see and can they take a photograph? We have to explain they are very shy timid little creatures. The myth of the “Haggis” lives on…
Servings
4 persons
Servings
4 persons
Haggis & Rumbledethumps
Print Recipe
by Celia Pickup, Craigadam. We always have a little bit of fun with guests when they ask what is a Haggis and where do they live? The story of the Haggis running around the hill anti-clockwise because one leg is shorter than the other sounds plausible as it is greeted with exclamations of wonder! Can they go and see and can they take a photograph? We have to explain they are very shy timid little creatures. The myth of the “Haggis” lives on…
Servings
4 persons
Servings
4 persons
Instructions
  1. Take the haggis and remove any plastic outer labelling packaging but retain its casing. Wrap it up in tin foil and submerge in a generously sized pan of water. Bring to boil and simmer according to the instructions – usually an hour for that size of haggis. Take care to top up with boiling water from the kettle as required.
  2. Meanwhile boil potatoes in lightly salted water. Drain when soft. Return to pan and mash with butter.
  3. Heat oil in a pan and soften onion. Add cabbage and cook for a further few minutes until the cabbage is tender. You can add a splash of water to create a little steam if the cabbage is sticking to the pan.
  4. Add cooked onion and cabbage to your hot mashed potato, taste and adjust seasoning, adding a little more butter as you wish.
  5. For whisky sauce, heat double cream in a pan over a medium heat. Add remaining ingredients and simmer for a couple of minutes to reduce slightly and absorb flavours.
  6. Carefully remove haggis from its pan and place on a plate. Cut through tin foil and spoon out haggis. Serve on warmed plates with rumbledethumps and a glaze of whisky sauce.
Recipe Notes

Richard & Celia Pickup have a wonderful country house in Dumfries & Galloway https://scottishfoodguide.com/places/united-kingdom/dumfries-and-galloway/castle-douglas/restaurants/craigadam/

Celia's recipe was first published in VisitScotland's 'You'll Have Had Yer Tea?' compiled by Wendy Barrie. This book is currently out of print. photo © Wendy Barrie

Share on Social Media

Share on facebook
Share on twitter
Share on pinterest