Haggis is the essential Burns Night dish. This haggis recipe uses the traditional “puddin” as a stuffing that is rolled inside a flattened a Chicken breast then wrapped in bacon – it’s very delicious. Not to mention the creamy whisky mustard sauce!

About Robert Burns and Burns Night

Burns night is the 25th of January every year and it celebrates the life of Robert Burns. Burns was a noted raconteur and wordsmith of the highest order and is  Scotland’s national poet. This tradition has grown from the very first Burns supper that was organised by his friends after his death in 1796 and continues to this day.

You can find out more about our suppliers and the history of the Haggis here >>

This recipe also known as Chicken Balmoral is definitely a more contemporary take on eating haggis and the addition of the chicken and bacon makes a very good flavour combination.

The quantities below will make a very good meal for four people. If you buy smaller chicken portions its one each, if larger can be split between two. It is best served as slices rather than whole. The whiskey sauce adds a luxury touch but regular gravy will work well too.

Haggis Recipe Ingredients

4 Free Range Chicken breasts from Morley Butchers
1 Small Haggis from Morley Butchers
16 Rashers of streaky bacon from Morley Butchers

For the sauce

20g Butter
200ml Double cream
4 tablespoons Scotch Whisky
Sea salt and black pepper
Dijon mustard
Wholegrain mustard

Cooking Method For Haggis Chicken Balmoral Recipe

  • Butterfly each chicken breast place between two sheets of cling film and beat them out until flat. Try to keep an even square shape.
  • Keep the flattened breast resting on cling film as it will help you roll it up later.
  • Cut open the Haggis and portion into quarters, mould each quarter into a sausage shape the same length as each flattened fillet.
  • Lay the bacon slices on top, aim to cover all the meat. Cover the bacon side with a sheet of cling film so you now have the two meat layers in a film sandwich which will hold everything in place as you turn it over
  • Remove the cling film from what is now the top/chicken side and season well with pepper (no salt needed as the bacon will provide) and  place the haggis portion along one of the long sides and you are ready to roll up your parcel.  The final result will be a chicken sausage wrapped in bacon and stuffed with the haggis. Ensure no film wrap is left on the inside.
  • Pre-heat your oven to 180c
  • Keep your sausage in  film to keep all parts in place. Chill in the fridge for at least 15 minutes (or longer) as this will help keep the shape when cooking
  • Gently unwrap and place on a baking tray keeping the bacon ends neatly tucked in on the underside.
  • Cook for 20 minutes – a thick roll will need a little longer and thinner less so. You can raise the heat a little at the end to make sure your bacon wrapping is crispy and golden.
  • When cooked leave to rest for 10 minutes in a warm place.

For the whisky sauce

  • Heat the cream in a pan over a medium heat. Stir in a spoonful each of the Dijon and wholegrain mustard  add the whisky and stir to combine.
  • Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.
    Remove the pan from the heat and season, to taste
  • Stir in the tablespoon of chives or parsley if you prefer, stir in a squeeze of  lemon juice.

Serving Suggestion For Haggis Recipe

To serve, arrange your chosen vegetables on the plates (mashed potato, carrot and swede are just right for this). Carve the chicken in to large slices, arrange on the plate, then pour over the sauce or gravy and serve.